Category Archives: soup

Camping (sorta) and butternut squash soup

I had a whole reflective post on camping. Wide open air, peacefulness, one with nature. And then I thought “yeah they want to hear about how I tripped down two steps, got drunk at 3pm, and was on alert for imaginary bears” So that sums up my camping. It was posh, catered, full of laughs and a great time. I took three coats (you just never know) a Kate Spade purse, my Uggs and my Ipad. So let’s just say I wasn’t exactly hunting for my dinner. But I did watch the other girls fish, so I feel I really connected with nature. From a bench. I would go back and do it again, sleep in a queen size bed with a heater, stocked fridge and warm socks. I am so rustic! 


But Friday night I made butternut squash soup. Which is a great thing to have at a campsite, at home on a cool night, for lunch, or whenever you feel like making soup. 


Roasted butternut squash soup 

2 butternut squashes cut up into cubes, or two bags of frozen squash

3 tablespoons butter, cut up into small pieces

1 medium yellow onion diced

2 granny smith apples peeled and diced

2 bay leaves

1/4 tsp nutmeg

2 1/2 cups vegetable broth (you can use chicken if you want, I just made this a vegetarian recipe)

2 1/3 cups water

salt and pepper to taste

*1/2 cup heavy cream and pumpkin seeds for garnish/stir in 

Preheat oven to 450 degrees and put cut up squash on a foil covered baking sheet. Sprinkle butter and salt/pepper on squash and bake for about 30 minutes, or until tender

Melt a tablespoon of butter in a heavy saucepan or dutch oven. Once melted, add in diced onion, apples, bay leaves, and nutmeg. Cook for about five minutes and turn off heat

Add water, broth, squash and salt/pepper to saucepan over medium high heat until liquid starts to boil. Reduce heat to medium and simmer for 20 minutes. Remove soup from heat and stir in heavy cream 

Using a handheld blender, or a regular blender in batches, puree soup until smooth. Add more salt and pepper if needed, and garnish with pumpkin seeds 

Cool remaining soup to room temp, and store in food safe containers for up to a week. Can be frozen for up to two months. 

*add ins-sour cream instead of heavy cream (use half the amount) cilantro, or crumbled bacon 





Summer can be about soup

My co-worker (and friend for life) and I joined the summer CSA at work. Last week we got a lot of broccoli. I am going to tell you, I am not a broccoli fan. But I wanted to cook with it, because I am a complicated soul like that. So I browsed the interwebs for broccoli soup recipes. So many. Creams, and cheese and what have you. So I made this one up for you, and while the official work taste testers haven’t added their input yet, I would never steer you wrong. So it might be hot out, but soup is for any time of the year. And in some places it’s winter, so enjoy it now on a cold night. Add some sour cream, have a crusty slice of bread and a bowl of soup, and remember that broccoli makes your eyes shine (or so my gran told me about any vegetable as a kid)

Broccoli Cheese Soup

1/4 (half a stick) of butter

1 large yellow onion, diced

2 garlic cloves, minced

1/3 tsp fresh thyme (or 1/4 dried) 

1/3 cup flour

3 cups milk (I used whole) 

2 1/4 cups chicken broth (or vegetable broth if you prefer)

1/2 cup cream

4 cups of broccoli florets, chopped

1 1/2 cups grated cheddar (I used sharp, but any kind you like is fine)

1/3 cup parmesan or italian grated cheese

salt and pepper to taste (I seasoned halfway through and at the end)


In a heavy saucepan or soup pot melt butter over medium heat

Add onions and garlic to butter, cooking until soft, 3-5 minutes

Season with salt and pepper (about 1/2 tsp each)

Add thyme and flour, stirring frequently for about a minute

Whisk in chicken broth, milk and cream until mixture is thick and bubbly

Reduce heat to medium low, add broccoli and cook until soft, about 10 minutes

*At this point I turned off heat and puree mixture with a hand held blender. If you want chunky soup, omit this step

Add cheese and stir until mixed together, seasoning again with salt and pepper

Serve immediately, or let cool to room temperature and store in fridge for one week, freezer for up to three months. 



I need winter to end

french onion soup

I have had the luck lately of being in a local magazine for my recipes and my photos. I can’t believe I have been so fortunate in these areas of my life. I didn’t realize how much I wanted it until it actually happened. So here is a picture of the french onion soup I recipe tested for Edible Omaha-a lot of cities have this great magazine, you should check it out. I love making soup, and this soup turned out fabulous. Even though I don’t like the cold, I would gladly make a bowl of soup anytime of the year.

Carrot soup

Now you might be thinking “uh no” from the title. But really it’s a great starter soup, or a soup to accompany a meal, say chicken, fish, or with a salad of some kind. It’s a light soup that has a lot of flavor, just not a filling main dish. 

This soup was made because the photographer part of my brain though that beautiful orange color would photograph like a dream-it did. I took my photo shoot on the road that day, to a co-worker/close friend’s house to try out the light. We had a blast, they let me be bossy, and life was good. Try the soup, it’s easy to make, pretty and light, and an easy way to use up those extra carrots. 

Carrot Soup

Tablespoon of butter

1/2 to a whole onion chopped

2 stalks celery chopped 

Teaspoon of fresh parsley or half a teaspoon dried parsley

4 cups carrots peeled and sliced to med thickness

4 cups chicken or vegetable broth (if using vegetable broth, thin it out some with water to get rid of some of the heavier tomato taste)

salt and pepper to taste

sour cream or cream for mix in when serving (optional)

Heat butter in a heavy bottomed skillet. Add celery and onions and cook until soft, usually around 10 mins. Add parsley once vegetables are soft

Add carrots and stock, with up to a cup of water if needed. Bring to a small boil (heavy simmer) and then reduce heat to a simmer for 30 minutes 

At this point if you have an immersion blender, add the salt and pepper and blend until the thickness you like. You can also use a blender or food mill to puree. Careful if transferring the soup, it’s very hot. You can either add about 1/4 cup of cream to your soup while pureeing, or use it when serving as a garnish. (I also added a bit of cilantro on top for flavor and color when I took pictures)

Happy soup making!