Creamy Butternut Squash Soup

Photo taken from the blog cookingforseven.com (where the recipe
is from)

Here is the recipe I based ours on, however I did change a few things:

Ingredients:

• 4 Tablespoons butter
• 1 large onion, chopped
• 1 large butternut squash-about 3 pounds  (*I used about 5 cups of puree)
• 6 cups water  (*I did 4 cups broth and 2 cups water)
• 1 teaspoon salt (*I omitted this and let everyone add their own salt at the end)
• 1/2 cup heavy cream
• 1 teaspoon pure maple syrup
• Freshly grated nutmeg or balsamic vinegar, optional  (*We did nutmeg and it was delicious!)

Directions:

1) Cut the squash in half lengthwise and scrape out the seeds and strings; reserve the scrapings.

2) Melt the butter in a large stockpot over medium heat. Add the onions and cook, stirring occasionally, until soft, about 3 minutes. Add the scrapings from the squash and cook until the butter turns a saffron color, about 4 minutes.

3) Add the water and salt and increase to high heat. When the water comes to a boil, add the squash halves, reduce the heat to medium low, and cover. Cook until the squash is tender, about 30 minutes. Remove from heat.

4) When squash is tender, transfer to a baking sheet and cool slightly. Strain the liquid in the pot through a fine mesh seive and reserve the liquid.  When the squash is cool enough to touch,  scrape the flesh from the skin.

5) Puree the squash in a blender, adding a little of the reserved liquid to achieve a smooth consistency.  Return this mixture to the now empty pot and stir in the cream and maple syrup. Stir in enough of the remaining liquid to achieve desired consistency. Taste and adjust seasonings if needed.

6) Warm the soup over medium-low heat until hot. Do not boil. Serve immediately. Garnish with nutmeg or balsamic vinegar.

Makes 4-6 servings

**Because I used puree instead of the whole squash, all I really needed to do was to warm everything up and let the flavors blend a little. I cooked the onion separately, so ours weren't pureed into the soup. All the kids enjoyed their soup and we plan to make this one again soon! (Or maybe in the fall when things cool off....)

Spicey Lentil Soup

We discovered this recipe last week and really enjoyed it! It's cold again on the East Coast, so it's perfect timing!




Spicy Lentil Soup

1 tablespoon coconut oil
2 cups chopped onion
2 carrots
2 celery stalks
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground red pepper (I omit this for the kids and I. The hubby adds it into his personnel bowl.) 
1 1/2 teaspoon salt (we still had to add some when eating, so maybe 2?)
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
42 ounces chicken
1 (28-ounce) can diced tomatoes, undrained (or 3-4 chopped tomatoes)
Sour Cream (you can also use kefir/yogurt)

Preparation: Soak lentils overnight in water. Drain and rinse lentils. 

Heat oil in a large pot oven over medium-high heat. 

Add the vegetables; sauté for 3 minutes. Add the cumin, chili powder, (red pepper), salt, black pepper, and garlic; sauté for 1 minute. Add water, lentils, broth, and diced tomatoes; bring to a boil. Reduce heat; simmer 1 hour. 

Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with 1 tablespoon sour cream, if desired.

*original recipe found here