Best End Of Summer Soup Recipes

END OF SUMMER SOUP

End of Summer Soup image

Our goal was to make a wonderful tasting vegetable soup using all-natural and wholesome ingredients! Enjoy!

Provided by Jon Brumfield

Categories Butternut Squash Soup

Time 2h

Yield 4

Number Of Ingredients 14

Ingredients

½ buttercup squash, halved and seeded
1 small yellow squash, peeled and cubed
1 sweet potato, peeled and cubed
1 nectarine, pitted and chopped
½ orange bell pepper, cubed
½ cucumber, peeled and cubed
⅓ cup chopped yellow onion
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
½ cup low-sodium chicken broth
½ cup nonfat plain Greek yogurt
⅓ cup shredded Pecorino Romano cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place butternut squash face-down in a baking dish; pour water into dish around squash.
Bake in the preheated oven until tender, about 45 minutes.
While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
Remove butternut squash from the oven. Let cool 10 minutes.
Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
Place cooked vegetables into a food processor and puree until smooth.
Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 40.9 g, Cholesterol 12.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 1.9 g, Sodium 774.1 mg, Sugar 12.5 g

LATE-SUMMER VEGETABLE SOUP

Late-Summer Vegetable Soup image

This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 35m

Number Of Ingredients 9

Ingredients

4 ears corn, husks and silks removed
2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounces green beans (stem ends removed), cut into thirds
1 can (14.5 ounces) diced tomatoes, in juice
1/2 cup orzo

Steps:

Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.