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Calls for aduki beans, butternut squash, and onions.
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Combines onion, cumin, butternut squash, and sweet potatoes.
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Uses butternut squash, white bread, green apples, eggs, and chicken stock.
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Combines squash, sweet potatoes, carrots, bell peppers, and celery.
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Combines squash, green apples, onion, and chicken broth.
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Combines lime, ginger, chicken broth, and onions.
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Calls for prawns, leeks, yellow onions, butternut squash, and lemon juice.
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Calls for onion, garlic, yellow squash, and chicken broth.
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Combines squash, apples, leeks, corn, and vegetable broth.
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Combines squash, sherry, curry powder, and chicken broth.
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Calls for ginger, garlic, orange juice, and chicken stock.
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Uses onion, chicken broth, and sherry in this recipe by Oregon Hazlenut.
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Calls for Arborio rice, roasted squash, barley, and Romano cheese.
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Four serving recipe from Gino's Kitchen: Nourishing the Soul by Gino Dalesandro.
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Contains lima beans, tomato, herbs, bouillon, and parmesan cheese. Six servings.
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Recipe from “The Masterchef Collection." One serving.
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Eight serving recipe "Smells Like Butternut Squash, Apple And Pear Soup" from Dick and DeeDee's Rock and Roll Cookbook.
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Spruce Restaurant recipe that makes fourteen servings.
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Uses cider, spices, cream, sugar, and stock. One serving.
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Made with walnuts, hot pepper sauce, cream, and chicken stock. Serves six.
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Calls for tabasco sauce, cayenne, wild rice, and liquid aminos.
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Made with flour, butter, chicken stock, fruit, and vegetables. Twelve servings.
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Contains vegetables, broth, onion, carrots, and milk. Eight servings.
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Spicy recipe by Gourmet Magazine courtesy of Pepperfool.
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Made with orange zest, sugar, apples, stock, and ginger. Six servings.
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From "A Country Garden Cookbook." Uses trout fillets, zucchini, water, milk, thyme, and hot pepper sauce.
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Ten serving recipe from 1993 “Shepherd's Garden Seeds Catalog."
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Six serving recipe by Jeanne Marie Martin, “Vegan Delights.”
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Sweetly fragrant soup adapted from Madison's vegetarian book.
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Made with walnuts, chervil, cream, chicken stock, and apple sauce. Six servings.
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Recipe from an American Heart Association Cookbook that serves one.
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