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.

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