chicken or vegetable broth

Butternut Squash and Red Lentil Soup

January 10, 2017
Butternut Squash and Red Lentil Soup | Bellasapron.com

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Butternut Squash and Red Lentil Soup
It's getting cold out and that means warm soups. Try this butternut squash with red lentils soup. Serve with croutons or pita chips.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Instructions
  1. Heat oil in a soup pot over medium-high heat. Add onions. Cook for about 5 minutes until onions are translucent. Add garlic. Cook for another minute.
    Heat oil in a soup pot over medium-high heat.

Add onions. Cook for about 5 minutes until onions are translucent.

Add garlic. Cook for another minute.
  2. Add butternut squash, red lentils, and broth.
    Add butternut squash, red lentils, and broth.
  3. Use an emulsion blender or pour contents of soup into a food process. Pulse until soup is velvety and smooth. Pour back into pot.
    Use an emulsion blender or pour contents of soup into a food process. Pulse until soup is velvety and smooth.

Pour back into pot.
  4. Stir in ginger and cumin. Add salt and pepper as desired.
    Stir in ginger and cumin.

Add salt and pepper as desired.
  5. Stir while hot. Top with pita chips or croutons.
    Stir while hot. Top with pita chips or croutons.
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Tuscan Bean Soup

October 17, 2016
Tuscan Bean Soup | Bellasapron.com

 

 

 

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Tuscan Bean Soup
I came across this recipe online and had to try it.  I made a few alterations to my liking.  Hope you like it too. It's healthy, it's filling, and it's great when it's cold out.  If you want to add some smokey flavor, add some sauteed bacon at the beginning.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil in a large dutch oven or soup pot over medium-high heat. Add onions, carrots, celery, and parsnips. Saute for 3 minutes.
    Heat oil in a large dutch oven or soup pot over medium-high heat.

Add onions, carrots, celery, and parsnips. Saute for 3 minutes.
  2. Add in zucchini. Cook another 2 minutes.
    Add in zucchini. Cook another 2 minutes.
  3. Add in garlic, pepper flakes, thyme and rosemary. Cook for less than a minute. Pour in broth. Add in beans and tomatoes. Bring to a boil and reduce heat.
    Add in garlic, pepper flakes, thyme and rosemary. Cook for less than a minute.

Pour in broth. Add in beans and tomatoes. Bring to a boil and reduce heat.
  4. Add kale, cover, and simmer for 15 minutes.
    Add kale, cover, and simmer for 15 minutes.
  5. If you like a smoother soup, use an immersion blender to puree the soup. Leave the soup a little chunky or to preference. Add corn (optional)
    If you like a smoother soup, use an immersion blender to puree the soup. Leave the soup a little chunky or to preference.

Add corn (optional)
  6. Add salt, pepper, and sugar. Add vinegar by the teaspoonful to taste. Add extra salt and pepper to taste, if needed.
    Add salt, pepper, and sugar.

Add vinegar by the teaspoonful to taste. Add extra salt and pepper to taste, if needed.
  7. Serve while hot. Enjoy!
    Serve while hot. Enjoy!
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