Best Red Lion Inn Harvest Soup Recipes

BUTTERNUT SQUASH SOUP FROM THE LION RECIPE - (4.4/5)

Butternut Squash Soup from The Lion Recipe - (4.4/5) image

Provided by Addie

Number Of Ingredients 13

Ingredients

5 TBL Butter
6 Cup Butternut Squash, Cubed
1 Cup Dark Brown Sugar
2 Granny Smith Apples, Peeled, cored and chopped (2 Cups)
5 Cups Water
1 Cup Apple Cider
1 tsp Kosher Salt
1/2 tsp Cinnamon
1/2 tsp dried sage leaves
1/4 tsp ground cloves
2/3 Cup Heavy Cream
2/3 Cup Sour Cream
1/8 tsp nutmeg for garnish

Steps:

1. Melt Butter in large heavy saucepan over medium-high heat. 2. Saute squash and brown sugar stirring occasionally, until slightly softened, 15 minutes. 3. Add Apples, water, cider, salt, cinnamon, sage and cloves and bring to boil. 4. Reduce heat, cover and simmer until apples are tender, about 30 min. Cool Slightly. 5. Working in batches, puree soup in blender. Return soup to pan and stir in heavy cream. 6. Divide amoung six bowls and top each with about 1 Tablespoon of sour cream. Dust with Nutmeg.

AUTUMN BISQUE

Autumn Bisque image

I like cozy comfort soups that taste creamy-without the cream. This one's full of good stuff like rutabagas, leeks, fresh herbs and almond milk. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

Ingredients

1/4 cup dairy-free spreadable margarine
2 teaspoons minced fresh chives
2 teaspoons minced fresh parsley
1/2 teaspoon grated lemon zest
BISQUE:
2 tablespoons olive oil
2 large rutabagas, peeled and cubed (about 9 cups)
1 large celery root, peeled and cubed (about 3 cups)
3 medium leeks (white portion only), chopped (about 2 cups)
1 large carrot, cubed (about 2/3 cup)
3 garlic cloves, minced
7 cups vegetable stock
2 teaspoons minced fresh thyme
1-1/2 teaspoons minced fresh rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cups almond milk
2 tablespoons minced fresh chives

Steps:

Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.

Nutrition Facts : Calories 146 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges