Loaded Baked Potato Soup

loaded baked potato soup

The fiancé told me the other day that I should rename my blog to ‘Eat Soup with Kate’. After feeling slightly offended for a few seconds, I realized it’s not such a bad thing after all. Thanks darling. :)

If you’ve been following my blog you will understand when I say that I’ve really been loving soups lately. In fact, that’s all I’ve really been making (and thus, posting!) this winter.

And I’m ok with that. You know why?

a) Soups can be an extremely healthy meal option

b) Soups are insanely filling

c) Soups are so very versatile

d) Soups are delicious

e) Soups make great leftovers

And that is that. :)

I’ve made some classic standbys this winter (including this Chicken Wild Rice Soup and Easy Chicken Noodle Soup) as well as some new favorites (Healthy Broccoli Cheese and Sweet Potato Kale and Chorizo Soup).

Today I’m sharing a recipe for a Loaded Baked Potato Soup. I can’t say I’ve ever made my own before, and boy, was it good! This is not the bland baked potato soup you may have had before. The bright flavors of jalapeño and green onions compliment the richness of the milk, sour cream and cheese. Topped with caramelized onions, crisp bacon, and green onions, this soup is hearty, thick and delicious!

Loaded Baked Potato Soup

Ingredients:

6-8 large red potatoes (or 10-12 smaller ones), cut into 1-inch cubes

8 cups milk (I used whole milk from a local farmer)

1 cup sour cream (check out my recommended brands here!)

4 TBSP + 2 TBSP butter – divided

2 TBSP flour

2 cups cheddar cheese

8 pieces bacon, for topping

6 green onions, sliced thinly + extras for topping

1/2 onion, diced

1 jalapeño, minced

splash heavy cream (optional)

salt and pepper, to taste

Directions:

Preheat oven to 400. Lay bacon on parchment paper lined baking sheet. Bake bacon until crisp. Remove from oven and transfer to paper towel lined plate to finish. Crumble with hands.

Meanwhile, melt 4 TBSP butter in large pot over medium heat. Once melted, add in flour and stir continuously until forms a roux (should be light brown to golden brown in color).

Add in milk slowly, one cup at a time, stirring as you go. Bring to a simmer.

Add in potatoes and season with salt and pepper. Simmer until potatoes are fork tender and falling apart slightly (20-30 minutes).

While potatoes are cooking, melt remaining butter in small pan. Add onions and cook on low heat, stirring occasionally until become soft and caramel colored.

When potatoes are finished, add in jalapeño and green onion. Stir to combine.

Take soup off heat. Using an immersion hand blender (or potato masher), blend soup until reaches desired consistency.

Stir in sour cream and splash of cream (if using). Slowly add in cheese, stirring to combine.

Taste and adjust seasonings as needed.

Top with caramelized onions, crispy bacon and additional green onion (if desired).

Enjoy!

loaded baked potato soup

I love this soup so much I just can’t wait till lunch to enjoy it! So, I’ve been eating it for breakfast. Yes breakfast. I figure it has bacon and potatoes in it, so it’s close enough to a breakfast meal (who says you can’t have soup for breakfast anyway!?). :)

Loaded Baked Potato Soup

Rocking out some work while enjoying my delicious soup.

Reader’s Input: What are your favorite kind of potatoes: Baked, Mashed, Au Gratin? What kind of toppings and add-ins do you like with your potatoes? 

Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

If you’re like us, you’ve been sick with the stomach bug these days too. For me, it came on last week, slowly building until I had to leave work early Friday. The fiancé also got it this weekend (thankfully after Christmas!) and is slowly recovering. To tell you the truth, a week later I still am not feeling the best (booooo).

Being sick with the stomach flu is the worst. Growing up I had all sorts of stomach issues, and would get the stomach flu for a week at a time, at an all too often reoccurrence. My mom (per my doctor) would make me follow the bland diet that consisted of bananas, white rice, white bread, saltine crackers and applesauce. Oh, and lots of chicken noodle soup. When I got bored of bland food I was allowed the occasional popsicle (especially if I had a fever!), and always had a Sprite on hand.

Although I know better about my food choices these days (i.e. no artificial food coloring, additives, or preservatives, and much less sugar/processed/refined foods!), there are still a few go-tos I have when it comes to being sick. Call it comfort food. Call it all-in-my-head. Call it whatever you want folks.

I call it feeling better.

And it starts with this Easy Chicken Noodle Soup.

As most of us know, chicken noodle soup is great for colds and other respiratory illnesses. Research shows that there is something healing about chicken soup broth (you can read more here and here), and although part of its healing properties could be in the placebo effect and none of the research says anything about the stomach flu, I don’t really care.

I still love it, and especially when I’m not feeling well.

I’ve blogged about a version of this soup before (check it out here), but this version is much quicker than the original by using store-bought broth and rotisserie chicken. Which is great news when you want your chicken noodle soup, and you want it now. :)

Easy Chicken Noodle Soup

Ingredients:

1.5-2 cups rotisserie chicken meat

5 cloves garlic, peeled and minced

1 onion, diced

3 carrots, peeled and sliced

3 celery ribs, sliced

8 cups chicken broth (2 quarts)

8-12 ounces dried egg noodles

2 TBSP olive oil

Italian seasoning, to taste (a mixture of oregano, thyme, parsley, and rosemary works well too!)

salt and pepper, to taste

2 bay leaves

Directions: 

Heat oil in large pot over medium heat. Sauté garlic  and onion until fragrant, about 30 seconds.

Add in carrots, celery, Italian seasoning and bay leaves. Sauté about 5 minutes or until veggies are soft.

Pour in chicken broth. Bring to a simmer.

Once soup is at a simmer, fold in the noodles, cooking for about 5 minutes or until tender.

Add in shredded rotisserie chicken (I used both white and dark meat) and simmer until heated through.

Season with salt and pepper (and remove bay leaves).

Enjoy!

NOTE: I’ve added a variable amount of noodles and chicken depending on how hearty you want your soup to be (I like mine more noodles and chicken, and less broth.).

Easy Chicken Noodle Soup

 The best get-better remedy there is. 

Any get-better home remedies you recommend?

Here’s to feeling better soon!

Until next time,

Happy clean eating!

Kate

Sweet Potato, Kale & Chorizo Soup

Sweet Potato, Kale and Chorizo Soup

Tis the season for all things sweet potato, pumpkin, and squash. What do all of these things have in common? Besides being in season in the Fall, they also all have a sweetness to them.

Unfortunately for me, I don’t love sweet. I hardly crave sweets (unless it involves chocolate!), and despise sweet dishes. Ok maybe despise is too strong of a word to use. Dislike would be better. But strongly dislike at that! If I’m going to eat a food that tastes sweet, there’s got to be a savory element to it.

Like my Cheesy Spaghetti Squash Bake. Or my Butternut Squash Soup (that has jalapeño). Or my Curried Butternut Squash Soup. Or my Wonton Tortellini with Butternut Squash and Brown Butter Sage Sauce. You get my point.

As I’m not a huge fan of overly sweet dishes, I’ve got to think of other ways to enjoy the local foods that are in season this Fall.

And thus, Sweet Potato, Kale & Chorizo Soup was born.

I can enjoy sweet potato fries, but only if they come with a seasoned sour cream-like dip that isn’t sweet. And sweet potatoes with a honey-mustard sauce (the mustard cuts the sweetness enough for me) are good. What I don’t love is sweet potatoes with maple syrup, cinnamon, or any of the other sweet toppings.

I bought these sweet potatoes from the farmers market the other week, and needed to figure out what to do with them before they went to waste.

After some browsing through the internet, I stubbled across this recipe from Emeril: New-Style Caldo Verde. Apparently Caldo Verde is a traditional Portuguese soup. I looked at the ingredients and BAM! (as Emeril would say), it looked like the perfect fit. I tweaked it a bit, substituting sweet potatoes for regular and omitting some of the herbs. Overall though, it was amaze balls (yes, I just used that word).

The fiancé, and I am quoting his words here, even stated that this “is the best thing you have ever made”. BAM!

I hope you enjoy it as much as we did. :)

sweet potato kale chorizo & soup

Ingredients:

1 onion, diced

4 cloves of garlic, peeled and minced

1 bunch kale, leaves removed and sliced thinely

8 cups chicken stock

1 lb. fresh chorizo, removed from casing

2 TBS. olive oil

2 sweet potatoes, diced into 1/2 inch pieces

1/2 tsp. crushed red pepper

salt and pepper, to taste

cilantro, for serving

cotija cheese, for serving

Directions:

Sauté onion and garlic in large pot over medium heat until soft, about 5 minutes.

Add in red pepper, salt, and pepper and sauté until fragrant, about 30 seconds.

Pour in chicken stock and bring to a boil.

Add in potatoes and lower to a simmer. Simmer until potatoes are cooked through and falling apart.

Meanwhile, brown chorizo in separate pan. Drain from fat.

Once potatoes are soft, add in chorizo and cook for another 10-15 minutes or until chorizo is cooked through.

Add in kale. Continue cooking until leaves have softened but are still crunchy and bright green.

Serve, topping with cilantro and cotija cheese.

 

Sweet Potato Kale and Chorizo Soup

Savory or Sweet? What’s your preference?

Any pumpkin, squash, or sweet potato recipes that are your favorite?

Until next time,

Happy Clean Eating!

Kate

Sweet Potato, Kale and Chorizo Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A hearty and filling soup perfect for a cold night. Healthy and delicious.
Ingredients
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 bunch Kale, leaves removed and sliced thinely
  • 8 cups chicken stock
  • 1 lb. fresh chorizo, removed from casing
  • 2 TBS. olive oil
  • 2 sweet potatoes, diced into ½ inch pieces
  • ½ tsp. crushed red pepper
  • salt and pepper, to taste
  • cilantro, for serving
  • cotija cheese, for serving
Instructions
  1. Sauté onion and garlic in large pot over medium heat until soft, about 5 minutes.
  2. Add in red pepper, salt, and pepper and sauté until fragrant, about 30 seconds.
  3. Pour in chicken stock and bring to a boil.
  4. Add in potatoes and lower to a simmer. Simmer until potatoes are cooked through and falling apart.
  5. Meanwhile, brown chorizo in separate pan. Drain from fat.
  6. Once potatoes are soft, add in chorizo and cook for another 10-15 minutes or until chorizo is cooked through.
  7. Add in kale. Continue cooking until leaves have softened but are still crunchy and bright green.
  8. Serve, topping with cilantro and cotija cheese.

Butternut Squash Soup

butternut squash soup I www.eatcleanwithkate.com

Happy post-Halloween ya’ll. If you’re like me, you may have somewhat of what I like to call ‘Halloween Hangover’. You don’t even need to eat that much candy to get it!

Friday (aka Halloween) night the fiancé had a football game, so we left a ginormous bowl of candy with a sign welcoming those little trick-or-treaters to to help themselves. Before I left for the game I did get two kiddos coming to the door, and they were oh-so-cute in their little costumes! We were a little lame this Halloween, but for good reason (the fiancé’s team playing the Section Final game). We didn’t even carve pumpkins (talk about Halloween scrooges!). Oh well, we will be living here for awhile. Here’s to next year!

Halloween and St. Patrick’s Day are my favorite holidays mostly because a) you get to dress up b) there are usually adult beverages involved (I know, that makes me sounds like a lush!) and c) it doesn’t revolve around food. If you know me, you know that I used to struggle with an eating disorder and am not a huge fan of holidays that revolve around food. Too much food = too much temptation to overeat. Now that’s not saying I don’t overindulge on Thanksgiving or Christmas (I certainly do!), but constantly being around food all day (unlimited amounts of delicious food for that matter) is stressful for me. But then again, any holidays when you get all of your family members together can be stressful in-and-of themselves, right? :)

Struggling with food yourself? Check out my An Open Letter to Anyone with An Eating Disorder article on MindBodyGreen.

So, in honor of Halloween (and the color orange!) I am posting this recipe for a Butternut Squash Soup. It’s deliciously comforting, with the perfect balance of heat and sweet. Trick-or-Treat, bring me something good to eat!

butternut squash soup I www.eatcleanwithkate.com

Butternut Squash Soup

Ingredients:

1 small to medium butternut squash (about 2 lbs.), peeled, seeded, and cubed (I used pre-cut from Costco)

2 apples, peeled, cored, and sliced

1 medium onion, diced

3 cups vegetable stock

3 cloves garlic, minced

1 inch piece of ginger, peeled and grated

1/2 cup half and half (or heavy cream or milk, or coconut milk if vegan!)

1/2 jalapeño, de-seeded and minced

2 TBSP butter

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cumin

1/4 tsp curry powder

salt and pepper, to taste

Directions:

Preheat oven to 425. On a non-stick or lined baking sheet, toss squash in olive oil and season with salt and pepper. Bake until browning on edges and fork tender (about 30 mins).

Meanwhile, in a heavy bottom pot over medium heat, sauté onions and apples in butter until soft (about 5 minutes). Add in garlic, ginger, jalapeño and seasonings. Sauté till fragrant (about 30 seconds).

Pour in broth and simmer until squash is done being roasted.

Once squash is roasted, add into broth.

From here, I mashed my soup with a potato masher, but if you’d like yours thinner, pour some into a blender or use an immersion blender.

Once desired consistency is reached, taste. Adjust seasonings as needed.

Slowly add in half-and-half, stirring as you go. Add more if want creamier soup.

Enjoy!

Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
 
Delicious and healthy Butternut Squash Soup. Perfect combo of sweet and spicy!
Ingredients
  • 1 small to medium butternut squash (about 2 lbs.), peeled, seeded, and cubed (I used pre-cut from Costco)
  • 2 apples, peeled and cored
  • 3 cups vegetable stock
  • ½ cup half and half (or heavy cream, or milk, whichever you prefer!)
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, peeled and grated
  • ½ jalapeño, de-seeded and minced
  • 2 TBSP butter
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cumin
  • ¼ tsp curry powder
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 425. On a non-stick or lined baking sheet, toss squash in olive oil. Bake until browning on edges and fork tender.
  2. Saute onions and apples in butter until soft. Add in garlic, ginger, and jalapeño and seasonings. Sauté till fragrant (about 30 seconds).
  3. Pour in broth and simmer.
  4. Once squash is roasted, add into broth.
  5. I mashed my soup with a potato masher, but if you'd like yours thinner, pour some into blender or use immersion blender.
  6. Once desired consistency is reached, taste. Adjust seasonings as needed.
  7. Slowly add in half-and-half, stirring as good. Add more if want creamier soup.
  8. Enjoy!

 What are your favorite squash recipes? Favorite Fall recipes? Let me know below – I love hearing from you! 

Chicken Wild Rice Soup

Chicken Wild Rice Soup I www.eatcleanwithkate.com

I’ve been writing about how dog gone beautiful the weather has been here in MN (see this post!). This October has definitely been better than September, and with highs near the  70s, it sure makes it hard to be in the mood for soup. However, in the mood for soup is exactly what I’ve been. I’m just trying to enjoy this weather as much as I can before the dreaded you know what comes (unless you’re from somewhere that doesn’t drop below 30 degrees or get any snow – then you have no idea what I’m talking about…can I say jealous?!). :)

Ok back to the soup. I made a butternut squash soup with apples and jalapeños a few weeks ago, and this delicious Chicken Wild Rice Soup last week. This soup has got to be one of the most comforting soups out there. For someone who used to dislike creamy soup, that sure has changed over the past few years. Not to mention, wild rice is grown in MN – so tonight I’m paying tribute to this hometown gem.

This Chicken Wild Rice soup is creamy yet light, brimming with cracked wild rice, carrots, celery, and rotisserie chicken. Full of flavor and well, just gosh darn delicious.

I hope you enjoy it as much as we did!

chicken wild rice soup

Ingredients:

3/4 cup wild rice, uncooked

breasts of rotisserie chicken, shredded (about two cups)

1 onion, diced

1 cup diced carrots (about 2-3 carrots)

1 cup diced celery (about 2-3 stalks)

6 TBSP butter, divided

3 cloves garlic, minced

1/4 cup flour

4 cups milk (we used half-and-half but you could use more milk or more cream depending on preference)

4 cups chicken broth

1 tsp Italian Seasoning (one that includes thyme, marjoram, sage, and rosemary – otherwise add in separately!)

salt and pepper, to taste

Directions:

Cook rice according to directions (I used our rice cooker).

Meanwhile, melt half of butter in pot. Sauté onions, carrots, and celery over medium heat until soft.

Add in garlic, seasonings, and salt and pepper. Saute until fragrant.

Pour in chicken broth. Simmer on low.

Shred breast meat of rotisserie chicken with fingers. Add to pot.

Taste broth. Adjust seasonings as needed.

In separate pot, melt remaining butter over medium heat. Once melted, slowly add in flour, whisking until butter/flour mixture starts to become golden brown (the roux).

Once you have your roux, slowly pour in milk, whisking as you go. Once all milk is added, turn up to simmer and let thicken for a few minutes. Once mixture has reached desired thickness, add to broth.

Stir to combine. Serve hot and enjoy!

Chicken Wild Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious and creamy Chicken Wild Rice Soup recipe. Brimming with wild rice, rotisserie chicken, carrots, and celery - satisfying and hearty.
Ingredients
  • ¾ cup wild rice, uncooked
  • breasts of rotisserie chicken, shredded (about two cups)
  • 1 onion, diced
  • 1 cup diced carrots (about 2-3 carrots)
  • 1 cup diced celery (about 2-3 stalks)
  • 6 TBSP butter, divided
  • 3 cloves garlic, minced
  • ¼ cup flour
  • 4 cups milk (we used half-and-half)
  • 4 cups chicken broth
  • 1 tsp Italian Seasoning (one that includes thyme, marjoram, sage, and rosemary - otherwise add in separately!)
  • salt and pepper, to taste
Instructions
  1. Cook rice according to directions (I used our rice cooker).
  2. Meanwhile, melt half of butter in pot. Sauté onions, carrots, and celery over medium heat until soft.
  3. Add in garlic, seasonings, and salt and pepper. Saute until fragrant.
  4. Pour in chicken broth. Simmer on low.
  5. Shred breast meat of rotisserie chicken with fingers. Add to pot.
  6. Taste broth. Adjust seasonings as needed.
  7. In separate pot, melt remaining butter over medium heat. Once melted, slowly add in flour, whisking until butter/flour mixture starts to become golden brown (the roux).
  8. Once you have your roux, slowly pour in milk, whisking as you go. Once all milk is added, turn up to simmer and let thicken. Once mixture has reached desired thickness, add to broth.
  9. Stir to combine. Serve hot and enjoy!

Spicy Black Bean and Rice Soup

black_bean_soup

Fact: it is snowing outside. In April. Seriously?! Seriously.

Minnesota, listen up. In the summer you are my favorite place to be. Running around the lakes, swimming, cruising with the windows down, hanging out on patios, enjoying a few beers by a bonfire. In the first signs of spring (which we were experiencing during my last post!), I easily forget the horribly long cold months you put us through. And in the fall, I’m ready for a change. For the excuse to wear cute boots, scarves, and hats. Not to mention it’s soccer and football season. :)

And snow and -40 degrees in winter? That’s one thing. Snow and 30 degrees in April? That’s a whole ‘nother.

There is only one good thing about snow in April (yes, I’m trying to look on the bright side here!). Soup. Delicious, warm, comforting soup.

snow

Not cool, MN. Not cool.

Alright, moving on.

The other day for lunch I picked up some gumbo from a local coffee shop. Sausage, chicken, beans, rice. Yum! So sooo good. I just looove the combo of beans and rice. Some days, I could just eat beans and rice for dinner. And especially if we are at a Mexican restaurant!

Tonight on my drive home from work, I decided I would make my own bean and rice soup. I’m a big fan of black bean soup (Panera’s especially!), but had never tried adding rice. It adds a bit more texture, which I like. I also made this batch a bit spicy! Spicy, hearty, delicious soup. Mmm mmm good. Perfect for a cold winter (err…I mean spring!) night.

Spicy Black Bean and Rice Soup

Ingredients:

2 15 oz. cans black beans (or 1 large can), drained

3 cups vegetable broth

1 jalapeño, minced (seeded or unseeded – I kept seeds in!)

4 cloves garlic, minced

1/2 small onion, diced

2 TBSP olive oil

1/2 TBSP cumin (or more, to taste)

1 tsp cayenne pepper (or more, depending on spice preference)

1 TBSP Worcestershire sauce

1 TBSP tomato paste

salt and pepper, to taste

1 cup cooked brown rice (or other favorite!)

juice of 1/2 lime

cilantro, 1/4 cup chopped + more for serving

sour cream, for serving (optional)

avocado, for serving (optional)

lime wedges, for serving (optional)

Directions

1) Saute onion, jalapeño, and garlic over medium heat until fragrant. Approx. 1 minute.

2) Add in cayenne, cumin, salt, pepper, and tomato paste. Stir until fragrant, about 30 seconds.

3) Add in beans, broth, and Worcestershire. Stir to combine.

4) Bring to a simmer. Taste and adjust seasonings as needed.

5) As soup is simmering, cook rice according to directions.

6) After approximately 30 minutes of simmering, use an immersion blender or blender (I used my magic bullet!) to blend part of soup until smooth. This will give soup a nice thick texture.

7) Continue to simmer soup until rice is finished cooking. Once rice is done, squeeze lime over and add in 1/4 cup cilantro.

8) Add rice into soup, stirring to combine.

9) Top with cilantro, sour cream, avocado, and lime wedges if desired!

Note: If liquid reduces more than you would prefer, feel free to add a little water to the pot. Then, taste and adjust seasonings as needed!

black_bean_soup

What’s your favorite cold-weather comfort food?

Leave a comment below, I’d love to hear from you!

And next time we meet, let’s hope this cold weather is gone for good! :)

Black Bean and Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
A deliciously hearty black bean and rice soup!
Ingredients
  • 2 15 oz. cans black beans (or 1 large can), drained
  • 3 cups vegetable broth
  • 1 jalapeño, minced (seeded or unseeded - I kept seeds in!)
  • 4 cloves garlic, minced
  • ½ small onion, diced
  • 2 TBSP olive oil
  • ½ TBSP cumin (or more, to taste)
  • 1 tsp cayenne pepper (or more, to taste)
  • 1 TBSP Worcestershire sauce
  • 1 TBSP tomato paste
  • salt and pepper, to taste
  • 1 cup cooked brown rice
  • juice of ½ lime
  • cilantro, ¼ cup chopped + more for serving
  • sour cream, for serving (optional)
  • avocado, for serving (optional)
  • lime wedges, for serving (optional)
Instructions
  1. Saute onion, jalapeño, and garlic over medium heat - 1 minute.
  2. Add in cayenne, cumin, salt, pepper, and tomato paste. Stir until fragrant, about 30 seconds.
  3. Add in beans, broth, and Worcestershire. Stir to combine.
  4. Bring to a simmer. Taste and adjust seasonings as needed.
  5. As soup is simmering, cook rice according to directions.
  6. After approximately 30 minutes of simmering, use an immersion blender or blender (I used my magic bullet!) to blend part of soup until smooth. This will give soup a nice thick texture.
  7. Continue to simmer soup until rice is finished cooking.
  8. Add rice into soup, stirring to combine.
  9. Top with cilantro, sour cream, and avocado if desired!
Notes
If soup reduces a bit much for your liking, feel free to add a bit of water to the pot!

Real Recipe: Curried Butternut Squash Soup

soup

Mmmm…squash. One of my favorite Fall foods. Just the smell of it warms the kitchen…and my heart :)

In the past I’ve made Butternut Squash Ravioli, roasted squash, and this Spaghetti Squash Bake.

A couple of weeks ago (boy, am I behind on posts!) I made this Curried Butternut Squash Soup. Deliciously sweet squash balanced by the spice of the curry. A perfect combination!

Curried Butternut Squash Soup

Ingredients:

3 small butternut squash, halved lengthwise and seeds removed

2 carrots, cut into 1/2 inch slices

1 medium onion, chopped

3 cloves garlic, mined

2 TBSP olive oil + oil for brushing

1 cup coconut milk

4 cups chicken broth

1 TBSP curry powder (more or less to taste)

salt and pepper to taste

Directions:

1) Preheat oven to 350 degrees.

2) Brush inside of squash with olive oil and season with salt and pepper

3) Lay squash on non-stick baking sheet (or use parchment paper), inside facing upwards

4) Bake until squash is fork-tender, approximately 50-60 minutes (very dependent on oven!)

5) Remove squash and let cool. Once cool enough to handle, use a spoon to scrape the squash out of the peel and into large bowl. Discard peels.

6) Using a large stock pot, heat oil over medium heat. Add onions and carrot, cook approximately 5 minutes, or until soft.

7) Add in garlic and cook until fragrant, about 30 seconds.

8) Fold in squash, chicken stock, coconut milk. Stir in curry powder, salt, and pepper.

9) Bring mixture to a simmer. Let cook approximately 45 minutes or until veggies are tender. Mash mixture with potato masher or blend in an immersion blender if smoother consistency desired.

10) Enjoy!

soup

What’s your favorite Squash recipe?

Curried Butternut Squash Soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Delicious butternut squash soup with curry. A wonderfully comforting Fall dish!
Ingredients
  • 3 small butternut squash, halved lengthwise and seeds removed
  • 2 carrots, cut into ½ inch slices
  • 1 medium onion, chopped
  • 3 cloves garlic, mined
  • 2 TBSP olive oil + oil for brushing
  • 1 cup coconut milk
  • 4 cups chicken broth
  • 1 TBSP curry powder (more or less to taste)
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Brush inside of squash with olive oil and season with salt and pepper
  3. Lay squash on non-stick baking sheet (or use parchment paper), inside facing upwards
  4. Bake until squash is fork-tender, approximately 50-60 minutes (very dependent on oven!)
  5. Remove squash and let cool. Once cool enough to handle, use a spoon to scrape the squash out of the peel and into large bowl. Discard peels.
  6. Using a large stock pot, heat oil over medium heat. Add onions and carrot, cook approximately 5 minutes, or until soft.
  7. Add in garlic and cook until fragrant, about 30 seconds.
  8. Fold in squash, chicken stock, coconut milk. Stir in curry powder, salt, and pepper.
  9. Bring mixture to a simmer. Let cook approximately 45 minutes or until veggies are tender. Mash mixture with potato masher or blend in an immersion blender if smoother consistency desired.
  10. Enjoy!

Make Your Own: Chicken Noodle Soup with Kale

Chicken Noodle Soup

After being out of town 15 of the last 22 days (Lanzarote to see my dad, Philly to see my friend and her new baby, up north for a friend’s wedding, and then an overnight school trip), it is soooo good to be home. And to be writing again on my blog :)

Luckily over these crazy past couple of weeks I have been able to keep healthy. Unfortunately, the flu is making it’s merry way through MN (and other places as well I’m sure!). On my way home from the school trip today, I called the bf to see how he was feeling (he too has been feeling under the weather) and what he wanted to do for dinner. And what better way to feel better then with some delicious homemade chicken noodle soup! So that’s what we made.

But not just any old chicken noodle soup. We added to it’s nutritional content by adding some kale and using spelt egg noodles instead of white ones. Yum yum.

Check it out now (the Funk Soul Brother). Sorry, I had to (for those of you who know that song!) :)

Chicken Noodle Soup

Prep time 15 minutes
Cook time 1 hour, 45 minutes
Total time 2 hours
Allergy Egg, Wheat
Meal type Lunch, Main Dish, Soup
Misc Freezable, Pre-preparable, Serve Hot
A delicious all-natural chicken noodle soup, made with kale and spelt noodles for extra nutrients!

Ingredients

  • 1 whole chicken (cut up into pieces)
  • 2 onions (chopped )
  • 4 carrots (chopped )
  • 4 celery stalks (chopped )
  • extra virgin olive oil
  • head of garlic (whole cloves)
  • 2 bay leaves
  • 8oz egg noodles
  • thyme
  • salt
  • freshly ground pepper
  • paprika
  • rosemary (4 sprigs )
  • 2 kale leaves (roughly chopped )

Note

Note: Substitute wheat or spelt noodles for added protein and fiber.

Directions

Stock
Step 1
Season chicken with paprika, salt, pepper
Step 2
Coat large soup pot with oil, brown chicken
Step 3
When chicken has browned, add in half of the onion, carrots, celery, and garlic. Add in 1 bay leaf and half of rosemary.
Step 4
Add in water (about 2-3 quarts) so that everything is covered, and then let simmer on low for about 1.5 hours (or until chicken is fully cooked and falls apart easily). Skim out impurities (chicken fat) as you go along with a small strainer or spoon.
Step 5
Take out chicken with tongs and peel off skin. Shred chicken, removing bones as you go along.
Step 6
Strain stock into separate pot in order to separate out the vegetables (save if making soup right away). Store in airtight container in fridge for up to a week, or freeze to use at a later time.
Soup
Step 7
Heat up oil (enough to coat bottom) in large pot. Add in rest of carrots, celery, onions, and kale. Add in bay leaf. Sauté until vegetables are soft.
Step 8
Pour in chicken stock. Add rest of the rosemary and red pepper flakes, pepper, salt, and thyme to taste. Bring to boil.
Step 9
Add in noodles and cook until desired doneness.
Step 10
Fold in chicken and saved stock vegetables (if making right away).
Step 11
Serve and enjoy with your favorite bread or crackers!

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Real Recipe: Crockpot Chicken Tortilla Soup

Was the end of the weekend, and thus the beginning of another school week. The big question at the end of the weekend always is “What am I going to eat for lunch this week?!”. What you don’t know is that I have come to despise bringing a sandwich for lunch every day. Actually, I refuse to. I live for leftovers for lunch (try saying that 5 times fast!). So late Sunday night the boyfriend and I decided to throw together a Chicken Tortilla Soup and let it cook in the crockpot overnight. And what a great idea it was!

Never have I ever made a soup in a crockpot (seems silly, as that’s what most people use it for!), so I wasn’t quite sure how it would turn out. After tasting this Chicken Tortilla Soup you are going to want to make it again, and again, and again (or at least try out another soup recipe because it was so good and so easy to make!).

Here’s my recipe for an easy, clean, delicious Chicken Tortilla Soup (in the crockpot of course!) – enjoy :)

Crockpot Chicken Tortilla Soup

Meal type Main Dish, Side Dish, Soup, Starter
Misc Freezable, Serve Hot
An easy, all-natural, delicious Chicken Tortilla Soup that you will definitely want to make over and over again!

Ingredients

  • 32fl oz Low Sodium Chicken Stock (preferably organic )
  • 2 Chicken Breasts (preferably organic, seared first)
  • 1 can Black Beans (preferably organic)
  • 1 Green Pepper (preferably organic, diced)
  • 1 Red Pepper (preferably organic, diced)
  • 11/2 cups Onion (diced)
  • 1 tablespoon Garlic (minced)
  • 1 cup Tomatoes (preferably organic, diced)
  • 1 Serrano pepper (minced)
  • 1 Fresno pepper (minced )
  • 1 Lime (zest and juice)
  • 1 1/2 teaspoon Tomato Paste
  • 2 tablespoons Olive Oil
  • Salt and pepper (to taste )
  • 1 1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Thyme
  • Cilantro leaves (for garnish)
  • Avocado (for garnish)
  • Sour cream (for garnish)
  • Monterey Jack cheese (shredded, for garnish )
  • Corn tortillas (sliced into 1/2 inch strips and baked, for garnish)

Note

Note: Jalepeno peppers can be substituted if you can't find Serrano or Fresno peppers

You can add the chicken in raw, but I recommend searing or grilling it first to lock in flavor and tenderness (and completely raw chicken in a crockpot kind of freaks me out!)

Recipe picture courtesy of simplyrecipes.com (as my own camera was missing that day!)

Directions

Step 1
Combine the cumin, chili powder, garlic powder, onion powder, oregano, paprika, and thyme together in a bowl
Step 2
Rub half the seasoning mix on the chicken breasts. Sear or grill the chicken until the outside has a nice brown color. Set in bottom of the crock pot.
Step 3
Saute the onion, garlic, Serrano and Fresno chili peppers in the olive oil until fragrant, about 30 seconds. Add in the green and red bell peppers, sauté until soft. Stir in tomato paste. Add to crock pot.
Step 4
Pour in the chicken stock, black beans, tomatoes, and rest of seasonings. Zest the lime and squeeze juice into crockpot.
Step 5
Cook for 3-4 hours on high or 7-8 hours on low.
Step 6
When soup is done, take out any chicken breast pieces that have not fallen apart and shred. Add back to pot. Season with salt and pepper to taste.
Step 7
Serve with cilantro, avocado slices, cheese, and sour cream. Top with baked corn tortilla strips.
Step 8
Enjoy!