Fresh Watermelon Juice Recipe

It doesn’t get more refreshing and delicious than this fresh watermelon juice recipe! This drink is … Read more
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It doesn’t get more refreshing and delicious than this fresh watermelon juice recipe! This drink is ... Read more

The post Fresh Watermelon Juice Recipe appeared first on Sugar and Charm.

Peanut Butter and Chocolate Chip Granola

We all want granola to be healthy. And some granolas are so sweet they could easily qualify as candy. But since I tend to spend the better part of the day roaming around my apartment sticking my hand in various boxes and jars of stuff to eat, I wanted to come up with a granola that was satisfying enough for breakfast, but one that I…

We all want granola to be healthy. And some granolas are so sweet they could easily qualify as candy. But since I tend to spend the better part of the day roaming around my apartment sticking my hand in various boxes and jars of stuff to eat, I wanted to come up with a granola that was satisfying enough for breakfast, but one that I didn’t feel so guilty about dipping my hand into throughout the day. And this Peanut Butter-Chocolate Chip granola fits that bill!

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Creamy Celery Soup

This easy celery soup recipe comes out lusciously creamy! Its fresh flavor and bright green color make a splash at…

A Couple Cooks – Recipes worth repeating.

This easy celery soup recipe comes out lusciously creamy! Its fresh flavor and bright green color make a splash at any table.

Celery soup

Here’s a soup that surprised us with its robust flavor and electric green color: this Celery Soup recipe! The name might sound humble, but this soup is anything but. It’s lusciously savory and creamy, with the herby, fresh flavor of celery and parsley contrasting with homey potatoes and rich cream. From first tentative sip off the spoon, we were sold! This short list of ingredients makes magic: perfect for a first course soup or a cozy lunch soup with grilled cheese.

Ingredients in celery soup

This celery soup recipe is simple to put together, yet tastes much greater than the sum of its parts. In fact, we were surprised by how satisfying it is. It’s not a cream of celery soup: in fact, it only uses 2 tablespoons of cream to achieve a luscious, rich texture. Here’s what you’ll need to put this soup together:

  • Butter
  • Celery
  • Yellow onion
  • Garlic
  • Yellow potatoes
  • Vegetable broth
  • Dried dill
  • Parsley
  • Heavy cream
  • Salt
Celery soup recipe

Tips for the process

This celery soup is made like most pureed soup recipes: sauté the aromatic vegetables, add the remaining ingredients and simmer, then puree in a blender until smooth. Here are a few pointers:

  • Use a standard blender, not an immersion blender. Usually we like the method of placing an immersion blender (aka stick blender) right into a pot of soup and blending away. However, with this soup the stick blender simply doesn’t get it nearly creamy enough. Transfer it carefully to a standard blender, using a 2 cup glass measuring cup, taking care because the soup is very hot.
  • Don’t be tempted to light up on cream. Stirring in heavy cream at the end gives just the right rich body to this soup. Don’t be tempted to use milk: while it works, it’s not nearly as satisfying.

Ways to serve this celery soup recipe

Like any pureed soup, this celery soup recipe is not a meal on its own. It doesn’t have much protein, which is essential for making a filling meal. However, it’s great as a first course or paired with a few other items to make it a meal.

Celery soup

More celery recipes

There’s so much to do with this versatile vegetable! Celery can be underrated, but we’re big fans of its fresh, herby flavor. Here are a few more ideas for ways to use celery in recipes:

This celery soup recipe is…

Vegetarian and gluten-free. For vegan, use a dairy-free cream.

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Celery soup

Celery Soup


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

This easy celery soup recipe comes out lusciously creamy! Its fresh flavor and bright green color make a splash at any table.


Ingredients

  • 3 tablespoons butter (or olive oil)
  • 8 large celery ribs, thinly sliced (2 pounds or 4 cups sliced)
  • 1/2 medium yellow onion, finely chopped 
  • 3 garlic cloves
  • 2 medium yellow potatoes, peeled and small diced (14 ounces)
  • 4 cups vegetable broth
  • ¾ teaspoon kosher salt
  • ¼ teaspoon dried dill
  • ½ cup Italian parsley leaves, loosely packed, plus more for garnish
  • 2 tablespoons heavy cream, plus more to garnish
  • Celery leaves, for garnish

Instructions

  1. In a large pot, melt the butter over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, for 5 to 6 minutes until the onions are transparent.
  2. Add the chopped potato, vegetable broth, and kosher salt and bring to a simmer. Simmer for 12 to 15 minutes until the potatoes are tender.
  3. Carefully transfer the hot soup to a blender using a ladle. Add the dill and parsley and blend until creamy and pureed. Add the heavy cream and pulse to combine. Serve warm, garnished with celery leaves, more chopped parsley, and a drizzle of cream.
  • Category: Soup
  • Method: Blended
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Celery soup, celery soup recipe

A Couple Cooks - Recipes worth repeating.

Hasselback Potatoes

This Hasselback potatoes recipe makes baked potatoes with a fan of thin, crispy slices. It’s a side dish to impress!…

A Couple Cooks – Recipes worth repeating.

This Hasselback potatoes recipe makes baked potatoes with a fan of thin, crispy slices. It’s a side dish to impress!

Hasselback Potatoes

Here’s a side dish that impresses every time: Hasselback Potatoes! This popular way to prepare the ubiquitous spud tastes just as good as it looks. Slice a whole potato into thin strips, then bake until the slices separate and form crispy, roasted slices. It’s a whole new way to love a potato! It takes a little effort to prepare, but it’s absolutely worth it for a stunning side dish. Here’s how to make this fun and tasty potato recipe!

Ingredients for Hasselback potatoes

Hasselback potatoes are baked potatoes cut into fans of thin strips, connected at the bottom. Once the potatoes bake, the slices become crispy and separate. Why are they called Hasselback potatoes? The dish was popularized in the 1950’s by a restaurant in Stockholm, Sweden called Hasselbacken. However, there are some earlier references to the dish (like in a 1929 cookbook) that indicate it may have originated elsewhere. Whatever the case, we owe this concept to the Swedes!

While it takes a bit of time to cut Hasselback potatoes, the ingredients are simple. Here’s what you’ll need for this recipe:

  • Medium russet potatoes (12 to 13-ounces each)
  • Olive oil
  • Salt
  • Butter
  • Garlic
  • Italian seasoning
  • Parsley or chives, for garnish
Hasselback Potatoes

Types of potatoes

We chose russet potatoes for this Hasselback potatoes recipe. This variety is also called a starchy potato, the type you’d use for a classic baked potato or mashed potatoes. We used potatoes that were 12 to 13 ounces each, which is medium large. However, you can use other varieties and sizes with this technique as well.

Yukon gold or red potatoes work too! These are called waxy potatoes, and are often used for roasting, fries, and so forth. They hold their shape more when baked or roasted. You may need to adjust the roasting time if you use other varieties of potato: and especially if they are smaller than those specified in the recipe!

Hasselback Potatoes recipe

How to cut Hasselback potatoes

Here’s the big question: how do you cut Hasselback potatoes? These lovely thin slices look like they were made with a special cutting device: and there actually is such a thing! If you make Hasselback potatoes often, you might want to invest in the special potato cutter. If not, all you need are a pair of chopsticks or a similar item: pencils, wooden spoons, etc. Here’s what to do:

  • Place two chopsticks along the sides of a potato. These will act as guides to prevent cutting all the way through.
  • Slice the potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides.
  • Pay special attention to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato. 

A few notes on bake time

This Hasselback potatoes recipe indicates to bake the potatoes for 1 hour and 15 minutes total, removing them from the oven once after 1 hour to brush with olive oil again and add salt. Here are a few notes on baking:

  • Adjust the bake time if you have smaller potatoes or use a different variety. The main thing you’re looking for is for the potato to be fully tender and cooked through, with crispy slices that have started to separate.
  • Add more oil and salt once the slices are separated. The initial bake time of 1 hour should work for most 12 ounce potatoes. But if your potatoes are smaller, check them at 45 minutes or so.
  • Bake again, then brush with garlic butter. We found the best way to infuse flavor into Hasselback potatoes is to end with garlic butter and flaky salt so they taste beautifully flavorful. It’s hard to get into all the cracks and crevaces, so seasoning at the end is important.
Hasselback Potatoes

Topping ideas

Want to add more toppings to these Hasselback potatoes? They taste incredible as is with the garlic butter, making them ideal for dinner parties or for a Thanksgiving side dish. Or, you can add more toppings as you like. Here are a few tasty ideas:

  • Grated Parmesan cheese (add in the last 10 minutes)
  • Sour cream
  • Sliced green onions
  • Cheddar cheese (add in the last 10 to 15 minutes)
  • Bacon
  • Chimichurri sauce
  • Ranch dressing

What do you plan to top these potatoes with? Let us know in the comments below.

Hasselback Potatoes

More potato recipes

Potatoes are one of the most popular vegetables when it comes to side dishes! Here are some more favorite potato recipes for your inspiration:

This Hasselback potatoes recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, use vegan butter.

Print
Hasselback Potatoes

Hasselback Potatoes


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6

Description

This Hasselback potatoes recipe makes baked potatoes with a fan of thin, crispy slices. It’s a side dish to impress!


Ingredients

  • 6 medium russet potatoes (12 to 13-ounces each)
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • 3 tablespoons salted butter (or vegan butter)
  • 1 garlic clove, grated
  • ½ teaspoon Italian seasoning
  • Flaky sea salt, for garnishing
  • 1 tablespoon finely chopped parsley or chives, for garnishing
  • Other toppings, as desired (sour cream, cheese, green onions, bacon, etc)

Instructions

  1. Preheat the oven to 450°F.
  2. Wash and dry the potatoes.
  3. Place two chopsticks* along the sides of a potato: these will act as guides to prevent cutting all the way through. Slice a potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides. Pay special attention to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato. 
  4. Place the potatoes on a parchment or aluminum-foil lined baking sheet. Brush with 1 tablespoon of the olive oil.
  5. Bake for 60 minutes, until the potato slices are starting to separate. Remove the tray from the oven and brush it with the remaining 1 tablespoon olive oil. Evenly sprinkle with the ¾ teaspoon kosher salt.
  6. Return the potatoes to the oven and bake for 10 to 15 minutes (or less for smaller potatoes), until crispy, lightly browned, and easily pierced with a paring knife. Meanwhile, in a small saucepan, melt the butter. Stir in the garlic and Italian seasoning and remove from the heat.
  7. When the potatoes are done, remove them from the oven and brush with the melted seasoned butter, making sure to evenly distribute the seasonings that sink to the bottom. Gently fan the potatoes with one hand while sprinkling a bit of flaky sea salt over the potatoes. Garnish with parsley or chives and serve immediately.

Notes

*Don’t have chopsticks? You can use any similar-shaped items: pencils, wooden spoons, spatulas, etc.

  • Category: Side dish
  • Method: Baked
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Hasselback potatoes, hasselback potato recipe

A Couple Cooks - Recipes worth repeating.

Crisp Apple Salad

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette. Got…

A Couple Cooks – Recipes worth repeating.

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.

Apple Salad

Got an apple? Here’s a simple way to turn it into a beautiful side dish: this stunning Apple Salad recipe! If we could eat one salad for the rest of time, this one is it. Crisp tart apple slices pair with pops of pomegranate seeds, creamy goat cheese, and crunchy, cinnamon spiced pecans. Toss them all over fresh greens with a zingy maple and apple cider vinegar dressing, and it’s truly salad perfection. Here’s our best ever apple salad recipe, ideal for weeknights, dinner parties, Thanksgiving, and more.

Ingredients in this apple salad recipe

This apple salad recipe is all about minimal ingredients with maximum impact. It’s fancy enough for entertaining, yet simple enough to pair with an easy weeknight meal. The flavors make it a great fall salad or winter salad (ideal for Thanksgiving or Christmas), but it works in any season. Here’s what you’ll need for this tasty green salad:

Apple Salad

Best types of apples for a salad

What are the best types of apples for an apple salad? A crisp tart apple variety is best here. You’ll want an apple that has a lovely crunch when you bite into it, and a bit of tartness in the flavor profile makes for the best pop. Here are our top apple varieties for a salad:

  • Pink Lady: our favorite apple, hands down! The flavor is intensely sweet tart and it has a lovely, bright red color
  • Granny Smith: it has a great tart flavor! We suggest mixing this with another red apple, like a Pink Lady or Honeycrisp
  • Honeycrisp: a bit sweeter and juicier than Pink Lady, but still a great option
  • Jonathon or Jonagold: these are apples you can pick at an orchard; they’ve got a nice sweet tart flavor as well

There are lots of other great apple varieties: let us know your favorites in the comments below.

Apple Salad recipe

Candied pecans add big flavor

What makes this apple salad stand out? All the elements contribute, but the candied pecans really add a kick of sweet, cinnamon-spiced goodness. Here are a few notes on candied pecans and a few substitutions:

  • Candied pecans take just 35 minutes and make a large batch that’s easy to store. It’s absolutely worth the time to make a batch that works for salads for weeks or months.
  • Store at room temp 2 weeks or frozen 3 months. These nuts stay perfectly crisp and delicious for the entire storage time.
  • Alternatively, try purchased candied pecans or make toasted pecans. Don’t want to make your own? You can find them at the store, or simply make toasted pecans! Toasting nuts on the stovetop brings out their unique flavor.
  • Or, try candied walnuts or any other nut you like. Candied walnuts are another great choice! Or try the salad with pistachios, almonds, or hazelnuts: it’s just as tasty!
Apple Salad

Apple salad variations: dressing, mix-ins and more

There are many ways to vary this apple salad recipe: as noted above with the nuts. But you can try it with different dressing options and other mix-ins. Here are a few ideas for alterative dressings and mix-ins:

Apple Salad

More salad recipes

This apple salad is a favorite green salad recipe of ours that works for holidays just as well as a laid-back weeknight. But there are so many more riffs on this concept! Here are a few more of our favorite tasty salads:

Looking for more with apples? Go to our top Apple Recipes.

This crisp apple salad recipe is…

Vegetarian and gluten-free. For vegan and dairy free, omit the cheese (and for vegan, use toasted nuts).

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Crisp Apple Salad


Description

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.


Ingredients

For the salad

For the maple vinaigrette dressing (use 6 tablespoons)

  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil
  • Fresh ground black pepper (optional)

Instructions

  1. If using, prepare the candied pecans in advance (or use purchased).
  2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
  3. Thinly slice the apple.
  4. Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

A Couple Cooks - Recipes worth repeating.

Easy Cabbage Soup

This cabbage soup recipe is easy with big, bold flavor! Cozy up to a bowl of this veggie-packed healthy soup.…

A Couple Cooks – Recipes worth repeating.

This cabbage soup recipe is easy with big, bold flavor! Cozy up to a bowl of this veggie-packed healthy soup.

Cabbage soup

Looking for a flavor-packed healthy soup? Try this easy Cabbage Soup recipe! Confession: we adore cabbage. It’s really not the sexiest of vegetables, is it? (Brussels sprouts and cauliflower have a much better image!) But though it’s humble, cabbage makes incredibly satisfying dishes dressed up as sauteed cabbage or coleslaw. Here it makes a hearty, satisfying soup, packed with veggies that swim in a savory-spiced broth of fire roasted tomatoes. Ready to cozy up to a bowl?

Ingredients in cabbage soup

This cabbage soup recipe is hearty and healthy, featuring white beans, loads of veggies, and a super flavorful broth. It’s a great way to use up green cabbage, and makes a warm bowl for cozying up to during soup season. While we’re 100% passionate about cabbage soup, we don’t recommend it as part of the cabbage soup diet: a fat diet that encourages unsustainable weight loss. Eat this cabbage soup simply because it’s delicious and nutrient-packed! Here’s what you’ll need for this cabbage soup recipe:

  • Butter or olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Garlic
  • Green cabbage
  • Canned white beans
  • Fire roasted tomatoes
  • Vegetable broth
  • Sugar
  • Salt
Cabbage soup recipe

Use fire roasted tomatoes if possible

The best way to pack flavor into the broth of this cabbage soup recipe? Fire roasted tomatoes make the best flavor. This type of tomato is roasted over an open flame before canning, which makes a sweet and smoky flavor right out of the can.

Can’t find fire roasted tomatoes? Substitute the best quality crushed tomatoes you can find. If you’d like, you can mimic the flavor by adding an extra 1 teaspoon sugar and ½ teaspoon smoked paprika to the broth.

Cabbage soup

How to cut cabbage

The one part of this cabbage soup recipe that requires a little technique? Shredding the cabbage! A large head of cabbage can be tricky to cut into thin shreds. But we’ve got a trick that makes quick work of it. Here’s how to cut cabbage:

  1. Slice off the root: Remove any outer layers of the cabbage that seem tough or are not fresh, and discard them. With a large chef’s knife, slice off the root of the cabbage.
  2. Quarter it: Slice the cabbage in half through the stem. Then cut it into quarters.
  3. Slice out the root: Remove the root by cutting it out with two diagonal slices.
  4. Slice crosswise: Thinly slice the cabbage in the short direction, using a circular motion with the knife.

What to serve with cabbage soup

This cabbage soup recipe is a hearty soup that can work as a meal in itself. However, you’ll probably want to pair it with a salad or sandwich for a filling meal. Here are some ideas for what to serve with cabbage soup:

Cabbage soup recipe

More cabbage recipes

Got a big head of green cabbage and not sure what to do with it? Cabbage is a healthy cruciferous vegetable that’s very versatile for using in the kitchen. Here are a few cabbage recipes to try:

This cabbage soup recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Cabbage soup

Easy Cabbage Soup


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

This cabbage soup recipe is easy with big, bold flavor! Cozy up to a bowl of this veggie-packed healthy soup.


Ingredients

  • 2 tablespoons butter or olive oil
  • 1 medium yellow onion, small diced
  • 2 medium carrots, small diced
  • 2 celery ribs, small diced
  • 4 garlic cloves, minced
  • 2 teaspoons each garlic powder and dried basil
  • 1 teaspoon each dried oregano and dried thyme
  • 1/2 medium green cabbage, shredded (6 to 7 cups)
  • 15-ounce can white beans 
  • 28-ounce can crushed fire roasted tomatoes* (or best quality crushed tomatoes)
  • 1 quart vegetable broth
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon sugar
  • Chopped Italian parsley, for garnish

Instructions

  1. In a large pot or Dutch oven, heat the butter or olive oil over medium high heat. Add the onion, carrot and celery, and cook, stirring occasionally, for about 8 to 10 minutes, until the celery is tender and the vegetables have released their juices.
  2. Add the garlic, garlic powder, basil, oregano, and thyme and cook for 1 minute. Add the cabbage, white beans, crushed tomatoes, vegetable broth, salt, and sugar. Bring to a simmer and simmer 10 to 15 minutes until the cabbage is tender. Serve immediately, garnished with parsley.

Notes

*Can’t find fire roasted tomatoes? Substitute the best quality crushed tomatoes you can find. If you’d like, add an extra 1 teaspoon sugar and ½ teaspoon smoked paprika to the broth.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Cabbage soup, cabbage soup recipe

A Couple Cooks - Recipes worth repeating.

12 Thanksgiving Salad Recipes

These top Thanksgiving salad recipes are full of big flavor and seasonal produce! They’ll wow everyone around the table. When…

A Couple Cooks – Recipes worth repeating.

These top Thanksgiving salad recipes are full of big flavor and seasonal produce! They’ll wow everyone around the table.

Thanksgiving salad

When it comes to Thanksgiving sides, the star doesn’t have to be the gravy, stuffing or mashed potatoes. These days, another category is king: the Thanksgiving salad! That’s right, the salad can be one of the more delicious things on your plate on this massive food holiday. Because here’s the thing: it’s bright, colorful, vibrant and textured, with sweet tart, savory and tangy ingredients that are the ideal contrast to those mushy brown entrees and sides.

Here are our top Thanksgiving salad recipes that highlight the produce of the season. From apples to pears, sweet potatoes to squash, and pomegranate to beets: there’s something every eater will be excited about.

And now…our top Thanksgiving salad recipes!

More Thanksgiving resources

Here are all our Thanksgiving resources to help you plan for the holiday. Whether it’s mains, sides, appetizers, or desserts: we’ve got you covered! Here are a few lists of recipes:

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Apple Salad

12 Thanksgiving Salads: Apple Salad & More!


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.


Ingredients

For the salad

For the maple vinaigrette dressing (use 6 tablespoons)

  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil
  • Fresh ground black pepper (optional)

Instructions

  1. If using, prepare the candied pecans in advance (or use purchased).
  2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
  3. Thinly slice the apple.
  4. Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)
  • Category: Side dish
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Thanksgiving salad, Thanksgiving salad recipes

A Couple Cooks - Recipes worth repeating.

Creamy Squash Soup

This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall…

A Couple Cooks – Recipes worth repeating.

This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall meal.

Squash Soup

What’s more quintessential for fall and winter than a great Squash Soup recipe? This cozy orange puree warms you from the inside out, ideal with a grilled cheese for lunch or as a first course to Thanksgiving dinner. Sure, it takes a while to peel and dice the squash: but that’s all part of the fun! This is the top way to use the season’s most popular squash, the mighty butternut, but it works with other varieties as well. Through the years we’ve honed our recipe to perfection: and we think you’ll love this creamy, classic take.

Ingredients in squash soup

There are many different ways to make a squash soup, and here’s ours! A few secrets: adding a potato to the mix helps to round out the creamy texture (using only squash can make the texture rather grainy). There’s no need for heavy cream: just a handful of vegetables and spices make a robust, cozy flavor. Here’s what you’ll need for this squash soup recipe:

  • Olive oil
  • Shallot
  • Celery
  • Garlic
  • Butternut squash
  • Red potato
  • Vegetable broth
  • Dried sage, nutmeg, and cinnamon
  • Sugar
  • Kosher salt
Squash Soup Recipe

Types of squash for soup

The best types of squash for squash soup? Butternut squash is a favorite: its naturally sweet flavor makes it ideal for pureed soup. But there are lots of other types that work well here! Just make sure to taste the finished soup and adjust the sugar and salt to taste, since all squashes vary in sugar content. Here are a few types of squash that work well:

  • Butternut squash: a pear-shaped winter squash with pale orange skin. Its flavor is sweet and subtly nutty, almost like a mild sweet potato.
  • Acorn squash: a round, yellow and green squash that’s easy to find in grocery stores; its flavor can be slightly less sweet
  • Delicata squash: a yellow and orange oblong shaped squash with a very sweet flavor; this is a favorite of ours (it’s great as squash fries)
  • Kabocha squash: a Japanese variety that’s similar to butternut squash, with a more buttery texture
Butternut squash

How to peel and cut butternut squash

If you use butternut squash for this squash soup, it’s notoriously difficult to peel and cut. But it’s well worth it in the end: we promise! Here are a few tips for how to cut butternut squash:

  • Slice off the neck first. Peeling and chopping the base and neck separately makes its oblong shape easier to handle.
  • Peel with a serrated peeler. It’s easier to peel tough-skinned vegetables with a squash peeler because the serrated edges grip the skin. (Here’s the serrated peeler we use.)
  • Slice into planks, then chop. Cut the base and neck into planks, then dice them.

Squash soup variation: curried

This squash soup recipe is classic, with a straightforward squash flavor. Want to mix it up a bit? Our favorite variation is a curried squash soup! Warm curry spices accent the sweet squash perfectly. Here’s what we’d recommend adding to the mix:

  • 1 tablespoon finely grated ginger (add with the garlic)
  • 1 cup full fat coconut milk (add when blending)
  • 2 tablespoons Thai red curry paste (add when blending)
Squash Soup

Butternut squash nutrition

Is butternut squash healthy? You’re in luck: it’s a great source of fiber and other vitamins. Here’s a little breakdown on the nutrition info of butternut squash:

  • Butternut squash is a good source of fiber. It’s got 7 grams per 1 cup diced, or about 28% of your daily need (source). You’ll get that in one serving of this butternut squash soup, along with more from the other ingredients.
  • Butternut squash is also high in Vitamin A and Vitamin C. The same serving size also provides 457% of your daily Vitamin A and 52% of your daily Vitamin C. (Source)
  • Butternut squash is a low calorie food. 1 cup has 82 calories.

Ways to serve squash soup

This squash soup recipe is creamy and delicious: but it’s not a meal in itself! You’ll need to add a decent source of protein to this soup to make it a meal. Here are some ideas for what to serve with squash soup:

More squash recipes

What else can you make with the season’s best produce? Here are a few more squash recipes to add to your arsenal:

This squash soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Squash Soup

Creamy Squash Soup


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

This squash soup recipe is everything fall! Serve a cup or bowl of this lusciously creamy puree with any fall meal.


Ingredients

  • 2 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 celery rib, chopped
  • 2 garlic cloves*, minced
  • 6 cups peeled and diced butternut or other squash (1 medium butternut squash or 2 to 3 pounds of squash of any kind) 
  • 1 medium red potato, peeled and diced (about 8 ounces)
  • 3 cups vegetable broth (or chicken broth)
  • ¼ teaspoon dried sage
  • ⅛ teaspoon nutmeg 
  • ⅛ teaspoon cinnamon
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon kosher salt

Instructions

  1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the shallots, celery, garlic, butternut squash, and potato and sauté for 5 minutes. 
  2. Add the broth, sage, nutmeg, cinnamon, sugar and salt. Increase the heat to medium high and bring to a steady simmer. Then lower the heat, cover, and cook until the squash is tender, stirring occasionally, for 20 to 25 minutes.
  3. Carefully transfer the hot soup to a blender, then blend and transfer back to the pot (or puree the soup using an immersion blender). Add a splash more broth if it is too thick. Return the soup to the pot and allow it to cool for a few minutes; it will become thicker and creamier as it cools. (If using a squash other than butternut, taste and adjust the sugar and salt to taste.) Serve immediately or refrigerate for up to 4 days. 

Notes

*Optional: Adding 1 tablespoon finely grated ginger with the garlic brings even bigger flavor.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Squash soup, squash soup recipe

A Couple Cooks - Recipes worth repeating.

15 Fall Soup Recipes for the Season

These fall soup recipes are cozy, warm, and autumnal! Ladle up a bowl for the best way to enjoy the…

A Couple Cooks – Recipes worth repeating.

These fall soup recipes are cozy, warm, and autumnal! Ladle up a bowl for the best way to enjoy the flavors of the season.

Fall soup recipes, fall soups, fall soup

When the air gets a certain chill, it’s like a switch flips: time for all the fall soup recipes! This time of year is ideal for cozying up to a bowl of bright orange squash puree, or a hearty mix of mushrooms and barley. These fall soups highlight the produce and flavors of the season, like squashes, sweet potato, pumpkin, potatoes, kale, mushrooms, carrots and wild rice. There are endless variations on theme, so soup-ing never gets old!

And now…15 great fall soup recipes for the season!

More soup ideas

Love making one pot meals? Here are a few more collections to inspire you with fall soups:

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Curried Butternut Squash Soup

15 Best Fall Soup Recipes: Butternut Squash Soup & More!


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

This easy curried butternut squash soup recipe is perfect, creamy and seasoned with ginger and curry paste. Your search for the best squash soup is over!


Ingredients

  • 1 medium yellow onion
  • 1 tablespoon finely grated ginger
  • 4 medium carrots (1 cup chopped)
  • 1 medium butternut squash (4 cups chopped)*
  • 1 tablespoon olive oil
  • 1 quart vegetable broth
  • 15-ounce can chickpeas
  • 1 cup full fat coconut milk, plus more to garnish
  • 2 tablespoons red curry paste
  • ¾ teaspoon kosher salt
  • Cilantro, for the garnish

Instructions

  1. Dice the onion. Mince the ginger. Peel and chop the carrots. Dice the butternut squash.
  2. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the ginger, carrots, squash, vegetable broth and kosher salt and bring to a boil. Lower to a simmer and cook until carrots are tender, about 10 to 15 minutes.
  3. When the carrots are soft, add the chickpeas, coconut milk, and red curry paste, and carefully blend with an immersion blender (or in a blender) until the smooth. Taste and adjust seasonings as desired.
  4. Serve with chopped cilantro, lime wedges, and extra coconut milk if desired.

Notes

*As a time saver, substitute frozen cubed butternut squash.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Fall soup recipes, fall soups, fall soup, soup recipes fall

A Couple Cooks - Recipes worth repeating.

Easy Baked Fish

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.…

A Couple Cooks – Recipes worth repeating.

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.

Baked Fish

Baked fish might sound a bit pedestrian…until you’ve tried this Mediterranean baked fish recipe! One bite and you’ll be singing its praises. Roast up any white fish with lemon, garlic and a simple mix of tomatoes, onions and olives. It comes out perfectly fork tender with a punchy zip from the lemon and tender vegetables to flavor each bite. The minute we tried it, we knew it was destined for our regular rotation: it works as both an easy weeknight meal and for dinner parties!

Types of fish to use

You can use any type of white fish in this baked fish recipe: in fact, it doesn’t even need to be white fish! It works with salmon too. Here are some varieties of mild white fish that work well. Keep in mind that each type of fish has a varying level of fillet thickness:

  • Tilapia
  • Halibut
  • Cod
  • Grouper
  • Snapper
  • Pollock
  • Bass
Baked Fish

Ingredients in this baked fish recipe

This baked fish recipe uses a simple Mediterranean preparation to bring big flavors to the dish! It’s easy to slice up the vegetables before baking, and it comes together into something that seems much greater than the sum of its parts. The genius of this recipe is this: the fish bakes on top of the Mediterranean-style vegetables, which give it just the right amount of moisture. The vegetables then form a tangy sauce that infuses a pop of zingy flavor into each bite. When you plate it up, make sure to add Here’s what you’ll need:

  • White fish fillets
  • Cherry tomatoes, red onion, garlic
  • Green olives and capers
  • Fresh parsley
  • Olive oil
  • Dried oregano
  • Lemon juice
  • Salt and pepper
Baked Fish

How to bake fish

Baking white fish is pretty straightforward: it’s all about how thick the fillet is! Here are a few simple tips for how to bake fish:

  • Pat the fillet dry, then season with olive oil, salt, pepper and lemon. This is a great basic flavor profile.
  • Bake the fish for approximately 20 minutes at 425 degrees Fahrenheit. The exact timing depends on the thickness of the fish. A very thin fillet may take 15 minutes, and very thick may take 25 minutes or more.
  • Bake fish until the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. This is a more precise measurement that yields perfectly cooked fish.

About the olives

This baked fish recipe uses olives for the Mediterranean-style preparation: which can be a polarizing ingredient! You can omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the best flavor here! The Italian variety Castelvetrano is a green olive with a mild, buttery flavor: you can find this variety in many grocery stores near the other canned olives.

Baked Fish Recipe

Sides for baked fish

Once you’ve got a pan of this baked fish recipe, we think you’ll agree: it’s a winner! Our entire family loves this one. Here are a few ways to pair this Mediterranean-style dinner: both for quick weeknight meals and for dinners to impress:

More baked fish recipes

Love baked fish recipes? There are loads of ways to prepare fish in the oven. Here are a few more ideas:

This baked fish recipe is…

Pescatarian, gluten-free and dairy free.

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Baked Fish

Easy Baked Fish


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This baked fish recipe uses simple ingredients for big Mediterranean flavor! It’s a crowd-pleaser with any type of white fish.


Ingredients

  • 1 1/2 pounds white fish fillets (tilapia, halibut, cod, snapper, and so forth)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup green olives, sliced in half (optional*; we like Castelvetrano)
  • ¼ cup red onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley, divided
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 tablespoon dried oregano
  • 2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Allow the fish to stand at room temperature while prepping the vegetables.
  2. Chop the tomatoes, olives, red onion and garlic, as noted above.
  3. Place the chopped vegetables, drained capers, and 1 tablespoon chopped parsley in the bottom of a 9 x 13″ baking dish. Mix with 1 tablespoon olive oil, ¼ teaspoon salt, and fresh ground black pepper.
  4. Pat the fish dry. Rub it with 1 tablespoon olive oil and ¾ teaspoon kosher salt, split between the filets. Sprinkle both with the oregano and a few grinds black pepper. Place the fillets on top of the vegetables in the pan, then gently drizzle the fillets with the lemon juice.
  5. Place the pan in the oven and bake for 20 to 25 minutes (depending on the thickness of the fish; check at 15 minutes for very thin fillets), until the fish is flaky and the internal temperature is 140 degrees Fahrenheit when measured with a food thermometer. Garnish with the remaining 1 tablespoon chopped parsley and serve immediately, adding a few spoonful of vegetables to each plate (over the top or next to the fish).

Notes

*Omit the olives if you’re cooking for olive haters; the dish is still delicious. But we highly recommend using them for the best flavor here! The Italian variety Castelvetrano has a mild, buttery flavor. 

  • Category: Main dish
  • Method: Baked
  • Cuisine: Fish
  • Diet: Gluten Free

Keywords: Baked fish, baked fish recipe, how to bake fish, baked fish recipes

A Couple Cooks - Recipes worth repeating.