Stockpile Recipe – Harvest Soups

As promised last week, this week I am posting a few favorite Harvest Soup recipes. Hubby has made the squash soup countless times, using different squash combos nearly every time. I will say that while he has roasted it and then immediately used it, we’ve also roasted the squash, frozen it, defrosted that squash months later to use in the soup and there is neither a taste nor a texture difference.

The Potato Leek Soup has been made several times, as recently as today. No, I didn’t make it… hubby did.

One other thing hubby made today that used up several of the cabbage we had from the CSA. Now I do not care for cabbage and I asked him to make a second batch. I’d have eaten the entire pan full if I could have. Simple and fantastic!

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Squash Soup

• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1/2 spaghetti squash, seeded
• 1 head garlic
• 3 tablespoons butter
• 1 large onion, chopped
• 1 teaspoon minced fresh ginger root
• 1 teaspoon curry powder
• 2 tart apples, cored, peeled and chopped
• 2/3 cup dry sherry
• 3 (14 1/2 ounce) cans vegetable broth
• 1 small red bell pepper, minced
• 1 Tbps dried rosemary
• 2 Tbsp dried parsley
• 4 leaves fresh basil, chopped (we use dried)
• 1 teaspoon dried thyme
• cayenne pepper
• 2 zucchini, chopped
• 3 green onions, chopped
• 1 cup hot water
• Ricotta Cheese to top

• Preheat oven to 375º
• Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan.
• Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
• Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently.
• Stir in ginger and curry powder; cook 3 more minutes.
• Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes.
• Transfer mixture to a blender and set aside.
• When the squash and garlic are done squeeze half the garlic into the apple mixture.
• Blend mixture for 1 minute until blended, but slightly chunky. Return mixture to pot over medium-low heat.
• In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture.
• Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
• About 30 minutes before serving add zucchini, green onions and hot water.

When serving, add a dollop of Ricotta cheese to the top of the soup.

Hubby originally found this recipe on allrecipe which I do not think exists any longer.

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Turnip, Potato, Leek Soup

• 1/4 cup butter
• 8 cups thinly sliced leeks (white tender parts)
• 1 lb turnip, peeled and cut into 3/4 inch chunks
• 1 lb potato, peeled and cut into 3/4 inch chunks
• 5 cups chicken broth
• 1 1/2 cups milk or light cream

• Melt butter over medium heat and add the vegetables; stir to coat.
• Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
• Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
• In batches, puree soup in blender or food processor.
• Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
• Season to taste with salt and pepper.

This recipe was originally found on recipezaar

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Pan Fried Cabbage

• 1 medium head of cabbage shredded
• 6 Tbsp butter

• Melt butter in non stick pan
• Add shredded cabbage
• Stir occasionally until cabbage softens
• Turn down heat and allow to caramelize (about 10 – 15 minutes, but avoid burning and stir occasionally)

Allow your cabbage too really caramelize and it will take a good 30 minutes but it will be well worth it! If you like, you can add salt and pepper.

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Previous Stockpile Recipe Posts:

Stockpile Recipe – Baking With Apples

Stockpile Recipe – Crock Pot Pumpkin (or Squash) Pie Pudding

Stockpile Recipe – Pear Cobbler and Pear Pie

Stockpile Recipe – Banana Bread

Stockpile Recipe – Skillet Cookies

Stockpile Recipe- Labor Day Menu

Stockpile Recipe – Chocolate Slush Cake

Stockpile Recipe – Snickerdoodle Coffee Cake

Stockpile Recipe – Clafoutis

Stockpile Recipes – What to do with zucchini?

Stockpile Recipe – Steak, Chicken and Seafood Meals

Stockpile Recipe – Zucchini Cobbler

Stockpile Recipe – Apple Brown Betty

Stockpile Recipe – Cherry Kuchen

Stockpile Recipe – Ice Cream Cake

Stockpile Recipe – Deviled Eggs

Stockpile Recipe – Sour Cream Cheesecake

Stockpile Recipe(s) – Cool Whip

Stockpile Recipe – Easy Chicken

Stockpile Recipe – Quiche

Stockpile Recipe – Spaghetti Sauce

Stockpile Recipe – “Stuff”

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