A “Souper” Cook off Party!!!

[From the Fall 2023 Showcase of Homes Magazine]

Each year when Autumn arrives, I start thinking of soup – creating new recipes, and cooking my faves for family and friends!

Soup is a warm cozy dish ideal for fall gatherings, and even better, you can make it ahead of time for stress free entertaining. Just add some drinks and a few extras to round out your menu and you have a party!

I have a fun idea for entertaining with soup – a soup cook-off party. Invite a group of friends and ask them to each bring a favorite soup they prepare at home to enter in the contest. Plan to serve a soup of your own along with a salad and some crusty bread. At your party everyone gets to sample each of the soups, and vote for the best one. Have each quest write their choice on a slip of paper, then count the votes and announce the winner. And don’t forget to award a prize to the winner as well… maybe a soup cookbook or even a bottle of wine will do.

Here are some new recipes you can serve at your own soup cook – off party. Of course, every party should start with a cocktail! For you I have a “lower octane” and autumn inspired version of the classic Old Fashioned, sweetened up with apple cider and maple syrup. And don’t put the maple syrup away – you’ll need it for the salad dressing! I love this sooo simple to make and equally delish green salad with pears and toasted pecans dressed up with maple syrup vinaigrette. Of course, you will need a soup recipe too. Make one of you favorites or try out my version of Butternut Squash Soup. This soup is so warm and comforting with a kick of cinnamon, and coconut milk for a creamy mouth feel.

I hope you enjoy these recipes. As I always say, have fun in your kitchen cooking (and making drinks!) for the people you love, and remember…

it doesn’t have to be perfect, it just has to taste good!

Creamy Butternut Squash Soup

Ingredients:

• One 2.5-to-3-pound Butternut squash peeled and diced
• 3 tablespoons of olive oil
• 1 large, sweet onion diced
• 1 teaspoon of kosher salt
• ½ teaspoon of black pepper
• 1 teaspoon of dried sage
• 1 teaspoon of dried thyme
• a pinch of cinnamon
• 4 cups of vegetable broth
• 1 and ½ cups of unsweetened coconut milk

Directions:

In a Dutch oven heat the olive oil over medium heat, add the onions and salt and cook for 5 to 10 minutes, or until the onions soften. Stir in the sage, thyme, cinnamon, and black pepper and cook for another minute or so more. Add the squash to the pot and then the vegetable broth and increase the heat to medium high. Bring to a boil then lower the heat and simmer for about 30 minutes or until the squash is fork tender. Remove from the heat. Allow the soup to cool a bit then using an immersion blender puree the soup until smooth. Stir in the coconut milk and adjust the seasoning with more salt and pepper to taste. Gently reheat before serving.

Apple Cider & Bourbon Old Fashioned

Ingredients:

• 2 ounces of sweet apple cider
• 1.5 ounces of bourbon
• 1 tablespoon of pure maple syrup
• 1 teaspoon of fresh lemon juice
• Ginger ale

Directions:

Pour the first four ingredients into an ice filled shaker, pop the lid on and shake it like crazy. Strain into an ice filled rocks glass and top with a splash of ginger ale, garnish with an apple slice and or lemon wedge, if desired.

Green Salad with Pears, Toasted Pecans & Maple Vinaigrette

Ingredients

Maple Vinaigrette:

• 1/4 cup of pure maple syrup
• ¼ cup of extra virgin olive oil
• 4 tablespoons of cider vinegar
• 1 teaspoon of Dijon mustard
• Salt and black pepper to taste

Salad:

• 1 bag of prewashed butter lettuce salad mix
• 1 red pear cored, thinly sliced and sprinkled with lemon juice to prevent discoloration
• ½ cup of chopped pecans, lightly toasted

Directions:

1. Whisk the first four ingredients together in a small bowl and season to taste with salt and freshly ground black pepper.

2. Toss the salad mix, pear slices and pecans in a chilled salad bowl. Serve with the Maple Vinaigrette.