Loaded Baked Potato Soup

Baked Potato Soup

I am really enjoying soup weather! Although someone forgot to tell the roses that are in bloom behind my house that summer’s over. If you love loaded baked potatoes you will love this. Maybe even more. I do. … 

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Roasted Garlic and Butternut Squash Soup

Roasted Garlic & Butternut Parmesan Soup

It’s so hard for this die-hard squash lover to resist buying up all the squash in sight with rock-bottom prices like .59, .69, and .79 cents a pound! I came home from the market to discover I was in possession of 6 of them! And then a couple of days later…oops! One more makes seven. It was inevitable that a soup would be made.

If ever a soup could sing then this one did. The roasted garlic and Parmesan balanced out the sweetness of the squash. It was a perfect harmony of earthy, sweet, and salty. This is an extremely forgiving soup, as most are, that’s just one of the many things I love about them. A little extra squash – vegetable instead of chicken stock – heavy cream instead of milk – Romano instead of Parmesan – nutmeg instead of sage – no problem! Twist it around your little finger and make it your own. Just be sure to make it!

Roasted Garlic and Butternut Parmesan Soup
(by Reeni)(Makes 6-7 bowls)

1 bulb of garlic
Olive oil
1 large Butternut squash(about 6 cups cubed)
1 yellow onion, diced
Sea salt
Fresh Pepper
1 tablespoon Sage, fresh, chopped, or 1 and 1/2 teaspoons dried
2 – 14.5 ounce cans of Vegetable or Chicken Broth
1 cup Whole Milk
1 cup Parmesan or Romano Cheese, grated/shredded
Smoked Sea Salt, Parmesan, and Extra-Virgin Olive oil for serving

1. Preheat oven to 375 degrees.

2. Slice off the top of the garlic and remove some of the outer skin. Place in a very small casserole dish or a piece of aluminum foil. Drizzle with Olive oil and bake for 1 hour. Roast the squash at the same time.

Roasted Garlic

3. Slice the butternut squash lengthwise, clean out the seeds, place face down in a baking pan sprayed with baking spray or lined with foil. Add an inch to two of water. Bake for 45 minutes or until fork tender.

4. Remove the garlic and squash. Allow to cool until it won’t burn to handle it. In a small bowl squeeze the garlic from the cloves. Remove the skin from the squash. Rough chop.

5. Saute the onion in a large sauce pan or soup pot in a tablespoon or two of Olive oil over medium-low heat. Season with salt and pepper. When the onion is soft and translucent add the sage and the garlic. Saute for 2-3 minutes. Turn off heat.

6. In a blender or food processor puree the squash with the broth and onion mixture. (Or add it all to the sauce pan and use a good immersion blender). Work in two batches if necessary. Return the mixture to the pan. Bring to a simmer for 10-15 minutes.

7. Add about a cup of soup back to the blender. Puree with milk. Add back to soup, bring to a simmer.

8. Add the Parmesan, stir in well and allow to melt. Turn off heat. Taste and re-season with salt and pepper if needed.

9. Serve with smoked sea salt, Parmesan, and a drizzle of Olive oil if desired. Crusty bread is a necessity!

Printable Recipe

I have to send a huge thanks to the very generous Scharffen Berger for gifting me with a box full of goodies that included this Apple Smoked Sea Salt sprinkled over the top of my soup – it was absolutely delicious!

Roasted Garlic & Butternut Soup

I’m sending this to Deb of Kahakai Kitchen for her Souper(Soup, Salad, or Sammie) Sunday
foodie_views_link_url = ‘http://cinnamonspiceandeverythingnice.blogspot.com/2009/10/roasted-garlic-butternut-squash-soup.html';


Roasted Garlic & Butternut Parmesan Soup on FoodistaRoasted Garlic & Butternut Parmesan Soup

Cauliflower Romano and Garlic Soup

Cauliflower Soup

This triple delight soup is made with garlic, cauliflower and Romano cheese. Fresh cauliflower is pureed to make up the base of the soup and a fresh garlic paste is melted into the soup. The end result is thick, smooth and creamy. Like liquid velvet.

What do you top a garlicky soup with? More garlic, of course! A thick and crusty garlic bread crouton was a tasty topper to soak up the indulgent, intensely flavored broth.

Cauliflower Soup

Cauliflower Soup
(by Reeni)

1 large onion, diced
1/2 cup carrot, minced
2-3 tablespoons Olive oil
Sea salt and fresh pepper
6-7 large cloves garlic
2 tablespoons butter
1/4 cup flour
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1 tablespoon fresh parsley, chopped or 1 teaspoon dried
5 cups Cauliflower florets, fresh or frozen
4 cups vegetable or chicken broth
1/2 cup heavy cream or whole milk
1 cup Pecorino Romano or Parmesan, shredded, plus extra for serving
Extra Virgin Olive Oil, for serving
Garlic bread

Saute the onion and carrot in a large sauce pan or soup pot with the Olive oil. Season with salt and pepper. Smash the garlic cloves using a large knife or a mallet on a cutting board. Sprinkle with a generous amount of salt. Using the flat side of a large knife mash it repeatedly until it forms a paste.

When the onion and carrot are tender add the garlic paste. Saute for a minute or two. Add butter, melt, add thyme, parsley, and flour. Continue cooking for about two more minutes while stirring. Add cauliflower and broth. Simmer for about 15 minutes or until cauliflower is tender. Turn off and remove from heat. Let cool for ten to fifteen minutes.

Remove two cups of the soup and puree in a blender or with a hand blender. Add back to soup along with cream or milk. Bring back to a simmer. Add Romano and stir until melted. Turn off heat. Serve with a drizzle of extra virgin olive oil, Romano cheese, and garlic bread.

Printable Recipe

I’m sending this off to Deb of Kahakai Kitchen for her Souper(Soup, Salad, & Sammie) Sunday round-up.

Cauliflower Soup

Tuscan White Bean Soup

Creamy Tuscan Bean Soup

This is a hearty and wholesome soup recipe with a mix of cannellini beans, orzo, and spinach. The broth is packed with herbs like sage, thyme, and fresh parsley. The orzo lends it’s starch to thicken it up. The end result is a luxurious, velvety soup. Half and half is stirred in at the end and a generous drizzle of extra-virgin olive oil goes over top upon serving. The oil is a necessity. I wouldn’t eat it without.  It would be like eating cannoli without the filling or bread without butter. Very wrong.

I made this for lunch after one taste knew it would be my dinner too. I didn’t have a choice. I’m a prisoner of love. Add a slice of crusty Parmesan garlic bread to sop up all the rich and creamy broth for a satisfying and comforting meal.

Creamy Tuscan Bean Soup
(by Reeni)

2 tablespoons olive oil
1/2 cup diced onion
1/3 cup diced carrot
1/3 cup diced green pepper
5 cloves garlic, minced
1 can Cannelini Beans with juices
4 cups vegetable broth
1/2 cup orzo, uncooked
3/4 cup chopped spinach, frozen or fresh
2 tablespoon fresh parsley, chopped
2 teaspoons dried sage
2 teaspoons dried thyme
3/4 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1 cup half and half
extra-virgin olive oil, for serving
fresh grated Parmesan, for serving

In a large, heavy-bottomed saucepan heat the olive oil and saute the onion, carrot, green pepper, and garlic until softened on low-medium heat, about 5-7 minutes.

Add the beans, broth, orzo, spinach, parsley, sage, thyme, salt, and pepper.

Simmer for 25 minutes. Taste and re-season with salt and pepper if desired. Add half and half. Bring back up to a simmer. Remove from heat and serve with a generous drizzle of extra virgin olive oil and Parmesan.

Garlic bread

Use a crusty Italian bread, french bread or peasant bread.

Slather with butter, minced garlic, fresh chopped parsley, and fresh grated Parmesan.

Broil until the tops are lightly toasted.

Printable Recipe

I’m sending this to Deb of Kahakai Kitchen for her Souper Sundays round-up.

Creamy Tuscan Bean Soup