I had a friend over for lunch the other day and served her this hearty stew filled with Asian-flavored turkey meatballs and crunchy vegetables in a light coconut broth. It was colorful, flavorful and satisfying. I only wish I had doubled the recipe! 

When I was at the store buying ingredients for the soup, the Roma tomatoes were pretty sad looking so I went with 3/4 cup of canned diced tomatoes (drained) instead. For a fun presentation, eat the soup with Asian soup spoons (available at many kitchen stores and Asian markets). Enjoy!

Singapore Turkey Stew
-adapted from The Sunset Cookbook (Oxmoor House, 2010)

Notes: If you can’t find Chinese five spice, substitute equal parts ground cinnamon, ground cloves, ground ginger, and ground anise seeds.

Makes 4 servings

1 pound ground lean turkey
1/2 teaspoon Chinese five spice (see notes)
1/2 teaspoon hot chili flakes
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13 1/2 oz.) coconut milk
1 can (14 1/2 oz.) fat-skimmed chicken broth
1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces
1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
(I used 3/4 cup diced canned tomatoes, drained)
1/4 cup drained canned sliced water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
1 tablespoon soy sauce
3 tablespoons chopped fresh cilantro leaves

In a large bowl, mix ground turkey, five spice, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly.

Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently, until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate.

Add garlic and ginger to pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, about 5 minutes.

Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, lime juice, soy sauce and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes. Sprinkle with cilantro and serve from pan.

Tags: baby corn, bok choy, chicken broth, Chinese five-spice, coconut milk, fresh ginger, ground turkey, Singapore Turkey Stew, turkey meatballs, water chestnuts

My first thought was, “Do Italian people really eat this at weddings?” I’m not Italian so it’s an honest question, don’t you think? After a little research, though, I learned that the “wedding” part refers to the fact that the vegetables and meat go well together in this Italian-American soup (hence the marriage). Whatever the history, it’s a great recipe!

Although the broth is fairly simple, it’s the meatballs that are the star of the show here. While they consist of typical meatball ingredients, the addition of Italian sausage and fresh garlic adds a lot of flavor! Baking them in the oven cuts down on prep time, and results in tender and delicious meatballs. I couldn’t fit all the meatballs on one baking sheet so I used two baking sheets and rotated them on the racks halfway through baking.

The store I was at didn’t have fresh dill so I used a heaping teaspoon or so of dried dill. Right before serving, I also stirred a tablespoon of pesto into the soup to bump up the fresh herb flavor. Garnish each bowl of soup with a little freshly grated Parmesan cheese. Enjoy!

Italian Wedding Soup
-recipe from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredientsby Ina Garten

Who likes standing at the stove rolling meatballs around in hot oil? Not to mention that I can never get them evenly browned. I discovered that chicken meatballs mixed with good Italian sausage have great flavor and they’re so much easier to make because you bake them in the oven. This rich chicken soup is filled with lots of good things: spinach, pasta, and plenty of those spicy meatballs.

Serves: 8 servings.

For the meatballs:
3/4 pound ground chicken
1/2 pound chicken Italian sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup 1/4-inch diced carrots (3 carrots)
3/4 cup 1/4-inch diced celery (2 stalks)
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Note: the pasta will thicken the soup as it sits; just thin it with some water or chicken stock.

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Tags: carrots, celery, chicken broth, chicken Italian sausage, ground chicken, Ina Garten, Italian Wedding Soup, meatballs, onions, parmesan cheese

When it’s cold and blustery outside or I’m feeling under the weather, I want a big, steaming bowl of something like this Pennsylvania Dutch Corn and Chicken Soup. It’s easy to make, and simply flavored with corn, celery and onion. No fancy ingredients…no complicated methods…just good, old-fashioned comfort in a bowl.

Pennsylvania Dutch Corn and Chicken Soup
-recipe from Cook’s Country Magazine

This old-fashioned soup has its roots in the Pennsylvania Dutch kitchen and is fast, easy, and hearty—perfect for a weeknight meal. Gently poaching the chicken breasts in the simmering soup improves their flavor and keeps them tender. Serves 4 to 6.

1 (16-ounce) bag  frozen corn , thawed 
8 cups  low-sodium chicken broth  
1 tablespoon  unsalted butter  
1 onion, chopped 
1 celery rib, sliced thin 
 Salt and pepper  
2 boneless, skinless chicken cutlet  (about 12 ounces), cut into1/2-inch chunks 
3 cups egg noodles (see note) 

Combine 2 cups corn and 2 cups broth in blender and puree until smooth. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, remaining corn, and ½ teaspoon salt until softened, 5 to 7 minutes.

Stir in remaining broth, chicken, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes. Season with salt and pepper. Serve.

Test Kitchen Discoveries
•Use frozen corn for convenience. Puree a portion of the corn with some of the chicken broth to thicken and infuse the soup with a deep corn flavor.
•Light ‘n ‘Fluffy Wide Egg Noodles is the test kitchen’s top-rated brand.
•Sauté the vegetables (just onion, corn, and celery) to concentrate their flavors.
•The noodles cook in the broth with the vegetables and chicken—which adds even more flavor.

Tags: celery, chicken soup, corn, egg noodles, Pennsylvania Dutch

If you’re looking for a new way to eat winter squash, you must try this Thai-inspired recipe! The velvety texture of the butternut squash and coconut soup is brought to life by the vibrant flavors of the chopped peanut, lime zest and basil gremolata. Typically, gremolata is an Italian condiment of lemon zest, garlic and parsley but it gets a fun, updated twist here.

This recipe calls for using a slow cooker but I skipped that method and made it in a saucepan on the stove. I simmered the cubed squash in the broth and coconut milk for about 30 minutes (until tender) then pureed it with my immersion blender (aka handheld blender). Spoon some of the Thai gremolata onto each serving and you’ve got a tasty light meal.

Note: as with any hot soup, let it cool before processing in a blender or you might spray scalding soup all over you and your kitchen. It’s one of the reasons I use an immersion blender for this kind of recipe…it can be blended hot right in the soup pot.

Butternut Squash Soup with Thai Gremolata
-recipe from Better Homes and Gardens Magazine

Makes 4 to 6 servings.

Slow Cook: 4 to 5 hours (low) or 2 to 2 1/2 hours (high)
 
2  lb.  butternut squash, peeled and cut into 1-inch pieces
2  cups  chicken broth
1  14-oz. can  unsweetened coconut milk
1/4  cup  finely chopped onion
1  Tbsp.  packed brown sugar
1  Tbsp.  fish sauce or soy sauce
1/2  to 1 tsp.  Asian chili sauce (Sriracha) sauce or crushed red pepper
2  Tbsp.  lime juice
1  recipe  Thai Gremolata, recipe below

In a 3-1/2- or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.

Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.

Use an immersion blender to carefully blend soup until completely smooth. (Or, transfer the mixture in batches to a food processor or blender; or use a potato masher to mash mixture nearly smooth.) Stir in lime juice. Ladle into bowls and top with Thai Gremolata. If desired, serve with lime wedges.

Thai Gremolata: In a small bowl stir together 1/2 cup chopped fresh basil or cilantro, 1/2 cup chopped peanuts, and 1 tablespoon finely shredded lime peel.

Tags: butternut squash soup with Thai gremolata, chicken broth, chopped peanuts, coconut milk, lime zest, soy sauce, Sriracha

On Christmas Eve, I’ll be singing at an evening service at our church so I’ll need something already made to serve for dinner when we get home. This recipe for Turkey Rice Soup with Sausage will make a perfect Christmas Eve meal! I’ll make it a day ahead (minus the rice), bring it to a simmer when we get home from church on Christmas Eve, add the rice, let it cook until tender and serve. 

If you like Cajun gumbos and jambalayas, you’re going to love this soup! While not as rich-tasting as a traditional, more labor-intensive gumbo, this hearty soup delivers good gumbo-like flavor without some of the fuss (like making a roux, a cooked flour and fat mixture that thickens soups, sauces and gravies). The recipe calls for andouille sausage (prounounced  ahn-DWEE), a spicy smoked sausage used in Cajun cooking. Enjoy!

Serving Note: this soup is best served as soon as the rice is tender. As the soup sits, the rice soaks up the broth and becomes more like a jambalaya than a soup.

Turkey Rice Soup with Sausage
-Recipe from FoodandWine.com

Make this super-quick gumbo when you crave the hearty flavors of the Cajun classic but don’t have time to make the roux. Makes 6 servings.

2 tablespoons vegetable oil
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
3 medium celery ribs, coarsely chopped
2 large garlic cloves, minced
3/4 cup long-grain rice (about 4 1/2 ounces)
2 bay leaves
3/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper
Salt
4 cups Turkey Stock (recipe below) or chicken broth
One 28-ounce can whole peeled tomatoes with their juice
1 tablespoon tomato paste
1/2 pound andouille sausage, cut into 1/2 -inch slices
2 cups diced cooked turkey (about 1/2 pound)

Heat the vegetable oil in a large saucepan. Add the onion, pepper, celery and garlic and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes.

Add the rice, bay leaves, thyme, crushed red pepper and 1 teaspoon of salt and stir to coat the rice with the oil. Add the Turkey Stock, tomatoes and tomato paste, breaking up the tomatoes against the side of the pot. Bring to a boil, cover and cook over moderately low heat until the rice is almost tender, about 15 minutes. 

Meanwhile, heat a medium skillet. Add the andouille and cook over high heat until browned, 2 to 3 minutes per side. Add the sausage and turkey and cook until the turkey is heated through and the rice is tender. Discard the bay leaves and season with salt. Ladle the soup into bowls and serve.

Turkey Stock
-recipe from FoodandWine.com

Makes about 3 quarts.

Carcass from a large turkey, cut or broken into 4-inch pieces
4 quarts water
3 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 medium onions, quartered
4 unpeeled garlic cloves
5 thyme sprigs
1 small bunch of flat-leaf parsley
2 bay leaves, broken

Put the turkey bones in a large stockpot, cover with the water and bring to a boil, skimming occasionally. Add the vegetables and herbs and cook over low heat, partially covered, for 2 hours. Strain the stock, pressing down on the solids. Refrigerate for up to 3 days or freeze for up to 3 months.Skim off the fat from the surface before using.

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Tags: Cajun, gumbo, sausage, soup, Turkey Rice Soup with Sausage

If you’ve got leftover bird to use up or you just need a good chili recipe, you’ve got to try this White Turkey Chili. After his first bite, Husband exclaimed, “Now that’s a reason to get a turkey!” ‘Nuf said.

The recipe calls for fresh jalapeno and fresh or roasted Anaheim chilies. Since I didn’t have those ingredients and didn’t feel like going to the store, I substituted one 12-oz. jar of Salsa Verde which had tomatillos, green chilies, onion and jalapenos in it. I also used 2 teaspoons dried oregano instead of the fresh oregano. If you don’t have turkey, cooked chicken would work just as well.

I cooked the chili in a pot on the stove for 20-30 minutes instead of in a crockpot. If you use the stovetop method, be sure to stir the chili every few minutes after adding the cornmeal/broth mixture so the chili thickens properly and doesn’t get lumpy. Serve with a big dollop of sour cream your favorite chili fixins’. Enjoy!

White Turkey Chili
-recipe from Williams-Sonoma kitchen

Made with chunks of cooked turkey, this hearty chili is a wonderful way to use up leftovers from the Thanksgiving feast. Fresh-baked corn bread is the perfect accompaniment. Serves 6 to 8.

2 Tbs. olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 tsp. toasted ground cumin
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced, or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
4 to 4 1/2 cups low-sodium chicken broth, warmed
1 lb. diced cooked turkey
3 cans (each 15 oz.) cannellini beans, drained and rinsed, or 4 1/2 cups cooked white beans, drained
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Shredded jack cheese, sour cream and lime wedges for serving

In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.

Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer’s instructions. Thin the chili with more broth if needed.

Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges.

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Tags: chicken broth, chili, green chilies, jalapeno, leftover turkey, turkey chili, white bean, white turkey chili

For me, a turkey dinner is nice for one meal (or maybe 2 meals…MAX). What I enjoy even more than the epic turkey feast is turning the leftover turkey into other meals, like enchiladas or soup. This recipe for New Mexico Turkey-Tortilla Soup is not only easy to make, but it’s delicious and a perfect use for the leftover bird.

The dried ancho chile can be found in the Hispanic section of your grocery store…I found mine at Winco. I added 1 teaspoon of ground cumin to the simmering tomato-base soup. Corn would also be a nice addition. The tortilla strips are easy to make and add good flavor but the soup will still be good if you substitute crushed tortilla chips instead…just buy the best, freshest ones you can find.

New Mexico Turkey-Tortilla Soup
-recipe from The New Thanksgiving Table by Diane Morgan

This soup is simply amazing. With a completely different flavor profile than the Thanksgiving meal, it makes a fabulous Thanksgiving leftover. The thick broth is smoky-flavored and deeply rich from the addition of the ancho chile. It’s not spicy hot, just bright tasting. Serve the soup in shallow bowls and pile high the crisp corn tortilla strips for a crunchy garnish. Serves 6.

Canola oil for frying

Six 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 dried ancho chile, stemmed and seeded
1 white onion, chopped
3 cloves garlic, chopped
1 can (28 ounces) peeled, whole plum tomatoes, drained
4 cups canned low-sodium chicken broth
2 cups shredded roast turkey
kosher or sea salt
1 large avocado, halved, pitted, flesh scooped out, and cut into 1/2-inch dice
6 ounces (1 1/2 cups) Mexican Queso Fresco cheese, crumbled, or shredded Monterey Jack
1/3 cup lightly packed cilantro leaves
lime wedges for serving

Pour the oil into an 8-inch heavy saute pan to a depth of 1/2 inch. Place over medium-high heat until the oil is shimmering (350 degrees F on a deep-frying thermometer). In small batches, fry the tortilla strips, stirring them around, for about 1 minute until pale golden. (The oil will stop bubbling once they are crisp.) Using a slotted spoon, transfer the tortilla strips to a plate lined with paper towels. Reserve the oil.

Meanwhile, soak the chile in a small bowl of hot water for about 10 minutes until softened. Drain. Tear the chile into pieces. Set aside.

In a 6-quart saucepan, heat 2 tablespoons of the tortilla frying oil over medium heat. Add the onion and garlic and saute, stirring frequently, for about 5 minutes until soft but not browned. Remove from the heat. Transfer the onions and garlic to a blender. Add the chile and the tomatoes. Blend to a smooth puree. Pour the puree back into the saucepan and return to medium heat. Add the stock or broth and bring to a simmer. Cover the pan and simmer the soup for 30 minutes. Stir in the shredded turkey. Taste and season with salt.

To serve, divide the avocado and cheese among 6 warmed shallow bowls. Ladle the soup over top and garnish with the tortilla strips and cilantro. Serve with lime wedges to squeeze over the top.

Do Ahead: The soup, without the turkey added, can be made up to 2 days in advance. Reheat gently and add the turkey just before serving.

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Tags: ancho chile, chicken broth, Christmas, holidays, leftovers, New Mexico, roast turkey, Southwestern, Thanksgiving, tortilla soup

I got together with a group of girlfriends from my bible study on Friday to organize a friend’s garage. The friend we were helping is a mom of two young boys and her husband has been in the hospital for several months awaiting a heart transplant. Needless to say, it’s been a difficult season for this family, so a chilly, overcast November day was not going to deter us from the work we had set out to do. We were there to help a girlfriend, to let her know that she and her family are loved, and in some small way, to offer hope.

After we finished our project, we stood around the kitchen together eating a bowl of this Summer Minestrone with Pesto. Friends sharing life together and a hot bowl of soup…this is what it’s all about!

Now about the minestrone…I doubled the recipe so there would be plenty of soup for all of us. I used vegetable broth instead of chicken broth, russets instead of the red-skinned potatoes, diced canned tomatoes instead of fresh (28-oz can for double recipe), chopped kale instead of spinach, and extra carrots instead of green beans. About 10 minutes before serving, I added a little bit of uncooked pasta to the simmering soup which helped thicken it up a bit. Once the pasta was cooked, we ladled the piping hot soup into bowls and garnished each serving with freshly grated Parmesan cheese. Yumm!

Summer Minestrone with Pesto
-recipe from Bon Appétit Magazine

When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic. Makes 6 servings.

3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons pesto
Freshly grated Parmesan cheese

Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

Tags: cannellini beans, carrots, celery, chicken broth, kale, minestrone, onion, parmesan cheese, pesto, potatoes, spinach, tomatoes, Vegetable, zucchini

Beef stew is always a favorite at my house. Sometimes I like to change it up by making Ranchero Beef Stew, a Spanish-inspired dish that features beef simmered with carrots, green chilies, tomatoes and green olives. It’s hearty, filling and and a nice change from traditional beef stew!

The recipe states that the stew only needs to simmer for 1 hour but I’m not sure in what universe they were cooking it in. I’ve never had stew meat get tender in an hour. Since I wanted the meat super tender (not chewy), I let the stew simmer for almost 3 hours. I served the stew over garlic mashed potatoes. YUMM! It was a perfect meal for a cool Autumn evening!
Optional: a teaspoon of cumin added to the simmering stew adds nice flavor to the final dish. 

Ranchero Beef Stew
-recipe from Bon Appétit Magazine

Traditional beef stew with Spanish overtones. It’s delicious over rice or pasta. Serves 4. 

1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 large onion, cubed
2 medium carrots, cubed
3 garlic cloves, chopped
1 15-to 16-ounce can stewed tomatoes
1 cup canned beef broth
1 4-ounce can diced green chilies
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro

Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour (I simmered my stew for about 3 hours). Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.

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Tags: beef broth, beef stew, carrots, cilantro, green chilies, green olives, onion, Spanish, tomatoes

This recipe for Curried Butternut Squash Soup is a great way to get your yellow veggies and a little spice, too. When it comes to winter squash soup, I prefer the savory types over the ones that are sweetened with apple or pear. And, since I like curry, I knew I’d probably like this Indian-inspired soup.

Instead of peeling and cutting the squash into cubes, I used about 3 cups of roasted squash that I had made the day before (I cut the squash in half, roasted it in the oven until tender, scooped out the flesh, discarded the peel, proceeded with recipe). I added the roasted squash to the stockpot with the broth, curry and other ingredients, and let it simmer for 15 minutes. Then I used an immersion blender to puree the soup. Next time, I’d let the soup cool then use my blender because the curry stained my white immersion blender yellow. Oh well!

I omitted the honey since I didn’t think the soup needed it, and seasoned it with salt and pepper. Drizzling a little yogurt or sour cream on top of each serving adds pizazz. If you want to keep the soup meatless but add a little protein, garbanzo beans are a nice addition.

Curried Butternut Squash Soup
-recipe from foodnetwork.com

Serves: 4 servings

1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

Tags: butternut squash, curried, curry, Indian, soup