Savory Soups
Here are a few hearty soups that will warm you up for the upcoming winter season!
| Ginger-Squash Soup | ||||
| 1 Tbs. vegetable oil 1 medium onion, chopped 1 pkg. (32 oz.) reduced-sodium chicken broth 1 pkg. (12 oz.) cubed, peeled butternut squash or 1 lb. butternut squash, peeled, seeded, and cubed (about 2-1/2 cups) 1/8 Tsp. ground black pepper 1 Tsp. honey 2 Tsp. grated fresh ginger Diced apple, optional In a large saucepan, heat oil over medium-high heat. Add onion and cook until tender, about 4 minutes. Stir in broth, squash, and pepper, Bring to a boil over high heat. Reduce heat and let simmer, covered, for 12 minutes. Uncover, simmer 10 minutes more or until squash is very tender. Remove from heat and let cool slightly | Puree squash mixture in batches in a blender or food processor. Return to saucepan. Stir in honey and ginger. Top with diced apples, if desired. Nutrition facts per serving:
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Roasted Squash Soup | ||||
| butternut squash, 1 large oil, 3 TBSP divided onion, 1 chopped garlic, 4 cloves crushed apple, 1 peeled, cored and chopped chicken broth, 5 cups apple cider, 1 cup salt, 1 tsp Peel and seed 1 large butternut squash; cut into 8 wedges. Drizzle with 2 tablespoons oil; roast at 350 degrees for 1 hour. Heat 1 tablespoon oil in large pot, add 1 chopped onion and sauté 5 minutes. | Add roasted squash; 4 cloves crushed garlic; 1 peeled, cored and chopped apple; 5 cups chicken broth; 1 cup apple cider; and 1 teaspoon salt. Simmer 30 minutes, until apple is very soft. Puree in food processor. Garnish with sour cream. Makes 8 servings By Family Circle (c) 2007 Meredith Corporation. First published in Family Circle Magazine. Reprinted with permission | |||
| Living Organic Gazpacho This tasty recipe is from Executive Chef Steven R. Haughie from the Renaissance Orlando Resort at Sea World. | ||||
| Vine ripe red tomatoes (5) Vine ripe cherry tomatoes (2) Yellow tomatoes (2) 10 cloves of garlic 2 Serrano peppers seeds removed 7 cucumbers peeled 1 bunch parsley ¼ bunch cilantro 1 cups water 1 cup lime juice 3 tablespoons of sea salt 1 tablespoon fresh cracked pepper ½ cup ver jus or fruit natural vinegar | Combine all ingredients in a blender but don't completely puree just pulse till chopped fine. Set up 3 or 4 sieves with coffee filter for a fine filtered effect. Strain in refrigerator for an hour serve quick to retain nutrients. Garnish with fine diced ripe colored tomatoes cucumbers herbs and blossoms and fine olive oil drizzle. | |||
Chicken and Corn Chili | ||||
| 1 large onion, chopped 1 pound boneless, skinless chicken breasts 2 cups low-sodium chicken broth 1 green pepper, seeded and chopped 1 jalapeño chile, seeded and chopped 1-3/4 teaspoons ground cumin 1/2 teaspoon cayenne pepper 3/4 teaspoon salt 1 can (14.5 ounces) diced tomatoes with jalapeños, drained 1-1/2 cups frozen corn, thawed 2 cans (15 ounces each) cannellini beans, drained and rinsed 2 tablespoons stone-ground cornmeal Shredded Monterey Jack cheese In a 5 to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeño, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours. | Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 teaspoon of salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese. Nutrition facts per serving: Servings Per Recipe 6 servings. Per serving: 287 calories 3 g fat (1 g sat.) 27 g protein 38 g carbohydrate 9 g fiber 736 mg sodium 45 mg cholesterol. Makes 6 servings | |||
By Family Circle (c) 2007 Meredith Corporation. First published in Family Circle Magazine. Reprinted with permission 
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