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Ingredients

• ✓ vegetable stock
• olive oil
• carrot
• celery
• onion
• arborio rice
• red wine
• radicchio
• gorgonzola cheese
• walnut
• balsamic glaze
• parmigiano-reggiano cheese

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
2. 2 Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
3. 3 Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
4. 4 Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
5. 5 Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

By Buckwheat Queen

Ingredients

• ✓ vegetable stock
• olive oil
• butter
• shallot
• garlic
• arborio rice
• white wine
• parmesan cheese
• parsley
• salt
• white pepper

Instructions

1. 1 Heat olive oil and butter in a large pan over medium-high heat until butter is melted. Reduce heat to medium-low; add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
2. 2 Pour in rice and stir until rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until mostly evaporated, then stir in 1⁄3 of the boiling vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
3. 3 Remove from heat. Stir in grated Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ vegetable stock
• chicken stock
• butter
• onion
• arborio rice
• zucchini
• sun-dried tomato
• thyme
• parmesan cheese
• mozzarella cheese
• basil
• black pepper

Instructions

1. 1 Bring stock to a boil in a saucepan, then reduce heat to a low simmer.
2. 2 Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.
3. 3 Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become "creamy" and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. When finished, the rice should be tender yet firm to the bite.
4. 4 Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among six bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.

By LitleLisa1

Ingredients

• ✓ vegetable stock
• saffron
• water
• butter
• shallot
• arborio rice
• white wine
• parmesan cheese
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Soak saffron threads in hot water in a bowl.
2. 2 Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
3. 3 Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
4. 4 Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.

By FrancescaM

Ingredients

• ✓ vegetable stock
• tomato
• potato
• onion
• celery
• carrot
• cabbage
• italian seasoning
• kidney bean
• corn kernel
• zucchini
• orzo pasta
• salt
• pepper

Instructions

1. 1 In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
2. 2 Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

By Maryanne

Ingredients

• ✓ vegetable stock
• pine nut
• basil
• parmesan cheese
• olive oil
• garlic
• salt
• black pepper
• haricot vert
• russet potato
• trofie pasta
• lemon

Instructions

1. 1 Start by making the pesto: Heat a dry pan over medium-low heat. Add pine nuts and roast, tossing occasionally, until fragrant, 3 to 5 minutes. Transfer to a food processor.
2. 2 Add basil, Parmesan cheese, 1/2 cup olive oil, and garlic to the pine nuts; pulse until pesto is smooth. Add more olive oil if pesto is too thick. Season with salt and pepper and let rest for 1 hour.
3. 3 Prepare pasta: Bring vegetable stock to a boil in a large pot. Add haricots verts and boil for 5 minutes. Reduce heat to a simmer, add potato, and cook until both are fork-tender, about 20 minutes. Remove vegetables with a slotted spoon, leaving broth in the pot.
4. 4 Add trofie pasta to the broth and boil until tender yet firm to the bite, 7 to 8 minutes for dry pasta and 3 to 4 minutes for fresh. Drain.
5. 5 Combine potatoes, green beans, and pasta with the reserved pesto and toss together. Plate immediately with a wedge of lemon.

By Brian Genest

Ingredients

• ✓ vegetable stock
• olive oil
• leek
• carrot
• zucchini
• green bean
• celery
• tomato
• thyme
• cannellini bean
• elbow macaroni
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.
2. 2 Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.
3. 3 Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.

By Allrecipes Member

Ingredients

• ✓ vegetable stock
• olive oil
• shallot
• shiitake mushroom
• cremini mushroom
• arborio rice
• butter
• white wine
• thyme
• celery salt
• salt
• pepper
• parmesan cheese
• flat-leaf parsley

Instructions

1. 1 Heat olive oil in a large saucepan over medium-high heat. Cook and stir shallot in hot oil for 30 seconds. Add mushrooms and continue cooking until they begin to brown. Stir in rice and 2 tablespoons butter; reduce heat to medium. Cook and stir until shallot and mushrooms turn golden brown.
2. 2 Pour in wine; simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock. Cook until evaporated, stirring constantly, about 7 minutes.
3. 3 Pour in 1/2 of the remaining hot vegetable stock; continue to cook and stir until evaporated. Repeat once more with remaining hot stock. Stir constantly until rice is tender and creamy. Add hot water if needed to continue cooking until rice has softened.
4. 4 Stir in Parmesan cheese, parsley, and remaining 2 tablespoons butter to serve.

By WAIX0713

Ingredients

• ✓ vegetable stock
• olive oil
• onion
• carrot
• celery
• garlic
• zucchini
• cannellini bean
• tomato
• chicken stock
• pesto
• salt
• black pepper
• olive oil
• spinach

Instructions

1. 1 Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
2. 2 Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

By AJ Lombardi

Ingredients

• ✓ vegetable stock
• olive oil
• celery
• carrot
• onion
• garlic
• italian seasoning
• salt
• black pepper
• tomato
• basil
• garlic
• potato
• kidney bean
• kale

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
2. 2 Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

By Judy Good

Ingredients

• ✓ vegetable stock
• arborio rice
• chickpea
• garlic
• black pepper
• salt
• paprika
• cumin
• cayenne pepper
• onion powder
• garlic powder
• potato
• tomato
• onion
• chive
• basil
• margarine

Instructions

1. 1 Heat margarine in a pot over medium heat; cook and stir basil and chives until fragrant, 1 to 2 minutes. Heat vegetable stock in a separate saucepan over medium-low heat; keep warm.
2. 2 Cook and stir onion, tomato, potatoes, garlic powder, onion powder, cayenne pepper, cumin, paprika, salt, and black pepper into chive mixture until onion is tender, about 6 minutes. Add garlic and chickpeas; cook until garlic is fragrant, 1 to 2 minutes. Stir rice into chickpea mixture; cook and stir until rice is coated and lightly toasted, 2 to 3 minutes.
3. 3 Stir warm vegetable stock, 1 cup at a time, into rice mixture, waiting until the broth is absorbed before adding next cup. Continue stirring rice and adding vegetable stock until rice is fully cooked, about 20 minutes.

By Bri Weipert

Ingredients

• ✓ vegetable stock
• pepper
• salt
• parmesan cheese
• lemon juice
• white wine
• arborio rice
• coriander
• rosemary
• parsley
• mint
• lemon zest
• garlic
• onion
• red bell pepper
• fennel
• butter
• olive oil

Instructions

1. 1 Heat oil and butter in a medium-size heavy saucepan over medium heat. Stir in fennel, red pepper, onion, and garlic. In a small bowl, mix together lemon zest, mint, parsley, and rosemary. Stir half of this herb mixture into saucepan, and set the rest aside. Saute vegetables until slightly softened, 3 to 4 minutes.
2. 2 Stir in coriander and rice. Cook, stirring frequently, until rice grains are thoroughly coated with oil and butter. Stir in wine, then reduce heat to low. Stir in about 1 cup of vegetable broth. Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth over it at all times. Cook for 20 to 25 minutes, until all broth is used and absorbed, and rice is tender.
3. 3 Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese. Season to taste with salt and pepper. Cover pan loosely with waxed paper and allow to stand 8 to 10 minutes before serving.

By Lesley Prince

Ingredients

• ✓ vegetable stock
• orzo pasta
• bay leaf
• thyme
• basil
• parsley
• black pepper
• salt
• kielbasa sausage
• water
• all-purpose flour
• garlic
• celery
• carrot
• onion
• olive oil
• black bean
• kidney bean
• navy bean

Instructions

1. 1 Combine navy, kidney, and black beans in a multi-functional electric pressure cooker (such as Instant Pot®) with 6 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 In the meantime, heat olive oil in a large stockpot over medium-high heat. Saute onion, carrots, and celery until onion is translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add flour and stir until well coated. Pour in stock and water. Add kielbasa, salt, pepper, parsley, basil, thyme, and bay leaf. Bring to a boil; reduce heat and simmer for 10 minutes.
3. 3 Release pressure on the beans using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Drain.
4. 4 Bring stew back to a boil. Add the beans and orzo. Boil until orzo is soft and flavors come together, about 9 minutes. Remove from heat and let cool slightly before serving.

By Rob Root

Ingredients

• ✓ vegetable stock
• red wine
• mushroom
• green onion
• garlic

Instructions

1. 1 Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

By gerke627

Ingredients

• ✓ vegetable stock
• water
• garlic
• soy bean paste
• firm tofu
• green onion
• zucchini
• jalapeno pepper

Instructions

1. 1 Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soybean paste, stirring until the paste dissolves.
2. 2 Stir in tofu, green onion, zucchini, and jalapeño. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ vegetable stock
• basmati rice
• sweet onion
• garlic
• butter
• parmesan cheese
• asparagus
• salt
• black pepper

Instructions

1. 1 Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
2. 2 Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
3. 3 Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

By Uncle Ben's

Ingredients

• ✓ vegetable stock
• quinoa
• olive oil
• butternut squash
• zucchini
• green onion
• apricot
• cranberry
• parsley
• lime

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.

By Heather Hogan

Ingredients

• ✓ vegetable stock
• fennel
• butter
• olive oil
• spring onion
• potato
• water
• black pepper

Instructions

1. 1 Slice the fennel into medium-size pieces.
2. 2 Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
3. 3 Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

By Laka kuharica - Easy Cook

Ingredients

• ✓ vegetable stock
• egg noodle
• soy sauce
• ginger
• chile sauce
• garlic
• spinach
• soybean
• red bell pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
2. 2 Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
3. 3 Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

By MICHELLE0011

Ingredients

• ✓ vegetable stock
• raisin
• vegetable oil
• shallot
• garlic
• black sesame seed
• carrot
• almond
• fonio grain
• salt
• black pepper
• pomegranate seed

Instructions

1. 1 Combine 1/2 cup vegetable stock and raisins in a bowl and set aside.
2. 2 Heat oil in a deep skillet over medium heat. Cook shallot, garlic, black sesame seeds, carrots, and almonds until fragrant and softened, about 4 minutes. Add fonio and stir to absorb flavors, about 2 minutes. Pour in raisins and stock and stir until fonio has absorbed all the liquid, about 5 minutes. Add some remaining stock and cook until the fonio is soft. You may not need the entire amount, depending on the brand and quality of the fonio. Season with salt and pepper.
3. 3 Remove from heat once all liquid is absorbed. Fluff with a fork and sprinkle with fresh pomegranate seeds before serving.

By Buckwheat Queen

Ingredients

• ✓ vegetable stock
• cauliflower
• onion
• garlic
• coconut milk
• curry paste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cauliflower, onion, and garlic on a baking sheet; bake in the preheated oven until golden brown, about 30 minutes.
3. 3 Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables; reduce heat to medium-low, cover, and simmer for 15 minutes.
4. 4 Fill a blender halfway with cauliflower soup mixture. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.

By ACARROLL3

Ingredients

• ✓ vegetable stock
• olive oil
• garlic
• onion
• butternut squash
• corn
• basil
• black pepper
• yogurt
• nutmeg

Instructions

1. 1 Heat the olive oil in a Dutch oven over medium-high heat. Cook and stir the garlic and onion in the oil until soft and translucent. Add the butternut squash and corn and cook for 3 more minutes. Pour the stock into the Dutch oven and bring to a boil; season with basil and black pepper.
2. 2 Reduce the heat to medium-low and simmer uncovered until the squash is tender, about 15 minutes. Remove the Dutch oven from the heat and using a hand blender, or working in batches with a counter top blender, process the soup until smooth. Stir in the yogurt and nutmeg.

By the butterfly

Ingredients

• ✓ vegetable stock
• olive oil
• shallot
• garlic
• shiitake mushroom
• thyme
• salt
• green lentil
• sesame oil
• green onion

Instructions

1. 1 Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
2. 2 Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
3. 3 Divide soup between 4 bowls and garnish with sliced green onions.

By fabeveryday

Ingredients

• ✓ vegetable stock
• butter
• onion
• paprika
• red lentil
• bulgur
• tomato paste
• cayenne pepper
• mint
• lemon
• mint

Instructions

1. 1 Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
2. 2 Stir paprika, lentils, and bulgur into onions to coat with butter.
3. 3 Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. 4 Crumble dried mint leaves into soup; stir and remove from heat.
5. 5 Ladle into bowls and garnish with lemon slices and fresh mint to serve.

By Genevia Jensen

Ingredients

• ✓ vegetable stock
• pumpkin
• water
• sour cream
• butter
• green curry paste
• coriander
• garlic

Instructions

1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Ingredients

• ✓ vegetable stock
• almond
• quinoa
• cucumber
• grape tomato
• flat-leaf parsley
• orange bell pepper
• feta cheese
• raisin
• black olive
• scallion
• lemon juice
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
2. 2 Bake almonds in the preheated oven until lightly toasted and fragrant, 5 to 10 minutes.
3. 3 Bring vegetable stock and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and stock has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl and refrigerate until chilled, about 30 minutes.
4. 4 Mix almonds, cucumber, tomatoes, parsley, orange bell pepper, feta cheese, raisins, olives, and scallions into quinoa.
5. 5 Whisk lemon juice and olive oil together in a bowl; pour over quinoa mixture and stir until quinoa mixture is coated.

By misspia

Ingredients

• ✓ vegetable stock
• water
• quinoa
• vegetable oil
• onion
• broccoli
• sweet potato
• salt
• nutmeg
• garam masala
• black pepper
• water
• cashew

Instructions

1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
3. 3 Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
4. 4 Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
5. 5 Pour cashew mixture into the soup and bring to a boil.
6. 6 Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.

By Curt Stockford

Ingredients

• ✓ vegetable stock
• cauliflower
• potato
• carrot
• red onion
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine vegetable stock, cauliflower, potatoes, carrots, onion, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup/Broth setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender to carefully puree soup until smooth. Drizzle olive oil once soup is smooth with the blender running.
3. 3 Taste soup and season with more salt and pepper, if needed.

By Diana Moutsopoulos

Ingredients

• ✓ vegetable stock
• butter
• olive oil
• onion
• garlic salt
• tarragon
• liquid smoke
• potato
• cornstarch
• half and half
• cheddar cheese
• parsley

Instructions

1. 1 Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
2. 2 Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

By Allrecipes Member

Ingredients

• ✓ vegetable stock
• butter
• brown sugar
• honey
• butternut squash
• acorn squash
• apple
• olive oil
• onion
• thyme
• apple cider
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
3. 3 Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
4. 4 When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
5. 5 Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
6. 6 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.

By JONATHAND1018