Gluten Free Fall Harvest Shrimp and Gouda Soup
Submitted by Laura Marlowe, Office of County Administrator
2 14.5 oz. cans of fire roasted tomatoes
12 oz. jar roasted red peppers
3 cups cubed butternut squash
8 oz. smoked Gouda cheese, shredded (or more as desired)
1 bag medium shrimp (optional)
4 cups Spinach, chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 small can tomato paste
4 cups chicken stock
1 cup heavy cream
2 tsp dried basil
1 1/2 tsp sea salt
1 tsp dried oregano
1/2 tsp black pepper
4 tbsp butter
-Heat slow cooker on low
-Sauté onion and garlic in butter until soft
-Add onion and garlic, tomatoes, red peppers, butternut squash, chicken stock, tomato paste and remaining spices to slow cooker. Cook on low for 4 hours.
-Puree slow cooker mixture then pour back in. Note: You might have to do a little at a time.
-Pour soup back into slow cooker, stir in heavy cream, Gouda cheese, peeled shrimp and spinach. Cook for 1 hour.
Three Sisters Harvest Vegetable Soup
Submitted by Melissa Knoblauch, Finger Lakes Visitors Connection
2 c. Hulled White Corn, cooked/prepared ahead
15 oz. can kidney or pinto beans
32 oz. vegetable broth
2, 15 oz. cans diced tomatoes
2 tbsp. olive oil
1 c. onion, chopped
2 cloves garlic, minced
1 tsp. basil
1 tsp. cumin
2 c. winter squash, peeled and cubed
1/2 c. carrots, diced
1 c. parsnips, cubed
Salt and pepper to taste
-Prepare ahead Iroquois Hulled White Corn. See directions.
-Warm oil in a large soup pot on medium heat.
-Add onions, celery and garlic. Sauté 10 minutes on low heat.
-Add basil and cumin, salt and pepper to taste.
-Add squash, carrots, parsnips, and tomatoes. Simmer until tender.
-Add beans and corn, simmer for another 10 minutes.
-Add vegetable broth, simmer on low for 10-15 minutes.