SOUPdu jour

One can never have too many soup recipes with fall and winter at our doorsteps. A comforting bowl of soup is a quick, easy and a tasty way to add more nutrients to your diet. Most soups are hydrating, filling and packed with nutrients from veggies, slow simmered protein and mineral rich broth.

So what are you waiting for? Grab a spoon and savor the flavors.

Chicken Noodle Soup

Cook’s Notes: Use a rotisserie chicken as a time saver and add in egg noodles the last 10 minutes of cooking time to avoid noodles getting mushy.

Sue Ready is a freelance writer, poet, food writer, book reviewer and former middle school teacher. She is a member of the Northwoods Arts Council in Hackensack and one of the chairs for the Annual August Northwoods Art and Book Festival. Sue blogs at http:// sockfairies.blogspot.com with recipes, up north living and travel adventures. Her book reviews are posted on Facebook under EverReady Book Reviews and on her blog.

+ INGREDIENTS:

3 cups cooked chicken, shredded or cubed

2-1/2 cups wide egg noodles (crush dry noodles)

1-1/2 cups each diced carrots, celery, onions

2 garlic cloves, minced

1 tablespoon olive oil and 1 tablespoon butter

2 cartons each 32 ounces low-fat, low-sodium chicken broth

1/2 cup each water and apple cider

1/2 teaspoon each dried thyme and rosemary

1 tablespoon parsley flakes

1 tablespoon Dijon mustard

2 bay leaves

+ DIRECTIONS:

In a soup pot saute in olive oil celery, carrots, onions and minced garlic for 8 minutes on medium-low heat, covered.

Add in chicken broth, water, cider, spices and chicken. Simmer for an hour on medium-low not covered.

Add in wide egg noodles the last 10 minutes of cooking time. Don’t forget to remove the bay leaves right before serving.

Italian Orzo Soup With Sausage And Spinach

Cook’s Notes: It’s simple, flavorful and hearty. You probably have most of the ingredients on hand. It’s comforting to have a simmering pot of soup on hand no matter what the weather. For easier prep, cook Italian sausage ahead as well as chop veggies. Omit the meat and the recipe makes a great vegetarian soup. Pair the soup with cornbread, your favorite sandwich or crusty artisan bread. Recipe serves 6.

+ INGREDIENTS:

2 1/2 cups cooked Italian sausage, crumbled

1 1/2 tablespoons of olive oil

1 cup each diced, sweet onions, celery, carrots, mini sweet red and yellow peppers

3 garlic cloves, peeled and minced

8- 10 cups chicken broth, low sodium

1 can (14 oz.) fire roasted diced tomatoes

1-1/4 cups dried orzo or whole wheat orzo pasta or another small pasta

1 teaspoon Italian seasoning or ¼ teaspoon each thyme, oregano, rosemary, basil

1 teaspoon parsley flakes

4 cups fresh spinach leaves, stems removed (1/2 of a 5 ounce bag)

Grated parmesan cheese

+ DIRECTIONS:

Heat olive oil in a large soup or stock pot.

Add in onions, celery, carrots, peppers and garlic.

Saute for 2 minutes, stirring often.

Cover and reduce to low heat.

Sweat vegetables for 5-8 minutes.

Stir occasionally.

Uncover and add in broth, canned tomatoes, orzo, seasonings and cooked sausage.

Bring soup to a simmer, stirring occasionally.

Reduce heat to low and simmer uncovered 30 minutes.

Stir in spinach leaves and cook until spinach is wilted about 2-3 minutes.

Serve soup warm with grated Parmesan cheese.

To reheat, use more chicken broth.

Other options to consider-extra veggies, add beans, use a different protein, pasta shape or greens.

Quinoa instead of orzo lightens up the soup a bit making it gluten-free.

Roasted Butternut Squash And Apple Soup

Cook’s Notes: Roasted Butternut Squash and Apple Soup is hearty and a healthy vegetarian soup. Roasting squash and apples together adds a depth of flavor and brings out their natural sweetness. The soup is elegant enough for a dinner party as a soup course, served in mini soup bowls for your next tapas party or as a main course with artisan bread and a fruit salad. A time saver is buying pre-cut butternut squash cubes. The soup tastes even better on the second day after the flavors meld.

+ INGREDIENTS:

2 1/4 cups small cubed butternut squash

1 large Granny Smith apple, diced

3/4 cup each diced carrots and onions

3 garlic cloves, minced

1 tablespoon olive oil and 1 tablespoon maple syrup

1/4 teaspoon each curry, ground ginger, thyme

1/2 teaspoon each Saigon cinnamon and celery seeds

4-1/2 cups chicken or vegetable broth (low salt, low sodium)

1/2 cup apple cider

2 tablespoons brown sugar or honey

1/4 cup half and half or cream

Garnish roasted pumpkin seeds, bacon bits or pinch of nutmeg

+ DIRECTIONS:

Line a rimmed baking sheet with parchment paper or a silicone pad.

Mix spices and set aside.

Preheat oven to 400 degrees.

In a large bowl add chopped butternut squash, diced apples, carrots and onions,

Drizzle with olive oil and maple syrup toss to combine.

Spread mixture evenly on baking sheet.

Sprinkle veggies with spices.

Roast for 15 minutes.

Stir and cook 15 minutes longer.

Add roasted mixture to soup pot, pour in chicken broth and apple cider, add in brown sugar or honey, whisk to combine.

On low heat bring soup to a boil.

Cook 30 minutes.

Use an immersion blender, food processor or blender and puree ingredients one cup at a time.

Add pureed mixture back to soup pot, adding in half and half and cook 15 minutes longer but do not let boil.

Garnish with pumpkin seeds or bacon bits.