Hearty Beef & Barley Soup.

You can have Hearty Beef & Barley Soup using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Hearty Beef & Barley Soup

1. You need 300 g of Lean steak mince.
2. Prepare half of a leek.
3. You need 1 stick of celery.
4. Prepare 1 of good size carrot.
5. Prepare 2 of smallish potatoes.
6. Prepare 1 of onion.
7. Prepare 1 of stock cube.
8. It’s 2 of dessert spoons of grave granules.
9. Prepare 30-70 g of Barley, depending on how much you like.

Hearty Beef & Barley Soup instructions

1. There are just the 2 of us so we buy mince from the butcher and I get him to pack it into half pound bags. That’s about 300g I freeze them and defrost them for each meal..
2. Brown the meat. Make sure you get it nice and brown. This really enriches the flavour so get it nice and brown but be careful not to burn it. My mince is really lean as there is no fat but if you have a fatty mince you might want to drain the fat off at this point..
3. While the mince is browning chop the onion, leek, carrot and celery. I chop the celery really finely but everything else is in nice big chunks. The celery is there as a flavour enhancer. You don’t get a celery taste you just get a beefier beef and a sweeter carrot..
4. When the mince is brown add around 600ml of water, leeks, onion, carrot, celery and your stock cube. Season with a bit of salt & pepper, bring to the boil and simmer on a very low heat for about an hour. Long slow cooking brings out the flavour in the beef and the veg infuses into the liquid. Make sure it’s a really low heat though..
5. This is the tricky bit to judge. The barley REALLY swells up. In my recipe there is only 70g of barley. My wife thought that this was a bit too much so next time I cook it I will probably put just 40g in. Add your pearl barley and bring to the boil again..
6. The barley cooks in around 40 to 50 minutes start checking after about 40 minutes..
7. About 20 minutes before the meal is ready to be served cut the potato into 10-15mm cubes and cook separately. If you cook the potatoes separately you can stop cooking when they are just right. If you cook them in the soup they might just end up as a potato mush in the bottom of the bowl..
8. Just before serving sprinkle in a couple of dessert spoons full of gravy granules. This gives a lovely rich texture and helps with the beefy flavour..
9. Serve pour into bowls and add as much or as little of the potato as you want. For a touch of luxury ad a knob of butter on top of the potato.

Thai Butternut Squash soup.

You can have Thai Butternut Squash soup using 14 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Thai Butternut Squash soup

1. Prepare 1 of big Butternut squash.
2. It’s 110 grams of butter.
3. You need 1 of onion.
4. You need 2 of bay leaves.
5. You need 2 stalks of lemongrass.
6. You need 2-3 of coriander roots or Coriander stalks (optional).
7. You need 1 Tsp of red curry paste.
8. It’s 400 ml of coconut milk.
9. Prepare 500 ml of white chicken stock.
10. It’s of Salt to your taste.
11. You need of White pepper.
12. You need of Lime juice (optional).
13. Prepare of Coriander (for garnish).
14. Prepare of Red chilli (for garnish).

Thai Butternut Squash soup step by step

1. Cut onion to thin half moon slices.
2. Cut Butternut squash to cubes.
3. Place half the butter in a large sauce pan to melt down. When the butter is foaming, add onion and coat with butter. With very low heat, sweat the onion for 12-15 minutes – cover the onions with damp greaseproof paper and check it every 5 minutes. We don’t want them to burn or catch the pan..
4. Add the rest of the butter and the butternut squash to the onions, stir well. Cover again with the same paper from before for 15 minutes or until the squash softens..
5. After 15 minutes, check the pan and stir. Place bay leaves, coriander roots, red chilli paste and lemongrass in the pan. Add stock and coconut milk. Also season our soup with a good pinch of salt and a pinch of white pepper. Make sure that the liquid covers all the vegetable and herbs. Stir well then bring it up to the boil..
6. Then turn the heat down and leave it to simmer for 20 minutes..
7. After 20 minutes, check that Butternut squash by pushing a piece against the side of the pan; it should squash easily. The soup is ready for blending..
8. Take bay leaves, coriander roots/ stalks, and lemongrass stalks out of the pan..
9. Add all the quash and half the liquid to the blender. Blend and check consistency: thicken with double cream, thin with cooking liquid..
10. Pass the soup through the sieve to the serving pan. Season it again with salt and white pepper. You can also add some lime juice (optional and up to your taste).
11. Serve and garnish with pieces of red chilli (leave this, if you don’t like spicy taste) and coriander..

Butternut Squash Soup. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can have Butternut Squash Soup using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup

1. Prepare 2 of medium sized butternut squash.
2. You need 2 of yellow onions.
3. It’s 2 (32 oz) of containers of vegetable broth.
4. You need 4 tbsp of olive oil.
5. It’s 1 tbsp of thyme.
6. Prepare 1 tbsp of garlic.
7. Prepare 1/2 tbsp of sage.
8. Prepare to taste of Salt.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut Squash Soup step by step

1. Preheat oven to 400 degrees Fahrenheit. Oil a sheet pan, slice both squash in half and remove seeds. Lay on sheet pan with the skin side on the sheet pan. Distribute 2-3tbsp of olive oil between all squash halves, coat them in olive oil. Add some salt, then put them in the oven for 45 minutes or until soft..
2. Once the squash is out of the oven and cooling, dice your two onions and throw them into a pot that has a tablespoon of olive oil. Sautee for a couple minutes, while sauteing chop up your squash, or gut it if you dont like the skin, then add the squash to the pot. Then add your garlic, fresh or granulated. Then add your vegetable broth all at once. Add your sage and thyme too. Bring to a boil, let boil for a minute or so, then use a hand blender to smooth out the soup. Or dump it into a blender..
3. Boom. Perfect butternut squash soup..

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.

Moroccan Chicken and Butternut Squash Soup.

You can have Moroccan Chicken and Butternut Squash Soup using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Moroccan Chicken and Butternut Squash Soup

1. It’s 1 1/2 tbsp of Olive oil.
2. It’s 2 cup of Chopped Onion.
3. Prepare 6 of (4 oz) Skinless, Boneless Chicken thighs cut into small pieces.
4. Prepare 2 tsp of Ground Cumin.
5. You need 1/2 tsp of Ground Cinnamon.
6. You need 1/2 tsp of Ground red pepper.
7. Prepare 6 cup of Cubed / Peeled Butternut Squash.
8. It’s 4 tbsp of Tomato Paste.
9. It’s 8 cup of Chicken Stock.
10. It’s 2/3 cup of Uncooked Couscous or Quinoa.
11. You need 3/4 tsp of Sea salt.
12. You need 1 of Zucchini quartered and sliced into 3/4 inch pieces.
13. It’s 1 cup of Chopped Fresh Basil.
14. Prepare 4 tsp of Grated Orange Rind or Lemon Peel.

Moroccan Chicken and Butternut Squash Soup instructions

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat..
2. Add onion, and cook for 4 minutes, stirring occasionally..
3. Add chicken; cook for 4 minutes, browning on all sides..
4. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly..
5. Add butternut squash and tomato paste; cook 1 minute..
6. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes..
7. Stir in couscous/quinoa, salt, and zucchini; cook 5 minutes or until squash is tender..
8. Remove pan from heat. Stir in chopped basil and orange rind/lemon peel..

momma's Turkey and rice soup. Add cooked rice and turkey meat to soup; season with salt and pepper. After reading the other reviews and knowing that turkey rice soup can be a bit bland if you aren't careful, I took most of the advice submitted by others and will summarize what I did differently to reach the rating I gave the soup. So this is one of my most cherished and favorite meals EVER!

This incredibly flavorful ground turkey and rice soup featuring Knorr Selects Spinach and Artichoke Rice is a wonderfully warm and hearty dinner option! My kids actually prefer it to ground beef, and I find that it adds a wonderful flavor to this hearty soup. This is ground turkey and rice soup has such. You can cook momma's Turkey and rice soup using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of momma's Turkey and rice soup

1. It’s 1 of turkey carcass (just the bones).
2. Prepare 1 cup of rice.
3. It’s 3 stick of celery.
4. It’s 1 of large.
5. Prepare 1 large of carrot.
6. It’s 1 tbsp of chopped garlic.
7. Prepare 1/2 stick of butter.
8. Prepare 1 tbsp of salt.
9. You need 1 pinch of salt.
10. You need 1 pinch of black pepper.
11. Prepare 2 cup of leftover turkey meat, chopped into cubes.
12. Prepare 1 cup of rice.
13. Prepare 2 cup of chicken broth.

Turkey & Wild Rice Soup. by Davida Kugelmass. Ooh – Your turkey and wild rice soup looks so fabulous! Love Lima beans and wild rice combined!!! I'm hoping to get in some good cooking time with my momma when I go home over Christmas Break.

momma's Turkey and rice soup step by step

1. put Turkey carcass into large stock pot, cover with water and boil for 6-8 hours.
2. strain anything solid out of Turkey stock.
3. add one tablespoon salt.
4. chop vegetables into small pieces.
5. in a separate pan melt better and saute carrots, onion,celery, and garlic with a pinch of salt and pepper.
6. add cooked vegetables to Turkey stock.
7. add chopped Turkey meat.
8. cook 1 cup rice with 2 cups chicken broth.
9. once rice is thoroughly cooked add it to the soup.
10. simmer together for about 10 minutes and serve.

Turkey soup is a favorite after Thanksgiving and Christmas of course. It's probably the most popular way to use up leftover turkey. It's easy, it's delicious, and it ensures you maximize every penny from that delectable bird. Chicken wild rice soup is just as good as turkey wild rice soup anyway, right? Soup is one of my favorite meals to make all fall and winter long.

Spiced Butternut Squash Soup.

You can have Spiced Butternut Squash Soup using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Spiced Butternut Squash Soup

1. You need 32 ounces of Turkey Stock (Chicken broth can be substituted).
2. You need 1 of Butternut Squash.
3. You need 1 of small onion.
4. Prepare 2 cloves of garlic.
5. It’s 1/4 teaspoon of cumin.
6. You need 1/4 teaspoon of coriander.
7. It’s 1/4 teaspoon of fenugreek.
8. It’s 1/4 teaspoon of garlic salt.
9. Prepare 1/4 teaspoon of pepper.
10. You need 1/2 cup of roasted pumpkin seeds (for topping).
11. Prepare 1/2 cup of queso fresco (for topping).
12. It’s 1 Tablespoon of olive oil.

Spiced Butternut Squash Soup step by step

1. Peel the squash and remove seeds.
2. Cut into roughly 1 inch cubes.
3. In a large pot, combine turkey stock and squash. Bring to boil..
4. Reduce heat and simmer until squash is tender. (About 30-40 minutes).
5. Meanwhile, dice onion and mince garlic. Saute onion in olive oil until tender. Add garlic, saute until lightly browned and fragrant..
6. When squash is tender, use a slotted spoon to transfer to blender. Add about 1/4 cup of liquid from the pot. Remove center from blender lid and replace with a towel to allow steam to escape. Blend with onions and garlic until smooth..
7. Add pureed squash back into pot. Add spices and stir well..
8. Return soup to gentle simmer and let flavors develop in covered pot for at least 30 minutes but up to 2 hours..
9. Stir well before serving and top with pumpkin seeds and cheese..

Roasted Butternut Squash Soup.

You can have Roasted Butternut Squash Soup using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Butternut Squash Soup

1. It’s 1 of Butternut Squash.
2. You need of Drizzle Olive Oil.
3. You need of Fresh ground Black Pepper.
4. Prepare 1 tsp of veg oil.
5. It’s 1 of large onion.
6. Prepare 2 sticks of celery.
7. Prepare 2 of large carrotts.
8. It’s 2 pints of veg stock.
9. You need 1/4 of freshly grated nutmeg.
10. It’s of Salt and pepper to your taste.

Roasted Butternut Squash Soup instructions

1. Half Butternut Squash and remove seeds. Drizzle with oil and grind fresh black pepper over. Place in baking dish. Put in oven 180° for about 1.25 hrs and then test for tenderness..
2. In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down..
3. Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg.
4. Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste..
5. Allow to cool for 10mins or so. Either use a hand blender or liquidiser. Blend til smooth. Put back in stockpot if liquidiser is used. Add hot water if you prefer thinner soup. Serve hot with crusty bread or flat breads..

Butternut squash soup. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can have Butternut squash soup using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Butternut squash soup

1. Prepare 1 of butternut squash.
2. It’s 1 of red bell pepper.
3. It’s 1 of yellow onion.
4. It’s 5 of garlic cloves.
5. Prepare 1 of 32oz box of chicken stock or broth.
6. Prepare 1 of salt and pepper.
7. Prepare 1 pinch of of red pepper flake (optional).
8. Prepare 1/4 cup of grated parmesan cheese.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut squash soup instructions

1. Get your veggies and give a rough chop and cube..
2. Drizzle with olive oil salt and pepper and red pepper flakes and roast in 400 oven for 45 minutes to an hour.
3. Once roasted put all veggies in pot with chicken stock and bring to boil. Add cheese and salt and pepper to taste..
4. After a half hour. Use a hand blender or can be put in reg blender. Once soupy consistency, kinda looks like baby food. Cook for another half hour on a simmer..
5. Top with a sprinkle of Parmesan cheese and enjoy.

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.

Butternut Squash Soup. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can have Butternut Squash Soup using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Butternut Squash Soup

1. You need 3 tbsp of butter.
2. Prepare 2 lb of butternut squash (seeded and chopped 1in. pieces).
3. It’s 2 of medium onions (chopped).
4. Prepare 2 clove of fresh garlic (crushed).
5. You need 1 1/2 tsp of ground nutmeg.
6. You need 4 cup of chicken stock.
7. It’s 2 of whole carrots (chopped).
8. It’s 1 cup of heavy cream or half and half.
9. It’s 1/4 tsp of ground cinnamon for garnish.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut Squash Soup step by step

1. Melt the butter in larger sauce pan. Add squash, onion, carrot, and garlic and cover with a lid, and cook for 15 mins stirring occasionally..
2. Add nutmeg and cook covered for 5 more mins. Add chicken stock and bring to boil. Cook until squash is tender. Add fhe cream and simmer for 1 min..
3. Put soup mix in blender and puree. (you may need to do this twice).

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.

Spiced Butternut Squash Soup. I have made it for several large groups and everyone always goes back for seconds. To save time and effort I recommend buying pre-cut Butternut Squash as those things are a pain to cut. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream.

This recipe is easy to make and full of flavour from added. This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn't use a lot of ingredients. You can cook Spiced Butternut Squash Soup using 11 ingredients and 14 steps. Here is how you cook it.

Ingredients of Spiced Butternut Squash Soup

1. Prepare 1 of Butternut squash.
2. It’s 1/2 of Onion.
3. It’s 1/2 of Japanese leek.
4. Prepare 1 1/2 tbsp of Olive oil.
5. You need 50 ml of White wine.
6. You need 1/2 tbsp of Butter.
7. You need 100 ml of Milk.
8. You need 1 dash of Nutmeg powder.
9. You need 1 dash of Fennel seeds.
10. You need 3 of leaves Bay leaf.
11. You need 1 dash of Coriander seeds.

What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. Butternut Squash is my favourite of the winter squashes so it's only fitting that this is the first of my more wintery recipes. Not only is the recipe delicious it's also very budget friendly to make. We made a huge batch of this butternut squash soup and shared it with some neighbors and friends who were over I used pumpkin pie spice instead of cinnamon and nutmeg, and chicken stock rather than vegetable stock.

Spiced Butternut Squash Soup step by step

1. Remove the seeds from the butternut squash, cut into easy to handle pieces, and scrape the skin off..
2. Cut it into 5-6 cm cubes..
3. Slice the onion thinly and the Japanese leek into thin round slices..
4. Use the same amount of coriander seeds and fennel seeds..
5. Heat the olive oil and sauté the onion and leek being careful not to burn it. Add some salt and once the onions are transparent, add the butter..
6. Add the spices and sauté until fragrant..
7. Scrape the bottom of the pan with a wooden spatula..
8. Pour in the white wine and boil off the alcohol..
9. Sauté until the liquid evaporates..
10. Add the butternut squash, pour in water to cover the squash, and drop in the bay leaves..
11. Bring it to a boil, remove any scum, cover, and simmer over medium heat..
12. Once the butternut squash is tender, turn off the heat and wait until cool. In an electric mixer, blend the ingredients in 2 batches..
13. Return it to the pot, add the milk and season it with salt and nutmeg..
14. Pour it in a bowl, garnish it with some green, and bon appetit!!.

Roast until squash is tender but not mushy. Turn the heat on low, add all the spices to the pot, stir and cook for. Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. Blitz the soup with a stick blender until smooth, then season to taste. This soup celebrates autumn flavors with roasted butternut squash and apples.