Soup’s On!

Welcome to another Tasty Tuesday.

Be sure to stop by my fellow author friends’ blogs  (links listed below) and check out what they have cooking.

“Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up.” ~~Morgan Freeman~~

The crisp, colorful autumn days ahead always turn my thoughts to making soup-a-licious dishes.

I love soup because it’s easy to make, you don’t have to be exact in the measurements, (for the purpose of this blog, I have included exact measurements…somewhat) uses up a lot of leftovers and you can fuel your body with all the anti-oxidant goodness from vegetables and fruits in one bowl.

Super Easy Delicious Orange Soup (Please note: No oranges were used in the making of this soup)


1 Large Sweet Potato (peel and chop into cubes)

2 Large Carrots (peel and slice)

1 Butternut Squash (peel and dice)

1 10 oz. can Pumpkin puree  (not the kind you make pie with)

2 Ripe Pears (or if you’d prefer you can use apples) – peel, remove seeds and chop

1 Small Vidalia Onion (sliced and diced)

2 Garlic Cloves (crushed)

Olive Oil

Vegetable or Chicken Broth (if you don’t have any on hand, water will do)

Sea salt to taste

A few dashes of Ginger


Heat oven to 425

On a baking sheet lined with parchment paper (or you can spray your sheet a non-stick spray) arrange the carrots, butternut squash and sweet potato in a single layer and lightly coat vegetables with olive oil and sprinkle some Sea Salt.

Turning once, bake until the vegetables are tender.

Remove from oven.

In a large pot saute the onion and garlic in a bit of olive oil.

Add all the baked vegetables plus pureed pumpkin and the pears into the pot.

Add enough broth (or water) to cover all the contents.

Sprinkle in some Ginger.

Add salt to taste.

****Optional: You can also sprinkle in curry powder, if you like curry.

Simmer on stove for about 40 – 50 minutes.

Remove from stove and cool slightly (enough so that you can put it in your blender or food processor.)

Puree the soup.

Return the soup to the pot and re-heat on low, stirring.

Garnish with either: toasted pumpkin seeds, or sunflower seeds, or slivers of apple, or slivers of pears

If you have leftover soup, here’s a quick and easy way to use it.

Simply use the leftover soup and coat chicken breasts, crush some almonds on top of the chicken breasts and bake.

Be sure to stop by these other blogs and pick up more recipes.

I Heart NY Cheesecake by PG Forte

Just a little Devilishly Sweet Red Velvet Cookies! by Moira Keith 

“I died and went to Italy” by Nancy Lauzon

“The Allure of Ice” by A Catherine Noon