WINTER SQUASH CREAM SOUP

WINTER SQUASH CREAM SOUP
SERVES 10 AS A FIRST COURSE

This is the type of soup that makes a great first course. It is very light, flavorful and sure to spark the appetite for the remainder of the meal. It can also be served as a light lunch or supper with homemade seasoned croutons.

INGREDIENTS
3 tablespoons unsalted butter
3-1/4 pounds butternut or acorn squash, peeled, seeded and cut into 1/2-inch pieces (about 8 cups)
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
3 large cloves garlic, chopped
4 cups low-sodium chicken broth
1 cup apple juice or cider
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
Salt and pepper to taste
1/2 cup dry sherry
1 cup heavy cream
1/2 cup sour cream
3/4 teaspoon ground nutmeg
Chopped chives (for garnish)

Heat the butter in a large saucepan over medium-high heat. Add the squash, onions, carrot, celery and garlic; sauté until slightly softened, about 15 minutes. Add the chicken broth, apple juice, thyme and sage. Bring to a boil, cover and simmer over medium-low heat until vegetables are tender, about 30 minutes. Remove from stove. Puree the vegetables until smooth with a hand blender or in batches in the food processor. Taste for seasoning. Add salt and pepper if desired. (Soup can be made to this point 1 day ahead and kept covered in the refrigerator. )

Return soup to pot and bring to a simmer. Add the sherry and simmer about 2 minutes. Stir in the cream, sour cream and nutmeg until well-combined. Ladle soup into bowls and garnish with chives.

Clam Chowder

Clam Chowder
from Liberty Tree Tavern, Magic Kingdom

1 lb Margarine
3/4 lb All-purpose flour
1 can (23 oz) Clam juice
1 can (25 oz) Clams, chopped
1 1/2 cups diced Celery
1 1/2 cups diced Onions
1 1/2 cups diced Green pepper
1 2/3 qts hot Milk
1 2/3 ozs Salt
1/4 tsp ground White pepper
1/4 tsp ground Thyme
11/2 cups diced Potatoes (1/2 inch cubes)

With melted margarine, combine celery and onions, cook for 5 minutes or until transparent.  Add flour to make roux and mix until smooth.

Let it cook for a few minutes, then add hot clams and juice and half of the hot milk. Mix until all the flour lumps are smooth.

Continue cooking for about 10 minutes.  Add green peppers, potatoes and seasonings.  Combine, cook until potatoes and peppers are done, then add the remainder of the milk.

Williamsburg Inn Turkey Soup Recipe

Williamsburg Inn Turkey Soup Recipe

This recipe is simple to prepare, and it makes a lot of delicious soup! Our children are on their own now, so I was happy to find that this soup freezes well, too. I put it in individual containers and thaw just as much as I need for quick and easy meals. That's handy when I'm busy braiding wool rugs, oil painting or sewing...or just busy period.

18 Servings

1 turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
3 large onions, finely chopped
3 celery ribs, finely chopped
2 large carrots, finely chopped
1/4 cup uncooked long grain rice
1 cup butter, cubed
1-1/2 cups all-purpose flour
1 pint half-and-half cream
3 cups diced cooked turkey
1/2 teaspoon poultry seasoning, optional
Salt and pepper to taste

Directions
In large kettle, cook turkey carcass with water to make 3-qt. stock.

Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine the onions, celery, carrots, rice and 1 qt. of stock. Cook for 20 minutes; set aside.

In a large soup kettle, melt butter. Stir in flour until smooth. Add cream and remaining 2-qts. stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the reserved turkey and vegetable mixture. Season with salt and pepper. Heat through. Yield: 4 to 4-1/2 quarts.

Williamsburg Inn Turkey Soup published in Country Woman January/February 1989, p29

Turkey Alphabet Soup

Turkey Alphabet Soup 

1 can(s) tomatoes
4 cups broth turkey
2 teaspoon Italian seasoning, dried
1/2 teaspoon salt
1/4 teaspoon pepper, black
1 cup onion,diced
1 cup carrot, diced
4 cup cabbage,chopped
2 cup turkey, cooked
1/2 cup alphabet pasta

Preparation
In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil. Immediately reduce heat and simmer 5 to 10 minutes or until cabbage and pasta are tender.

Roasted Pumpkin and Garlic Soup

Roasted Pumpkin and Garlic Soup

This recipe takes longer to cook on the front end than the back end. Allow about an hour and a half for the pumpkin to roast and more time for it to cool enough to handle. I roasted the pumpkin and garlic in the morning and made the soup later in the day, but you could do the roasting one day and the soup making the next.

1 3-4 pound pumpkin
1 head garlic, top 1/2-inch trimmed
canola oil spray
3-4 cups vegetable broth
2 cups coconut water (or water plus a little sugar)
1 1/2 - 2 teaspoons good, mild curry powder (I used Maharajah)
1/2 teaspoon cumin
1 - 2 teaspoons salt (or to taste)
1 can chickpeas, rinsed and drained (optional, but makes this a main dish soup rather than a starter)
1/2 cup orange juice
toasted pumpkin seeds, for garnish (optional)

Preheat the oven to 400F. Cut the pumpkin in half and scoop out the seeds and strings. (Set them aside if you plan to make toasted pumpkin seeds.) Cut each half in half and place skin-side up in an oiled roasting pan. Place the head of garlic in the pan and spray the pumpkin and garlic lightly with canola oil. Cover the pan tightly with aluminum foil and put in oven.

After an hour, remove the garlic and check the pumpkin. It should be approaching tender but will probably need more time. Check again after 15 minutes. When the pumpkin is completely soft and the flesh is beginning to come away from the skin, remove from the oven and allow it to cool.

Once the pumpkin is cool enough to handle, scrape it from the skin into a food processor (discard any bits that look charred). Squeeze the roasted garlic from its paper and add to the processor. Add about 1 cup of vegetable broth and puree until completely smooth.

Pour the pureed pumpkin into a large pot and add 2 cups of vegetable broth and all remaining ingredients, except the orange juice and pumpkin seeds. Cook over low heat for at least 1/2 hour, in order to give flavors time to develop. If the soup looks too thick, add more vegetable broth. Just before serving, add the orange juice and continue to simmer for 5 minutes. Serve in bowls garnished with toasted pumpkin seeds.

Smoky Pumpkin Bisque with Soy Glazed Scallops

Smoky Pumpkin Bisque with Soy Glazed Scallops

Soy Glazed Scallops

2 tsp. toasted sesame or roasted pumpkinseed oil
1 Tbs. reduced sodium soy sauce
1/2 tsp. sugar
1 Pinch cayenne
1 1/3 pounds bay scallops
1 medium onion -- chopped
2 tsp. peanut oil
1 tsp. jerk seasoning blend

Smoked Pumpkin
6 c. rich vegetable broth -- preferably low sodium
1 c. unsweetened coconut milk
Salt to taste (optional)

Soy Glazed Scallops

2 Tbs. unsalted toasted pumpkinseeds

1 bunch chopped cilantro -- flat leaf parsley or marjoram

leaves, as needed



Sea scallops can be substituted. Halve or quarter if very large. Mix

sesame or pumpkinseed oil with soy sauce, sugar and cayenne. Mix with

scallops and marinate for 20 minutes. Load smoker with apple wood and

smoke/cook scallops at 190 degrees for 30 minutes.

Smoked Pumpkin


6 c. small cubed pumpkin or butternut squash

Smoke pumpkin cubes, placed on mesh rack, 60 minutes at 190 or 45 minutes

at 200.



Sauté onion in peanut oil until soft. Add jerk seasoning: stir to coat. Add

Smoked Pumpkin and vegetable broth. Bring to a boil. Simmer partially

covered for 15 minutes. Puree in food processor or blender. Add coconut

milk, return to low-simmer. Taste for salt. Float scallops in soup and

serve immediately in heated bowls. Garnish each portion with pumpkinseed

and 2 teaspoons herbs.



Note: Pumpkin and scallops can be smoked up to a day ahead of time, tightly

covered and refrigerated. When ready to finish cooking, proceed as above.

BEEF TZIMMES WITH BUTTERNUT SQUASH

I saved the note included in this recipe because it was interesting, but somehow I missed the name of whoever sent it.  I would love to give credit because it looks wonderful.

Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.


Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!

BEEF TZIMMES WITH BUTTERNUT SQUASH

2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange

Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.

Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.

Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.

Beef Vegetable Soup

Beef Vegetable Soup

2 lbs stew beef cut into 1/8" pieces
2 cups potatoes, cut in cubes
4 whole carrots, cut in to 1/8" pieces
1/2 cup chopped garlic
1/2 cup chopped onion
1 cup of chopped celery
1/2 cup flour
1/2 cups vegetable oil
1 large bell pepper cut into medium pieces
1/2 tsp black pepper
Salt to taste4 cups water

Brown meat in skillet with 1/2 tbsp oil along with garlic. Remove from skillet.

Add 1/2 cup of oil and 1/2 cup of flour to make roux; cook until it is a chocolate brown color. Add meat mixture and onions to roux, coat all pieces with roux. Pour mixture into a pot and add 4 cups of water, and mix to dissolve roux.

Boil on medium heat for 1 hour. Add remaining ingredients and cook another half  hour, or until potatoes, carrots and bell pepper are tender. Salt to taste.

Notes: Great with corn bread or French bread.
Number of servings: 4

Roasted Squash Soup with Chili and Buttermilk

Roasted Squash Soup with Chili and Buttermilk
Serves 6

1 3-pound butternut squash, peeled, seeded, and cut into ¾-inch cubes (about 12 cups)
3 tablespoons olive oil
Salt and pepper
2 large onions, chopped (about 3 cups)
¾ teaspoon dried or 1 teaspoon minced fresh thyme
1½ teaspoons chili powder
3 garlic cloves, minced
6 cups low-sodium chicken or vegetable broth
¾ cup buttermilk, or more, to taste

Set the oven rack in the middle position and heat oven to 425 degrees. In a large bowl, toss the squash and 1 tablespoon of olive oil to coat. Add ½ teaspoon of salt (or to taste) and pepper to taste, and toss again to distribute the seasonings. Line a large rimmed baking sheet (roughly 18 by 13 inches) with foil, spread the squash evenly in a single layer, and roast until very tender, about 40 minutes, shaking the pan to turn the squash halfway through cooking time. Remove the squash from the oven and cool for 5 minutes.

Meanwhile, in a large saucepan set over medium heat, heat the remaining 2 tablespoons oil until shimmering. Add the onions, thyme, and ½ teaspoon of salt and cook, stirring frequently, until the onions are translucent and lightly golden, about 8 minutes. Add the chili powder and continue to cook, stirring frequently, until fragrant, about 1½ minutes. Add the garlic and continue cooking, stirring frequently, until fragrant, about 40 seconds. Add the broth and roasted squash and stir to distribute.

In a food processor or blender, puree mixture (working carefully and in batches, if necessary) until smooth. Return puree to pot, add buttermilk, and heat on medium-low, stirring occasionally, until soup is heated through. Taste soup and adjust seasoning with pepper and salt, if desired, and serve at once.

Argentine Creole Stew

Argentine Creole Stew

1 Pumpkin (10 to 12 pound size)
3 tablespoons Olive oil
4 pounds Beef chuck or rump; cut into 1-inch cubes
2 medium Onions; coarsely chopped
1 large Green bell pepper; seeds and stem removed
2 cloves Garlic; minced
4 cups Fresh or canned beef stock
2 large Tomatoes; peeled, seeded, and coarsely chopped
1 teaspoon Salt
1/2 teaspoon Freshly ground pepper
2 teaspoons Sugar
2 tablespoons Chopped cilantro
1 Bay leaf
1/2 teaspoon Oregano
1/2 teaspoon Thyme
3 Aji chiles; stems removed, crushed
1 1/2 pound Sweet potatoes; peeled and cut into 1/2 inch pieces
3 Ears corn; cleaned, and cut into kernels
3 Fresh peaches; peeled, pitted, and halved

Clean the outside of the pumpkin under running water. Cut off the top of the pumpkin to make a lid, making the opening 6 to 8 inches in diameter, and clean out the inside. Replace the lid and bake the pumpkin in a roasting pan at 350 degrees F for 20 minutes.

Heat the olive oil in a large casserole dish and add the cubed meat, a little at a time, and brown the meat on all sides. As the meat browns, remove it to an 8-quart heavy Dutch oven.

To the remaining oil in the casserole, add the onion, green pepper, and garlic and saute the mixture until the onion softens. Add the sauteed mixture to the browned meat. Add the beef broth and bring this mixture to a boil. Add the tomatoes, salt, pepper, sugar, cilantro, bay leaf, oregano, thyme, and the crushed chile. Reduce the heat, cover, and simmer for 1-1/2 hours, stirring occasionally.

Add the cubed sweet potatoes and cook, covered, for 15 minutes. Finally, add the corn and the peaches, and cook, covered, for an additional 10 minutes.

Carefully ladle the beef mixture into the pumpkin shell, replace the lid, and bake the filled pumpkin on a large, shallow roasting pan at 325 degrees F for 45 minutes, checking to make sure the shell is not getting too soft.

After-Thanksgiving Turkey Soup Recipe

After-Thanksgiving Turkey Soup Recipe

As much as my family loves Thanksgiving, they look forward to this cream soup using leftover turkey even more. It makes a big batch that we can enjoy for days. —Valorie Walker, Bradley, South Carolina
16 Servings

1 leftover turkey carcass (from a 12- to 14-pound turkey)
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

Directions

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 16 servings (about 4 quarts).

After-Thanksgiving Turkey Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140

Delectable Creamy Squash Soup

Delectable Creamy Squash Soup

INGREDIENTS
* 3 delicata squash, halved lengthwise and seeded
* 1 onion, chopped
* 3 cups vegetable broth
* 1 1/2 cups heavy whipping cream
* 2 tablespoons butter
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool. 

2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.

3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.

4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Bacon & Baked Potato Soup

Bacon & Baked Potato Soup

2 large baking potatoes
3 tablespoons butter
1/2 cup onion, chopped
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 cups buttermilk
1 1/4 cups shredded Cheddar cheese
1 cup chicken broth
8 slices bacon, cooked crispy, drained and crumbled
2 tablespoons thinly-sliced green onion
1/4 cup sour cream

Scrub potatoes with vegetable brush. Rinse and pat dry. Prick the skin of potatoes with fork. Bake in 425F degree oven for 60 minutes or until tender. Let them cool. Chop the potatoes and set aside.

In heavy saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes or until tender. Stir in flour, salt and pepper. Add buttermilk. Cook and stir for 6 minutes, or until mixture is thickened and bubbling. Add chopped potatoes, 1 cup of cheese and broth. Stir soup until cheese melts. Slightly mash potatoes with potato masher.

For topping, reserve 2 tablespoons of bacon pieces. Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.

To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream. Makes about 6 servings.

Acorn Squash Bisque

Acorn Squash Bisque
Serves 6

3 tablespoons butter
1 cup onion -- finely chopped
1 cup carrot -- grated
salt and white pepper -- to taste
2 medium potatoes -- peeled and cubed
2 acorn squash -- peeled and cubed
5 cups chicken broth -- homemade or canned
1/2 cup heavy cream
1/2 cup milk
cayenne pepper -- to taste

Melt butter in saucepan. Add onion, carrot , salt and white pepper. Cook at a low temperature until soft, stirring often.
Add the potatoes and squash. Pour in chicken broth and slimmer, covered over low heat for about 25 minutes. or until all vegetables are tender. Cool to warm and puree in blender or food processor. ( May be made one day ahead at this point. ) Return to stove. Add milk and cream; reheat, being careful not
to boil. Sprinkle each with a dash of cayenne.

Source: "Clifton Gatherings a Clifton Community Cookbook, Clifton Virginia"

Butternut Squash Soup

Butternut Squash Soup

2 Lb Butternut Squash -- Peeled,Chopped
1 Green Apples -- Peeled, Chopped
1 C Onion -- chopped
3 C Chicken Stock
1 Bay Leaf
1 Sprig Fresh Rosemary
2 Sprigs Fresh Thyme
1 Clove Garlic
Salt
Pepper
Green Onions -- sliced

Combine first 4 ingredients in a heavy large saucepan. Wrap bay leaf, rosemary, thyme and garlic in cheesecloth. Tie ends of bundle securely with string. Add to saucepan. Bring contents to a boil; reduce heat, cover and simmer until squash is tender, about 30 minutes. Cool slightly. Remove cheesecloth. Puree soup in processor or blender, in batches if necessary, until smooth. Season with salt and pepper.
Ladle soup into bowls. Garnish with green onions and serve immediately.

Sauteed Butternut Squash

Sauteed Butternut Squash

3 Tablespoons vegetable oil
1 1/2 Pounds Butternut squash -- seeded and cut in 1
1 inch chunks -- (about 3 1/2 cups)
1 Large garlic clove -- minced
salt and pepper to taste
1 Tablespoon fresh sage -- chopped
1 Tablespoon Italian parsley -- chopped

In a heavy ( preferably non-stick) skillet, heat oil until sizzling.
Add squash and garlic and toss to coat well with oil. Saute slowly over low heat, stirring frequently, for about 30 minutes, until squash is golden and tender. Add a tablespoon or two of water to pan if squash begins to stick. Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well.

Recipe is from the 1994 "Sheppards's Garden Seed's Catalog and sent in by Betty Copeland

Posted To Recipelu Betty Copeland 10/04-10/10/ 99
Formatted By Diane Geary

Roasted Butternut Squash Soup with Apples and Bacon

Roasted Butternut Squash Soup with Apples and Bacon


1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1-1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream

1. Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast
the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.

2. Place the bacon in a Dutch oven, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings
in the pan.

3. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples, and cook
another 5 minutes. Stir the garlic into the mixture, and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low, and bring to a simmer; allow to reduce to about half its original  volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.

4. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

French Onion Soup

French Onion Soup
Courtesy of: Chef at Home Host: Michael Smith
Yield: 4

Caramelized Onions
3 tbsp butter
3 tbsp oil
5 x large onions, peeled and sliced thinly
Splash of water
Salt

The Soup
1/2 cup brandy
3 sprigs fresh thyme
6 cups Homemade Chicken Broth (recipe from this episode)
Salt and pepper
4 slices slices multi-grain bread, cut into rounds to fit bowls, toasted
2 cups Swiss, Gruyere or emmenthal cheese, grated

Directions:

Caramelized Onions

Toss the butter, oil, onions and water into a large soup pot with a few pinches of salt. Cover with a tight fitting lid and let the onions soften over a medium high heat, about 10 minutes.

When the water has evaporated, remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour.

The Soup

When the onions are a deep golden colour and have shrunk dramatically, add the brandy, thyme and broth.
Season with salt and pepper and let simmer for 15 minutes.

Preheat your oven's broiler. Ladle the soup into 4 onion soup or ovenproof bowls and fit a slice of toast over each bowl.

Sprinkle each evenly with the cheese and place bowls onto a baking sheet.

Place under the broiler and broil until the soup is bubbling and the tops are golden brown.

Cream of Pumpkin Soup

Cream of Pumpkin Soup
Fall is the perfect time to bring out the stockpot and make warming soups.This low fat cream of pumpkin soup is perfect on a cold fall day, or as an appetizer for a Thanksgiving dinner. A spoonful of plain low fat yogurt can be swirled in just before serving.

1 tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp curry powder
1 tsp cumin
3 cups fat-free, low sodium chicken or vegetable broth
15-ounce can pumpkin
12-ounce can evaporated fat-free milk
Freshly ground Black pepper to taste

Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute.
Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes.
Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth.

Serves 6.

Yellow Squash Soup With Rosemary

Yellow Squash Soup With Rosemary

The inspired combination of rosemary and yellow squash in this soup is made more piquant with a dash of parsley pesto.

3 Tbs. olive oil
1 large yellow onion, chopped
8 medium yellow squash, chopped
1/4 cup snipped fresh rosemary or 1 tsp. dried rosemary
3 cups homemade chicken stock or canned low-sodium chicken broth
1/4 tsp. salt
1/8 to 14 tsp. black pepper

PESTO:
1 cup fresh parsley leaves
1 scallion, trimmed and cut into chunks
1 Tbs. fresh rosemary
2 tsp. lemon juice
2 Tbs. softened butter
2 Tbs. olive oil
1/8 tsp. salt

1. For soup, heat oil in a large saucepan, over medium heat. Add onion and saute 5 minutes or until limp. Add squash, rosemary, and stock and bring to boil. Reduce heat and simmer, uncovered, 10 minutes or until squash is tender. Remove from heat and let cool slightly.

2. Transfer in batches to a blender or food process, cover and puree until smooth. Stir in salt and pepper. Pour into a large bowl, cover, and refrigerate at least 3 hours.

3. For pesto, combine parsley, scallion, rosemary, lemon juice, and salt in a blender or food processor. Cover and chop finely. Add butter and oil and puree until smooth. To serve, ladle soup into bowls and top with small dollop of pesto.

-The Ultimate Soup Cookbook (Reader's Digest)