This is so good and pretty quick & easy once you have your potatoes cooked.
3-4 cooked sweet potatoes (I baked mine and then just took the peel off or you could peel, cut & roast them as an option)
3 celery stalks, chopped
1-2 carrots, chopped
1/2 onion, chopped
2-4 cups chicken stock (depending how liquid you like your soup)
1 Tbsp Onion powder
1 Tbsp Garlic powder
1 Tbsp butter/olive oil/coconut oil
Optional Add-ins to change the flavor:
Curry powder & Coconut milk
Red pepper & mustard powder
In a cast iron pot or regular pot add in oil, chopped vegetables and let cook for about 5-8 minutes until sautéed through. Add in the cooked sweet potatoes, and spices then using your spoon or kitchen utensil mash it up a bit so that it breaks apart from its whole form. Let cook for another 6-8 minutes. Add in chicken stock and stir for a minute or so. In batches, dump mixture into a blender and if you have a “soup” setting put it on soup if not let it blend up until it is mixed through. Once you have mixed all of your batches, either store in a few mason jars and freeze them once they have cooled or store in the fridge so it’s ready to eat.
Great additions after it’s cooked:
Grilled chicken, shredded chicken, diced tomatoes, chopped cilantro, chopped fresh basil, diced peppers
1 cooked sweet potato
1 1/2 C gluten-free flour
1/2 C almond flour
3 Tbsp butter
1/4 C water
1 tsp Garlic powder
2 tsp Onion powder
Optional add in spices: oregano/rosemary as well as shredded parmesan cheese
In a mixer, mix potato and butter together
Add in flour & spices
Slowly add in the water
Flatten the dough between two pieces of wax paper, poke holes in the dough
Cook at 350 degrees for 10-12 minutes on each side (keep the bottom wax paper left on the cookie sheet and remove the top one each time you cook)
I had sausage & beef cooked up already in the fridge. I was wanting something savory and warm. I knew I could whoop something up with my taste buds creating a masterpiece. Here’s what you’ll need to replicate it:
1 lb. cooked meat (I had 1/2 lb of ground beef & 1/2 lb of ground sausage)
butter or another fat of your choice for the squash to get cooked in
Cut up the squash into small cube pieces. Cook the butternut squash at 400 for 15 minutes with the fat of your choice drizzled on the bottom of the pan.
After the squash has cooked, turn the temp down to 375 and cook for another 20 minutes with the remaining ingredients and last cracking and placing the eggs on top.
Check to make sure the eggs are cooked and serve & eat!
Using sweet potatoes or yams in place of butternut squash
Using acorn squash in place of butternut squash
Adding in other vegetables such as zucchini, peppers, carrots would also be tasty
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