Recipes by the Soup Goddess: Butternut Squash Soup with Brie

Who is the Soup Goddess? Read all about her here. And if you say her title aloud, please note that the emphasis is on the "ess."

Mmmmmm squash soup. Autumn is not complete without a few bowlfuls of it. This one is smooth and comforting, divinely creamy, and more savory than sweet. Make it for a squash-loving friend, and savor it over candlelight and conversation. Serve with crusty bread and salad for a light dinner, or as a starter for an upscale dinner party.

It may look like a lot of steps, but the beginning of the process is pretty hands off, and once the squash is roasted, the soup comes together before you know it.

Butternut Squash Soup with Brie

Ingredients:
2 c. apple cider (preferably from unsprayed apples, if you can find it)
1 butternut squash (around 2 lbs)
1-2 organic tart apples, cored and cut in half
1 sweet onion, chopped
2 cups homemade chicken stock
1 1/2 c. milk
1 c. half & half
1 red pepper, finely diced
2 large carrots, finely diced
2 T. butter
2 T. olive oil (or use all butter)
2 heaping T. flour (unbleached white or sprouted)
2 cloves garlic, minced
salt and pepper to taste
1/4 t. freshly grated nutmeg
6 oz. brie, rind removed, diced
sour cream, for garnish

Directions:

1. Preheat oven to 350. Place 1 cup of apple cider in a 9x13 pan.
2. Wash the squash. Cut it in half (good luck!!) and scoop out seeds. Place cut side down in the pan. 
3. Cover the pan with foil (or use a casserole dish with a glass lid). Bake 40 minutes.
4. Place the apple halves in the pan with the squash and re-cover. Bake 20-25 minutes, until apples and squash are tender when pricked with a fork.
5. Uncover the pan and let cool until comfortable to the touch. (You can start the next step while you wait.) Remove the peels from the apples and squash. 
6. In a soup pot, melt the butter and olive oil. Saute carrot, onion, and pepper, adding the garlic toward the end. 
7. Add salt, pepper, and flour. Cook and stir for one minute. 
8. Add the squash, apples, and liquid from the pan, and 1 cup of chicken broth. Puree with an immersion blender.
9. Add the remaining apple cider, chicken broth, milk, half & half, and nutmeg. Mix well and cook, stirring, over medium heat 5-10 minutes until heated through. Taste and adjust seasoning.
10. Add the brie and stir to melt.
11. Ladle into bowls. Garnish with a dollop of sour cream and a sprinkle of fresh nutmeg.

This is part of: Make Your Own Monday, Monday Mania, Natural Living Monday, Fat Tuesday, Traditional Tuesday, Hearth & Soul 

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Recipes by the Soup Goddess: Minestrone

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

This is the second soup in this series, Recipes by the Soup Goddess. The Soup Goddess is my mom, and she's not really a goddess, but she is a pretty gifted woman. And one of her gifts is making soup.

When I think about this soup, I remember a time during the first year I was off of meal plan at college and cooking for myself. My mom came for a visit and brought with her a gallon sized freezer bag full of this soup, complete with a little baggie of grated Parmesan. I don't remember much of what I ate that year, but I had virtually no cooking experience and that soup was a bright spot in a dark culinary period.

This is a great soup to make in late summer or early fall, when vegetables like green beans and zucchini can still be found in your garden or at your farmer's market. 

Recipes by the Soup Goddess: Tomato Soup

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

This is the first recipe in my new series, Recipes by the Soup Goddess! This tomato soup is like nothing you've ever tasted, especially if you grew up on Campbell's. Seasoned with loads of fresh basil and chock full of nutrients, it's totally worth the effort of peeling and seeding fresh tomatoes from your garden. 

We like to serve it with pesto grilled cheese sandwiches, made with homemade pesto that we froze last summer in ice cube trays.

The makings of a great grilled cheese: sprouted bread, fancy cheese, and a cube of pesto from the freezer.

It makes a big Dutch oven full: enough to eat, share, and have leftovers! (We like to freeze the leftovers for a summery treat in the dead of winter.)

Tips for Success from the Soup Goddess

1. Fresh basil is key. Don't be shy!

2. Blend to the thickness you like. She likes hers a bit chunky.

3. Freshly grated Parmesan sprinkled on top is The Upgrade. (She always has an Upgrade.) She likes to grate hers on a microplane.

4. As always, remember this Soup Goddess secret: "Taste, sprinkle, taste, sprinkle, taste."

The cheese oozing out the bottom is Dill Havarti.

Best-Ever Tomato Soup  

Original Recipe by Sara Moulton, amended and upgraded by Linda Leeman

Ingredients:

• 4 T. butter
• a splash of olive oil
• 2-3 cloves garlic
• 1 onion (medium or large), diced
• 3 carrots, finely diced
• ¼ c. flour (I've used all-purpose, but I bet sprouted would work well)
• sea salt and freshly ground pepper to taste
• 6 lbs fresh tomatoes, peeled, seeded, and chopped (details below)
• 2 (28 oz.) cans pureed tomatoes, or more fresh tomatoes
• 1 small can of tomato paste
• 4 c. homemade chicken broth
• 4 t. fresh thyme leaves (or 1-2 t. dry)
• 2 T. fresh basil, chopped
• 2 c. light cream or whole milk
• freshly grated Parmesan, for garnish

Directions:

1. To peel and seed the tomatoes, fill a large pot halfway full with water. Bring it to a boil, and carefully place the tomatoes in the pot. Remove from the water with a slotted spoon after less than a minute, or when you see some of the skins starting to break or wrinkle. Drain in a colander, and let cool. Slip the skins off, cut off the stem end with a serrated knife. Slice in half and remove the seeds, either by squeezing or scoping them out with your finger. Chop coarsely.

2. Melt the butter and olive oil in a Dutch oven or other large pot. Add the onion and carrot and cook over medium heat until almost tender. Add the garlic and continue cooking a few more minutes.   
3. Add the flour and cook, stirring, 1-2 minutes. Do not allow to brown. 

4. Add seeded and peeled tomatoes, canned tomatoes (if using), tomato paste, chicken broth, and salt and pepper to taste. 

5. Simmer, stirring every few minutes, for 30 minutes or longer (the longer it simmers the better it tastes). Halfway through simmering, add the fresh thyme. Toward the end of simmering, add the fresh basil. Taste and adjust the seasonings.

6.  Puree the soup (preferably with an immersion blender to avoid extra dishes and potentially squirting soup all over the kitchen!). The Soup Goddess prefers hers a little bit chunky.

7. Add the cream or milk and heat on low for a few minutes, tasting to adjust the seasonings one last time.
8. Serve with a sprinkle of freshly grated Parmesan and a grilled cheese sandwich.

A Few Notes

The last time I made this,  I used tomatoes I had frozen whole last summer. Did you know you could do that? When they thaw, the skins slip right off and you can cut and seed them as normal. It actually saves a step - you don't have to boil them first.

(My next contribution to Modern Alternative Kitchen is a post on Lazy Freezing Techniques like this one! Be sure to subscribe over there so you don't miss out!)

Tomatoes frozen whole with skins. Who knew!?

I also made use of my crock pot last time I made this. We were having some friends over for lunch after church on Sunday, so I went as far as step 4 above the night before, on the stovetop. Then I plopped the contents of the pot into my crock pot insert and stuck it in the fridge. In the morning before church, I turned it on high and it simmered for about three hours. When we got home I added the fresh basil and cream, pureed it, and seasoned to taste. It may have been my best batch ever!

Does it get any better than this?

This is part of Fight Back Friday, Monday Mania, Simple Lives Thursday, Pennywise Platter Thursday, and the Seasonal Recipe Round-Up for Tomatoes at GNOWFGLINS

 

Recipes by the Soup Goddess: A New Series

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Best Ever Tomato Soup with Pesto Grilled Cheese

Summer seems a strange time to start a series about soup. But it's also the time when gardens start to overflow with fresh vegetables. One of the best ways I know of to use up fresh vegetables is to turn them into soup. And I happen to know a soup expert.

This is my mom, Linda.

Isn't she a good lookin' Grandma?

Her friends call her the Soup Goddess.

I'm not sure when it started. She has always been a good cook, but in the last ten years or so she has been perfecting the art of soup. Cream of Asparagus, Minestrone, Tomato, Ham and Potato, Split Pea, French Onion, Beef Barley, Chicken Corn Chowder, Broccoli Cheese, Turkey Dumpling, Wild Mushroom, Chicken with Wild Rice, Butternut Squash with Brie...are you getting hungry yet?

Momma's Minestrone

How many times have you been to a restaurant, ordered the soup, and thought, "Well, that was disappointing"? Or do you go through the effort of making soup from scratch at home and then think that it was just okay?

Butternut Squash Soup with Brie

Let the Soup Goddess teach you how to make soup. I'll be sharing her recipes here at Plus Other Good Stuff, as well as her secrets for how to achieve the tastiest soup!

We'll start with some summery recipes like Tomato Soup and Minestrone, and as fall approaches you better believe we're bustin' out the brie for the best squash soup ever! Yeah, get excited! 

Are you ready to learn how to make delicious, nutritious, satisfying, family-pleasing soups?