Soup’s On

Nothing is more comforting than knowing you have a pot of soup simmering on the stove.

Roasted Butternut Squash Soup

1 large butternut squash, cut into 1-inch pieces, or precut pieces (4 to 5 cups)
1 onion, cut into 8 wedges
4 large garlic cloves, crushed
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon honey
¼ teaspoon ground nutmeg
3 (14.5-ounce) cans low-sodium chicken broth
3-4 slices of multigrain bread, cubed and toasted
Garnishes: ground nutmeg and pomegranate seeds

Preheat oven to 375°. Place squash, onion, and garlic on a large baking sheet; drizzle with oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes or until tender. Place roasted vegetables in a blender. Gradually add honey, nutmeg, and broth. Blend until smooth. For the toasted bread cubes: Remove the crusts from several slices of multigrain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375° oven. Add garnishes to soup, and serve with the toasted bread cubes. NOTE: This soup can be served immediately or made ahead and refrigerated. Makes 2 quarts. Leslie Likes: Dave’s Killer Bread

Easy French Onion Soup

3 large yellow onions
3 sweet onions, such as Vidalia
6 tablespoons butter
4 to 5 sprigs fresh thyme
4 bay leaves
1 cup dry white wine
4 cups beef broth
1 (14.5-ounce) carton low-sodium chicken broth
1 dash Worcestershire sauce
Salt and pepper to taste
1 baguette
Olive oil
1 (8-ounce) block Gruyère cheese, grated

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With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, thyme, and bay leaves. Stir occasionally until onions are caramelized and a rich, dark brown color, about 35 to 40 minutes. Add 1 cup white wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving. While the soup simmers, preheat the oven to 350°. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven. Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown. Serves 6. 

Tomato-Celery Soup

2 tablespoons butter
1 cup chopped onion
½ cup chopped celery
1 (10½-ounce) can tomato soup
1 tablespoon lemon juice
1 tablespoon chopped parsley, extra for garnish
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
Garnish with heavy whipping cream and chopped parsley

Sauté onion and celery in butter; do not brown. Add tomato soup, one can of water, lemon juice, parsley, sugar, salt and pepper. Simmer for five minutes. Celery will remain crisp. Top with whipping cream and chopped parsley. NOTE: To make the whipping cream “hearts,” dollop a small dot of cream with a squeeze bottle or small spoon. Use a dry toothpick to pull through the dollop. Serves 4 as a starter. Leslie Likes: Campbell’s Tomato Soup

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