Squash soup

Had a couple acorn squash in the back of the fridge and wasn’t quite sure what to do with them until I remembered that squash soup I wanted to perfect!  And thus emerged my delicious squash soup. The first time around it was a little thick for my liking, so I used a lighter cream and increased the amount of broth. I added some freshly grated nutmeg and instead of pureeing the whole pot of soup, I only did half and it was less thick and more chunky 🙂

  • 2 acorn squash, halved lengthwise and seeded
  • 1 onion coarsely chopped
  • 1 stalk celery thinly chopped
  • 4 cups vegetable broth
  • 1 1/2 cups lite cream (5%)
  • 2 tablespoons butter
  • Salt, pepper and freshly grated nutmeg to taste
  1. Preheat oven to 325 degrees. Place the squash cut sides down in a baking dish and add a little water. Cover with foil and bake 35-40 minutes or until tender. Cool.
  2. In a large saucepan, melt butter. Add onion and celery and cook over low heat, stirring occasionally until onion/celery is soft but not brown.
  3. Scrape the squash out of the flesh and add to onions/celery. Add the stock, cream and spices. Cook over moderate heat and stir occasionally about 25 minutes.
  4. Puree half the soup in a blender or food processor and add back to remaining mixture, stir well.
  5. Add soup to bowl and swirl with a dab of plain yogurt or sour cream.
Chunky acorn squash soup

Chunky acorn squash soup

You can also make this soup with other types of squash or even a baking pumpkin! ENJOY 🙂

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Chicken Noodle Soup

I absolutely LOVE soup. I could eat soup everyday if given the choice. With that being said – Chris likes soup. I’m sure he would prefer to eat it less often, but when it tastes THIS good AND he doesn’t have to do anything in the kitchen, he never complains!

Chicken noodle soup is a great way to use leftover chicken! We had a delicious rosemary garlic rub “beer can chicken” last week, but instead of beer we used apple juice! I couldn’t tell the difference at all so I am going to try different juices” beer can chicken” style and see what happens! The leftovers from that meal provided the perfect amount of delicious seasoned chicken for a hearty chicken soup that Chris and I have come to love! This is another recipe where I am quite liberal with my ingredients, I don’t measure, just eye it and see how things turn out.

Hearty Chicken Noodle Soup

  • tablespoon or so of butter
  • 1 or 2 carrots, chopped
  • 1 or 2 stalks celery, chopped
  • medium onion, diced
  • 4 cups chicken broth
  • 2 cups vegetable broth
  • seasoned chicken, chopped [the leftovers from a 4-5 pound chicken or 2 chicken breasts]
  • a few hand fulls of egg noodles
  • basil, oregano, salt & pepper to taste
  1. In a large over medium heat melt butter. Add celery and onions and cook for about 5 minutes, until soft.
  2. Add broths, chicken, carrots, noodles and spices and bring to a boil. Reduce and simmer for at least 20 minutes! The longer you let it simmer, the better it will taste but it will be ready to serve after 20!

I used my wavy slicer to cut the veggies for this soup to make it look extra fancy [for chicken noodle soup] and Chris really liked that touch. It had been sitting in the drawer, still in the packaging, so I thought I would put it to use finally and I really have to say that veggies are EVEN MORE delicious when cut with the wavy slicer 😛 You should probably go out and buy one right now 😉

Chicken Noodle Soup

Chicken Noodle Soup

Savoury, Chunky, Cream of Broccoli Soup Recipe

I absolutely LOVE soup.

Vegetable, Tomato, Potato, Pumpkin, Chicken Noodle.

For some reason I just can’t get enough of it, and until recently I had NO IDEA how easy they were to make. For some you do need an immersion type hand held blender, or food processor, but for this extremely tasty and easy to make soup all you need is a big pot and deep sided frying pan! 🙂

Soups are one of the few recipes that I do make enough for leftovers to be enjoyed throughout the week, so this recipe yields approximately 8, 1 cup portions of soup.

Best Ever Chunky Cream of Broccoli Soup

1 Bunch Broccoli

5 Cups Chicken Broth [If you have no chicken broth you can use chicken bouillon cubes, and if you have none of those you can just use water but I would recommend adding some extra spices]

1/4 Cup butter

2 Medium Onions, Chopped

2 Ribs Celery, Chopped

1 Clove Garlic, minced [You could add more if you want but this soup already has such a great flavor you wouldn’t want to mask it too much!]

1/2 Cup Flour

4 Cups Milk

1/2 Thyme

1/2 Marjoram

Salt and Pepper to taste

Delicious, Chunky, Cream of Broccoli goodness

Delicious, Chunky, Cream of Broccoli goodness

  1. Wash and trim broccoli, peeling away the toughest part of the stem. Break or cut off the florets. Slice the stems.

  2. Cook the broccoli in the chicken broth until tender.

  3. Saute the onions, celery and garlic in the butter until browned and soft.

  4. Gradually stir flour into butter mixture until it becomes much like a paste.

  5. Then, slowly add the milk, stirring constantly.

  6. Add the butter mixture, as well as the salt and pepper, and herbs to the broccoli and chicken broth.

  7. Continue cooking over low heat until soup thickens and boils. [Be patient. If you have the time for it, simmer for at least an hour until it thickens up nicely]

Delcious Soup and Baked Pita Chips, the perfect combination

Delcious Soup and Baked Pita Chips, the perfect combination

The soup was EVEN BETTER when I had it for leftovers two days after making and when paired with these delicious Oven Baked Pita Chips. The recipe for THOSE can be found here: https://chefashley.wordpress.com/2009/06/25/easy-to-make-oven-baked-pita-chips/

Easy to make Oven Baked Pita Chips

If you’re like me and hate to see the last couple pitas or tortillas go stale, or if you just want restaurant quality pita chips in your own home be sure to try this SIMPLE & QUICK recipe.

Easy Baked Pita Chips

Easy Baked Pita Chips

Oven Baked Pita Chips

Sesame & Parmesan

Sesame & Parmesan

As many or as few pitas as you would like [Each pita makes 16 chips]

Melted Butter or Olive Oil

Seasoning of your choice [I used a bit of grated Parmesan, Sesame Seeds and Salt and Pepper with delicious results! You could also use some basil, oregano, garlic, poppy seeds or whatever finely grated cheese you prefer]

  1. Preheat your oven to 325 degrees and line a baking sheet with parchment paper.

  2. Split each pita bread in half crosswise into two rounds. Brush the inside of each round with enough butter or oil to fully cover and sprinkle with seasoning.

  3. Cut each round into 8 equal wedges, and place, seasoned side up, in a single layer on the prepared baking sheet. If all wedges do not fit in a single layer on baking sheet, prepare the chips in batches.

  4. Bake until crisp and golden brown, 10-15 minutes depending on your oven.

  5. Remove from oven and let cool slightly. Serve warm, or let cool completely and store in an airtight container.

Crisp and Tasty!

Crisp and Tasty!

These are best enjoyed with a thick dip or soup, although they are delicious to munch on by themselves. ENJOY!

tasty Pita Chips and Broccoli soup

tasty Pita Chips and Broccoli soup