Three Deliciously Easy Harvest Soups to Warm Your Soul

By Lisa Keefauver
Turkey,Squash, and Pasta Soup
1 tablespoon olive oil

2 medium stalks of celery, coarsely chopped

1 medium onion, coarsely chopped
1 teaspoon dried sage
6 cups reduced sodium chicken broth
3 cups cooked, chopped turkey
1 1/2 cups uncooked tri-colored pasta (your favorite pasta will do)
1 1/2 cups cubed butternut squash
peppered to taste preference

Sautee celery,onion and sage in olive oil over medium heat until onion is soft.
Stir in remaining ingredients and heat to a boil. Reduce heat to medium and cover.
Cook for 12-15 minutes, until squash and pasta are tender.

 
Chunky Tomato Soup
2 tablespoons olive oil

2 medium celery stalks, coarsely chopped

2 medium carrots, coarsely chopped

2 cloves of garlic, finely chopped

2 cans (28oz each) plum tomatoes, undrained
2 cups water
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth

Heat olive oil over medium heat.
Add celery, garlic and carrots; cook 7 minutes until carrots are crisp.
Stir in remaining ingredients and bring to a boil.
Reduce heat to low;cover and simmer one hour.
Garnish with fresh basil and fresh parmesan cheese.


Curried Squash Soup
1 tablespoon butter

1 medium onion, chopped

1 clove of garlic

1 finely chopped

1 3/4 cups reduced sodium chicken broth
1/2 cup apple juice
2 boxes frozen winter squash (10 oz each), thawed
2 teaspoons curry powder
1/2 teaspoon sea salt
1/4 cup half-and-half

Heat butter over medium heat.
Add onion and garlic; cook 5 minutes until tender.
Stir in all remaining ingredients except half-and-half; heat to a boil.
Simmer for 5 minutes before adding half-and-half.
Stir in half-and-half and cook until hot. Do not boil.



White Cheddar Biscuits will make a wonderful addition to any of the above soups!
4 cups all-purpose flour
2 tbsp baking powder
1/2 tsp salt
1/2 cup shortening
1/4 cup butter
1 1/2 cups shredded sharp white cheddar
2 tsp black pepper
1 1/2 cups milk
1 egg
1 tsp water

Preheat oven to 400 degrees F
Lightly grease a large baking sheet.
Combine first 3 ingredients in a large bowl.
Use a pastry blender to cut in shortening and butter.
Add cheese and pepper; mix well.
Add milk and stir until moist.
Place dough on a lightly floured surface; knead dough until smooth.
Divid dough into 2 inch round biscuits.
Whisk together egg and water; brush over top of biscuits.
Bake for 12-15 minutes until golden brown.