BUTTERNUT SQUASH SOUP BASE
One way to make the base of the soup but several ways to end it.
Wild rice and vegetables
Black lentils and vegetables
Squash and Lentils
Soup for the Soul and BODY!............................check back for more soon.
Soups are so wonderful especially during the chilly seasons but it doesn't have to be chilly to enjoy them.
No matter what kind of soup I am making, if it calls for vegetables I saute them up separately in a skillet. I like to prepare my vegetables separate to control the tenderness of them, I don't like mushy vegetables. Its a good idea to add in olive oil, onions, seasoning when you saute to give them flavor. Usually I will saute no more than 5 minutes more like 3 on med/high heat.
Wild Rice Butternut squash soup
Butternut squash
carrots, celery, broccoli cauliflower ( -pick two or more of these choices)-2 cups
Chicken bullion/seasoning-1 serving
onion 1/4 cup
olive oil 1-2tbsp
salt pepper to taste
extra Chicken broth -optional
Optional-cut up chicken -uncooked or toss in precooked at the end. 1 cup
Wild Rice-precooked single use package-available at target and more about 3$
(I found this kind precooked which is a time saver and sanity saver.)
Take your butternut squash and peel off the outside skin. Cut in half and pit out the seeds. Cut the squash into chunks and put into a sauce pot half full of water add chicken seasoning. Bring the pot to a boil, cover and simmer for about 5 minutes. While this is simmering saute up vegetables in skillet with olive oil, salt pepper and onion. You can also toss in chunks of chicken if you want to add meat.
Once the butternut squash is tender and splits when poked with a fork remove from heat and slowly take out chunks and about 1 cup of broth from the pot and add to blender reserve any leftover chicken broth and set aside. Puree the mixture.
Place mixture back into sauce pot. Toss in your vegetable mixture with or without chicken and additionally toss in entire pouch of precooked wild rice. Stir and gradually add in any additional broth to taste and texture you desire. So simple and easy. If you like your soup thick add less. If you really want it creamier than you can add a little milk, half n half or cream. Enjoy!
Black Lentil Soup
Black lentil soup with Butternut Squash
Remove skin from butternut squash and inside seeds. Cut squash into small chunks and fill a sauce pot about 1/3 of the way with water and bring to boil and add squash and some seasoning of choice; chicken or season all., simmer 5 minutes. Once it is softened and tender when poked with a fork, puree. I added a little bit of soymilk to mine and it was really good, original unsweetened.
Take puree and put back in a sauce pot. Add the soy milk to taste and to desired runniness.
Toss is pre sautéed vegetables seasoned lightly with olive oil and toss in about 1/2 the bag of lentils. To really boost your benefits add the lentil salad in and you won't be left hungry.
Butternut Squash and LENTILS
One of my favorites yet. Many requests for this recipe.
Butternut squash 1 med or large, peeled and cut into chunks or buy already peeled
carrots - shredded bag or chop your own
olive oil 1-2tbsp
2 tbsp butter
salt pepper to taste
Chicken broth -2-3 cans or 1-2 boxes pending how thin or thick you want the soup. optional or add chicken seasoning/bullion to water
Optional-cut up chicken and sautee in butter and 1 tbsp olive oil on med high for 5 minutes. Add in when soup is already.
Wild Rice-precooked single use package-available at target, about 3$
(I found this kind precooked which is a time saver and sanity saver.)
1 cup seasoned lentil package, bring water to a boil, a little salt and a shake of seasoning salt or add some fall flavor- dash of cinnamon, turmeric, cloves. Simmer on low for 25 minutes. Add into soup
1 tbsp parsley
Take your butternut squash and peel off the outside skin. Cut in half and pit out the seeds. Cut the squash into chunks and put into a sauce pot half full of water add chicken seasoning or cook in chicken broth. Enough liquid to cover squash. Bring the pot to a boil, cover and simmer for about 5 minutes. While this is simmering saute up vegetables in skillet with olive oil, salt pepper and couple tbsp butter
Once the butternut squash is tender and splits when poked with a fork remove from heat and slowly take out chunks and about 1 cup of broth from the pot and add to blender reserve any leftover chicken broth and set aside. Puree the mixture.
Place mixture back into sauce pot. Toss in your vegetable mixture with or without chicken and additionally toss in lentils. Stir and gradually add in any additional broth to taste and texture you desire. So simple and easy. If you really want it creamier than you can add a little milk, half n half or cream. Enjoy!
Mexican Spicy Kale SOUP
Get Creative!
2 cups chopped Kale
3 tbsp butter
5 small red or golden potatoes,skins on or off
1 jalapeno pepper
4 cans or two boxes of chicken broth
Cilantro- 1/2 to 1 cup chopped
3 limes
Plain yogurt
Optional-tortilla chips
salt n pepper
1 onion chopped or minced
avocado
Adding Cooked chicken is always an option as well.
Sautee butter and onions for a few minutes with 5 small chopped potatoes on Med High for about 5-8 minutes or until potatoes soften. Careful not to let butter burn or darken too much.
add 4 cans or two boxes of chicken broth, kale and Jalapeno pepper-cut and seeds removed.
Boil for about 5-8 minutes till leaves are softened. Remove leaves and place in a blender with only about 1 cup of broth. Slowly add more if needed to puree mixture. Add back into pot.
Once back in soup pot mix together adding salt, pepper, limes to taste.
In individual bowls- add yogurt, avocado, chip, cilantro.
I love precut veggies to make life easier when possible. Whether its a bag of broccoli slaw or shredded carrots keep some in the fridge. In the past I would use broccoli slaw for a cold salad. The other day I switched it up and sauteed the broccoli slaw in a little olive oil. Only sautee for about 3-5 minutes on med, high heat. After I removed from the pan I lightly coated with a house Vinaigrette dressing. So easy and so good!
