Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Now that seasonally appropriate weather has finally settled in, many of us are turning to soups and stews for dinner.
This recipe is from Lynn Rogers. It is simple enough for a weeknight, but I think it would also work for a holiday meal, too.
Roasted Butternut Squash Soup
1 1/2 pounds butternut squash
2 large carrots
1 onion
2 cloves garlic
1 large sweet potato
1 to 2 tablespoons olive oil
2 sprigs fresh thyme
4 cups chicken stock or vegetable broth, divided use
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
Greek honey yogurt OR sour cream, for serving
Cut all vegetables into 1-inch cubes. In a large bowl, mix vegetables with olive oil. Stir well. Spread vegetables on on a large sheet pan in a single layer. Top with fresh thyme. Roast at 400 degrees for 55 minutes until vegetables are soft.
In a large soup pot, combine half of the chicken stock with half of the vegetables and thyme. Using an immersion blender, blend until smooth. Repeat with remaining stock and vegetables. Add spices and stir.
Stir and serve cold garnished with 1 tablespoon Greek honey yogurt on top or heat on low and serve warm with sour cream.
Carolyn Gassaway shares this potato soup recipe that is prepared in a slow cooker.
Hashbrown Potato Soup
1 (30-ounce) package frozen hash browned potato patties
1/2 cup chopped onions
2 (15-ounce) cans chicken broth
1 (10 3/4-ounce) can cream of chicken soup
Salt and ground black pepper, to taste
1 (8-ounce) package cream cheese
1/2 to 1 cup shredded cheese, plus more for garnish
Crumbled bacon, french-fried onions, snipped chives, optional garnishes
Combine hash browns, onions, chicken broth, cream of chicken soup, salt and pepper in a slow cooker. Cook on low for 6 to 8 hours. Add cream cheese and shredded cheese and cook until melted.
Serve topped with desired garnishes.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
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Food on 12/20/2017