Soup recipes garden fresh OFA Butternut Squash Minestrone | The Old Farmer's Almanac

'Tis The Season For Soup

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At a time when colds and the flu spread like wildfire and the temperature drops down to parka-wearing levels, nothing quite hits the spot like a good bowl of soup. Get out your apron, because we have a ton of wonderful recipes to warm you up, courtesy of The Old Farmer’s Almanac Garden-Fresh Cookbook!


Vermont Butternut Squash Soup:

3 tablespoons butter
2 tablespoons chopped onion
1 medium carrot, peeled and chopped
3 tablespoons all-purpose flour
4 cups warm chicken stock
2 pounds butternut squash, peeled, seeded, and cut into large cubes
1 clove garlic
1 tablespoon dried parsley
1 ½ cups milk
½ cup light cream
2 tablespoons maple syrup, or to taste
chopped fresh parsley, for garnish
freshly ground black pepper, for garnish

In a large stockpot, melt the butter over medium-low heat. Add the onion and carrot and cook for about 5 minutes, or until the onion is tender. Sprinkle the vegetables with the flour and, stirring constantly, continue cooking for 3 minutes. Remove the pot from the heat and add the chicken stock. Add the squash, garlic, and parsley, and simmer, covered, for 45 minutes. Set aside to cool for 10 minutes. In a blender or food processor, purée the mixture until smooth, in batches. Return the soup to the pot, add the milk, cream, and syrup, stir to incorporate, and heat through. Garnish with parsley and black pepper. Makes 12 servings.

Main Dish Minestrone:

1 tablespoon olive oil
½ pound sweet or hot Italian sausage, crumbled
1 large onion, chopped
1 clove garlic, minced
½ cup chopped celery
½ cup chopped carrots
½ cup chopped green bell pepper
8 tomatoes, peeled, or 1 can whole tomatoes, with liquid
4 cups chicken stock
2 cups shredded cabbage
2 tablespoons chopped fresh parsley
½ teaspoon dried basil
1 bay leaf
pinch of dried thyme
½ cup elbow macaroni
1 cup cooked kidney beans
freshly grated Parmesan cheese (optional)

In a large stockpot, warm the oil over medium heat. Add the sausage and cook until browned. Drain all but 1 tablespoon of the fat. Add the onion, garlic, celery, carrots, and green pepper and sauté for 5 minutes, or until the vegetables are soft. Add the tomatoes, chicken stock, cabbage, and herbs. Bring the liquid to a boil, cover, and simmer for 30 minutes. Add the macaroni and beans and cook for 30 minutes. Remove the bay leaf before serving. Sprinkle each serving with Parmesan cheese, if desired. Makes 6 to 8 servings.