Foothills Favorite Soups

[vc_row][vc_column][vc_column_text]Thanks for sharing some great ideas for soups to make this fall! Chili and Butternut Squash soup were the big winners. Here’s what was shared:

  • Butternut squash soup: 1 Butternut Squash, 3 potatoes, 1 onion, 6 cups of water. Peel and chop, combine all. Heat to a boil then simmer til soft. Use an immersion blender to cream. Optional – 4 tablespoons butter.
  • Serve with dab of sour cream and sprinkle parsley OR just a sprinkle fresh ground nutmeg.”
  • Beef stew with celery root instead of potatoes. (Fewer carbohydrates that way.)
  • Beef stew with turnips
  • Butternut Squash Soup
  • Chicken and dumplings
  • Chicken Avocado Lime Soup
  • Chicken Noodle
  • Chicken or Turkey Vegetable Soup or Mulligatawny.
  • Chicken stew made by my husband (anytime he cooks is great) in the crockpot.
  • Chili
  • Chili with cornbread
  • Corn chowder
  • Fried egg noodles, cabbage salad, and sausages, beer, and bread
  • Goldilocks Mushroom Soup
  • Green chile stew
  • My mom’s chili
  • My wife’s chicken soup. I have no idea how she makes it but all is good when you’re eating it.
  • Oxtail soup. I use the recipe in Joy of Cooking.
  • Potato leek soup
  • Potato-Onion soup
  • Puréed butternut squash soup:
  • Seafood Stew (from the Cooks Kitchen Italian made from Swordfish and a variety of other seafood in a tomato broth)
  • Split Pea Soup from real split peas cooked with boulion cube or broth. CROCKPOT  EASY
  • Stew Turkey Soup
  • Stifado
  • Tibetan Lentil soup
  • Tomato basil soup and tasted cheese sandwiches.
  • White Chicken Chili


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