organic broccoli soup

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Our friends at Red and Honey have a fun feature called Sunday Night Soups. Given that it’s a football Sunday in November, please enjoy this re-post from Cashmere Apron and check out the link to Red and Honey for their super yummy soup suggestions.

Soup is one of those meals that warms your heart and soul. When the human body gets sick, it is soup that it craves. It is a true “comfort food” that makes you reminisce of cold winter nights and family meals together. I love how you can make this soup so quickly and fill your loved one’s stomachs with loads of pureed vegetables. I try my hardest to purchase organic products when making this soup and have replaced the original heavy cream with fat-free cream. It is a simple recipe that can help you get through the middle of a busy week. Let’s face it, we are all making our Thanksgiving To Do lists and no one has time for burdensome meals. If you have an extra hungry mouth to please, just add a chopped salad or a nice piece of crusty bread.

Ingredients
4 Tb butter, room temperature
2 pounds fresh, organic broccoli, small chop
1 large organic onion, medium chop
1 large organic carrot, small chop
Salt and pepper to taste
3 Tb all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream (I used fat-free)
Garnish with sliced scallions, bacon bits, cheddar cheese

Directions
Melt buter in a heavy-medium pot. Add broccoli, onion, carrot, salt and pepper and sauté until onion is transparent. Add the flour and cook for one minute or until the flour is a blonde color. Add stock and bring to a boil.

Simmer uncovered until the broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste. Can add more cream if you want. Serve with the garnish of your choice. Serves:4

 

roasted butternut squash soup with leeks

Butternut Squash Soup LeadIngredients
2 to 2 1/2 pounds roasted Butternut squash
3 Tb butter
2 leeks; white and soft green parts, diced
3 cups vegetable stock
1 cut up Granny Smith Apple
1/2 tsp ginger
1/2 tsp garlic powder
1/3 tsp nutmeg
1/8 tsp allspice
sprinkle of thyme

Optional toppings
sour cream, chives, basil and bacon

Directions
Preheat oven to 375 degrees. Wash butternut squash, cut in half lengthwise and remove seeds and string (you can speed up the process at this point by placing squash cut side up in a microwave safe dish and cooking on high for 12 to 15 minutes).

For roasting, drizzle with olive oil and lightly season with Kosher salt and freshly cracked pepper. Roast uncovered for about 45 minutes. Cool slightly, remove skin and cube.

Butternut Squash 2

In a stockpot, melt butter and sauté leeks for a few minutes. Add remaining ingredients and puree with an immersion blender. Let simmer for about 20 minutes and serve with condiments.

To save time
1. Purchase bag of Butternut squash already cubed and ready to be roasted or microwaved. I like the Butternut Squash found at Trader Joe’s.

2. Roast Butternut squash in advance so it is ready to be pureed when you are ready.

This recipe is compliments of our Gluten-Free friend Sarah!

 

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