With all of the parties and events we are attending, it is great to come home and make an easy, warm, healthy meal for the whole family. Here are some soups to warm the soul, and have the kids asking for more.
Butternut Squash Soup
Ingredients:
- 2 lb. cubed butternut squash
- 1 medium onion, cut into halves or wedges
- 4 peeled cloves of garlic
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 2 tbsp. avocado oil, or other oil (heat safe)
- 2 c. chicken broth or more, as needed
- 1 can (about 13 1/2 oz. size) of coconut milk, or 1 cup of heavy cream
-
Diced apple and crumbled, cooked bacon - optional
Directions
- Preheat oven to 425ºF.
- Put squash, onion, and garlic cloves on a large baking sheet. Sprinkle with salt, and pepper, and drizzle over the top with oil. Hand toss everything to coat everything with oil and seasonings.
- Roast for 35–40 minutes on a lower oven rack, tossing ingredients a couple of times throughout cooking
- Transfer roasted items to a medium to large soup pot. Add chicken broth, and simmer. Let simmer for about 5 minutes and then blend until smooth.
- Stir in coconut milk or cream. Add a little more salt, if needed, and as a nice touch: Top with diced apple and crumbled, cooked bacon, if desired.
White Chicken Chili
Ingredients
- 1lb Chicken - rotisserie chicken, or left-over cooked chicken
- 2 tsp Garlic – fresh minced garlic.
- 1 cup onion
- 4 cups Chicken broth
- 3 oz Green chilies – mild, or hot for some spice, 1 mini can works well if preferred
- Cumin, Paprika, Oregano & Coriander – spices are always optional, but help add the extra spices!
- Cannellini Beans – white beans work well too
- 1 Cup Frozen Corn – canned corn will work too
- Package of cream cheese –
- Lime – squeeze to your liking
- Cilantro – Add as much as you'd like
- Desired toppings – optional to add avocado, tortilla chips, and cheese.
Directions
1. Heat olive oil in a 6-quart pot or pan over medium-high heat.
2. Add onion and saute for 4 minutes.
3. Add garlic and continue to sauté for about 30 seconds
4. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper; season with salt and pepper to taste.
5. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes
6. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup.
7. Set whole beans aside, transfer 1 cup of beans to a food processor along with 1/4 cup broth from soup, and puree until nearly smooth.
8. Add cream cheese to soup along with corn, whole beans, and pureed beans and stir well. Simmer 5 – 10 minutes longer.
9. Stir in chicken, lime juice, and cilantro. Serve with cheese, more cilantro, avocado slices, and tortilla chips if desired, and enjoy.