Thai Curry Butternut Squash Soup

There are a lot of soups with butternut squash out there, and so far this is my favorite. We often serve our thicker soups like this one in a bread bowl. 

20 min prep, 40 min cook, serves 6

3 tblspn coconut oil

1 medium onion, diced

4 cloves garlic, minced

1 tsp freshly grated ginger

2 tblspn red curry paste

3 cups vegetable broth

1 butternut squash, cubed

1 can coconut milk

1 lime, squeezed

salt and pepper to taste

In a large pot, cook the oil, onions, and garlic over medium heat for 5 minutes. Add the ginger and curry paste and stir well. Cook another 5 minutes, then add the broth and squash. Bring to a simmer and cook covered for 20 minutes. Remove from heat and blend until smooth with an imersion blender, then add coconut milk, lime, salt, and pepper. Cook over medium heat another 10 minutes. 

Cheddar Cauliflower and Squash Soup

We are always looking for a way to get our two year old to eat his veggies. Substitute other veggies like zucchini for the squash to make a variety of vegetable soups. 

20 min prep, 40 min cook, serves 6

2 tblspn olive oil

1 large onion, chopped

4 cloves garlic, chopped

1 small butternut squash, chopped

1 head cauliflower, chopped

6 cups vegetable broth

1/4 cup cream

1/8 tsp nutmeg

2 cups shredded cheddar cheese

salt to taste

In a large pot, cook the olive oil, onions, and garlic over medium heat 10 minutes. Add the squash, cauliflower, and vegetable broth, and simmer 30 minutes, covered. Purée with an imersion blender, then add cream, nutmeg, cheese, and salt. 

Tortellini Soup with Kale

We love soups with pasta because they are often "kid friendly." However, adding the kale makes this healthy and enjoyable for adults as well. 

10 min prep, 20 min cook, serves 6

1 medium onion, minced

2 carrots, chopped

1 tblspn olive oil

2 tblspn flour

6 cups vegetable broth

9 oz package cheese tortellini

1/4 tsp garlic powder

salt to taste

1/2 cup heavy cream

1 bunch kale, chopped

In a large pot, heat the oil, onion, and carrots over medium heat. Cook for about 10 minutes until veggies are soft. Add the flour and stir well. Add the broth, tortellini, garlic powder, and salt. Bring to a boil then simmer for 5 minutes. Add the cream and kale and cook a few minutes more.  

Black Bean Stew

I love black beans, its true. This "stew" is different enough from the previously listed black bean soup that it deserves its own post.

10 min prep, 30 min cook, serves 4

3 tblspns olive oil
1/2 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, diced
2 cans black beans, undrained
1 can diced tomatoes
1 tsp thyme
1/2 tsp cumin
2 tblspns soy sauce
salt and pepper to taste

In a stockpot over medium heat, cook the olive oil, onions, carrots, celery, and bell pepper for 10 minutes. Add the remaining ingredients and simmer covered at least 20 minutes.

White Bean and Pasta Soup

This hearty soup has surprising flavor, despite the lack of seasoning. The vegetables are well balanced and the tomatoes add a bit of sweetness.

10 min prep, 20 min cook, serves 6

1 large onion, chopped
2 tblspns olive oil
6 cups vegetable broth
1 bunch kale, stemmed and chopped
1 cup uncooked elbow macaroni
1 can cannelinni beans, drained
2 cups cherry tomatoes, quartered
1 lemon, sliced
salt to taste

In a stockpot on medium heat, cook the onion and olive oil 5 minutes. Add the broth, kale, macaroni, and beans. Bring to a boil, then simmer covered 10 minutes. Remove from heat, add the tomatoes, and add salt as necessary. Serve each bowl with a squeeze of lemon.

Lentil Soup

If you don't love lentils, this is a great place to start. This soup is well balanced, super healthy, easy to make, and of course great tasting. Freeze a bowl or two - it tastes even better as a leftover.

15 min prep, 75 min cook, serves 8

3 tblspns olive oil
1 large onion, thinly sliced

3-4 garlic cloves, peeled
1/4 tsp paprika
1/2 cup brown rice, uncooked
3/4 cup lentils, uncooked
6 cups vegetable broth
1 can diced tomatoes

1 bay leaf
1 bunch of kale, stemmed and chopped
1 tblspn balsamic vinegar

In a stockpot on medium heat, cook the olive oil and onion 10 minutes. Add the remaining ingredients except for the kale and balsamic vinegar, bring to a boil, then simmer covered about 1 hour, until the lentils and rice are cooked. Remove the bay leaf, then add the kale and balsamic vinegar, stirring until the kale is wilted.

Black Bean Soup

This soup has great flavor and could even double as bean dip. Turn this into a party by adding chips, cheese, onion, jalapeño, and sour cream on top!

10 min prep, 30 min cook, serves 6

2 tblspns olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 zucchini, chopped
3 cloves garlic, minced
2 cans black beans, drained
1 can diced tomatoes
1 cup fresh or frozen corn
3 cups vegetable broth
2 tsp chili powder
1 tsp dried oregano
salt to taste
1 lime, sliced

In a stockpot on medium heat, cook olive oil, onion, bell pepper, and zucchini for 5 minutes. Add garlic and cook another minute or two, until vegetables are soft. Add remaining ingredients except lime, reduce heat and simmer 20 minutes covered. Purée with an immersion blender to desired consistency. Check seasonings and serve with a squeeze of lime.

Tomato Basil Soup

I never get sick of this soup and I love using fresh basil from the garden. Serve a bowl with white cheddar grilled cheese sandwiches for a perfect lunch.

5 min prep, 40 min cook, serves 4

3 tblspns olive oil
1 large onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 cup fresh basil, chopped
2 cans diced tomatoes
2 cups vegetable broth
salt and pepper to taste

In a stockpot on medium heat, cook olive oil, onion, and carrot 10 minutes until soft. Add garlic and basil, stirring for 1 minute. Add tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer covered 30 minutes. Remove from heat and purée with an immersion blender.