END OF SUMMER SOUP
Our goal was to make a wonderful tasting vegetable soup using all-natural and wholesome ingredients! Enjoy!
Provided by Jon Brumfield
Categories Butternut Squash Soup
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place butternut squash face-down in a baking dish; pour water into dish around squash.
- Bake in the preheated oven until tender, about 45 minutes.
- While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
- Remove butternut squash from the oven. Let cool 10 minutes.
- Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
- Place cooked vegetables into a food processor and puree until smooth.
- Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 40.9 g, Cholesterol 12.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 1.9 g, Sodium 774.1 mg, Sugar 12.5 g
LATE-SUMMER VEGETABLE SOUP
This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
- In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
- Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
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