Gosh this soup is so easy. I am recovering from a surgery, so I have been spending a lot of time at home and am not able to cook much, so this recipe looked like a good option since it was simple and in-line with my elimination diet. In order to make this meal balances, I ate some turkey meat on the side as there isn’t a significant source of protein with this soup.
Butternut Squash & Apple Soup
Medium butternut squash
2 baking apples
6 garlic cloves
2 springs fresh thyme
Extra Virgin Olive Oil or Coconut Oil
Salt & Pepper
2 cups low-sodium chicken broth
1/2 cup full fat coconut milk
1/2 apple – diced – as garnish (if desired)
Preheat oven to 375 degrees F.
Cut garlic cloves in half.
Cut squash in half length-wise. Scrap the seeds and strings out with a spoon. Brush the oil over the cut sides and sprinkle with salt and pepper. Place squash halves face down on a cookie sheet or baking pan and insert the garlic and thyme sprigs inside the crevice where the seeds used to be. Bake for 15 minutes.
Peel, core and slice the apples into quarters. Brush with oil and season with salt and pepper.
When the 15 minutes for the squash are done, add the seasoned apples to the pan and bake another 15-20 minutes until apples and squash are tender.
Remove from oven and let cool enough to peel the skin off the squash.
Discard thyme sprigs. Place apples, garlic and squash to a medium pot. Mash with a potato masher.
Add desired amount of chicken broth and bring to a simmer.
Remove pot from heat and blend using an immersion blender (you can use a food processor, but the immersion blender is way easier. I’d highly recommend investing in one.)
Add coconut milk and blend until smooth (or chunky if you prefer).
Sometimes simple is better. After attending the Blandin Community Leadership Program last week, we have been taking it easy this week. On our last day of the program, we had tomato soup and grilled cheese. I thought it would be nice to duplicate that meal in our own kitchen this evening.
Tomato Basil Soup with Grilled Cheese
1 tablespoon EVOO
4 garlic cloves, minced
2 (14 oz.) cans diced tomatoes (no salt added)
1 (14 oz.) can fire roasted diced tomatoes
2 cups reduced-sodium chicken broth
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream, evaporated milk, or half and half
1/4 cup fresh basil, chopped
Heat the EVOO in a medium-large pot.
Saute the garlic – about 1 minute – until fragrant.
Add the tomatoes (with juice) and mush with a potato masher.
Add chicken broth, sugar, salt, and pepper.
Bring soup to a simmer. Simmer 10 minutes.
Add the cream (or whatever you chose to use) and blend using an immersion blender. Be sloppy with this so there are chunks of tomato.
Top with Parmesan cheese or extra basil, if desired.
There is nothing special about our grilled cheese sandwiches – except I only use extra-sharp cheddar and use gluten-free bread. Yum!
WOW! I have really impressed myself with this recipe. Carlos’s father and step-mother came for dinner last last to celebrate Carlos Senior’s birthday. I wanted to try this soup. I found a base recipe and then added what I thought it needed to be perfect. And perfect it was. This is probably my new favorite soup – and it should be yours too! It is THAT good.
Roasted Red Pepper with Smoked Gouda Soup
1 tablespoon EVOO
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 (8oz.) jars roasted red peppers (available at the dollar store), chopped
4 garlic cloves, minced
3 1/2 cups reduced sodium chicken broth
3 tablespoons tomato paste
1 can fire-roasted diced tomatoes
1/2 cup butternut squash puree (full squash, halved, baked at 400 for 1 hour)
1/2 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon salt and pepper
1/4 cup milk or evaporated milk
2-3 tablespoons fresh basil, chopped
1/2 cup or 6 oz. shredded smoked Gouda cheese
Bake butternut squash (if needed).
Heat oil in large soup pot. Add onion and cook – about 3 minutes – until tender.
Add garlic and cook another minute.
Add carrots, roasted red peppers, chicken broth, tomato paste, squash puree, diced tomatoes, thyme, paprika, salt and pepper. Bring to a boil, reduce heat, and simmer (uncovered) about 25 minutes.
Remove from heat, add milk, and slightly puree using an immersion blender. Be sloppy about this blending as the more chunks there are in the soup the better.
Return soup to heat, add cheese and fresh basil. Cook until cheese is melted.
I was honestly pretty sick when I made this soup, so from what I could taste, it was good. 🙂 Carlos really liked it, so I’ll take his word for it until I make it a second time. This recipe was really easy (assuming you have a crockpot).
I have tried many, many versions of tomato soup, but this by far is my favorite. I was so curious about the recipe when I first read it because it had tomatoes, black beans, and cilantro… wait what? Yeah, that’s what I thought, too, but the combination is so complimentary. This recipe also makes enough for plenty of left-overs. We made it with the Mango, Avocado and Lime Salad as well as Corn Bread.