Butternut Squash Soup

butternut-squash-soupFor this recipe I used the following of things I had on hand:
1/2 Butternut squash
1 carrot
1 green apple
2/3 chopped onion
Dash of cinnamon
1 tsp of sea salt
Dash of red pepper
1 quart of homemade chicken broth/stalk

I used the pressure cooker for this recipe – please note I had already cooked through/steamed the butternut squash/carrots/apple prior to using the pressure cooker. You don’t need to, just cook for a longer duration if you were to do it in one sweep.

Add all ingredients into pot, turn to “soup” setting on high pressure for 10 minutes. I let the natural release happen for 10 minutes before opening. I transferred to with two batches into the blender on soup mode for a minute and saved into two jars for eating. But of course I had to eat a bowl with my daughter who stole most of it before we saved it for later. 🙂

It would be great with some sautéed onions on top, possibly some canned coconut milk added for thickness but it was great alone as well. You could even add some sausage or chicken if you wanted it to be hearty.

You could also do this in a crock pot for 4-5 hours on low then transfer to blender.

butternut-soup

Sweet Potato Soup (Bisque)

sweet potato soupThis is so good and pretty quick & easy once you have your potatoes cooked.

Ingredients:
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)
Sea salt
1 Tbsp Onion powder
1 Tbsp Garlic powder
1 Tbsp butter/olive oil/coconut oil

Optional Add-ins to change the flavor:
Grated cheese
Curry powder & Coconut milk
Red pepper & mustard powder

Directions:
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

Mexican Chicken Soup

You can throw this soup together in a crockpot before you head out the door for work and by the time you get home, you will have a delicious dinner waiting for you!

Ingredients needed:

  • 3 chicken breasts, skin removed and cut into cubes (this will end up shredding a bit on its own but you can shred it later)
  • 1 28oz can of diced tomatoes
  • 32 ounces organic chicken broth
  • 1 sweet onion, diced
  • 2 jalapeno, de-seeded and diced or canned jalapeno
  • 1/2 cup of shredded zucchini
  • organic corn *optional
  • 1 cup of shredded carrots
  • 1 cup chopped celery
  • 1 bunch of cilantro chopped fine
  • 2 Tbs minced garlic or garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • sea salt & fresh cracked pepper to taste

After you have cut up the chicken you can add everything into the crockpot. Mix it up and set it on low to cook for 6-8 hours or high for 3-4 hours.

Suggested tasty toppings:
Chopped green onions
Diced olives
Cilantro
Salsa
Avocado
Guacamole

Acorn Squash Soup

Fall brings many happy feelings to my heart. Cozy soups being one of them. I had an acorn squash and wanted to cook some soup to have for the week. Here’s what you will need: 1 Acorn Squash 1-2 Carrots … Continue reading