Thanksgiving Day Soup Recipes

For many, the turkey is the main attraction on Thanksgiving but being all about soups, I was focused on finding some interesting and delicious soup recipes to start the feast. I'll be making a variation of Daniel Boulud's chestnut, apple and celery soup, but if that isn't what you are looking for hopefully one of these soup recipes will inspire you this Thanksgiving.

Thanksgiving Day Soup Recipes

1. Oliver Baussan's Chestnut Soup- Forwarded to me from my friends at Top Ten Dishes, this velvety holiday soup is packed with flavor from the cardamom pods, black truffle oil and chestnuts. I also love the addition of porcini powder, which have I never cooked with but would be excited to try out in this soup.

Celery and Blue Cheese Soup by Deja Vu Cook

2. Celery and Blue Cheese Soup - Kathleen of Deja Vu Cook recently made this delicious celery and blue cheese soup that she describes as having an "unforgettable taste thanks to the blue cheese." Adding, "If you have never tried celery soup this is a must." I certainly agree with that and love the combination of simple flavors in this soup (garlic, onions, butter and stock) that will surely leave your guests with a meal to remember.

Cranberry Bean and Pearl Barley Soup - Photo Credit: Saveur.com

3.  Cranberry Bean and Pearl Barley Soup - Very excited to see a cranberry bean soup and this one from Saveur.com also includes barley, pancetta, and various fresh seasonings (parsley, rosemary, basil, and sage). The directions also noted that farro can be used to replace the barley.

4. Gingered Butternut Squash Soup with Spicy Pecan Cream - I'm a huge fan of butternut squash and having been making my variation - roasted butternut squash with carrot soup - for months. The beauty of soups is that there are so many variations using the many of the same ingredients that can completely change the taste of a soup much like this gingered butternut squash soup. Featured on Food and Wine.com, the recipe by Dean Fearing includes the classic staple - butternut squash - along with pecans, butter, coconut milk, ginger and hazelnut oil - creating a delicious twist to the classic recipe.

Harvest Corn Chowder with Chirzo - Photo Credit: Bon Appetit

5. Harvest Corn Chowder with Chirzo - Described as a "smoky soup," this corn chowder with chirzo includes fresh corn, red potatoes, Spanish chirzo, thyme and cayenne pepper for a kick. A hearty way to start Thanksgiving that can also be varied as a simple corn chowder without the chirzo. 

6. Selection of Soups from the NY Times - As you can see, I love lists and this featured on the NY Times.com is collection of soups from their archives that might be perfect for your Thanksgiving. Featuring a peanut soup, cranberry borscht, and game stock - I'm sure you'll find some soup ideas from this list.

This is just the tip of the soup iceberg for Thanksgiving recipe ideas. Please feel free to leave your soup link or recipe ideas in the comment section.

Happy Thanksgiving!

Seriously Soupy Serena

 

Taster's Choice: Butternut Squash and Carrot Soup and a Soup Quiz!

The people have spoken and they want Butternut Squash Soup!

Note to Self: Make Better Signs for the Next Party!

On Wednesday, I had my very first soup party at Jimmy's No. 43 to celebrate my one-year of soup making/blogging. But really, I wanted start an on-going communal experience of sharing food, networking and seeing old and meeting new ones friends. 

For this first party, I made a ribollita (bread and white bean soup), a roasted root vegetable and turkey stew, Rachel Mamane's beef and cabbage stew, and a butternut squash and carrot soup - also now known as the Taster's Choice. There was also a mystery soup that Jessica Hulett of Blind Cavefish (followed quickly by Amy Cao of Amy Blog Chow) correctly stated was a parsnip soup - well, really a parsnip apple soup that Emily Mak of eating with emak also noted had onions.

Amy Cao and Sanura Weathers of Team Gazpacho explaining their soup

Jake, Joann, Evan and Matt Working on Their Soup 

Team Potato and Leek - Maritza, Judith and Lori - Figuring out Their Soup

Sister Soupy aka Maritza Norr Showing Her Support

Butternut Squash, Three Ways, Happy Birthday Soupy and the Contest Winner!

Butternut Squash Soup - Seriously Soupy - now

Butternut Squash Soup - Seriously Soupy circa 2009

An extra-long post today, but I have much to talk about! First of all, Seriously Soupy is one years old!  My blog, my little baby is all grown up. Ok, I'm not that weird - just very excited that I survived the first year of blogging and now have 40 soup articles and 72 soup recipes down -- (thanks, of course, to some amazing guest bloggers and writers that have contributed to the site!). Then there are those of you that actually take the time to visit Soupy: some have been around since the beginning when I was fumbling with my camera and figuring out what I was trying to say about soup (wait, that sounds like how things still are!) and a lot of you are new - coming here to enjoy our collective love of soup. No matter if you are new or old to the site, I really want to thank you for supporting me (and soup!) and thank you again and thank you some more! This year has been truly amazing and eye-opening as I've delved out of my comfort zone and tried so many new soups.

As I go into this next year of Soupy, I hope to change the site with a new redesign, better pictures, visual directions, and hopefully making an appearance at some conferences. I've also been told to "lighten up" on the site and in my posts by Mr. Soupy...I'll see what I can do about that. I would also love to hear what you want to see on site - what soups, supplemental articles as well as if you have a soup that you would like to contribute as a guest blogger. Please email me at seriouslysoupy@gmail.com and so that we can develop the ultimate soup site for everyone's tastes.

As I look back at some of those old recipes, it can be shocking to see some of the older pictures. Resembling something of a high school yearbook in the blogger world, I look back at some of these first year pics and cringe (see butternut squash with asparagus?!?), but it is also comforting to know that there is progression, and as I continue learn, I will also learn how to capture the soups better.

One of the first soups I made on the site was a butternut squash and carrot puree, which was also one of the only four soups I really knew how to make prior to Soupy. To celebrate this special occasion, I decided to update the recipe as a part of the one ingredient, three ways post to create the classic butternut squash, a pear leek puree topped with butternut squash fritters, and a curried carrot butternut squash soup. I hope you enjoy one or all of these recipes and continue to join me as I learn more about the fabulous world of soup. This is, after all, a work in progress and it feels great to be moving in the right direction.

Three butternut squash soups - Seriously Soupy

(Back Left) Butternut Squash Soup, (Back Right) Curried Carrot Butternut Squash Soup

(Front) Pear and Leek Puree with Butternut Squash Fritters

Butternut Squash Soup - Seriously Soupy

Soup One - Butternut Squash Soup

Ingredients:

1/2 butternut squash, cubed

1/2 red onion, diced

2 cloves of garlic, minced

drizzle of olive oil

2 cups of water

2 carrots, cut up

1/4 cup of light heavy cream

2 teaspoon of nutmeg, approx.

2 teaspoons of cinnamon, approx.

1 teaspoon clove, approx.

salt and pepper, to taste

Directions:

1. First start with a good-looking squash like the guy above.

2. Pre-heat oven to 350 degrees.

3. Cut squash open, lengthwise. 

4. Scoop out the seeds. 

3. Coat squash in garlic, olive oil, salt and pepper. Let cook for 30 minutes or until soft. 

4. Boil water and cut up the onions and garlic.  

5. Cut up the carrots and add the cooked squash, along with the cinnamon, cloves, nutmeg and salt and pepper to the pot.

6. Let cook for 20-30 minutes. 

7. Add the cream and blend.

Curried Carrot and Butternut Squash Soup - Seriously Soupy

Soup Two - Curried Carrot and Butternut Squash Soup

Ingredients: 

2 cups of water

1/2 butternut squash, cubed

1/2 red onion, diced

2 cloves of garlic, minced

2 stalks of celery, cut up

2 tablespoons of olive oil

3 carrots, cut up

bunch of fresh dill 

fresh ginger

1 teaspoon of curry

1/4 teaspoon of tumeric

1 teaspoon of cinnamon

salt and pepper

Topping: sour cream or plain yogurt

Directions:

1. Cut up the butternut squash and scoop out the seeds.

2. Start boiling a pot of water. Cut up the carrots, onions, garlic, carrots and celery and add them, along with the butternut squash to a pot of water. Let cook on a low flame for 10 minutes or so.

3. Add the dill, curry, tumeric, cinnamon, ginger and salt and pepper and water let cook for another 30 minutes. Use your discretion - you may have to add more water. 

4. Add soup to a blender. I made the soup semi-chunky, so I blended half of the mixture whole carrots and butternut squash. Top with fresh dill, sour cream, or yogurt.

Pear and Leek Soup with Butternut Squash Fritters - Seriously Soupy

Soup Three - Pear and Leek Soup with Butternut Squash Fritters

Ingredients: 

2 cups of water

1/2 butternut squash, cubed

1/2 red onion, diced

1 leek, chopped

2 pears, cut up including skin
1 teaspoon of cloves
2 teaspoons of rosemary

2 tablespoons of olive oil

salt and pepper

Directions: 

1. Add olive oil to a pan. Dice the onion and cut up the leeks, pear, and squash and add them to the pan. Cover and let cook for 10 minutes.

2.  Add the cloves, rosemary, salt, pepper, and water and let cook for 20 minutes, stirring periodically. 

3. Turn off flame and blend into smooth.

4. Top with fritter and some pear slices. 

Butternut Squash Fritters
Ingredients:

1/4 of red onion, diced

1/4 of butternut squash

1/4 of a pear, cut up

1/4 cup of flour
drizzle of olive oil

1 egg
Makes 3 fritters

Directions: 

Finely cut up onion, squash and the pear. Crack open and egg and beat it. Add the cut up ingredients and the flour. Work into a ball until you have 2-3 patties. Drizzle some olive oil in a pan and add the patties. Let cook for a few minutes on each side (about 5 minutes or until golden brown) and serve with the pear and leek soup or eat alone.

The Contest Winner

Fall Soup Contest 

Before you go, I have a contest winner to announce from my very first giveaway.

The winner is Rachael Mamane, Owner, Brooklyn Bouillon who submitted an entry for a Russian Cabbage Soup. Rachel wrote, "My favorite fall warmer is a Russian Cabbage Soup that is refined with local ingredients. When you combine the silkiness of heirloom tomatoes with the richness of grass-fed beef, you are destined for full-on comfort in a bowl. More importantly, start with a homemade beef stock and demi-glace to add depth to the entire dish, and use a combination of fresh cabbage with vinegar (instead of the traditional sauerkraut) to exact a perfectly balanced tang. The best part of this dish is that it improves with age."


I will be making this soup for the fall soup taste testing party at Jimmy's No. 43 and Rachel will also be receiving a copy of " "Everyday Food - Fresh Flavor Fast."


Seriously Soupy Serena

Sage Butternut and Apple Soup

Sage Butternut and Apple Soup by Sanura Weathers

Guest Blogger: Sanura Weathers of My Life Runs on Food

The beautiful thing about a Community Supported Agriculture (CSA) is that you never know what type of fruit or vegetable you will get. This week, the share included 10 pounds of three varieties of apples. The classic, green Granny Smith wasn't one of the options, and that's a favorite cooking apple. I have less passion for red apples. Noticing my disappointment, the organizer recommended the Macoun, being that it is both a tart and sweet apple. Can you imagine how it feels to carry 10 pounds of your least favorite apple home? Recipe ideas swirled around in my head. Like a fly swatter, most ideas were mentally rejected, because the recipes require green apples. However, my ignorance about red apples is now correct, for I'm eating humble pie (apples make a great pie). The Macoun apples are prized for their delicious taste in baking. The fresher the Macoun picked from the tree, the crisper the texture, which makes it a great baking apple. Since receiving the CSA share, almost every dish had apples, including soup.

In the same CSA share as the apples, was a welcoming medium-size butternut squash. There were initial thoughts of turning it into a fall soup incorporating apples as a natural sweetener. sage, a fresh herb grown abundantly in my urban garden, would contrast the sweetness of the soup. It's a difficult herb to use in the summer. Perhaps, the aroma is too strong and heavy. However, it pairs well with heavier ingredients, such as butternut squash. Using the typical fall spices, such as cinnamon and nutmeg, parsnips, and a drizzle of fig vinegar, an early fall soup was made. Like pie, this humble soup is savored and is the perfect soup for the cooler months ahead. Enjoy!

Sage Butternut and Apple Soup 
Ingredients:
Olive oil
1 yellow onion, coarsely chopped
1 garlic clove; minced
1 butternut squash; peeled, seeds removed, and chopped into 1/2 inch chunks
3 cups Macoun apples; peeled, cored and chopped
2 to 4 parsnips; peeled and chopped (or use carrots)
1 quart chicken stock
1 tsp. honey or dark maple syrup
1/8 cup white wine
1 cup fresh sage; divided; plus more for garnish
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Salt and fresh black pepper; to taste
Crushed red pepper; to taste
(Optional) Fresh, organic cream
Fig or balsamic vinegar 

Directions:
1. Add onions to warm olive oil over medium heat in a pot. Add cinnamon, nutmeg, crushed red pepper, salt and black pepper, and garlic. Stir for 30 seconds.
2. Add the butternut squash, apples, parsnips and 1/2 cup sage to the onion mixture
3. Add the chicken/vegetable stock, honey and wine. Bring the pot to a boil. Adjust seasoning.
4. Reduce temperature and cover pot with a lid. Soup should slowly simmer for 20 to 30 minutes until the vegetables are soft.
5. When the vegetables are soft, turn off the heat. Move pot to a cooler area on the stove or another area in the kitchen. Let soup cool for 20 to 30 minutes.
6. Add the second half of the fresh sage to the soup. Working in batches, place soup in a food processor and pure until smooth.
7. Return soup to the pot and reheat to a slow simmer. (Optional: Add cream and bring soup back to a simmer) Adjust seasoning.
8. Ladle soup into individual bowls. Drizzle with fig (balsamic) vinegar.

Note: Before returning the puree back to the pot, strain the soup if a smoother texture is preferred.


To read more recipes by Sanura Weathers, be sure to check out her healthy food blog: My Life Runs on Food.


Do you have a soup that you would like to contribute to Seriously Soupy? Email me at seriouslysoupy@gmail.com for more details!

Triple Squash Soup

 Triple Squash Soup

Squash is back on Seriously Soupy! This time around I not only used the standard butternut squash, but added some yellow and green squash to create. This soup also has a bit of kick with some red pepper, along with a savory bite from the fresh basil. I also ended up using this blend as a base for a pasta sauce that could also be added to rice, cous cous or grains! Enjoy!

Triple Squash Soup
Ingredients:
4-6 cups of water (approximately)

1 whole butternut squash
2 yellow squash
1 green squash
1 yellow onion, chopped up
1 tablespoon of minced garlic (from a jar)
1 tablespoon of olive oil
1 teaspoon of red pepper flakes
2-3 leaves of fresh basil, cut up
2 tablespoons of parmesan cheese
pinch of salt
pinch of pepper

Directions:
Add the water to a pot. Cut up the onions and add it to the pot, along with the minced garlic. Peel the skins from the various squashes, cut them into small squares and add them to the pot when boiled. Cover and let cook for 20-30 minutes. Cut up the fresh basil and add to the pot, along with the red pepper, cheese, salt and pepper. Turn off the flame and blend together with a hand mixer. Enjoy as is or add to pasta or rice!

Seriously Soupy Serena

Wine Pairing -- Butternut Squash and Carrot Soup

Image from Culinary Covers

http://culinarycovers.com/2009/10/roasted-squash-soup-with-maple-glazed-bananas/

It is often said that the wine completes a meal. I'm not sure exactly where I heard this, but I think this rings some air of truth and it got me wondering about how wine would pair with soup. I also noticed a recent article in Cooking Light magazine entitled: Which wines go best with favorite soups and stews? that listed four soups (Clam Chowder, Chicken Soup, Beef and Bean Chili, and Beef Bourguignon) and three wines that would pair well with it. This was enough incentive for me to get this post started, but I wanted to take this concept a step further and create an on-going series about the soups I covered (and will cover) on Seriously Soupy and what wines go with it. I also would like this to include ideas from readers about what soups they have created and the wines they would recommend (email me at seriouslysoupy@gmail.com) for more details.

This installment of the series begins with the Butternut Squash and Carrot Soup I created way back in October-hearty, rich and slightly creamy. Also, in figuring the pairings, I relied on some help from various websites and blogs, since although I do love wine I am no expert in its intricacies, nor I am proficient enough to make the best recommendations. As I read about their recommendations, I discovered a common theme-butternut squash pairs well with wine wine such as a Riseling or a White Burgundy due to their low acidity and mellow flavors that do not take over this delicate soup. Here are some more recommendations to pair with your next batch of butternut squash soup:

Food and Wine Pairing-From Vino 101, this post list several wine and soup options, including butternut squash.
Vino 101 recommends:

A high-toned wine with modest to low acidity such as:

• Torrontes-White from Argentina
  
• Soave -White from Italy
• Tokay Friulano

Or a wine with high-toned fruit aromas, like honey, honeysuckle, chamomile, and white rose petals; all of which complement the starchy low tones of the squash and accent the spice fragrances, without taking over center stage.

• Riesling (Auslese)-White from Germany 

Impossible Wine and Soup Pairings-Dr. Vino asked his readers "What wine would you pair with a Butternut Squash soup. Here are some recommendations:

• White Burgundy, preferably Meursault-wine from California or Australia
• Verdelho-wine from Australia
• Pinot Gris

WinedIn-Butternut Squash Soup-Quite the user-friendly site, WinedIn allows you to select the soup you are making (or food item) and instantly a listing of wines appears. For butternut squash they recommend:

• Gruner Veltliner-wine from Austria
• Viognier-wine from France
• Dry Muscat-wine comes from various regions (California, Oregon, South Africa, France)
• Pinot Noir-wine from France and California
• Chianti-wine from Italy

Pairing Tips for Thanksgiving-Although the article from the SF Gate is about Thanksgiving and what wines to bring, it also covers the butternut in question. They suggest one with a "spicy character."

• Gewurztraminer-wine from France

All About Butternut-I learned some interesting things about butternut squash on this blog, like how it has been enjoyed since 5500BC!, as well as what wine it should be paired with.

• Pinot Grigio-wine from California
• Chenin Blanc -wine from France

What wines would you suggest to pair with a Butternut Squash Soup?
Seriously Soupy Serena

Talking about Winter Soups

It's officially winter (again!) and although I'm not the biggest fan of the cold I'm pretty excited about the season for the soups. Generally, winter soups are considered those that are "richer" or have a more "hearty" texture because they contain more solid ingredients as opposed to broth-based soups (chicken noodle is an exception).

Here is a rundown of some winter soups:

1. Butternut Squash Soup-Also popular during the season are pumpkin, sweet potato, and potato based soups. A rich texture that is sure to fill you up and comfort your chilly bones. (Butternut Squash and Carrot Soup)
2. Minestrone Soup (an upcoming soupy as well)-A delicious medley where you can add veggie you want to add, along with beans and pasta. A meal in a bowl, indeed.
3. Bean-Based Soups-I personally love a good lentil soup, but there are tons of bean soups that are a staple of winter. Some alternatives include  white bean, black black, split pea, etc. (Black Bean Soup)
4. Chicken Noodle Soup- A classic and not just for sick days.
5. Stew-beef, chicken, fish, veggie-A filing soup that uses a blend of ingredients (carrots, onions, potatoes, etc) that are cooked slowly and at a low temp as all the flavors fuse together. A comforting winter staple soup!

Do tell- What are your favorite winter soupys?

Seriously Soupy Serena

Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup - Seriously Soupy

In the beginning of this venture there is going to be a lot of "cheating." But, for this project I don't think "cheating" is necessarily a bad thing and I also never said that all of the soups that I post would be 100% never-made. Quite the opposite in fact, as I want to "perfect" the soups I know so well and then move on to more challenging soups.


Anyway, that being said yesterday I created an amazing (if I do say so myself) butternut squash and carrot soup. The only reason I say "cheating" is because I have created this soup many times in the past. In fact, it was weekly staple of winter 2008. The beauty of this soup, as with most soups is its ability to be interchanged with a variety of ingredients. You can substitute carrots for potatoes, or add mixed veggies, rice, pasta, etc to give it more substance. I personally think its great as is, but to soup his own. Enjoy!


Butternut Squash and Carrot Soup
Ingredients:
1 large butternut squash, peeled and cut into cubes or 2 bags of frozen butternut squash (I often use the frozen variety when the lazy days strike)
1 cup of water
1 cup of heavy cream, optional
1 cup of chicken broth
1 bag of carrots, shredded and cut up
1/2 of a red onion, cut up
1 clove of garlic, finely chopped up
1 tablespoon of nutmeg
1 tablespoon of cinnamon
Pinch of salt and pepper


Directions:
Pour broth and water in a large soup pot. Bring to a slight boil and add onions, garlic, salt and pepper. Add butternut squash cubes and carrots. Add heavy cream during the last 10-15 minutes and then cinnamon and nutmeg. Since I don't measure (stubborn or stupid) I can't tell you how much to add. I added about a tablespoon or each, which added a rather nice taste. Your best would be to add a little less and keep trying until the soup meets your standards. After an hour of cooking, the soup is ready and should be mixed together with a hand blender. This will create a thick consistency as all the onion, carrot, and butternut squash bits blend together, perfectly.

Approximate cooking time: 1-1 1/2 hour.


Seriously Soupy Serena
P.S. I had leftover rice and asparagus, so that is why that is included in the picture.