 drizzle with olive oil and season with salt and black pepper. Roast until squash is soft and turned a nice golden colour. Scoop the flesh away from the skin into a blender, add the squeezed out garlicky goodness from each clove of garlic. Add about a pint of good veg stock and blend. Gorgeous!! Sorry about the rambling recipe it is how my brain works these days!!
I just posted my favourite soup recipe in September. It's so easy that I can make it every night with what I have stocked in the kitchen!
Hurray for soup!!
I'm making Potato and Leek soup tonight - no recipe. I plan on winging it. Wish me luck.
fry onion, garlic and chilli in olive oil. Add roasted butternut squash, coconut milk and stock.
blitz with a wizzy blender. YUMMY!
Another Moosewood Cookbook soup is Gypsy Soup... a'spiced and delectable brew of Spanish and Dickensian origins'... this has been a family favourite of ours for more than 20 years.
It's a very 'forgiving' recipe... you can use any combination of orange vegetables (carrot, squash, sweet potato) with any green (beans, peas, sweet pepper, etc).
It's warmy-toe-wriggling soup.
Quarter and boil potatoes until fork tender. Rinse and chop leeks, put olive oil in large stock pot or dutch over, add chopped leeks. Add a little salt and "sweat" leeks for abotu 10 minutes until soft. Chop garlic, add, cook for two minutes. Add potatoes, beans, cook for a few minutes, add stock. Simmer for 20 minutes, season to taste. You can also puree a portion of soup for a smoother texture.
It totally fills you up without making you feel overly full.
My favorite green to use in it is dinosaur kale and I usually use pre-cooked lentils from Trader Joes, rather than making my own. Also, I skip the saffron yogurt and garnish with a spoonful of plain yogurt and a sprinkle of whole cumin seeds, instead.
bake one onion,some garlic in a little butter. Add 1,5 liters water, one bouillon tablet, two patatoes, one little pumpkin and some carrots. Boil and blender. enjoy!
Wow there are some great recipies here.
This one is a specialty that my mom makes from time to time and it's super easy and hits the spot this time of the year.
Here is another for a tomato based crab soup, a little spicy and very flavorful.
Happy soup making, I love just seeing what I have on hand and experimenting...Cheers!
CAROLE'S LASAGNA SOUP.........
Add broth, tomatoes and sauce and bring to a boil.
Drop in pasta and simmer until cooked, about 10 minutes.
Stir in spinach and cook untill wilted.
pour into bowls, sprinkle with the cheeses and say YUM!
THE BEST SOUP EVER!
Brown chicken, onion and garlic in butter until cooked.
Dissolve bouillon in water and add to chicken and cumin. Bring to a boil. Reduce, cover and simmer 5 minutes. Add everything else but tomato and cook until cheese is melted. Add tomato right before serving.
This soup I love, and hope you do too!
Warning: Be ready to sit down to a bowl of scrumptious goodness in all its glory! And, honestly, I wouldn't deserve any sort of prize; it should go to the person who originated this one!
Egyptian red lentil soup is just phenomenal, really easy, filling, and perfect all winter!
Pour the chicken and beef broth into a 4.5-quart Dutch oven or soup pot and begin heating on high. Add the still-frozen vegetables and meatballs. Add the tomatoes and macaroni. Cover the pot and bring it to a boil. This will take about 10 minutes.
While the soup is heating, rinse, and drain the kidney beans and set aside. When the soup comes to a boil, uncover and stir well (the macaroni sinks to the bottom).
Add the kidney beans, Italian seasoning, and wine, and reduce the heat to medium. Stir frequently until the macaroni is tender, about 6 to 7 minutes more. Serve at once, garnishing each bowl with 1 tablespoon grated Parmesan cheese.
Looking forward to reading through these soup love comments!
I LOVE this baked potato soup!
Now, in a big pot on medium heat, warm up two tablespoons of olive oil and then dump in all the chopped and minced wonderfulness. 
Then add 3-4 cans of black beans (I like Progresso) with all their juice. Drizzle some more olive oil in there. The more the better. It is yummy. And good for you. Warm that up some. Then add 2-3 quarts of chicken or vegetable broth, depending on how soupy you like your soup and what your general attitude is about chickens.
Let that simmer forever. Or at least 30 minutes.
When you serve this up, you can put a big fat dollop of sour cream on there and everyone will love you. Except my daughter. She will think you made a mistake by not covering it with shredded cheese. She's six. It's her thing.
This was in Sunset Magazine this summer - SERIOUSLY it's an AWESOME soup. You can skip the zucchini blossoms alone, or skip the whole zucchini altogether and used frozen corn - it still is an INCREDIBLE soup!
My fave soup to make AND eat!
Then, add your shredded chicken and chicken broth, heat for another 5-10 mins.
Dress individual bowls with the garnishes and give it a squeeze of lime (a must:-) and you're good to go!
My two family favourites (i.e. enjoyed by EVERYONE in the family) are Chicken and Corn Soup and Zucchini and Potato Soup...hope you enjoy!
I made soup today! It's been chilly when I was outside and I thought what better to deal with that?
Wash & peel the vegetables. Cut it all in stripes. Cook the barley & the potatoes in separate dishes in salted water, carrots & leek in the broth.
When the potatoes are soft, put them into the broth.
When the barley is done, wash it in a strainer till the water comes out clear. Add to the soup.
I like to add some asparagus (canned, cause it ain't asparagus season now) and when my boyfriends wants meat I cook meatballs in the broth (put them right in there with the carrots).
For anything you change for this recipe (and of course you are free to) just ALWAYS cook the barley separate and wash it afterwards! Cause you will get a wallpaper-paste-like thing otherwise.
Oh, how I love giveaways, and I love good soup just as much! I have this gem in my recipe notebook of favorites, dated 05-04-91 and titled “Betsy’s Corn Chowder,” after my friend Betsy in New York state who shared it with me.
Add all ingredients EXCEPT evaporated milk.
Add evaporated milk WHEN COOL (or it will do strange things in the warm liquid, like curdle) and reheat until piping hot.
Makes 10 servings (1 gallon).
I should also share this site with you. It looks deee-lish. I printed it out when it was first posted, but haven't tried it yet. Maybe now I shall - it sounds soooo tasty!
I use the frozen egg noodles and to speed it up, I buy a rotisserie chicken instead of cooking my own. The family loves it and it only takes 30 minutes...love wins!
Split Pea- Perfect for a cold, dreary day.
Combine broth, peas, ham bone, marjoram, bay leaf, water, and pepper. Boil; reduce heat. Cover and simmer for 1 hour. Remove meat. When cool, remove meat from bones, chop. Return meat to soup. Stir in veggies. Boil; reduce heat. Cover and simmer for 20 to 30 minutes.
Hearty, Delicious and Great with biscuits or crackers!
p.s. I love the apron!
This is a family fave that goes back at least 3 generations. It is somewhat improvisational and although its called a borscht there isn't really anything borschty about it.
Simmer the onion, potatoes and sausage with bay leaves in the broth on low until cooked. Add dill and green beans/greens about 10 minutes before serving. Top up with cream at the end and bring to a simmer but don't boil.
This soup is best served with chive biscuits and the leftovers are fought over by kids and husbands.
This recipe is so easy and quick it's crazy. Frozen cheese tortellini, chicken stock, spinach (frozen or fresh), lemon zest, grated parmesan, Italian seasoning, and garlic. Heat chicken stock, Italian seasoning, and garlic to boil. Add frozen cheese tortellini, cook according to directions. Right before serving toss in defrosted frozen spinach or a couple handfuls of fresh spinach. Top with fresh grated lemon zest and parm. It's great with chopped up chicken or sauteed mushrooms. Really it's a great base for