more soups for winter

Here’s the second part of our best soups for winter feature. Scroll through and see what ingredients you should be adding to your shopping list!

CURRIED ROASTED BUTTERNUT SQUASH SOUP

By Geriatric Care Consultants, LLC in Larchmont, NY
www.gericareconsultants.com

“This butternut squash soup is the perfect antidote to a cold and frosty winter day!”

INGREDIENTS
1 2-3 lb. butternut squash, peeled, seeded, cut into 1/2 to 3/4″ cubes (about to 8 cups)
1 medium sweet yellow onion, cut into chunks
3 apples peeled, cored and cut into quarters
6 cups rich chicken stock
1 Tbsp yellow curry powder (or more to taste)
1/2 cup apple cider
1 cup half and half
2 tspn salt
1/4 tspn black pepper
1-1/2 Tbsp Major Grey’s Chutney
PAM cooking spray

DIRECTIONS
Preheat oven to 425°F. Spray roasting pan with PAM. Add squash, onions and apples, sprinkling with 1 teaspoon of curry powder and roast for about 30 to 40 minutes, stirring occasionally until squash starts to brown.
Remove from heat and put onions, apples and squash in a large stock pot adding 5 cups of the stock and the cider. Bring to a boil and reduce heat to low.
Put remaining broth in roasting pan over medium heat, stirring often to get all roasted bits up. Add to simmering stock with salt and pepper. Cook for one hour.
Purée the soup in food processor in small batches, adding chutney and half and half. Season to taste with more salt, pepper and curry as needed.
Great served with large croutons on top. (Serves 6-8)
Tip: It’s easier to peel a butternut squash if you microwave it whole for 30 seconds first.

 

VERY VEGGIE MINESTRONE

By Seniors Helping Seniors
www.seniorcarenorthwestchester.com

Says Amy Slingerland of SHS, “For me, there is nothing quite as inviting, comforting and delicious as a big pot of homemade minestrone
soup to warm us on the coldest of days. Serve with warm bread!”

INGREDIENTS
2 Tbsp olive oil
1 large yellow onion, chopped Kosher salt, black pepper and (optional) red pepper flakes
2 cloves garlic, finely chopped
2 Tbsp tomato paste
4 carrots, sliced crosswise to 1/4-1/2″ thick
3 celery stalks, sliced as carrots
1 russet potato, peeled and cut into 1/2″ pieces
2 zucchini, halved and sliced crosswise
1 cup green beans
4 to 6 sprigs of fresh thyme
1/2 small head cabbage, quartered, cut into 1″ strips
1/2 cup ditalini pasta
1 15-oz. can white beans, rinsed
3 cups (or more) fresh baby spinach
parmesan cheese for serving

DIRECTIONS
Heat oil in a large pot over medium heat. Add the onions, with large pinches of salt and pepper.
Cook, covered, stirring occasionally, until tender – about 10 minutes.
Stir in garlic and cook another minute. Add tomato paste and cook for two minutes, stirring. Add carrots, celery, potato, thyme and 8 cups of water. Bring to a boil then reduce heat and simmer for 10 minutes.
Add cabbage, zucchini and green beans, and simmer another 10 to 12 minutes – until all vegetables are tender. Taste and add salt and pepper if needed. Separately, cook the pasta.
Stir cooked pasta and beans into the soup and cook until beans are heated through – a few minutes.
Remove from heat and discard the thyme (optional), stir in the spinach until it begins to wilt.
Serve with parmesan shavings and dash of olive oil. (Serves 6)
Note: Convert this to a gluten-free soup by leaving out the pasta and adding a few more veggies.

LOBSTER BISQUE

By North Street Tavern in White Plains, NY;
www.northstreettavern.com

INGREDIENTS
1 Tbsp butter
1/2 cup chopped portobello mushrooms
1/2 cup chopped red onions
1/4 cup chopped carrots
1/4 cup chopped celery
3/4 cup vegetable broth
1/2 cup water
1/4 lb cooked lobster meat
Dollop of sour cream for each serving.

DIRECTIONS
Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery and carrots. Cook and stir until tender, about 10 minutes. Add the broth and water and heat through. Pour broth mixture into a blender. Add the lobster meat, cover, and process until smooth. Season to taste with salt and pepper. Reheat and then place in bowl, add a dollop of sour cream.
(Serves 3-4)

ROASTED RED PEPPER & SWEET POTATO BISQUE

By The Residence at Summer Street and Selleck’s Woods in Stamford and in Darien, CT
www.residencesummerstreet.com; www.residenceselleckswoods.com

INGREDIENTS
4 large or 6 small red bell peppers (or 1-1/2 cups jarred, roasted red bell peppers), roughly chopped
1 Tbsp canola or grapeseed oil
1 large white or yellow onion, roughly chopped
2 garlic cloves, minced
5 cups low-sodium vegetable broth
4 sweet potatoes peeled and roughly chopped (1-1/2 lbs after prep)
3/4 tspn kosher salt
Crushed red pepper flakes to taste
Chopped parsley or chives for garnish.

DIRECTIONS
Preheat oven to 450°F. Arrange peppers on one or two parchment or foil-lined baking sheets. Roast for 40 minutes or until the skins are
wrinkled and charred. Remove them from the oven and allow to cool and collapse, about 20 to 30 minutes.
Remove stems, skins and seeds from peppers, then chop them roughly and set aside until ready to use. Heat oil in a large pot over
medium-high heat.
Add the onion. Cook, stirring frequently, for 5 to 7 minutes or until onion is soft and translucent.
Add the garlic and cook 30 to 60 seconds. Add the sweet potato, broth and salt. Bring mixture to a boil. Reduce heat
to a simmer.
Cover and simmer for 20 to 25 minutes or until potatoes are soft. Add the roasted peppers to the pot. Use an immersion blender to blend the soup till it’s smooth and creamy, or transfer it to a blender in batches and blend till smooth.
Transfer soup back to the pot and heat gently. If soup is thicker than you’d like, add some extra broth or water to achieve desired
consistency.
Add the crushed red pepper to taste. Taste and adjust
the seasonings as desired. Garnish with herbs and serve. (Serves 4-6)