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A simple vegan butternut squash soup with ginger, apple, carrot, and coconut milk that is additionally sweetened with a bit of maple syrup.
cooking.nytimes.com
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
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Michael Bulkowski, chef of Revolver restaurant, serves his tomato soup with squash pickles and a grilled cheese made with zucchini bread.
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This is a tasty soup on-the-go. With tons of veggies and protein, it's also quite wholesome. I almost always have the ingredients in my pantry or freezer, and...
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Get Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons Recipe from Food Network
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Any sort of squash can be used for this recipe. Use pumpkin, and you'll have pumpkin soup.
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Get 10-Minute White Bean Soup with Toasted Cheese and Tomato Recipe from Food Network
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As the fall drew near and winter was upon us the biggest topic of discussion was “the Flu shot.” I never paid much attention, as I am very scared of shots, so...
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Get Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken Recipe from Food Network
cooking.nytimes.com
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.