Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time.  They should pierce easily with a fork when they’re done.

          Jen Lehner                                                                           Seattle, Washington

 

Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons

1 medium butternut squash (about 3 lbs.), peeled, seeded and cut into 1 inch cubes

2 Tbsp. California Olive Ranch Olive Oil, divided

¼ tsp. pepper

1 large onion, chopped

3 celery ribs, chopped

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

3 cans (14 ½ oz. each) reduced-sodium chicken broth

Croutons:   2 Tbsp. grated Parmesan cheese

2 Tbsp. California Olive Ranch Olive Oil

1 Tbsp. minced fresh sage or 1 tsp. rubbed sage

2 garlic cloves, minced

2 cups cubed French bread (1/2 inch cubes)

Cooking spray

Additional grated Parmesan cheese, optional

Place squash in a 15×10 inch baking pan lightly coated with cooking spray.  Drizzle with 1 tablespoon oil; sprinkle with pepper.  Toss to coat.  Bake, uncovered, at 425 F. for 30-35 minutes or until tender, stirring every 15 minutes.  Set aside.

In a Dutch oven, sauté the onion, celery and sage in remaining oil until tender.  Stir in broth and squash.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend.  Cool slightly.

In a blender, puree soup in batches until smooth.  Return to the pan; heat through.

For croutons, in a small bowl, combine the cheese, oil, sage and garlic.  Add bread cubes and spritz with cooking spray; toss to coat.  Place on a baking sheet coated with cooking spray.

Bake at 425 F. for 5-8 minutes or until golden brown, stirring occasionally.  Sprinkle each serving of soup of soup with croutons and additional cheese if desired.           8 servings (2 quarts)

 

(Recipe for Butternut Soup with Parmesan Croutons was on www.tasteofhome.com, 2013)

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Beer Cheese Fondue

Beer Cheese Fondue

Beer Cheese Fondue

 

This thick fondue originated in my kitchen when I didn’t have all of the ingredients I needed to make the recipe I initially planned to prepare.  Served with bread cubes, it has since become a staple particularly while we watch football games on television.

          Chrystie Wear                                                   Greensboro, North Carolina

 

Beer Cheese Fondue Recipe

Beer Cheese Fondue

1 loaf (1 Lb.) French bread, cubed

¼ cup chopped onion

1 Tbsp. butter

1 tsp. minced garlic

1 cup beer or non-alcoholic beer

4 cups (16 oz.) shredded cheddar cheese

1 Tbsp. flour

2 to 4 Tbsp. half-and-half cream

Place bread cubes in a single layer in an ungreased 15 x 10 x 1 inch baking pan.  Bake at 450 F. for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, sauté onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in beer.  Bring to a boil; reduce heat to medium-low.  Toss cheese and flour; stir into saucepan until melted.  Stir in 2 tablespoons cream.

Transfer to a small fondue pot or 1 ½ qt. slow cooker.  Keep warm; add additional cream to fondue thickens.  Serve with toasted bread cubes.            3 cups

 

(Recipe for Beer Cheese Fondue came from Taste of Home (tasteofhome.com)

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French Onion with Provolone Cheese Soup

French Onion with Provolone Cheese Soup

French Onion with Provolone Cheese Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I ADAPTED a basic recipe to copy the onion soup served at my favorite restaurant.  No matter what my entrée, I always ordered the soup.  Now I can make it at home.   It’s a meal in itself or an impressive beginning to a full-course meal.

Barbara Brunner                                                                     Steelton, Pennsylvania

French Onion with Provolone Soup Recipe

French Onion with Provolone Soup

2 medium onions, chopped

1 tsp. sugar

6 Tbsp. butter, divided

1 Tbsp. flour

1/8 tsp. pepper

Dash nutmeg

2 ½ cups beef or vegetable broth

2 Tbsp. grated Parmesan cheese

2 slices French bread (1 inch thick)

4-6 slices provolone cheese

In a large saucepan, sauté onions and sugar in 3 tablespoons of butter until golden brown.  Stir in the flour, pepper and nutmeg until blended.  Gradually stir in broth.  Bring to a boil; cook and stir for 2 minutes.  Reduce heat; cover and simmer for 30 minutes.  Stir in the Parmesan cheese.

Meanwhile, in a large skillet, melt remaining butter; add bread.  Cook until golden brown on both sides.  Ladle soup into two oven-proof bowls.  Place 2-3 slices of cheese in each bowl; top with bread and remaining cheese.  Bake at 375 F. for 10 minutes or until cheese is bubbly.         2 servings

(Recipe for French Onion with Provolone Soup was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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French Onion Soup

French Onion Soup

French Onion Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Seven-year-old daughter Heather and I enjoy spending time together cooking, but our days are busy, so we appreciate quick and tasty recipes like this one.  Hot and delicious, this soup hits a spot for lunch or dinner.

Sandra Chambers                                                                      Carthage, Mississippi

French Onion Soup Recipe

French Onion Soup

4 cups thinly sliced onions

1 garlic clove, minced

¼ cup butter

6 cups water

8 beef bouillon cubes

1 tsp. Worcestershire sauce

6 slice French bread (3/4 inch thick), buttered and toasted

6 slices Swiss cheese

In a large covered saucepan, cook onions and garlic in butter over medium-low heat for 8-10 minutes or until tender and golden, stirring occasionally.  Add water, bouillon, and Worcestershire sauce; bring to a boil.  Reduce heat; cover and simmer 30 minutes.

Ladle hot soup into six ovenproof bowls.  Top each with a piece of French bread.  Cut each slice of cheese in half and place over the bread.   Broil until cheese melts.  Serve immediately.           6 servings

You can put 4 slices of cheese in each bowl, so there would be a lot of melted cheese.

(Recipe for French Onion Soup was on www.tasteofhome.com)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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