soup week round-up

Here's just a quick follow-up post on our final days of soup week.

First, this will definitely become a Fallidays tradition! It was so much fun trying out new recipes and eating delicious, hot meals each night for dinner. Some nights we didn't eat until ten! And other days I was able to make some stuff in the afternoon so the process wasn't so long once we both got home in the evening.

Here are the soup ratings:

#1 TOP FAVORITE SOUP- Butternut Squash with Red Pepper Puree

this soup was amazing! The soup by itself isn't anything to write home about. But dash in the pepper puree and you have something magical. Because it was the winning soup, I'll include the recipe below, including my tweaks.

Second Favorite Soup- Tortilla soup with chicken and lime

this was flavorful and delicious. By using chicken broth instead of water, adding a can of corn and black beans and then topping with avocado and sour cream, we turned this soup into a delectable feast. And it was even better as leftovers!

#3 soup- A toss-up. The minestrone, the potato broccoli, and the clam chowder were all delicious. The clam chowder needed a tiny bit of tweaking - fewer and smaller clams mainly, but the flavor was incredible.

The Miso definitely took last place, but not because it wasn't good. Mostly because it was an experimental soup with a lot of changes that we would make to it next time. But I'm glad I know how to make a tasty miso soup base, and I have plenty of miso paste for future use (and wonton wrappers . . . now for a good wonton recipe).

This week was a blast! We are hosting a family soup night next weekend and I'm planning on making the butternut squash soup for it. Yum!

Butternut Squash Soup with Red Pepper Puree

• 2 tablespoons olive oil
• 2 1/4 cups chopped onions
• 4 garlic cloves, minced
• 1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
• 5 1/2 cups (or more) vegetable broth

• 3 teaspoons chopped fresh thyme
• 1/2 teaspoon grated orange peel

*I roasted the butternut squash first. I followed this girls helpful instructions on how to roast it, then I continued with the recipe

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil (I would start with a little less broth and add more later if you want the soup thinner).

Reduce heat; cover and simmer until squash is soft, about 40 minutes (doesn't take this long if you roast the squash first).

Cool slightly.

Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)

Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve with puree:

Roasted Red Pepper Puree

1 cup coarsely chopped drained roasted red peppers from jar

1 tablespoon extra-virgin olive oil

2 garlic cloves, chopped

1/4 teaspoon dried crushed red pepper

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

I ended up seasoning the soup with a bit more orange and thyme - but I'm telling you - the puree makes all the difference. You'll taste the base soup and wonder what it's missing. Then you'll add the pepper and be in heaven. Get a hearty bread to enjoy with this soup and love your life!