Soups On

I keep thinking it is the end of soup season, but colder weather is still bustling around (throwing rain fast and hard at my front window as I type). You'd never believe it was the end of April if watching the thermometer around here. Burrr!

I think we'll get to enjoy some of our favorite soups for a little longer. That's both a good and a bad thing. We love these soups (and others), but we are really looking forward to warm hours outside in the sun and dirt.

Zuppa Toscana (Tuscan Soup)

Who knew kale was so yummy?! My first time eating kale (to the best of my knowledge) was a few weeks ago when Sam made this soup. We made it again the other night.

Zuppa Toscana

1 lb. spicy Italian sausage – crumbled

up to 1 qt. water (only used 1 cup last time)

 2 – 14.5 oz. cans (about 3 2/3 cups) chicken broth

 2 large russet (or red) potatoes – scrubbed clean, cubed

 2 garlic cloves – crushed

1 med. onion – chopped

1 ½ tsp. crushed red pepper flakes (optional; this is spicy)

2 cups chopped kale OR Swiss chard

1 cup heavy whipping cream (or 1 can evaporated milk)

 Salt and pepper – to taste

Parmesan cheese to serve

In a skillet over medium-high heat, brown sausage, breaking into small pieces, drain, set aside. In a pot place water, broth, potatoes, garlic, onion, and crushed red pepper flakes; simmer over medium heat until potatoes are tender. Add sausage to pot; simmer 10 minutes. Add kale and cream to pot; season with salt and pepper, heat through. Top with parmesan cheese to serve. Yields about 8 servings.

NOTE: Sam & I like our soups more on the chunky, thick side than the watery side. We generally don't add as much water as it calls for, and will add some in to our desired thickness, as needed.

Butternut Squash Soup

Oooooh! I'm craving it just looking at the photo. It's so yummy!

Pumpkin or Acorn Squash or Butternut Squash Soup 

(all are good; butternut squash is our favorite)

½ cup chopped onion

¼ cup chopped celery

2 T. butter

2 T. flour

1 tsp. chicken bouillon granules

¼ tsp. dill weed

¼ tsp. curry powder

Dash cayenne pepper

up to 2 cups chicken broth (or 2 cups water, plus 2 tsp. chicken bouillon granules)

1 can (12 oz.) evaporated milk

3 cups mashed cooked pumpkin or acorn squash

Optional: cubed, tender potatoes

In a large saucepan, sauté onion and celery in butter until tender. Stir in the flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in squash; heat through. Optional: in a blender, process soup in batches until smooth. Sprinkle with paprika to serve. Yields: 7 servings

(Thanks to our friends the Adam's family for the original recipes.)