Soup can be a great meal at any time of year, but especially when winter winds begin to blow.
Area hospital chefs have offered some of their best healthy soup recipes to keep you and your family warm this season.
MAPLE GLAZED BUTTERNUT SQUASH SOUP
Developed for Balance by Hilbert C. Stoelk Jr., executive chef, University of Iowa Hospitals and Clinics, Iowa City
6 servings
INGREDIENTS
1 tablespoon sunflower oil + 1 teaspoon for apple concasse
1 medium onion, diced
1 medium butternut squash, peeled, seeded and chopped
2 Granny Smith apples, peeled, cored and chopped
2 Golden Delicious apples, peeled, cored and diced into half-inch pieces
1 bay leaf
3 sprigs of fresh thyme
2 teaspoons chopped pecans
1 small sprinkle of fresh ground nutmeg
1/4 teaspoon freshly fine grind black pepper
2 teaspoons kosher salt + small pinch for apple concasse
1 tablespoon maple syrup
Small pinch allspice
1 teaspoon fresh ginger root, peeled and minced
2 1/2 cups apple cider
2 cups water
1/8 cup heavy cream
DIRECTIONS
Sweat the onions, fresh ginger and sprigs of thyme in 1 tablespoon of the sunflower oil until translucent. Add butternut squash to the onions and cook, stirring until squash starts to soften. Add maple syrup, Granny Smith apples, kosher salt, allspice, nutmeg and black pepper and continue to cook until glazed and lightly caramelized. Add the apple cider, heavy cream, bay leaf and water and slowly bring up to a simmer for 35-45 minutes.
While soup is cooking, spray a small oven-resistant pan or sheet pan with non-stick spray and toss the Golden Delicious apples with remaining sunflower oil and salt. Roast the apples at 350 degrees until they are lightly browned for 5-7 minutes. Place the pecans on small sheet pan or oven-resistant pan and toast at 350 degrees for 2-3 minutes. Soup is done when the contents are completely softened. Remove the sprigs of thyme and the bay leaf. Using an immersion blender, blend the soup until completely smooth. If needed, add water to bring to desired consistency. Correct seasoning. To serve, ladle into shallow soup bowls and garnish with the roasted apple concasse and toasted pecans.
MERCY’S VEGETABLE BEAN SOUP
From Jason Finney, chef, Mercy Medical Center, Cedar Rapids
8 servings
INGREDIENTS
3 cups Great Northern beans
1 cup + 2 tablespoons diced onion
1 cup + 2 tablespoons carrots, sliced ¼-inch thick
1 cup + 2 tablespoons celery stalks
1 1/4 teaspoons fresh garlic, peeled
6 cups diced tomatoes, fresh
46 ounces tomato juice
2 1/4Â cups vegetable broth
1/4Â cup + 3 tablespoons fresh basil
1 cup + 2 tablespoons zucchini squash
1/4 teaspoon oregano leaves, dried
1/4 cup + 2 teaspoons fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 1/4 teaspoons olive oil
DIRECTIONS
In a large steam kettle, saute in olive oil: onion, celery, carrots, garlic and zucchini. Add remaining ingredients, except basil. Allow to simmer for 25 minutes. Add fresh basil at end of cooking. Makes 1 1/2Â quarts. This recipe allows the kitchen staff to utilize a variety of locally-grown vegetables and herbs, and can be altered slightly to include vegetables that are in season.
PUMPKIN AND CHICKEN CHOWDER
From Ron Hall, executive chef, Mercy Health Network
8 servings
INGREDIENTS
2 red bell peppers (about 14 ounces)
2 jalapeño peppers (about 1 ounce)
2 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, diced
3 leeks, white and light-green parts only
1 pumpkin, peeled, seeded and cut into 1-inch chunks (2 pounds)
3 tablespoons all-purpose flour
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup corn, kernels
3 cans (14 1/2 ounces each) low-sodium chicken broth
1 tablespoon fresh oregano leaves
1/2 cup low fat sour cream (optional)
DIRECTIONS
Roast the peppers:
Preheat oven to broil. Place the red peppers and jalapeños on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10-12 minutes. Peel, stem, seed and cut peppers into 1/2-inch pieces. Set aside.
To make the soup:
Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and sauté for about 5 minutes. Add the flour, cumin, chili powder, salt and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream if desired and serve hot.
