Winter Soups are Nourishing and Easy to Make


winter soups

Squash and corn chowder

I love fall and winter, the smell of apple pies and winter soup cooking, it makes my mouth water. I could eat soup all year long. There’s no rule that says soup is just a winter meal, but you mention soup in the summer time and people look at you like your crazy.

Well the weather is changing and it’s getting my fingers itching to do a soup. I usually make the same old soups, but this year I am going to try some new winter soup recipes. My usual soups are: slit pea, lentils, potato, three beans, chicken noodle, turkey or any vegetable soup. This year I will try making more root vegetables soups, adding grains and even some of those simple Chinese soups. I like the egg drop soup and the sweet and sour soup. You have to try some new things and get out of that rut.

There are so many ways to make a winter soup, start with this recipe and experiment with all kinds of vegetables and seasonings.

Squash and Corn Chowder is a good winter soup

  • 1 medium butternut squash
  • 1 heaping cup onions chopped
  • 1 celery stalk, finely diced
  • 1 large sweet potato, peeled and diced
  • Light vegetable stock, either make your own or canned (water can be used)
  • 2 tbsp margarine or butter
  • 2 bay leaves
  • 2 tsp. salt free herb and spice seasoning mix (use your own mixture)
  • ½ tsp dried thyme
  • 21/2 to 3 cups cooked fresh corn kernels (3 med ears of corn)
  • 1 cup low fat milk.
  • Salt and freshly ground pepper to taste (fresh ground has a stronger taste)

Cut open the squash and clean out the seeds and fibers. Slice the squash into ½ inch rings and then peel the rings, then chop into smaller pieces. Add the squash to the large pot with the onion, celery and sweet potato; add water or stock to cover the vegetables. Bring to a boil and add margarine or butter, bay leaves and seasonings. Simmer over low heat until squash and potatoes are done, stirring once or twice, for about 20 to 30 minutes.

With slotted spoon remove 2 heaping cups of solid ingredients and mash them well, stir back into the soup. Add the corn and enough milk to get a slightly thick consistency. Season to taste with salt and pepper; Simmer over low heat 10 to 15 minutes more. You may serve at once.

You may add some of your dehydrated vegetables that you have blended together for a richer tasting soup. If you try this recipe let us know how you liked it and what changes you made.

As always, we value your comments and opinions.

Preparedness Mom

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One Response to Winter Soups are Nourishing and Easy to Make

  1. Joe Friday says:

    We make a lot of soups, chillis, chowders, leftover meals (we never throw anything away) and “bases” for meals (e.g. meat & gravy). Currently all of these are frozen but we’re thinking of canning some so we’re less reliant on power (we do have an ice house that lasts about ten months).

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