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Classic Thai Iced Tea with Coconut Milk

A refreshing twist on traditional Thai tea, this creamy and sweet drink is perfect for hot summer days.

Ingredients:

– 1 cup strong brewed black tea (Thai tea or Assam tea works well)
– 1 can full-fat coconut milk
– 1/2 cup sugar
– 1/4 cup evaporated milk
– 1/2 teaspoon loose-leaf Thai tea leaves (optional, for added flavor)
– Ice cubes
– Sliced mango or other fruits for garnish (optional)

Instructions:

1. Brew the black tea according to package instructions.
2. In a large pitcher, combine the brewed tea, coconut milk, sugar, and evaporated milk. Stir until the sugar is dissolved.
3. Taste and adjust the sweetness and creaminess to your liking.
4. Chill the mixture in the refrigerator for at least 30 minutes.
5. Serve the tea over ice cubes and garnish with sliced mango or other fruits, if desired.

Cooking Time: None required – simply chill and serve!

Creamy Coconut Milk Matcha Latte

This creamy latte combines the bright, grassy flavor of matcha green tea with the richness of coconut milk and a touch of sweetness. Perfect for a cozy morning pick-me-up or an afternoon treat.

Ingredients:

– 1 teaspoon matcha powder
– 1/2 cup coconut milk
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey (or to taste)
– Ice cubes (optional)

Instructions:

1. In a small bowl, whisk together the matcha powder and a splash of hot water until smooth.
2. In a large mug or glass, combine the coconut milk, almond milk, and honey. Whisk until well combined.
3. Add the matcha mixture to the milk mixture and whisk until frothy and creamy.
4. Taste and adjust sweetness as needed.
5. Serve immediately, or pour over ice for a refreshing summer treat.

Cooking Time: 2-3 minutes (whisking time only)

Tropical Coconut Milk Smoothie

A refreshing blend of tropical flavors and creamy coconut milk, this smoothie is perfect for hot summer days or anytime you need a pick-me-up.

Ingredients:

– 1 ripe banana, sliced
– 1/2 cup frozen pineapple chunks
– 1/4 cup shredded coconut
– 1/2 cup coconut milk
– 1 tablespoon honey
– Ice cubes (as needed)

Instructions:

1. In a blender, combine the sliced banana, frozen pineapple, and shredded coconut.
2. Add the coconut milk and honey to the blender.
3. Blend the mixture on high speed until smooth and creamy.
4. Taste and adjust the sweetness or consistency as needed.
5. Add ice cubes if you want a thicker, colder smoothie.

Cooking Time: 1-2 minutes

Spiced Coconut Milk Chai

Warm up with this aromatic Spiced Coconut Milk Chai, infused with the comforting flavors of India.

Ingredients:

– 2 cups water
– 1 cup strong brewed black tea (cooled)
– 1/2 cup coconut milk
– 1/4 cup brown sugar
– 1 cinnamon stick
– 6-8 whole cloves
– 1/2 teaspoon ground cardamom
– Pinch of salt

Instructions:

1. In a medium saucepan, combine water and cooled black tea.
2. Add coconut milk, brown sugar, cinnamon stick, cloves, and cardamom to the saucepan.
3. Bring mixture to a simmer over medium heat.
4. Reduce heat to low and let chai simmer for 10-15 minutes or until flavors have melded together.
5. Remove from heat and stir in salt.
6. Strain chai into mugs or cups to serve.

Cooking Time: 15 minutes

Enjoy the rich, creamy, and aromatic Spiced Coconut Milk Chai on a chilly day!

Coconut Milk and Mango Lassi

Beat the heat with this refreshing twist on traditional lassi!

Ingredients:

– 1 cup coconut milk
– 1 ripe mango, diced
– 1/2 cup plain yogurt
– 1 tablespoon honey
– Ice cubes (optional)

Instructions:

1. In a blender, combine coconut milk, mango, and yogurt. Blend until smooth.
2. Add honey and blend until well combined.
3. Taste and adjust sweetness as needed.
4. Pour into glasses and serve immediately. If desired, add ice cubes for an extra cooling touch.

Cooking Time: 5 minutes

Vanilla Coconut Milk Bubble Tea

A refreshing twist on traditional bubble tea, this recipe combines the creaminess of coconut milk with the sweetness of vanilla and the fun of popping boba.

Ingredients:

– 2 cups water
– 1 cup strong brewed green tea
– 1/2 cup coconut milk
– 1/4 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/4 cup bubble tea pearls (tapioca balls)
– Ice cubes

Instructions:

1. Brew the green tea according to package instructions and let it cool.
2. In a large glass, combine the brewed tea, coconut milk, sugar, and vanilla extract. Stir until the sugar is dissolved.
3. Add ice cubes to the mixture and stir gently to combine.
4. Add the bubble tea pearls to the mixture and stir again to distribute evenly.
5. Serve immediately and enjoy!

Cooking Time: None, as this recipe does not require any cooking.

Cold Brew Coffee with Coconut Milk

Elevate your morning routine with this creamy and refreshing cold brew coffee recipe infused with the richness of coconut milk.

Ingredients:

– 1 cup cold brew coffee (brewed for at least 12 hours)
– 1/2 cup coconut milk
– 1 tablespoon sugar (optional)
– Ice cubes

Instructions:

1. In a large glass, combine the cold brew coffee and coconut milk.
2. Stir well to combine.
3. Add sugar to taste, if desired.
4. Fill the glass with ice cubes.
5. Stir again to combine.
6. Serve immediately and enjoy!

Cooking Time: None required (just assemble and serve)

Coconut Milk Horchata

A creamy and refreshing twist on the traditional Mexican drink, this Coconut Milk Horchata is perfect for hot summer days.

Ingredients:

– 2 cups of long-grain rice
– 4 cups of water
– 1/2 cup of shredded coconut
– 1/4 teaspoon of salt
– 1/2 cup of sweetened condensed milk
– 1 cup of full-fat coconut milk

Instructions:

1. Rinse the rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and blend it with 2 cups of fresh water until smooth.
3. In a large bowl, combine the blended rice mixture with shredded coconut, salt, and sweetened condensed milk. Stir well to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
5. Just before serving, stir in the full-fat coconut milk.
6. Serve chilled, garnished with toasted coconut flakes if desired.

Cooking Time: 2 hours (including soaking time)

Pineapple Coconut Milk Mocktail

A refreshing twist on traditional mocktails, this Pineapple Coconut Milk Mocktail is perfect for warm weather or anytime you need a little pick-me-up.

Ingredients:

– 2 cups pineapple juice
– 1/4 cup coconut milk
– 2 tablespoons honey
– 1/2 teaspoon vanilla extract
– Ice cubes
– Fresh pineapple wedges and toasted coconut flakes for garnish (optional)

Instructions:

1. In a large pitcher, combine pineapple juice, coconut milk, and honey. Stir until the honey is dissolved.
2. Add vanilla extract and stir to combine.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Fill glasses with ice and pour the mocktail mixture over the ice.
5. Garnish with fresh pineapple wedges and toasted coconut flakes, if desired.

Cooking Time: None! This recipe is ready in just a few minutes.

Coconut Milk Turmeric Golden Milk

Warm up with this nourishing and comforting drink, infused with the anti-inflammatory properties of turmeric and the richness of coconut milk.

Ingredients:

– 1 cup coconut milk
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ginger powder (optional)
– 1 tablespoon honey or maple syrup (optional)

Instructions:

1. In a small saucepan, warm the coconut milk over low heat.
2. Add the ground turmeric and whisk until fully dissolved.
3. If using ginger powder, add it to the mixture and whisk well.
4. Remove from heat and let cool slightly.
5. Strain the mixture into a cup or mug.
6. If desired, add honey or maple syrup to taste.

Cooking Time: 5-7 minutes

Enjoy your soothing and delicious Coconut Milk Turmeric Golden Milk!

Berry Blast Coconut Milk Shake

A refreshing and healthy treat that combines sweet berries with creamy coconut milk. Perfect for a hot summer day or as a post-workout snack.

Ingredients:

– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup frozen pineapple
– 1/4 cup coconut milk
– 1 tablespoon honey
– Ice cubes
– Fresh mint leaves for garnish (optional)

Instructions:

1. In a blender, combine the mixed berries, frozen pineapple, and honey.
2. Blend until smooth and creamy.
3. Add the coconut milk and blend until well combined.
4. Add ice cubes to thicken the shake to your desired consistency.
5. Blend again until the ice is crushed and the shake is smooth.
6. Pour into a glass and garnish with fresh mint leaves, if desired.

Cooking Time: 2-3 minutes

Coconut Milk Avocado Smoothie

A refreshing blend of creamy avocado, rich coconut milk, and a hint of sweetness.

Ingredients:

– 1 ripe avocado, peeled and pitted
– 1/2 cup coconut milk
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
– Ice cubes (optional)

Instructions:

1. Add the avocado, coconut milk, honey, and vanilla extract to a blender.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust sweetness or consistency as desired.
4. Add ice cubes if you prefer a thicker, colder smoothie.
5. Blend again until the ice is crushed and the smoothie is the desired consistency.

Cooking Time: None! Simply blend and serve.

Enjoy your delicious and healthy Coconut Milk Avocado Smoothie!

Chocolate Coconut Milk Milkshake

Get ready to treat yourself with this decadent milkshake that combines the richness of chocolate, creaminess of coconut milk, and a hint of tropical flavor. This indulgent drink is perfect for hot summer days or as a special treat any time of the year.

Ingredients:

– 1 cup chocolate ice cream
– 1/2 cup coconut milk
– 1 tablespoon unsweetened cocoa powder
– 1 teaspoon vanilla extract
– Pinch of salt
– Whipped cream and shaved coconut for topping (optional)

Instructions:

1. In a blender, combine ice cream, coconut milk, cocoa powder, vanilla extract, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust sweetness or flavor to your liking.
4. Pour into a glass and top with whipped cream and shaved coconut, if desired.

Cooking Time: 5 minutes

Coconut Milk and Banana Protein Shake

A refreshing blend of creamy coconut milk, ripe bananas, and protein-rich goodness, perfect for post-workout recovery or a quick breakfast on-the-go.

Ingredients:

– 1 scoop vanilla protein powder
– 1/2 cup frozen banana
– 1/4 cup unsweetened coconut milk
– 1 tablespoon honey
– Ice cubes (as needed)

Instructions:

1. Add the vanilla protein powder, frozen banana, and unsweetened coconut milk to a blender.
2. Blend on high speed for about 30 seconds, or until the mixture is smooth and creamy.
3. Add the honey and blend for an additional 5-10 seconds, until well combined.
4. Taste and adjust sweetness if needed.
5. Add ice cubes if you prefer a thicker shake.
6. Blend again until the ice is crushed and the shake reaches your desired consistency.

Cooking Time: None

Serving Size: 1

Coconut Milk Mint Mojito Mocktail

Elevate your mocktail game with this refreshing twist on the classic mojito! This creamy, minty drink is perfect for warm weather or anytime you need a pick-me-up.

Ingredients:

– 2 cups coconut milk
– 1/4 cup fresh mint leaves
– 1 tablespoon lime juice
– 1 tablespoon honey syrup (equal parts water and honey, dissolved)
– Ice cubes
– Club soda

Instructions:

1. In a large pitcher, combine coconut milk, mint leaves, lime juice, and honey syrup. Stir until the honey is fully dissolved.
2. Add ice cubes to the pitcher and stir until the mixture is chilled.
3. Top with club soda and stir gently.
4. Serve immediately and garnish with additional mint leaves, if desired.

Cooking Time: 5 minutes

Coconut Milk Lavender Latte

Experience a soothing and creamy latte infused with the subtle flavor of lavender.

Ingredients:

– 1 cup coconut milk
– 2 tablespoons strong brewed coffee
– 1 teaspoon dried lavender buds
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Ice cubes (optional)

Instructions:

1. Brew a cup of strong coffee and set it aside.
2. In a blender, combine the coconut milk, brewed coffee, lavender buds, honey, and vanilla extract.
3. Blend the mixture on high speed until the lavender buds are fully incorporated and the mixture is smooth.
4. Taste and adjust the sweetness or flavor as needed.
5. Pour the latte into a cup and serve immediately. If desired, add ice cubes to chill the latte.

Cooking Time: None (just blend and serve!)

Enjoy your creamy and dreamy Coconut Milk Lavender Latte!

Coconut Milk Pina Colada Smoothie

Escape to a tropical paradise with this creamy and refreshing smoothie, blending the sweetness of pineapple with the richness of coconut milk.

Ingredients:

– 1 cup frozen pineapple chunks
– 1/2 cup coconut milk
– 1/2 banana, sliced
– 1 tablespoon honey
– Ice cubes (as needed)
– Fresh mint leaves for garnish (optional)

Instructions:

1. In a blender, combine pineapple chunks, coconut milk, banana slices, and honey.
2. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add ice cubes if you prefer a thicker consistency, then blend again until the ice is fully incorporated.
4. Pour the smoothie into glasses and garnish with fresh mint leaves, if desired.

Cooking Time: 2-3 minutes (blending time)

Coconut Milk Hibiscus Cooler

Beat the heat with this refreshing Coconut Milk Hibiscus Cooler! This tropical treat combines the creamy richness of coconut milk, the floral sweetness of hibiscus, and a hint of citrus.

Ingredients:

– 2 cups coconut milk
– 1 cup water
– 1/4 cup dried hibiscus flowers
– Juice of 1 lime (about 2 tablespoons)
– Honey or maple syrup to taste (optional)

Instructions:

1. In a large pot, combine coconut milk, water, and dried hibiscus flowers.
2. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the flavors have melded together.
3. Strain the liquid through a fine-mesh sieve into a large pitcher or jug.
4. Add lime juice and honey or maple syrup (if using). Stir well to combine.
5. Chill in the refrigerator for at least 2 hours before serving.

Cooking Time: 10-15 minutes

Serves: 6-8 servings

Summary

Discover a refreshing world of coconut milk-based drinks with these 18 innovative recipes! From classic Thai Iced Tea to creamy matcha lattes and tropical smoothies, there’s something for everyone. Treat yourself to a Creamy Coconut Milk Chai or indulge in a decadent Chocolate Coconut Milk Milkshake. For a lighter option, try the Pineapple Coconut Milk Mocktail or the Berry Blast Coconut Milk Shake. Whether you’re in the mood for something spicy, sweet, or tangy, this collection of recipes is sure to quench your thirst and satisfy your cravings.

19 Flavorful Canning Squash Recipes for Long-Term Storage

As the seasons change and summer’s bounty begins to dwindle, many of us turn to canning as a way to preserve the flavors of the harvest. And what better ingredient to start with than the humble squash? From butternut to zucchini, this versatile vegetable can be transformed into a wide range of delicious and nutritious recipes. Whether you’re looking for sweet treats like preserves and jams, savory additions to your meals, or tangy condiments to elevate your cooking, we’ve got you covered. In this article, we’ll explore 19 flavorful canning squash recipes that are perfect for long-term storage and will keep your taste buds happy all year round.

Spiced Butternut Squash Preserves

Transform the flavors of fall into a delicious preserve that’s perfect for topping toast, yogurt, or using as a filling for cakes and pastries.

Ingredients:

– 2 large butternut squash (about 4 lbs), peeled, seeded, and cubed
– 1 cup granulated sugar
– 1/2 cup honey
– 1/4 cup apple cider vinegar
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine squash cubes, sugar, honey, apple cider vinegar, cinnamon, nutmeg, ginger, and salt.
3. Toss until the squash is evenly coated with the mixture.
4. Spread the squash mixture onto a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 45-50 minutes, or until the squash is tender and caramelized.
6. Remove from the oven and let cool slightly.
7. Mash the squash mixture with a fork or potato masher to desired consistency.

Cooking Time: 45-50 minutes

Sweet Cinnamon Squash Jam

Transform your fall harvest into a sweet and tangy jam, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.

Ingredients:

– 2 lbs cooked butternut squash (canned or roasted)
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon cornstarch
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt

Instructions:

1. In a medium saucepan, combine the cooked squash, sugar, water, and cornstarch.
2. Whisk until the mixture is smooth, then add the cinnamon and salt.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the jam has thickened and passed the “wrinkle test”.
4. Remove from heat and let cool slightly before transferring to an airtight container.

Cooking Time: 20-25 minutes

Savory Garlic and Herb Canned Squash

Transform plain canned squash into a flavorful side dish with this easy recipe! Simply combine the squash with aromatic garlic, herbs, and spices to create a deliciously savory accompaniment for your favorite meals.

Ingredients:

– 1 (14.5 oz) can of yellow squash
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt and pepper to taste

Instructions:

1. Drain the liquid from the canned squash.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
4. Stir in the thyme, oregano, salt, and pepper.
5. Add the drained squash to the saucepan and stir until well combined.
6. Cook for an additional 5-7 minutes, stirring occasionally, or until the flavors have melded together.

Cooking Time: 10-12 minutes

Maple-Glazed Acorn Squash Preserves

Maple-Glazed Acorn Squash Preserves Recipe

Sweet and tangy, these maple-glazed acorn squash preserves are perfect for topping toast, yogurt, or using as a filling for cakes and pastries.

Ingredients:

– 2 medium-sized acorn squash (about 1 lb each)
– 1 cup granulated sugar
– 1/4 cup pure maple syrup
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. In a small bowl, whisk together sugar, maple syrup, water, lemon juice, and salt.
5. Brush the glaze evenly over the squash flesh, making sure to cover all surfaces.
6. Roast the squash in the preheated oven for 45-50 minutes, or until tender and caramelized.
7. Remove from oven and let cool slightly before scooping out the pulp with a spoon.

Cooking Time: 45-50 minutes

Tangy Pickled Summer Squash

Savor the sweet and tangy flavors of summer squash as it’s transformed into a deliciously pickled treat.

Ingredients:

– 2 lbs. yellow or green summer squash (such as zucchini, yellow crookneck, or pattypan)
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced (optional)

Instructions:

1. Slice the squash into 1/4-inch thick rounds.
2. In a large saucepan, combine vinegar, water, sugar, salt, and pepper. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Add garlic (if using) and stir to combine.
5. Pack the squash slices into clean glass jars or containers, leaving about 1/2 inch headspace.
6. Pour the hot pickling liquid over the squash, making sure they are completely covered.
7. Seal the jars tightly and let them cool to room temperature before refrigerating.

Cooking Time: 10 minutes (pickling liquid preparation) + 5-7 days (refrigeration time)

Roasted Pumpkin and Squash Puree for Canning

Roasted Pumpkin and Squash Puree Recipe for Canning

Introduction
Enhance your holiday table with this deliciously flavorful puree, perfect for canning and serving throughout the year.

Ingredients

– 2 small to medium-sized pumpkins (about 2 lbs each)
– 1 small butternut squash (about 1 lb)
– 2 tablespoons olive oil
– Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the pumpkins in half lengthwise, scoop out seeds, and place them cut-side up on a baking sheet.
3. Place the squash on a separate baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast the pumpkins and squash for 45-50 minutes, or until tender when pierced with a fork.
5. Scoop out the roasted pumpkin flesh and add it to a blender or food processor with the cooked squash.
6. Blend until smooth, then season with salt and pepper to taste.

Cooking Time
Total cooking time: approximately 1 hour

Honey-Glazed Canned Butternut Squash

Transform store-bought canned butternut squash into a sweet and savory side dish with this easy recipe.

Ingredients:

– 1 (15 oz) can of butternut squash, drained and mashed
– 2 tablespoons of honey
– 1 tablespoon of butter, melted
– Salt to taste
– Optional: chopped fresh sage or thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the mashed squash, honey, and melted butter. Mix until smooth.
3. Season with salt to taste.
4. Transfer the mixture to a baking dish or ramekins.
5. Bake for 20-25 minutes, or until the glaze is caramelized and bubbly.
6. Garnish with chopped fresh herbs, if desired.

Cooking Time: 20-25 minutes

Zesty Lemon and Thyme Canned Squash

Add a burst of citrusy flavor to your canned squash with this simple recipe.

Ingredients:
– 1 can (14.5 oz) of yellow crookneck or straightneck squash
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drain the liquid from the canned squash, reserving 1/4 cup of it.
3. In a bowl, whisk together lemon juice, olive oil, thyme, salt, and pepper.
4. Pour the mixture over the squash and toss to coat evenly.
5. Transfer the squash to a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, or until heated through and lightly caramelized.

Cooking Time: 30 minutes

Curried Squash Chutney for Canning

This flavorful chutney combines the sweetness of winter squash with the warmth of curry spices, perfect for topping naan or using as a condiment. The acidity from the lemon juice and vinegar ensures this chutney is shelf-stable when canned.

Ingredients:

– 2 lbs butternut or acorn squash, cooked and mashed
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon lemon juice
– Salt, to taste

Instructions:

1. Combine squash, onion, garlic, cumin, curry powder, cinnamon, turmeric, and red pepper flakes (if using) in a large saucepan.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
3. Stir in apple cider vinegar, water, and lemon juice.
4. Continue to simmer for an additional 5-7 minutes or until the chutney has thickened slightly.
5. Remove from heat and let cool slightly before canning.

Cooking Time: 15-17 minutes

Rosemary-Infused Canned Squash Slices

Elevate your squash game with this easy and flavorful recipe that combines the natural sweetness of canned squash with the herbaceousness of rosemary. Perfect as a side dish or added to salads, wraps, and more.

Ingredients:

– 1 (14.5 oz) can of yellow squash, drained
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped (about 2 teaspoons)
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil and chopped rosemary.
3. Place the drained squash slices in a single layer on a baking sheet lined with parchment paper.
4. Brush the rosemary-infused oil mixture evenly over the squash slices.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes, or until the squash is tender and lightly caramelized.

Cooking Time: 20-25 minutes

Spicy Jalapeño Squash Relish

Add a burst of flavor to your grilled meats or vegetables with this spicy and sweet squash relish.

Ingredients:

– 1 medium-sized butternut squash (about 2 lbs), peeled, seeded, and diced
– 1/4 cup jalapeños, seeded and finely chopped
– 1/4 cup red onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place the squash on a baking sheet lined with parchment paper.
3. Roast the squash for 30-40 minutes, or until tender and caramelized.
4. In a pan, heat the olive oil over medium-high heat.
5. Add the chopped jalapeños, red onion, and garlic. Cook for 2-3 minutes, or until softened.
6. Add the roasted squash to the pan and stir to combine.
7. Stir in the apple cider vinegar, salt, and pepper.
8. Let it cool before serving.

Cooking Time: 40-50 minutes (includes roasting time)

Sweet Vanilla and Nutmeg Squash Butter

Sweet Vanilla and Nutmeg Squash Butter Recipe

Summary:
Transform your breakfast or snack routine with this delicious and aromatic Sweet Vanilla and Nutmeg Squash Butter recipe, perfect for spreading on toast, muffins, or using as a topping for pancakes or waffles.

Ingredients:

– 1 large ripe butternut squash (about 2 lbs)
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 tsp ground nutmeg
– Pinch of salt

Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. Let the squash cool slightly, then scoop the flesh into a blender or food processor.
5. Add butter, sugar, vanilla extract, nutmeg, and salt to the blender. Blend until smooth and creamy.
6. Transfer the mixture to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 45 minutes (roasting squash) + 10-15 minutes (blending)

Smoky Chipotle Canned Squash

Elevate your canned squash game with this smoky and spicy twist! This recipe adds a depth of flavor to the humble squash, perfect for adding some excitement to your meals.

Ingredients:

– 1 (14.5 oz) can of squash
– 2 chipotle peppers in adobo sauce, chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: cilantro or scallions for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Drain the squash liquid and place the squash in a bowl.
3. In a pan, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the chopped chipotle peppers and smoked paprika to the pan; cook for an additional minute.
5. Pour the mixture over the squash and toss to combine.
6. Transfer the squash mixture to a baking dish and bake for 25-30 minutes or until heated through.

Cooking Time: 25-30 minutes

Herbed Zucchini and Squash Medley

This recipe combines the flavors of zucchini, yellow squash, and fresh herbs for a delicious and healthy side dish or main course. Perfect for grilling or baking, this medley is sure to please.

Ingredients:

– 2 medium zucchinis, sliced
– 1 medium yellow squash, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper, to taste
– 1 lemon, cut into wedges (optional)

Instructions:

1. Preheat grill or oven to medium-high heat.
2. In a large bowl, combine zucchini, squash, garlic, parsley, and basil. Drizzle with olive oil and toss to coat.
3. Season with salt and pepper to taste.
4. Grill for 10-12 minutes, turning occasionally, or bake for 20-25 minutes, until vegetables are tender and lightly browned.
5. Serve hot, with lemon wedges on the side if desired.

Cooking Time: 20-25 minutes (baking) or 10-12 minutes (grilling)

Balsamic-Glazed Canned Squash

Transform canned squash into a sweet and tangy masterpiece with this easy recipe!

Ingredients:

– 1 (14.5 oz) can of yellow or white squash, drained
– 1/4 cup balsamic glaze (or 2 tablespoons regular balsamic vinegar)
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together balsamic glaze, brown sugar, and olive oil until well combined.
3. Pour the glaze mixture over the canned squash in a baking dish.
4. Sprinkle salt and pepper to taste.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until squash is caramelized and glazed.

Cooking Time: 45-50 minutes

Orange and Ginger Squash Preserves

Transform your fall harvest into a deliciously sweet and spicy preserve with this simple recipe for Orange and Ginger Squash Preserves.

Ingredients:

– 2 lbs butternut squash, peeled and cubed
– 1 cup orange juice
– 1/2 cup honey
– 1/4 cup brown sugar
– 1/4 cup crystallized ginger, finely chopped
– 1/4 cup water

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the squash cubes with a pinch of salt and spread on a baking sheet.
3. Roast for 30-40 minutes, or until tender and lightly caramelized.
4. In a large pot, combine roasted squash, orange juice, honey, brown sugar, ginger, and water.
5. Bring to a boil over high heat, then reduce to medium-low and simmer for 20-25 minutes, or until the preserves have thickened slightly.
6. Remove from heat and let cool before transferring to jars.

Cooking Time: 1 hour

Caramelized Onion and Squash Spread

Caramelized Onion and Squash Spread Recipe

A sweet and savory spread perfect for crackers, bread, or as a dip.

Ingredients:

– 2 large onions, thinly sliced
– 1 medium-sized butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/2 cup heavy cream or sour cream

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss onions with olive oil, salt, and brown sugar in a large bowl.
3. Spread the onion mixture on a baking sheet and roast for 30-40 minutes, stirring occasionally, until caramelized and golden.
4. While onions are roasting, toss squash cubes with olive oil, salt, and apple cider vinegar on a separate baking sheet.
5. Roast the squash for 20-25 minutes, or until tender and lightly browned.
6. In a blender or food processor, combine roasted onions, cooked squash, and heavy cream or sour cream. Blend until smooth.
7. Refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 1 hour

Yield: About 2 cups of spread

Tomato and Squash Canned Stew

A hearty, comforting stew made with fresh tomatoes and winter squash, perfect for a cozy night in.

Ingredients:

– 2 lbs fresh tomatoes, diced
– 1 medium-sized winter squash (such as butternut or acorn), peeled and cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup canned vegetable broth
– 1/2 cup water

Instructions:

1. In a large pot or Dutch oven, sauté the chopped onion and minced garlic until softened.
2. Add the diced tomatoes, cubed squash, thyme, salt, and pepper. Stir to combine.
3. Pour in the canned vegetable broth and water. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
4. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 30-40 minutes

Pumpkin Pie-Spiced Squash Puree

Pumpkin Pie-Spiced Squash Puree Recipe

Warm up the fall season with this comforting and flavorful squash puree, infused with the cozy spices of pumpkin pie.

Ingredients:

– 1 small to medium-sized butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/4 cup heavy cream or half-and-half (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up.
4. Dot the top of each squash half with butter and sprinkle with brown sugar, cinnamon, nutmeg, ginger, and salt.
5. Roast the squash for 45-50 minutes, or until tender and caramelized.
6. Scoop the flesh into a blender or food processor and puree until smooth.
7. If desired, add heavy cream or half-and-half to achieve your desired consistency.

Cooking Time: 45-50 minutes

Summary

Get creative with your canned squash recipes! With these 19 flavorful ideas, you can preserve the taste and nutrition of summer squashes for long-term storage. From sweet and savory jams to tangy pickles and spicy relishes, there’s something for every taste bud. Try making Spiced Butternut Squash Preserves, Sweet Cinnamon Squash Jam, or Savory Garlic and Herb Canned Squash. Or, go bold with Maple-Glazed Acorn Squash Preserves, Zesty Lemon and Thyme Canned Squash, or Smoky Chipotle Canned Squash. These recipes will keep you enjoying the flavors of summer all year round.

As the temperature drops, there’s nothing like a warm and comforting bowl of soup to lift your spirits. And what better way to do so than with a delicious and authentic Spanish soup? From creamy gazpachos to hearty lentil stews, Spain has a rich tradition of soups that are sure to satisfy even the most discerning palates.

In this article, we’ll be exploring 18 flavorful Spanish soup recipes that are sure to become new favorites. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes offer something for everyone – and they’re all authentically Spanish!

Classic Gazpacho with Fresh Vegetables

A refreshing and flavorful Spanish soup that’s perfect for hot summer days, gazpacho is a vibrant blend of tomatoes, bell peppers, cucumbers, and bread. This recipe brings together the essence of fresh vegetables to create a delicious and healthy meal.

Ingredients:

– 2 cups diced fresh tomatoes
– 1 cup diced red bell pepper
– 1 cup diced cucumber
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a blender or food processor, combine tomatoes, bell pepper, cucumber, garlic, and breadcrumbs.
2. Blend until smooth, stopping occasionally to scrape down the sides of the blender.
3. Heat olive oil in a large bowl and pour the gazpacho mixture into it.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with fresh parsley or cilantro, if desired.

Cooking Time: 10-15 minutes (includes chilling time)

Creamy Spanish Garlic Soup

This rich and creamy soup is a classic Spanish dish that’s perfect for a cold winter night. With the pungency of garlic, the comfort of cream, and the warmth of chicken broth, this soup is sure to become a new favorite.

Ingredients:

– 2 tablespoons olive oil
– 4-5 cloves garlic, minced
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and cook until fragrant, about 30 seconds.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Pour in the chicken broth and bring to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until the flavors have melded together.
6. Stir in the heavy cream and paprika. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or thyme if desired.

Cooking Time: 25-30 minutes

Hearty Sopa de Lentejas

Hearty Sopa de Lentejas Recipe

Summary:
This classic Spanish lentil soup is a comforting and nutritious meal perfect for a chilly evening or as a pick-me-up any time of the year.

Ingredients:

– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish

Instructions:

1. In a large pot, sauté the onions, garlic, carrots, and celery in a little water until tender.
2. Add the lentils, vegetable broth, diced tomatoes, thyme, smoked paprika (if using), salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or cilantro.

Cooking Time: 35-45 minutes

Traditional Cocido Madrileño

Cocido Madrileño, a hearty and comforting Spanish stew, is a staple of Madrid’s culinary tradition. This rich and flavorful dish is perfect for a cold winter’s day or a special occasion.

Ingredients:

– 1 pound beef (shank or neck), cut into large pieces
– 1 pound pork ribs, cut into sections
– 1 pound chicken thighs, cut into large pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 can of chickpeas (14.5 oz)
– 1 cup chicken broth
– 1 cup water
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– 2 potatoes, peeled and cubed (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the beef, pork, chicken, garlic, carrots, and celery. Cook for 10 minutes, stirring occasionally.
4. Add the chickpeas, chicken broth, water, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 1 hour and 15 minutes, or until the meat is tender.
5. If using potatoes, add them during the last 30 minutes of cooking.

Cooking Time: 1 hour and 45 minutes

Spicy Sopa de Ajo

A flavorful and spicy garlic soup from Latin America, perfect for a comforting meal.

Ingredients:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 4 cups chicken or vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:
1. Heat oil in a large pot over medium heat.
2. Cook onion until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in cumin and smoked paprika (if using); cook for 1 minute.
5. Pour in broth and diced tomatoes; bring to a simmer.
6. Reduce heat to low and let soup cook for 15-20 minutes or until flavors have melded together.
7. Season with salt, pepper, and optional jalapeños or hot sauce.

Cooking Time: 20-25 minutes

Rich Sopa de Mariscos

Rich Sopa de Mariscos Recipe

Summary: Experience the rich flavors of Spain with this hearty seafood stew, packed with a variety of fish and shellfish in a savory broth.

Ingredients:

– 1 pound mussels, scrubbed and debearded
– 1 pound clams, scrubbed
– 1/2 pound shrimp, peeled and deveined
– 1/2 pound cod, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup fish broth
– 1/2 cup white wine
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the mussels, clams, shrimp, and cod; cook for an additional 5 minutes.
4. Pour in the fish broth and white wine; bring to a simmer.
5. Reduce the heat to low and let cook for 10-15 minutes or until the seafood is tender.
6. Stir in the parsley; season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Flavorful Sopa de Pescado

This hearty seafood soup from the coast of Spain is a warm and comforting treat, perfect for a chilly evening.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 pound mixed fish (such as cod, hake, or tilapia), cut into bite-sized pieces
– 4 cups fish broth
– 1 cup water
– 1 can diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add fish and cook until opaque, about 3-4 minutes.
3. Pour in broth, water, diced tomatoes, smoked paprika, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let soup cook for 15-20 minutes or until fish is cooked through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Authentic Sopa de Albóndigas

Authentic Sopa de Albóndigas Recipe

Sopa de Albóndigas is a hearty and comforting Mexican soup that originated from the city of Puebla. This traditional recipe features tender meatballs, vegetables, and a rich chicken broth, all combined in a flavorful and satisfying meal.

Ingredients:

– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped onion
– 1 clove garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 4 cups chicken broth
– 2 cups water
– 1/2 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into small meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper. Drizzle with oil and gently roll to coat evenly.
4. Bake for 15-20 minutes or until cooked through.
5. In a large pot, sauté the diced onion, minced garlic, carrots, and celery in vegetable oil until the vegetables are tender.
6. Add the chicken broth, water, and baked meatballs to the pot. Bring to a boil then reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: Approximately 45 minutes

Zesty Gazpacho Andaluz

This classic Spanish soup from the region of Andalusia is a refreshing and flavorful treat for hot summer days. This zesty gazpacho recipe combines juicy tomatoes, crunchy cucumbers, and tangy bread for a deliciously easy meal.

Ingredients:

– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup diced cucumber
– 1/2 cup stale bread, cubed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large bowl, combine tomatoes, cucumber, bread, garlic, olive oil, vinegar, and smoked paprika.
2. Blend the mixture until smooth, leaving some texture if desired.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh parsley or cilantro, if desired.

Cooking Time: 10-15 minutes (prep time), 30 minutes (chilling time)

Comforting Sopa de Patatas

This hearty potato soup from Spain is a staple of comforting cuisine, perfect for warming up on a chilly day.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3-4 cloves garlic, minced
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, chicken broth, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
6. Stir in the heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 30-40 minutes

Savory Sopa de Garbanzos

This hearty Spanish-inspired soup is a staple of Mediterranean cuisine, made with creamy garbanzos (chickpeas), aromatic spices, and a touch of smokiness. Perfect for a cozy evening meal or as a comforting snack.

Ingredients:

– 1 can garbanzos (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 4 cups vegetable broth
– 1 cup water
– 1 tablespoon tomato paste
– Fresh parsley or cilantro, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, and salt. Cook for 1 minute.
3. Stir in garbanzos, broth, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley or cilantro if desired.

Cooking Time: 25-30 minutes

Refreshing Salmorejo Cordobés

Experience the essence of Andalusian cuisine with this refreshing twist on traditional gazpacho. This chilled soup is a perfect summer treat.

Ingredients:

– 2 cups diced fresh tomatoes
– 1 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon white wine vinegar
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a blender or food processor, combine tomatoes, bell pepper, cucumber, parsley, basil, garlic, olive oil, and vinegar.
2. Blend until smooth, then season with salt and pepper.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve cold, garnished with feta cheese if desired.

Cooking Time: None! This recipe is a quick and easy chilled soup perfect for hot summer days.

Delicious Sopa de Verduras

Delicious Sopa de Verduras Recipe

A hearty and flavorful Spanish-inspired vegetable soup that’s perfect for a cozy night in.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cups mixed vegetables (such as zucchini, bell peppers, tomatoes)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the mixed vegetables, vegetable broth, diced tomatoes, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 40-45 minutes

Nutritious Sopa de Quinoa

This hearty soup recipe combines the nutty flavor of quinoa with a variety of vegetables and spices, making it a perfect comfort food for any time of year.

Ingredients:

– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, carrots, celery, and red bell pepper in a little water until tender.
2. Add the quinoa, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the quinoa is tender.
3. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Tangy Sopa de Tomate

Tangy Sopa de Tomate Recipe

Summary: This classic Mexican tomato soup is a flavorful and comforting treat that’s perfect for any occasion.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the chopped tomatoes, chicken broth, paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and let cook for 15-20 minutes or until the flavors have melded together.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the heavy cream or half-and-half and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Warming Sopa de Cebolla

As the winter chill sets in, warm up with this comforting Spanish onion soup, perfect for a cozy evening or a quick lunch.

Ingredients:

– 2 large onions, thinly sliced
– 3 tablespoons olive oil
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Crusty bread, toasted (optional)

Instructions:

1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, until they’re soft and caramelized (about 20-25 minutes).
3. Add the chicken broth, paprika, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let it warm through for 10-15 minutes.
5. Stir in the heavy cream.
6. Serve hot, with toasted crusty bread on the side (if desired).

Cooking Time: 40-45 minutes

Tasty Sopa de Calabaza

Savor the flavors of Mexico with this comforting and creamy pumpkin soup, perfect for a chilly evening.

Ingredients:

– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add pumpkin, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree until smooth.
5. Stir in heavy cream or half-and-half. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 30-40 minutes

Unique Sopa de Ajo Blanco

This creamy garlic soup from Spain’s La Rioja region is a twist on the classic white garlic soup. This recipe adds some excitement with sautéed chorizo and Manchego cheese, making it a hearty and flavorful meal.

Ingredients:

– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup chorizo, sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Manchego cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add chorizo and cook until browned.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in heavy cream and Manchego cheese until melted and smooth. Season with salt and pepper.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Summary

Get ready to spice up your meals with these 18 authentic Spanish soup recipes! From classic Gazpacho with fresh vegetables to hearty Sopa de Lentejas and creamy Spanish Garlic Soup, there’s something for everyone. Try traditional Cocido Madrileño or Spicy Sopa de Ajo for a bold flavor kick. For seafood lovers, Rich Sopa de Mariscos is a must-try. With options like Flavorful Sopa de Pescado, Zesty Gazpacho Andaluz, and Comforting Sopa de Patatas, you’ll never get bored with this collection of Spanish soups. Warm up with Warming Sopa de Cebolla or cool down with Refreshing Salmorejo Cordobés – the possibilities are endless!