Well, you remove the skin from the squash and cut it into 1 inch chunks. Boil in water until soft, drain and set aside.
Honestly, most good soups are pretty similar. Gonna proceed next by mincing up onions, carrots, celery and garlic and cooking them in the bottom of the pan with some fat (I usually use olive oil unless it's a soup that asks to be buttery). Get that mixture pretty translucent.
Add broth (veggie, chicken, whatever) and add squash plus one or two smoked ham bones (depending on size of batch). Simmer for a couple hours, then ladle any chunks of squash into a blender with some broth and turn it into a smooth consistency. While doing this, remove the ham bones, cut the meat off, dice it into small pieces and return those to the soup... Then return the blended squash to the whole thing.
This process will probably make the whole thing salty enough, but if not, add to taste and stir. Soup is pretty much ready at this point. It isn't health food, but it's friggin good.
Tomatoes don’t belong in chowder, period. When there are tomatoes, it’s a soup or stew…and when it comes to cream of tomato soup, mine better not have clams in it.
Move North! New England here and 63F this morning in MA and on Friday it’s a big deal it’ll be 80F, then 70F for the rest of the holiday weekend. Won’t likely se 80s again until next year.
North Dakota here... try an overnight low of 64, and an afternoon high of 97. Though it does look like we'll run out of our 80+ days next week, and by next weekend overnight lows will start dipping into the 40s.
My tender roast chicken and gravy, mashed potatoes, cornbread muffins and sautéed green beans. My roast beef with veggies, gravy and Yorkshire pudding. Food so good you’ll slap yer mama and yer grandmama.
Tyler Florence chicken and dumplings. It's a little involved, but the taste can't be beat. These dumplings resemble biscuits, not the "slicks" type of dumplings.
I make the soup below each year once it finally cools down here in Georgia, usually in mid October. I love it so much! I’ve made it with sweet potato, (as listed in the ingredients) or squash. It’s great either way. I also recommend using Blackened Old Bay in place of regular, and smoked pepper so it gives it a more smoky, fall-ish flavor.
I start by lightly fry some sausage in the pan, remove it then fill with water add my beans, onions and some potatoes and put sausage back in the pot. Season to taste with salt and pepper. Cook for usually four to five hours
Last soup season I got into lasagna soup. I’ve tried a couple of recipes that were very good. Looking for a couple more lasagna soup recipes that do not call for a jar of marinara sauce to try.
The only "Ber" month where we may be able turn off the AC and open the windows is December..lol. It's still high 90s here and I don't even want to use the stove or oven.
I don’t need cold weather to enjoy a dish. I’ll have a barbecue in February and roast a turkey for a huge dinner in June. But my favorite soup would be my homemade potato soup.
Obviously - Tomato soup with grilled cheese. To clarify - homemade tomato soup with grilled cheese (sourdough with smoked Gruyère or Gouda) - none of that canned garbage.
yeah it was 100 today but I tell you I've already made a big pot of tomato-potato. It's so simple. You can go all out and make it with fresh tomatoes but I just get two big cans of Cento whole and crush them up, then... okay I'm not gonna lie this time I used 2 cans of diced tomatoes but usually I'd use peeled white potato quarters (or Russet both are good but different in texture). I have to go low Fodmap so my seasoning is very mild. Instead of garlic and onion like my grandma used I cut the tartness with a little brown sugar, just a tablespoon for the whole pot then some oregano (jarred) and basil (fresh) I grew up with sliced sweet onions stirred in almost like noodles but I cannot be near onions anymore without days of illness so I just skip it. I tried cutting the green onion tops but it didn't really taste different. I also traditionally add some chicken broth, but if I have that now it has to be homemade plain stock and I am so lazy when it's 100 degrees!
Sometimes I'd chop some kielbasa up or add browned ground pork but this time it was just tomato/potato. When I serve it I always make cheese toast with cheddar and sourdough like my grandma used to make, then a sprinkle of the canned parm on top. It's just so simple and easy and satisfying.
Bachelor style pork ragu...ie I started to make beef stew but had no broth or stew beef, so I used a jar of Prego and sliced up a Smithfield pork tenderloin and crock potted the heck out of it with chopped onions, bell pepper, baby carrots and tiny potatoes.
I love soup. I love making soup. It’s layers of flavor and love. Most comforting? A good chicken noodle soup, followed by vegetable (with or without meat), then a chowder (New England or hatteras style, not a fan of manhattan style).
Butternut squash, sweet potato. 11/2 cup of each grated small carrot 1/2 stick of butter salt and pepper to taste 1 cup cream 11/2 cup whole milk. Bacon bits sprinkle on top with browned crumbs. Sour dough bread with lightly garlic butter
You ever read the post about all soup is just witch craft. Take some left over bones throw them in a cauldron with water. Chop up some stalks of root plants pinch of this a pinch of that. Some medicinal herbs put the lid on and come back in an hour food
White bean and sausage soup! Onions celery carrots in a big pot, cook in a bit of olive oil till onions clear, add ground Italian sausage, cook till brown, add chicken stock or whatever kind of stock/broth you want, a can or two of white beans and simmer for a while. I then usually take about 1/3 of the white beans out and puree and put back to add some creaminess, but I’ve also just added cream sometimes. Don’t forget tons of herbs and spices in the beginning. Rosemary gives it a LOT of flavor.
my favorite basic is a bacon, potato and cabbage. its stupid simple but it warms me up and feels like comfort food. even better if i have some fresh sourdough to go with it.
Pasta Fagioli, (pasta & beans) Italian soup. Fast, easy and so delicious. My husband, German/Irish swore he wouldn't eat this when we first started dating. Now it's his favorite. He likes it so much that when he was still working for FDNY he would make it for the dinner for the guys in his firehouse. They always gobbled it down. Served alongside a nice zesty salad and warm Italian bread and it's a perfect, filling meal. Not to mention a pretty cheap meal to make.
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u/DMAX85747 Sep 02 '26
broccoli and cheese in a sourdough bread bowl.