I Love Soup Nights
When the temperatures outside starts falling and the leaves start changing, it's time to head into my little kitchen and make a hearty batch of soup. What's better than the comfort of a warm bowl of soup on a chilly autumn day? Not much, except for time spent with the people I love.
Soup + Family = Love
Here are the four recipes that I made for Soup Night last week. I loved making them for my family and friends, and I hope you'll love them too.
Butternut Squash Soup
Serves approx. 10 people
3 medium size butternut squash
2 ½ box (48oz each) Chicken Broth
4 large carrots
3 stalks of celery
1 tsp grated ginger or 1 ½ tsp of ginger powder
1 tsp nutmeg
1 Tbs salt
2 tsp pepper
2 tsp garlic
1 cup cream
1 Tbs lemon juice
Toasted pumpkin seeds
Preheat oven to 425 to roast butternut squash. Cut butternut squash in half, length wise. Scoop out pulp and seeds. Use peeler to peel outer skin off on each squash half. Cut and dice each butternut squash in bite size pieces and place in shallow baking pan. Drizzle olive oil and sprinkle salt and pepper over cut up squash and mix together. Roast for about 25-35 minutes til tender.
While butternut squash is cooking, dice up carrots, onion and celery. In heated up sauté pan drizzle olive oil into pan . Place cut up carrots in pan and add salt and pepper and cook til tender. Remove. In same sauté pan drizzle olive oil and add diced onion and add salt and pepper and sauté til tender and translucent. Remove. In same sauté pan drizzle olive oil and add celery and sprinkle salt and pepper over celery and cook til tender. Remove.
When butternut squash has finished roasting in the oven remove and cool slightly. In a large stock pot add the ingredients: squash, chicken broth, vegetables and seasonings. Bring to a boil and then turn heat down to a simmer and cook til squash is tender and can be blended. Once squash is cooked use an immersion blender to blend all of the ingredients into a smooth consistency. Add more chicken broth if you would like if the soup is still a little thick. Add cream and keep simmering on the stove. Taste to see if additional salt and pepper and seasonings need to be added. Taste again. Add lemon juice. It’s amazing how this gives the soup a pick me up and brightens it up in taste.
Toast pumpkin seeds in a sauté pan til slightly brown and Add as a garnish if you like.
Pork Loin Roast
This is a simple pork loin roast that is versatile and goes with a variety of dishes. I placed it atop of Roasted Tomato Spaghetti Squash and paired it with my Butternut Squash Soup.
4 ½ pound Pork Loin Roast
2 long sprigs Rosemary, finely chopped
2 Tbls Sage
1 tsp Thyme
1 Tbls garlic
1 Tbls Salt
1 tsp Pepper
¼ cup Olive Oil
Preheat oven to 350. Blend Olive Oil and seasonings all together. Rub all over the Pork Loin roast and let it rest for about 15 minutes before placing it in the oven. Roast Pork for about 2 hours, approximately 20 minutes per pound until meat thermometer temperature reaches 145 degrees. Let rest for about 15 minutes before slicing into serving portions.
Use the juices from the meat to make au jus for the pork if you would like.
Roasted Tomato Spaghetti Squash
A tasty side dish to most any meal. I paired this with the Pork Loin Roast and Butternut Squash Soup.
2 medium Spaghetti Squash
Salt and Pepper
2 cups Cherry Tomatoes
2 tsp Thyme
A handful of Parsley chopped
Grated Parmesan Cheese
Preheat oven to 375.
Cut spaghetti squash in half and scoop out seed pulp. Drizzle olive oil over and sprinkle salt and pepper in squash. Roast squash for about 50 minutes til tender and able to scoop out with a fork.
Once squash is done cooking let it rest and cool down for about 15 minutes. In the mean time place tomatoes in a shallow baking pan and drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20 – 30 minutes, just before they pop and split open.
Scoop out spaghetti squash pulp (it really does look like spaghetti, I love it) and place in a baking dish. Mix in the roasted tomatoes, thyme, add salt and pepper to taste and put in oven to heat up.
Garnish with parsley and grated cheese.!
Amy's Apple Dumplings
A sweet finish to a sweet soup night.
8 small Granny Smith Apples (or other of your preference)
4 cups of flour
1 Tbls sugar
1 Tbls baking powder
1 Tbls salt
2 sticks very cold unsalted butter, diced
¼ cup very cold water (approximate)
1 cup of sugar
1 Tbls cinnamon
2 Tbls cold butter
¼ cup chopped walnuts
¼ cup blonde raisins
1 cup of sugar
1 ½ cup brown sugar
1 cup water (or apple juice)
1 Tbs cinnamon
Zest of one lemon
1 Tbls lemon juice
Preheat oven to 350 degrees.
Peel and core each apple. In a food processor, add flour, baking powder, salt, sugar and mix. Add in butter and pulse til combine and flour looks like course sand. Slowly add in cold water and pulse til flour comes together. Try not to over mix and pulse for the dough can become tough. Combine flour and roll into a round disc. Place in refrigerator for about 30 minutes.
In the meantime, combine sugar, cinnamon, cut in butter and then add walnuts and raisins. Roll out half of the dough into a rectangle shape and cut into four equal large shapes. Place an apple in the middle, add sugar cinnamon mixture into the core of each apple. Then wrap the dough up and around the apple so the whole apple is covered. Roll out the other half of the dough into a rectangle shape and cut into four equal large shapes. Place an apple in the middle of the dough and add the sugar cinnamon mixture into the core of each apple. Wrap the dough up and around the apple so the whole apple is cover. Pinch to seal the dough.
In a sauce pan, add sugar, brown sugar, water (or apple juice) cinnamon and simmer til sugar is dissolved. Add lemon zest and juice and stil. Pour over apple dumplings and bake for about 30 minutes til apple is soft enough to poke with a fork.
Serve with ice-cream or whip cream. Enjoy!
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All Recipes © 2018 Amy Roloff’s Little Kitchen