Ginger & Roasted Chestnut Butternut Squash Soup

Makes 4-6 servings

1 medium size butternut squash
3 tsp. grated ginger (I buy it already grated in a tube or jar)
5 roasted & peeled chestnuts (found ready-to-eat at an Asian food market) can sub. 1/4 cup cashews
1/4 cooked & peeled carrots
1 cup stock, vegetable or chicken (add more water if soup is too thick for your liking)
1/2 tsp. fresh ground pepper and nutmeg
2 tsp. melted butter or walnut oil
splash of heavy cream, or milk

Preheat oven to 375 degrees. Cut squash in half long-ways, scrape out seeds and fibers with a spoon. Find a glass baking dish (I used a pie plate) that can fit the squash halves side-by-side, place cut side up. 

Fill the dish with a 1/4 inch of water. Drape tinfoil loosely over dish and bake for 45 minutes to an hour, or until fork tender. Remove tinfoil halfway through the cooking process. Be careful not to burn yourself on the steam built up underneath the foil or the hot water in the pan. Let the squash sit until cool enough to touch. Scoop out squash from skin. 

I prefer to steam carrots in a microwave steamer, but you can also boil until tender. Place all cooled off ingredients into your blender and pulse until smooth (adding more water if needed). Heat up portion on the stove top and serve with garnish of ground nutmeg and pepper. Perfect on a cool fall day to warm you up!

Hearty Winter Minestrone Soup

Serves 4-5 people...unless they become addicted to it, then it may be one...

1/2 an onion diced
1 diced whole head of garlic (peeled of course)
2-3 stalks of celery diced with leaves
1 carrot cubed
1 cup of fresh cut green beans
2 red potatoes cubed
1/2 a zucchini cubed
2 tsp of dry Italian seasoning
1/2 tsp of salt & pepper
Pinch of paprika (or cayenne if you want it spicy)
1 can of kidney beans (or your favorite, garbanzo or great norther are good too)
1 can of chicken broth
A splash of red wine if you have some handy
1/4 cup of pasta (your choice of shape)
A sprinkle of shredded parmesan cheese
Water to add as needed as the soup cooks down

Heat a splash of oil on medium heat in a large soup pot and saute onions and garlic until soft and golden. Next add chopped celery (and some celery leaves if you have them), carrot, potato, and all the spices. Deglaze the pan with a splash of red wine, scraping the bits off the bottom with a wooden spoon and reducing the heat to a low simmer. Add the can of chicken broth and mostly drained can of beans.

Stir in the zucchini and green beans halfway through the cooking time. Feel free to add more water if the soup starts to look more like a thick stew.

Let simmer for at least a couple of hours to let the veggies cook and the broth reduce. Turn the heat back up and stir in the pasta and let cook according to the directions on the pasta container.

Serve and top with parmesan cheese. Enjoy the filling and healthy meal!

Warm & Hearty Chicken Tortilla Soup

I love this thick and chunky soup on a cool evening. It warms you right up. Plus if you feel a cold coming on then make the soup extra spicy to help you clear your sinuses. :)

This can also be made in a slow-cooker if you are running low on time.

About 6 servings

Drizzle of olive oil
1 cup pulled chicken (a chance to use up leftover roasted chicken)
1/2 medium onion (diced)
3 cloves of garlic (diced)
1 can diced tomatos
1 can diced green chilies
1 tbsp oregano (preferably mexican oregano)
1 dried ancho chili ripped in half (remove seeds for less heat)
1/2 tbsp paprika or a few splashes of hot sauce (to taste)
1/2 tsp of sea salt and pepper

Add after 1/2 hour of simmering:
1 handful of chopped cilantro
1/4 cup of cooked rice (white or brown rice)
1 can black beans (drained)
2 limes juiced
3 tbsp of sweet corn, canned or fresh (optional)

Heat up a large soup pot with a drizzle of olive oil inside, over medium heat. Saute the diced onions and garlic until golden. Add the can of tomatoes and green chilies. Stir in the herbs and spices, hot sauce and large pieces of dried chili peppers (so you can remove the dried peppers before serving). After allowing the first ingredients to simmer at least half an hour, add the shredded chicken, lime juice, beans, rice, cilantro, and corn. Simmer in the open pot to let thicken for at least another half hour, or until the soup is your preferred consistency. Top with crushed tortilla chips, sour cream, and cilantro.