Soup of the Day!

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2018 Empty Plate Dinner Tickets!

In honor of Philadelphia Interfaith Hospitality Network’s upcoming Annual Empty Bowl Dinner, we are presenting you with a tasty soup recipe everyday leading up to the big event! Try these recipes at home in acknowledgement of the number of Philadelphians who go to sleep hungry. Join us on November 14th, 2018 for our 20th dinner to date! Tickets available here or by clicking the link below.

 

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2018′s  Featured Soup Recipes

Soup1

Submitted by: Pesha Leichter, PIHN Bookkeeper

What you need:

15.5 oz can of beans (I generally use cannellini), drained
2 onions, coarsely chopped
4 carrots, sliced
1-2 T olive oil
½ lb. mushrooms, sliced
2 yellow or red frying peppers, diced
5 garlic cloves, minced
½ t caraway seeds
6 c vegetarian broth
1 T soy sauce
2 T minced parsley rice vinegar, to taste

 In a Dutch oven, sauté the onions and carrots in oil until onions are translucent. Add mushrooms. Continue to sauté until onions are lightly browned and mushrooms have released their liquid. Stir in peppers, garlic and caraway seeds. Cook one minute more. Add the broth. Simmer, covered, until beans are tender, about 20 minutes more. You can choose to thicken the soup a little by crushing some of the beans with a wooded spoon or potato masher or not.  Add soy sauce. Cook five minutes more. Ladle into bowls and garnish with parsley. Pass vinegar at table and add a generous splash to each bowl.

soup2

Submitted by: Rachel Falkove, PIHN Executive Director

What you need:

2 large onions
4 cloves of garlic
5 cups of water
1 can of cannellini beans
Head of escarole (chopped)
2 or 3 cubes of Bouillon (I prefer vegetable)
Tortellini (optional)
Parmesan Cheese (optional)
Salt and Pepper

Warm a tablespoon of olive oil in a soup pot. Chop and sauté your onions and garlic in the warm olive oil. Add 5 cups of water and bring to a boil. Add bouillon and can of cannellini beans and return to a boil. If using tortellini, add a cup or two. Let it cook for 3 minutes. Begin to add a chopped head of escarole or any leafy green of your choosing. After the escarole has wilted, season to taste with salt and pepper. Serve with grated parmesan cheese. This soup only takes about 10 minutes and once you’ve brought all ingredients to a boil, you’re ready to dig in!

Soup3

Submitted by: New York Times (PIHN Staff Favorite!)

What you need:

2 tablespoons extra virgin olive oil
1 large onion, sliced
2 celery stalks, trimmed and chopped
2 carrots, peeled and chopped
Salt and pepper
1 tablespoon minced garlic
1 cup farro, spelt or barley
1 cup dried white beans, soaked for several hours or overnight
2 cups chopped tomatoes (canned are fine; do not drain) 6 cups stock or water, more as necessary
¼ cup chopped fresh parsley
¼ cup chopped fresh basil, optional
Freshly grated Parmesan

 Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Soup4

Submitted by: Empty Bowl Contributor, Cin Cin Restaurant – 7838 Germantown Avenue

What you need:

Section A.
1/4 C. dried lily flower
1/8 C. dried wood mushrooms
3 squares of bean curd julienne
1/2 C. bamboo shoots julienne
1/2 C. peeled and deveined shrimp diced
1/2 C. scallops, cleaned and rinsed well and all muscle meat removed and diced
1/2 C. fresh or frozen lobster tail meat diced

Section B.
8 C. chicken stock
3 T. soy sauce
3 T white wine
1/3 C. white vinegar
1 tsp. white pepper
1 tsp. hot pepper paste
1/3 tsp. salt
1/3 tsp. sugar

Section C.
1/3 C cornstarch mixed with 1/3 cup of water— dissolve all cornstarch so there are no lumps
2 eggs lightly whipped
1 T. sesame oil
1/3 C. scallions, cross cut into thin circles

Place dried lily flower and wood mushrooms in separate bowls with warm water and let bloom for 20 minutes. Strain the lily flower and cut off any hard sprigs that may be attached. Do the same with the wood mushrooms and cut into bite-sized pieces. Combine all ingredients in section A and B and bring to a boil over high heat. Reduce the heat to medium and simmer for 2 minutes. Slowly add the cornstarch mixture until soup thickens and turn off the heat source. Add the whipped eggs onto surface of the soup in a slow, circular stream. Stir in the sesame oil and scallions and serve.

 Soup5_5

Submitted by:Friend of PIHN – New York Times Recipe

What you need:

1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
1 ½ teaspoons kosher salt, more as needed
3 tablespoons white miso
1 small (or half of a large) head cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, more to taste
Smoky chile powder, for serving
Coarse sea salt, for serving
Cilantro leaves, for serving

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush. Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute. Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes. Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

 

Soup5

Submitted by: PIHN Restaurant Coordinator, Cynthia Lalone

What you need:

1 lb boneless skinless chicken breast , cooked and shredded (3 cups)
8 slices bacon , cooked and crumbled*
1/4 cup butter , diced into 1 Tbsp pieces
1 large red bell pepper , diced (1 1/2 cups)
1 medium yellow onion , diced (1 1/4 cups)
1 – 2 jalapenos , seeded for less heat if desired, finely chopped
4 cloves garlic , minced
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium russet potatoes , peeled and diced slightly less than 1/2-inch thick (3 cups)
2 bay leaves
Salt and freshly ground black pepper , to taste
2 1/2 cups fresh or frozen corn
1 1/2 cups half and half
Green onions and seeded , finely chopped jalapenos (optional), for serving

In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally. Add in cooked chicken, corn and half and half and simmer, uncovered 10 – 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.

 

soup6


Submitted by: PIHN ARSP Volunteer, Yoschka Schaper

What you need:

1 cup red lentils
5 cups pure water
1 carrot, sliced
1 stalk celery, sliced
1 tablespoon black mustard seeds
1 cup onion, diced small
1 tablespoon ginger root, minced
3 cloves garlic, minced
2 tablespoons organic ghee (clarified butter) or olive oil if ghee is not available
1 ½ tablespoons sea salt
2 tablespoons parsley, finely chopped
¼ cup cilantro, finely chopped
2 cups cooked basmati rice
2 teaspoons cumin seeds (ground)
1 teaspoons fennel seeds (ground)
1 teaspoon ground turmeric (plus ½ teaspoon fresh grated turmeric root, if available)
½ teaspoon cayenne pepper, or to taste

Gather and prep the ingredients. Sort through and wash the lentils to remove any debris. Place them in a four-quart soup pot with 5 cups of water. Bring to a boil then reduce heat to medium and cook for 10 minutes, skimming off any foam that forms. Add the carrots and celery and simmer for another 10 minutes. While the lentils are bubbling, prep the spice mix: grind the cumin and fennel seeds in your coffee grinder, and mix them with the cayenne and turmeric. Now heat the ghee in a small sauté pan until hot. Quickly stir in the black mustard seeds and allow them to sizzle just 15 seconds before adding the garlic, ginger and onion. Reduce the heat to medium and sauté for 3-5 minutes.
Now stir in the ground spice mix and let cook another minute or two. Once the lentils have cooked about 30 minutes, stir in the sautéed spice mix, salt and parsley. Simmer an additional 5 minutes to let the flavors marry. To serve, ladle the dahl into a flat soup bowl and place a half-cup size dollop of rice in the center. Garnish with chopped cilantro or parsley.

 

Soup7

Submitted by: Danielle, Friend of PIHN

What you need:

2 fatty bacon slices, or substitute olive oil
1 large leek
1 medium onion, peeled and diced
2 carrots, peeled and diced
4 (about 2 pounds) large yukon gold or russet potatoes, peeled and diced
5 cups chicken or vegetable broth (use 4 cups for a thicker soup)
1/4 teaspoon dried marjoram
2 all-natural wieners, cut into bite sized slices (omit or use meat-free hot dogs for vegetarian version)
salt and pepper, to taste

Cut off the dark green stem and the root off the leek (save the green parts to use in homemade broth). Cut the white and light green parts only of the leek lengthwise down the middle, then cut into 1/2 inch half moons slices. Place leek pieces in a large bowl of water and separate the pieces with your hands to clean the dirt off. Lift the cleaned pieces out of the dirty water and set aside. Throw out the dirty water. Turn on the saute button on the Instant Pot and add the bacon. Cook for a few minutes, until lightly browned and oil is released. Remove the bacon and set aside.Add the leek and onion to the bacon grease in the pot and saute for 3-5 minutes, until veggies are wilted. Turn off saute option and add the carrots, potatoes, broth, and marjoram to the Instant Pot. Cover with the Instant Pot lid; making sure it’s locked and the steam value is in the closed position. Select the manual 15 minutes high pressure.

When the soup is finished cooking, wait 10 minutes for the Instant Pot to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open the lid once all steam has been released. Using an immersion blender, puree the soup until smooth. Add salt and pepper to taste and stir in the sliced wieners to heat through. Serve in large bowls and a sprinkling of garlic chives, if desired.

 Soup8


Recommended By: PIHN Social Worker, Keyonnee Thalia

What you need:

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)

Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Soup9

Suggested by: PIHN ARSP Volunteer, Adem Kenc

What you need:

2 tablespoons olive oil
1/2 piece onion, diced
1 clove garlic, minced
1/4 cup tomators, diced and drained
5 cups chicken stock
1/2 cup red lentils
1/4 cup fine bulgur
1/4 cup rice
2 tablespoons tomato paste
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon dried mint
1 dash salt, to taste
1 dash pepper, to taste

Heat olive oil in large pot over high heat. Cook and stir the onion until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes. Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne and mint to the tomato mixture; season with salt and pepper. Bring soup to boil, reduce heat to medium-low, and cook at a simmer until the lentils and rice are cooked through, about 30 minutes. Pour soup into blender (no more than half full). Firmly hold lid in place and blend using quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, pour into serving dish. (Can also use immersion blender in cooking pot.)

Soup10
Submitted By: Joseph, Friend of PIHN

What you need:

½ cup Olive Oil
6 Tbsp Flour
2 Yellow Onions, chopped
2 Garlic Cloves, minced
1 (28 Oz.) Stewed Tomatoes, undrained and mashed
½ can Ro-tel Tomatoes
2 (15 Oz.) Cans Cream-style Corn
2 (12 Oz.) Cans Whole Kernel Corn
4 cups Chicken Broth, unsalted
2 lbs Shrimp, peeled and deveined
Salt & Ground Black Pepper

In a large saucepan, heat olive oil over medium-low heat. Add flour. Cook while stirring until roux is a light blonde color. Add in onions and garlic. Cook until onions soften. Mix in stewed tomatoes, Ro-Tel tomatoes, cream-style, whole kernel corn, and broth. Simmer for 45 minutes. Add shrimp. Simmer for another 10 minutes. Season soup with salt and ground black pepper. Serve hot.

2017′s  Featured Soup Recipes

Soup1

Submitted by: Galen Horst-Martz, Member of Germantown Mennonite Church

What you need:

3 T. olive oil
1 large onion, chopped
2 large cloves garlic, minced
1/3 C. dried apricots, chopped fine
1 1/2 C. dried split red lentils, well rinsed
5 C. chicken stock (vegetable broth can be substituted to make it vegan)
3 ripe plum tomatoes, peeled, seeded and chopped
1 tsp. ground cumin
1/2 tsp. coriander
1/2 teaspoon dried thyme
salt & freshly ground black pepper to taste
2 T. freshly squeezed lemon juice
Fresh parsley chopped for garnish

In a large soup pot, heat oil over medium heat. Add onion, garlic, and dried apricots. Sauté, stirring occasionally, until onion is soft (10 minutes). Add stock and lentils. Bring to boil, reduce heat, and simmer, covered about 30 minutes until lentils are tender. Stir in tomatoes, cumin, coriander, thyme, salt and pepper. Simmer another 10 minutes, covered. Remove half the soup to a processor or blender, puree and return to pot. (Note: keep it simple by cooking half the lentils 20 minutes, then add the other half for twenty minutes and that works well). Stir gently. Add lemon juice. Adjust seasonings. Simmer, stirring regularly, 3 to 5 more minutes. Do not overcook! Sprinkle fresh parsley over each serving. Makes six to eight servings as main dish, twice that if one small bowl per person. (Hint: I also use a 4 to 6 ounce can of diced tomatoes when the plum tomatoes are not in season). You will always be welcome when you bring this to a gathering!

Soup2Submitted By: Sandy Dillon & Mary Loveland

What You Need:

1/4 C. olive oil
1 large onion
2 T. minced garlic
1 T. red chili powder
2 tsp. ground coriander
1 to 2 tsp. cayenne pepper
2 tsp. paprika
1 T. oregano
2 1/2 tsp. ground cumin
1 (6 oz.) mild green chili peppers (canned)
4 C. canned diced tomatoes
4 1/2 C. tomato juice
1/4 C. dark molasses
1 1/2 lb. black beans
1 T. salt
shredded Monterey jack
sour cream (garnish) 

Heat olive oil in stock pot. Add all of onion; sauté. Add garlic. Sauté, being sure not to burn. Sprinkle chili powder; coriander, cayenne, paprika, oregano, and cumin over onion/garlic mixture. Add green chili peppers, tomatoes, tomato juice, and molasses. Stir, bring to simmer for 10 minutes. Then add pre-cooked beans and simmer 10 minutes. Puree in food processor 1/3 of cooked beans with a small amount of liquid. Puree till smooth and add to stock pot. Add 1 tablespoon salt and simmer 10 minutes. Garnish with sour cream and Monterey Jack cheese. Submitted by Betsy Roak to the Saint Paul’s Sesquicentennial Cookbook.

Soup3Submitted By: Chef Alexandra Fries of Earth Bread and Brewery, Mt. Airy – Empty Bowl Dinner Contributor

What You Need:

2 T. flour
2 T. vegetable oil
1 C. button mushrooms
1 C. shitake mushrooms
1 C. portabella mushrooms
1/2 C. white onions
3 cloves of garlic
6 C. of vegetable stock
1 T. sea salt
1 T. black pepper
1 T. fresh thyme

In a large stock pot whisk vegetable oil and flour together over medium heat for three minutes. Dice garlic and white onion and add to pot. Add salt and pepper to mixture and continue to whisk over medium heat. Add two cups of vegetable stock and whisk. Clean and dice all mushrooms and add to mixture, add the rest of the four cups of vegetable stock. Continue to mix occasionally and bring to a simmer for 15 minutes. Add fresh thyme and move all of mixture into a blender. Blend well until smooth and taste add more salt and pepper as needed. Serve and enjoy!

Soup4Submitted By: Ronit Treatman, Germantown Jewish Centre

What You Need:

2 or 3 of any kind of squash such as butternut squash, pumpkin, acorn squash, spaghetti squash, or hubbard.
2 large onions
2 sweet potatoes
2 rutabagas
green onions
cilantro
olive oil
salt
black pepper
2 C. of vegetable broth
3 C. of coconut milk
2 T. fresh grated ginger
1 C. sweet chili sauce
1 T. red Thai curry
2 T. garam masala
1 T. ground coriander

Preheat the oven to 350*F. Cut the squash in half. Remove the seeds and rub the inside with olive oil. Place on a cookie sheet. Place the onion, sweet potatoes, rutabagas, and turnips in a porcelain baking dish. Add 1/2 cup of water, and sprinkle with salt and pepper. Cover with aluminum foil. Bake all of these vegetables for 60 minutes. Remove from the oven and allow to cool. Peel the squash. Puree all the vegetables in a food processor. Place the puree in a stockpot with 4 cups of water, the vegetable broth, and coconut milk. Add ginger, chili sauce, coriander, curry, and garam masala to taste. You can chop up green onion and cilantro to garnish.

 

Soup5Submitted By: Pesha Leichter, West Mt. Airy – NPIHN Bookkeeper

What You Need:

12 dried shitake mushrooms, softened in 4 C hot water about 20 minutes
2 large leeks, ends trimmed, cleaned thoroughly (enough for 2 C julienned)
3 small carrots, peeled, ends trimmed (enough for 2 C julienned)
1 T. canola or corn oil
1 tsp. toasted sesame oil
2 1/2 T. minced garlic
2 1/2 T. minced fresh ginger
1/3 C. rice wine or sake
2 C. black-mushroom soaking liquid
4 C. Trader Joe Hardy Vegetable Broth (or other vegetable broth)
4 1/2 T. soy sauce
1/4 tsp. freshly ground black pepper

Cut the stems from the soaked mushrooms and discard them. Cut the caps into very thin julienne shreds. Reserve the soaking liquid for the broth. Cut the leeks into thin, matchstick-size shreds about 2 inches long. Cut the carrots into thin, matchstick-size shreds. Heat a heavy soup pot or Dutch oven, add the oils, and heat until hot, about 20 seconds. Add the garlic and ginger, and stir-fry until fragrant. Add the leeks and carrots, and stir-fry lightly over high heat for about 2½ minutes. Add the rice wine and cook for another minute. Add the remaining ingredients. Simmer over very low heat, covered, for about an hour.

Soup6Submitted By: Karen, Friend of PIHN

What You Need:

1/4 C. peanut oil or 1/4 C. canola oil
2 chicken breast halves
2 chicken drumsticks2 chicken thighs
2 large garlic cloves, minced
1 inch piece fresh ginger, minced
1 medium onion, finely chopped
1 tsp. ground cumin
1 tsp. turmeric
1/4 tsp. ground cayenne pepper
1/2 C. coconut milk or 1/2 C. light cream
6 C. chicken broth (homemade or canned)
salt, to taste
1/2 C. long grain white rice
1 (15 oz.) can chickpeas

Brown chicken in oil in heavy pot; remove and set aside. In same pot, cook garlic and ginger 1 – 2 minutes. Add onion and cook 5 – 10 minutes until soft and golden. Stir in spices. Return chicken pieces and add milk or cream, broth and salt. Simmer 40 minutes. Remove chicken pieces; discard skin and bones and return meat to pot. Add rice and chickpeas and bring to a boil. Reduce heat and simmer 20 minutes. A substantial chicken soup from India.

 

 

Soup7Submitted By: Meg Class 

What You Need:

48 oz. chicken broth
1 uncooked thinly shredded chicken breast
1/2 C. tofu (you can omit this if you want)
1/2 C. julienned cooked ham
1/2 C. bamboo shoots
1/2 C. water chestnuts
1/2 C. mushrooms
1/4 C. vinegar
1/4 C. low sodium soy sauce
1 tsp. white pepper
2 tsp. sesame seed oil
1/4 C. cornstarch
2 beaten eggs
1/4 C. chopped scallions

Set aside 1/4 cup of broth. Prepare all the ingredients. In a 4 qt. saucepan bring the broth to a boil. Add the chicken, ham, tofu, bamboo shoots, water chestnuts and mushrooms. Lower the heat and simmer 2 minutes. Stir in the vinegar, soy sauce, sesame seed oil and white pepper. Bring to a boil. Blend cornstarch mixture, stirring constantly until soup thickens and boils. Slowly drizzle the beaten eggs into the soup a little at a time through the tines of a fork. Reduce heat. Garnish with servings with chopped scallions and serve!

Soup8Submitted By: Gina Pabon

What You Need:

2 lbs. ground beef
1 onion, diced
1 green pepper, diced
3 cloves garlic, crushed
3 carrots, finely shredded
4-15 oz. cans black beans, drained
1-28 to 32 oz. can crushed tomatoes in juice
2-40 oz. cans peeled and diced tomatoes in juice
Juice of 3 limes
Dash of Tabasco sauce or Louisiana Hot Sauce
1 T. ground cumin
1 T. garlic powder
1/2 to 1 C. beer, any kind
Sour cream, limes slices and fresh mint leaves, optional

In a large pot over medium heat, sauté ground beef until fully browned and drain off fat. Add diced onion, diced green pepper and sauté until lightly browned. Add crushed garlic and shredded carrots. Sauté for an additional 5 to 8 minutes, until well blended. Add drained black beans, chopped tomatoes and juice, diced tomatoes and juice, lime juice, Tabasco sauce, cumin and garlic powder. Simmer chili over medium low heat for about 35 minutes. Mix in beer until chili reaches desired thickness. If desired, serve chili with a dollop of sour cream, slice of lime and fresh mint leaves. For a variation on this recipe, try replacing cans of black beans with 1 pound dry black beans cooked in chicken broth. Makes 10 to 14 servings.

23473212_10159521344695632_7858681537311045130_nSubmitted By:Lauren Pfender, Norristown, PA

What You Need:

1 small white onion, chopped
2 T. olive oil, divided
5 medium to large sweet potatoes, peeled & cubed
1 small to medium acorn squash, halved and seeded
1 red bell pepper, seeded & chopped into long strips
16 oz. broth (homemade, bouillon or canned)
ground chipotle pepper to taste
milk to taste
salt to taste
pepper to taste
sour cream (optional)

Preheat oven to 375 degrees. Place acorn squash halves with red bell pepper in baking dish; drizzle with 1 T of olive oil and toss to coat. Bake for 30-45 minutes, or until acorn squash is soft and can be scooped out of its skin with relative ease. In the meantime, sauté onion with remaining 1 T of olive oil in a large pot until translucent over medium heat. When cool enough to touch, scoop out acorn squash flesh from skin into the same large pot. Add red bell pepper, sweet potatoes, chicken broth and ground chipotle pepper. Bring large pot to a boil, then reduce heat, cover and simmer for 25 minutes. Using either an immersion blender or working in batches with an upright blender/food processor, blend the mixture until smooth. Return to large pot, add milk to desired consistency and salt & pepper to taste. Heat soup through over low heat; once to desired temperature, remove from heat and serve in bowl with a dollop of sour cream, if desired.

Feel free to submit your soup recipes at anytime, and you may find it featured on our page!

Thank you for your continuing support, and we’ll see you next year!