Butternut Squash Soup

Yes, another soup recipe! The snow is coming down yet again today and it reminded me that I loved the soup I made last night! Kyle and Zach liked it, Chloe thought it was okay, and Ben wouldn't even try it. However, these are MY favorite recipes. So here goes

2 medium butternut squash
2 cups low sodium chicken broth
1 13-14 oz can of coconut milk
1 tsp ground ginger
1 tsp sea salt
2 tbsp fresh chopped cilantro

Cut squash in half and scoop out seeds. Place in a shallow baking dish that has 1/4 inch of water in it. Bake at 350 degrees until soft. ( one of my squash took only 25 minutes and the other took 50. So, keep checking the squash to see if it is soft. With the one that was taking longer I turned the center part into the water half way through to keep it from drying out)

Allow squash to cool so you don't burn your hands.

Scoop out one of the squashes into a blender and add the chicken broth and puree. Pour that mixture into a pot.

Scoop out the remaining squash into the blender and add the coconut milk and puree. Add this mixture to the pot.

Add the ginger, sea salt and cilantro to the pot, mix well, heat and serve.

Carrot (Sunshine) Soup

So, I started "eating clean" last week. I have enjoyed it largely because I can play with new recipes. This recipe looked good but also familiar. My mom used to make "Solskin Soup" which it turns out is very similar to this recipe.

1/2 cup olive oil or melted coconut butter (I use 1/4 cup of of each)
1 cup chopped onion
1 large sweet potato peeled and diced
6 cups peeled grated carrots
2 cloves of garlic (use a garlic press)
2 boxes low sodium chicken broth ( Rachel Rays is lower in sodium than the popular brand marked "low sodium")
1 tsp white pepper
1 tbsp sea salt (if you don't have sea salt use 1 tsp regular salt)
Juice from two fresh squeezed oranges
1 1/2 tsp ground ginger

Saute onion in oil until onions are tender.

Add carrots, sweet potatoes, and garlic and saute on low for 15 minutes more.

Add broth and salt and pepper and bring to a boil.

Reduce heat to a simmer add orange juice and ginger and simmer for one hour.

Blend the soup in a blender until smooth and serve.

My family liked this with a dollup of sour cream in it! Yummy!

Corn and Potato Chowder with Bacon

Okay, I know it is another soup, but it is just a perfect time of year for soup. (gluten free)

4 slices of bacon (applewood smoked bacon is preferable for this recipe)
1 1/2 Cups finely chopped onion
4 Cups corn kernals
1 tsp thyme
2 minced garlic cloves
1 Box reduced sodium chicken broth
1 Cup milk (you can use any milk acording to your preference or half and half if you are feeling decadent. I usually use 1% milk)
1 pound of small red potatoes cubed
Salt and pepper to taste

Cook bacon in large pot until crisp and then remove bacon and crumble it. Put it aside to add later.

Drain off half the fat in the pot and add onion to the pot and cook until tender

Add corn thyme and garlic to the pan and stir over heat for about a minute

Stir in potatoes, milk and broth. Bring to a simmer. Cover and cook until poatoes are tender. (About 10 minutes, but it depends on how small you cube your potatoes)

Transfer 3 1/2 cups of soup to a blender and puree. Then return the puree to the pot and stir.

Add salt pepper and the crumbled bacon.

Buffalo Chicken Soup

This is a yummy, easy soup and even people who are not thrilled by the thought of blue cheese seem to love it. My sweetheart likes it because it really is like biting into buffalo wings, because you can taste all the different flavors at once and yet they are distinct.

3Tbsp Butter
1 Cup finely chopped celery
1 Cup finely chopped onion
2 Boxes reduced sodium chicken broth
1 1/2 Cups milk (I use 1%)
2 Tbsp Hot pepper sauce (I use Franks)
1 1/2 Cups shredded mozzarella
3/4 Cup parmesan
1-2 Tubs of crumbled blue cheese (tubs are usually 5 oz. I use one tub in the soup and leave the other out to sprinkle on the soup for those like my husband who loves blue cheese)
1/3 Cup flour (I use rice flour to make it gluten free, but regular flour works too)
1 Rotisserie chicken skinned, boned and shredded

In a big pot melt the butter and saute the celery and onions until they are tender.

Add broth, milk and pepper sauce

In a bowl toss together cheeses and flour. Add gradually to soup stirring after each addition until cheese is melted. Stir in the chicken and heat through.

Serve with the extra blue cheese and the bottle of hot sauce on the side. So, people can adjust to their taste.