Butternut Squash Soup

Ingredients

• 6 cups low-sodium chicken broth
• One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
• 5 thyme sprigs
• 2 garlic cloves, halved
• 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
• 1 celery rib, cut into 2-inch pieces
• 1 tablespoon vegetable oil
• 2 thick slices of bacon, cut crosswise 1/2 inch thick
• 2 packed cups coarsely chopped collards or kale
• One 15-ounce can pinto or roman beans, drained and rinsed
• 1 medium carrot, finely diced
• 1 red bell pepper, finely diced
• 1 cup corn kernels
• Salt and freshly ground black pepper

How to Make It

Step 1

In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.

Step 2

In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.

Step 3

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.

Make Ahead

The soup can be refrigerated overnight. Reheat gently.

Recipe Cred: Food and Wine

HEARTY SAUSAGE AND POTATO SOUP

Ingredients

• 2 tablespoons olive oil
• 1 pound Italian sausage (I used turkey)
• 1 onion, diced
• 5 cloves garlic, minced
• 10 medium potatoes, scrubbed and cubed
• 2 teaspoons, dried basil
• 2 teaspoons, dried parsley
• 2 teaspoons, Italian seasoning
• 1½ teaspoons, salt
• 1 teaspoon black pepper
• ¼ teaspoon crushed red pepper
• 6 cups chicken broth
• 1 can coconut milk
• 3 big handfuls chopped kale

Instructions

1. In a heavy stockpot, heat oil and then add the sausage. Allow the sausage to brown, stirring occasionally. This should take about 5 minutes. Add the onions and garlic and cook until the onions start to soften.
2. Add the potatoes, basil, parsley, Italian seasoning, salt, pepper, red pepper, and broth. Bring the soup to a boil, then reduce the heat to medium-low and allow to simmer for about 20-25 minutes, until the potatoes are fork tender.
3. Add the coconut milk and kale, and warm through for 5 minutes, to allow the kale to wilt. Enjoy!

Recipe Cred: To Plate With Love

Chicken and Barley Soup

Turkey and Sweet Potato Chili

SERVES 4-6

INGREDIENTS

3 tablespoons olive oil

1 large yellow onion, finely diced

4 cloves of garlic, minced

½ serrano chili, minced

1 tablespoon chili powder (ancho chile powder if you can find it)

1 tablespoon ground cumin

2 tablespoon sweet paprika

½ teaspoon cayenne pepper

1 tablespoon salt

1 pound dark meat ground turkey

2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)

1 quart chicken stock or chicken bone broth

1 15oz can black beans, drained and rinsed

1 15oz can pinto beans, drained and rinsed

1 15oz can kidney beans, drained and rinsed

avocado, cilantro, and sliced scallion for serving

PREPARATION

1. In a heavy bottom pan, heat the olive oil over medium heat.

2. Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.

3. Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.

4. After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.

5. Taste for salt and spice, then garnish with avocado, cilantro, and scallions.

Recipe Cred: Goop

Roasted Corn Chowder with Lime

Ingredients: 1 tablespoon olive oil 1 teaspoon cumin 1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste 4-5 cloves fresh garlic, chopped 1 medium sweet onion, diced 3 ears of corn, roasted, kernels removed 1 large sweet potato, peeled, diced 1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles 1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink 4 oz. chopped roasted green chiles 1 quart light vegetable broth 1 14-oz can coconut milk 2 rounded cups* cubed organic tofu or cooked chicken pieces Sea salt and ground pepper, to taste A quick drizzle of organic raw agave, to taste To serve: 3 tablespoons fresh chopped cilantro Fresh lime juice from 2 juicy limes Instructions: Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so. Add the coconut milk and tofu (or cooked chicken). Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don’t boil it. Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness. Garnish with a lime wedge and pass out the spoons. Slurp. Smile.

Winter Vegetable Minestrone

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1 medium onion, quartered and very thinly sliced
• 1 leek, white and pale green parts only, halved lengthwise and sliced 1/4inch thick
• 1 carrot, sliced 1/4 inch thick
• 1 teaspoon crushed red pepper ( go light here if you don’t like spice)
• Kosher salt
• 1 large celery root, peeled and cut into 1/2-inch dice
• 1 medium rutabaga, peeled and cut into 1/2-inch dice
• 2 teaspoons sugar
•  1 quart vegetable broth
• One 15-ounce can whole peeled tomatoes, drained and crushed by hand
• One 15-ounce can cannellini beans, drained and rinsed
• 1 celery rib, thinly sliced
• 1 small garlic clove, minced
• 1/2 cup packed basil leaves, chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon red wine vinegar
• Freshly ground pepper

Preparation

1. In a large soup pot, heat the olive oil until shimmering. Add the onion, leek, carrot and crushed red pepper, season with salt and cook over moderately high heat, stirring occasionally, until just tender, about 3 minutes. Stir in the celery root, rutabaga and sugar. Add the broth, tomatoes and 1 quart of water and bring to a boil, then reduce the heat to moderately low, cover and simmer until the rutabaga is tender, about 15 minutes.
2. Add the beans, celery rib and garlic and simmer for 5 minutes. Add more water if the soup is too thick. Stir in the basil, cheese and vinegar, season with salt and pepper and serve.

MAKE AHEAD

The minestrone can be prepared through Step 1 and refrigerated for up to 2 days.

Recipe Cred: Alex Guarnaschelli for Food and Wine

Aidells Teriyaki Meatballs with Udon Noodles

Aidells Teriyaki Meatballs with Udon Noodles

Ingredients

1 T  vegetable oil

2 garlic cloves finely chopped

2 T freshly grated ginger

4 c chicken broth

1 lb of Aidells Teriyaki Meatballs

1 carrot grated

2 green onions thinly sliced

1/2 c bok choy thinly sliced

2 stalks of celery thinly sliced

salt and pepper to taste

1 lb of udon noodles

Instructions

In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute. Add the chicken stock and bring to a boil. Reduce the heat and stir in meatballs, carrot, green onions, celery and bok choy. Simmer 8-10 minutes until the vegetables are tender.

Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately.

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

serves 6

Ingredients:

1 lb boneless, skinless chicken breasts, cut into chunks

2 cloves garlic, minced

1 tbsp minced fresh ginger

1 tbsp sesame oil

1/4th tsp salt

6 cups chicken broth

1 jalapeno, thinly sliced

3 green onions, sliced

2 tbsp soy sauce

1 tbsp rice vinegar

2 baby bok choy, chopped

** I would also consider adding thinly sliced carrots and daikon

5 oz chinese noodles (about half a package)

sriracha sauce for serving

chopped cilantro for serving

limes for serving

plum sauce for serving

Directions:

Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.

Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.

Time:

45 minutes

Recipe Cred: Eatliverun.com

Chicken Stew with Couscous, Spinach and Parmesan

Chicken Stew with Couscous, Spinach and Parmesan

Ingredients:

3 Tbl. olive oil

1 large onion, sliced

1/2 cup pearl (Israeli) couscous

2 tsp. dried basil or a sprig of rosemary

4 cloves garlic, chopped

4 cups chicken broth

6 boneless, skinless chicken thighs or chicken breast

Kosher salt and black pepper

1 bunch spinach, stems discarded

and roughly chopped

Grated Parmesan

Preparation:

Heat the oil in a large pot over medium heat.  Add the onion and couscous.  Cook, stirring occasionally, until the onion is soft and the couscous is light browned.  Add the garlic and basil.  Cook, stirring occasionally, until the garlic is fragrant.

Add the broth, chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.  Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the couscous is tender.  This should take around 20 minutes. Remove the chicken and coarsely shred.  Discard the bones.  Return chicken to the pot and stir in the spinach.  Cook until spinach is wilted.

Serve topped with the shredded Parmesan cheese.

Recipe Cred: Real Simple

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Submitted by Amy ~ The Sisters Cafe

2 cans chicken broth (14oz) I usually end up doubling this amount
1 T chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk

Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don’t soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.

Recipe Cred: Sisters Cafe