Squash Bisque

This is a squash soup I put together one fall, with left over roasted squash. The parsnip adds a little complexity with a hint of spicy sweetness, but feel free to leave it out if you're not a fan of parsnips. For a non-dairy squash soup with more of an exotic flair, try our Curried Butternut Soup with Coconut.

Ingredients

  • 1 small onion
  • 2 cloves garlic
  • A good swirl of Olive Oil
  • 1 cup Roasted Squash, mashed
  • 1 small Parsnip, grated
  • 2 cups Chicken Stock
  • 1 cup Half and Half
  • 2 Tbsp Apple Cider
Over medium hear, sautee onion in olive oil until golden. Add garlic and parsnip. Continue to cook for a minute, until the garlic is lightly golden. Pour in the chicken stock and apple cider. Stir in the squash and simmer 5 - 10 minutes. Reduce temperature to low and gently stir in the cream. Cook until heated through. Enjoy!

Serving suggestion: For a smoother soup, puree with an immersion blender, or carefully in a regular blender.

I made this for Christmas Eve dinner one year with a swirl of homemade creme fraiche on top. The end result was beautiful little bowls of elegant and earthy, savory with a little sweetness. Creme fraiche, which is kind of like a thin sour cream I guess,  is easy to make and it's fun having a delicious and unusual ingredient in the fridge.

Kale and White Bean Soup

This makes a wonderful early Fall meal with some sliced apple and cheddar!

  • 2 cans white beans such as Great Northern
  • 4 garlic cloves, minced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 tsp finely chopped fresh rosemary
  • 1 lb smoked sausage such as kielbasa,
  • sliced into bite-sized pieces
  • 8 carrots, coarsely chopped
  • 1 bunch kale
  • 2 onions, coarsely chopped
  • 2 Tbsp olive oil
  • 2 tsps salt
  • ½ tsp black pepper

Cook onions in oil in an 8 quart pot over moderatley low heat, stirring occasionaly, until softened, 4-5 minutes. Add garlic and cook, stirring, for 1 minute. Add beans, broth, salt, pepper, bay, rosemary, and simmer, uncovered, for about 20 minutes.

While soup simmers, brown sausage (if using) in a heavy skillet over moderate heat. Then stir carrots into soup and simmer 5 minutes. Stir in kale and sausage and simmer uncovere, stirring occasionally, until kale is tender, 12-15 minutes. Season with salt and pepper.

Broccoli Soup

This broccoli soup is another Kirby family favorite. We pull it out for Christmas, birthday parties, or just a chilly fall day. It's especially delicious topped with grated cheddar!

  • 1 lg head broccoli
  • 1 med onion
  • 3 cups chick broth 24 oz
  • 1/8 tsp curry
  • 1/8 tsp dry mustard
  • ¼ tsp pepper
  • 1cup half & half
  • 4 tbsp flour
  • 4 tbsp butter

1. In a large pot, cook broccoli and onion in broth until tender.

2. Add curry, dry mustard, and pepper.

3. Add flour to milk and stir until smooth, then add to broccoli mixture.

4. Add butter, and enjoy!