Gazpacho Soup

 https://cooking.nytimes.com/recipes/1017577-best-gazpacho?eafs_enabled=false

Butternut Squash Soup

 https://cooking.nytimes.com/recipes/1023539-butternut-squash-soup  New York Times

Red Lentil Soup

 Link to recipe New York Times - Cooking

Slow Cook White Checken Chili

 This revipe is from The Kitchn. I made it for the first time in January 2026. It was delcious. I have included my modifications.

INGREDIENTS

• 1 1/2 to 2 pounds, skinless checken breasts, thighs or a mix.  I used left over chicken breasts that I had already roasted and added them later.
• 1 lg yellow onion, diced
• 2 stalks celery, diced
• 2 (4 ounce cans diced gree chili peppers (use fir orasted if you like more heat. I did not)
• 3 coves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 - 2 teaspoons kosher salt
• 1/2 teaspoon ground corriander
• 1/2 teaspoon dired oregano
• 1 bay leaf
• 4 cups chicken broth. (I used my own chicken stock)
• 1 (15 ounce) can cannellinin or navy beans, drained and rinse. (I made my own cannellini beans. Then took 1 1/2 cups and blended them until creamy. I added this to the crock pot wioth the stock)
• 1 cup frozen corn kernels. (I added corn relish that I make)
• For serving: shredded Monetrey jack cheese, lime wedges chopped cilantro, sour cream. I also added avocado.

INSTRUCTIONS

1. I sauteeded the veggies BEFORE putting them in the corck pot.
   
   
2. If you don't cook the chicken ahead of time then combine the chicken,  q large diced onion, 2 stalks diced celery, 2 (4oz) cans diced green chili peppers, 3 minced garlic cloves, 2 teaspoons ground cumin,1 1/2 teaspoons Kosher saly, 1/2 teaspoon ground corriander, 1/2 teaspoon dried oregano, and 1 bay leaf in a 6 quart or larger slow cooker. Stir to make sure the spices coat everything and nestle the chicken into the veggetables. Pour the 4 cups of chicken broth over the top, coverin the chicken and vegetables by an inch or so. I tis is when I added the creamy beans. This is to make the chili thicker in the end.)
   
   
3. Cover and cook on HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tend to fall apart a but more when you shred after cooking, rather than staying in pieces. (I much prefer to cook the chick ahead of time. You can even use left overs.)
   
   
4. About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in 1 (15 once) can drained cannellini or navy beans and 1 cup forzen corn kernel. Taste and add another 1/2 teasppn of salt or other seasonings as desired. Cover and cook for the remaining time. This is when I added the already cooked chicken.
   
   
5. Transfer the chicken onto a large plate and shred it into large, bite sized pieces with 2 forks. I didn;t shredd the chicken, instead prepared smaller thin chunks. Stir the chicken bakc into the chili and remove the bay leaf.  I add the shredded cheese, chopped cilangro sour crea, and avaocado chuncks into each bowl.

Fall Sheet Pan Soup

 Fall Sheet Pan Soup

I found this recipe on Instagram from Crowded Kitchen, 10/2/2024

INGREDIENTS

• 4 cups diced butternut squash
• 5 large carrots
• 1 1/2 cups peeled and diced apple
• 1/2 of a yellow onion cut into wedges
• 1 small head of garlic
• 2 T olive oil
• 1 1/2 t. salt
• 1/2 t. black pepper
• 1/4 t. ginger
• 1/2 t. cinnamon
• 1/2 t. tumeric
• 1 t. paprika
• 3 cups broth (chicken or vegetable) heated
• 3T lemon juice
• 1 T maple syrup

DIRECTIONS

Preheat oven to 400 F

Slice the top off the head of garlic.

Place the squash, carrots, onion, apple and garlic on a sheet pan. Drizzle with olive oil, then sprinkle with seasonings and gently toss.

Roast 40 - 50 minutes until veggies are fork tender and lightly browned.

Remove the veggies from the oven and add to blender (squeeze out the garlic) then add in the heated broth, lemon juice and maple syrup and blend until smooth.

I like to serve this with basil pesto on top. I also think it would also be good with blue cheese crumbles.

The recipe calls for making grilled cheese crouton.  This was very good as well

Grilled Cheese

2 slices sourdough bread

butter

3 slices smoked or regular Cheddar cheese

2T bacon & onion jam (I used fig jam)

Make this like a grilled cheese sandwich and then cut into cubes to top the soup

Cold Melon Soup

 Cold Melon Soup

This recipe is from Katie Dailey Kineally. I made it for the first time for a summer dinner gathering at the cabin, July 2023.

3 cups coarsely chopped ripe cantaloupe
3 cups coarsely chopped ripe honeydew melon
3 cups coarsely chopped ripe watermelon

2 1/2 cups fresh squeezed orange juice
1/2 cup fresh lime juice
5 T honey
1 T fresh mint, finely chopped
3 cups Aste Spumante 

Whipped cream
Fresh mint leaves

Finely chop 1 1/2 cup of each of the melons (this is a bit putzy). Place the remaining coarsely chopped melons in blender with juices and honey. Puree for 2 - 5 seconds. Pour into a large bowl. Stir in the Aste Spumante and reserved melon. Cover and refrigerate until well chilled.

To serve, pour into chilled iced bowls. Whip cream and use as garnish with fresh mint leaves.

Chicken/Turkey Wild Rice Soup

 Chicken/Turkey Wild Rice Soup

This recipe comes from the "Wisconsin Supper Club Cookbook" by Mary Bergin. This recipe comes from Jake's Supper Club on Tainter Lake in Menominee, WI. I used turkey and made this the day after Thanksgiving with the Roasted Turkey Stock. It is delicious with turkey sandwiches. It is a very hearty and filling soup, perfect for a cold winter day.

INGERDIENTS

1. 1 1/2 teaspoons butter
2. 1/2 cup diced carrots
3. 1/2 cup diced white onions
4. 1/2 cup diced celery
5. 1/3 cup dry sherry
6. 1/4 cup base. I used turkey stock
7. 1 1/2 teaspoons basil
8. 1 teaspoon white pepper
9. 1/2 teaspoon thyme
10. 2 13/4 cup water. I used turkey stock
11. 2 cups heavy cream
12. 1 1/3 cups milk
13. 1/4 cup roux (use only if you want a thinker soup. melt 1/2 cup butter over medium heat and whisk in 2/3 cup flour)
14. 1 1/2 cup diced cooked chicken (I used turkey. I used the meat from the bones after the stock was made.
15. 1/1/2cook wild rice

DIRECTIONS

Melt butter in a stock pot over medium heat. Add carrots, onions and celery. Saute until soft. Don't brown. Stir in Sherry, chicken base (0mit if using stock), basil, white pepper, and thyme. Cook for 8 = 10 minutes. Add water (stock), cream, and milk. Bring to a near boil.

Whisk in roux, if you want the soup to be thinker. When incorporated, add chicken/turkey. Simmer until thickened, 20 - 30 minutes. Stir in rice and cook 5 more minutes. Serve.

Serves 6 - 10.

Curried Butternut Squash Soup

Finger Lakes Riesling

I love butternut squash soup.  This is my new favorite.

Link to recipe from allrecipes Magazine, October/November 2018

1 (2#) butternut squash, halved
2 T. butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
2 tsp curry powder
1 tsp salt
1/2 tsp cumin
1/4 tsp. cayenne pepper plus more for garnish
1/2 cup unsweetened light coconut milk, plus more for garnish
2 T honey (optional) NOTE: I added.
roasted squash seeds or pepitas (optional)

1. Preheat oven to 425 degrees F. Coat a large foil-lined baking sheet with cooking oil spray.
2. Put squash, cut side down, on prepared baking sheet. Roast until easily pierced with a knife, 35-40 minutes. Scoop squash from the shell with a large spoon.
3. Meanwhile, melt butter in a 2-3 quart sauce pan over medium high heat. Add onion and garlic; cook, stirring, until softened and browned, 10 to 15 minutes.
4. Stir in broth, cooked squash, curry powder, salt, cumin and cayenne; bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat to low and simmer for 5 minutes. Remove from heat. Stir coconut milk and honey into the squash mixture. Let stand for 5 minutes.
5. Use an immersion blender or transfer  half the soup to a blender or food processor; puree, covered, until smooth. Repeat with remaining soup. Ladle into bowls and top with a swirl of coconut milk, cayenne and roasted squash seeds.

Hands down the best pairing for this soup is a dry Riesling. Try any Finger Lakes Riesling.

Green Chili Chowder

Dianne made this when we tasted across Sauvignon Blancs from New Zealand, France, Chili and the US.  It was a great pairing. It has a spicy kick.

Coconut Butternut Squash Soup - Sopa de Abóbora e Coco

Link to recipe The Spruce

Butternut squash has a sweet nutty flavor that is delicious when roasted (as in this roasted butternut squash soup) or when baked into desserts (like this pie). But butternut squash can also go tropical - as in this rich savory soup made with creamy coconut milk. Pumpkin and squash "carries" like this one are popular in Thailand, but the Latin versions don't typically include curry powder, though a touch of chile pepper is always welcome.

Any winter squash works well in this soup. There are many options for garnishing this soup, such as crumbled queso fresco cheese, roasted corn kernels, chopped tomatoes, and cilantro, spicy aji salsa, or several boiled shrimp.

What You'll Need

• 1 medium butternut squash
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 onion
• 1 large sweet potato
• 1 tablespoon light brown sugar
• 1 teaspoon cumin
• 1 teaspoon chile pepper, or 1 tablespoons fresh minced chile pepper
• 1/4 teaspoon cinnamon
• 4 cups chicken stock
• 1 cup coconut milk
• Juice of 1 lime
• 2 cups spinach leaves
• Salt and pepper to taste

How to Make It

1. Peel butternut squash, then cut in half lengthwise and remove seeds (and the fibrous material around the seeds).
2. Roast seeds (optional): Separate seeds from the squash, and rinse well. Place seeds in a shallow pan with 1 tablespoon butter and 1/2 teaspoon salt and toast seeds in the oven at 350 F until dark golden brown and crispy, stirring once or twice, about 10 to 12 minutes. Remove seeds from oven and set aside to let cool.
3. Chop squash into 1/2 inch cubes. Peel and dice onion. Peel sweet potato and chop into 1/2 inch cubes. Wash spinach, dry thoroughly, and roll it up tightly in a bunch. Slice spinach crosswise to make thin ribbons.
4. Place vegetable oil and remaining 1 tablespoon of butter in a heavy stockpot over medium heat. Add the chopped onion and cook, stirring, until onion is soft and fragrant.
5. Add the squash, sweet potatoes, cumin, cinnamon, and sugar to the skillet and cook, stirring often until vegetables are lightly browned.
6. Add the chicken stock, season with salt and pepper, then simmer vegetables over low heat until they are tender (about 15 minutes).
7. Once squash and sweet potatoes are cooked through, use a slotted spoon to transfer the vegetables to a blender (reserve cooking liquid). Add coconut milk and lime juice to the blender and process until it's smooth.
8. Add blended mixture back to the soup and whisk gently over low heat until evenly heated through. Stir in spinach ribbons and heat for 1 minute more. Season with salt and pepper to taste.
9. Serve soup warm garnished with the toasted seeds.

Pumpkin Soup

Pumpkin Soup

This recipe is from the book "Fourteen Foods That Will Change Your Life: Super Foods." by Steven Pratt and Kathy Matthews.

I love roasting pie pumpkins in the fall and using the puree for this soup.  Canned pumpkin is also perfect.

INGREDIENTS

• 2 t. olive oil
• 2 cup leeks, white parts only, washed well and cut into 1-inch slices
• 1/2 medium yellow onion, coarsely chopped
• 2 medium carrots, cut into 1-inch slices
• 1 medium green apple, peeled, cored, and cut into 1-inch chunks
• Two 16 ounce cans of unseasoned pumpkin puree (if I make this in the fall, I will roast a pie pumpkin and use the puree)
• 1 sprig fresh thyme or 1/2 t. dried thyme
• 1 bay leaf
• 2 t. salt
• 1 t. freshly ground black pepper, or to taste
• 1 t. allspice
• 1 t. cinnamon
• 7 cups vegetable stock or water
• 1/4 cup frozen orange juice concentrate, thawed ( I use freshly squeeze OJ)
• Garnish options: a dollop of cranberry sauce,  blue cheese, non fat yogurt,  thin slices of green apple.

DIRECTIONS

1. In a large soup pot, heat oil over medium heat. Add the leeks, onions, carrots, apple, pumpkin, thyme, bay leaf, salt, pepper, allspice, and cinnamon. Cover and cook for 10 minutes, stirring once or twice and adjusting the heat as necessary, until the vegetables have softened,
2. Stir in the stock, bring to a boil, reduce heat to medium-low and simmer, uncovered for 45 minutes or until the vegetables are tender. Let cool for 15 minutes. Discard the thyme and bay leaf.
3. Working in batches, transfer to a blender or food processor fitted with a metal blade and process until smooth.
4. Pour the soup back into the pot and cook over medium heat until hot and the flavors blend. Season with salt and pepper, if necessary and stir in OJ. Add more vegetable stock if necessary for desired consistency.
5. Ladle the soup into bowls and garnish as desired.

Serves 8

Creamy wild rice soup slow cocker

http://www.littlespicejar.com/creamy-chicken-wild-rice-soup-slow-cooker/

Winter Minestrone and Garlic Bruschetta Read more at: http://www.foodnetwork.com/recipes/ina-garten/winter-minestrone-and-garlic-bruschetta-recipe.html?soc=socialsharingfb&oc=linkback