Butternut Squash Soup

Shawn makes the best soups, and this butternut squash with an array of different veggies was definitely right up there with my favorites he’s made.  This makes a lot, is very adaptable, and *very* filling.  We had this with some garlic flatbread crackers for dipping, but honestly this is so filling that a side isn’t needed.  Great for lunches!

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Recipe!

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Black-Eyed Pea Soup with Greens

Random graving for black-eyed peas and soup on one of our Polar Vortex nights led to this concoction, which we really liked – easy, filling, and really tasty.  Also not too bad for you, either – you could substitute a chicken or lower fat sausage where I used kielbasa.  You can also use any greens you like, I just happened to have kale.  Swiss chard or collard greens would be great.  Versatile and good to clean out the fridge, too.

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Recipe!

Chicken and Andouille Gumbo

I am a sucker for all dishes Cajun or Creole.  The problem is, I can’t eat most shellfish. But you can’t go wrong with catching the same awesome flavor with a Chicken and Andouille sausage gumbo.  This is truly worth the time.  The roux may be a long haul to get to the color you like, but you won’t regret it. This “recipe” made of many other recipes over the years, and I wish I could say where they all came from.  I first learned by looking over gumbopages.com, and I suggest you check it out!  The one addition over the years I never leave out now is File powder.  Serve Gumbo over steamed white rice and enjoy!

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Recipes!

Spiced Braised Beef and Sweet Potatoes

Great slow cooker recipe for a cold day.  This was a little twist on beef stew that we liked a lot – I turned down the heat on it by cutting the cayenne in half, so you could easily adjust however you like.  Made a lot – leftovers even better the next day.  This came from Real Simple, and though it suggested serving over couscous, we actually skipped that, just ate it as a stew, and it was great that way.

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Recipe!

Stuffed Pepper Soup

As much as I hate it, it is soup and stew weather again.  I first saw this on Skinnytaste and liked the idea, though thought it a bit bland.  Turns out there are a lot of recipes for stuffed pepper soup out there, and this is a mish mash of all of them – forgive the vague measurements.  This was great – I wouldn’t change anything other than potentially lowering the amount of stock I use next time and upping the number of peppers.  Definitely one to add to the cold-weather line up!

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Recipe!

Pesto Chicken, Bean and Sausage Soup

So when you make a ton of pesto, you’re eating it for a while.  Not that I’m complaining.  We decided not to freeze this batch of pesto, so it’s been uhm…around a lot the past few days.  This was a soup that we really liked – great way to use up some nice buffalo sausage we’d gotten a few weeks ago at the farmer’s market.  Very filling soup, and great for lunches.  Plus it’s the color of Ecto Cooler from 5th grade, so that’s pretty cool.

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Recipe!

Roasted Yellow Pepper Soup

After not-so-fun dental work today, and strict orders not to chew, some kind of soup seemed in order.  Not to mention it was an ugly rainy day…perfect for a yummy soup.  I had gone to a great little cafe with one of my managers a couple of weeks ago, and we’d had a delicious yellow and orange pepper soup – I was dying to try to recreate it, and this was a good opportunity!  This was a mish-mash of a few recipes, but what I liked about the base (from Epicurious) was that it didn’t use cream or milk – the thickness comes from a couple of potatoes.  I used chicken stock in this because that’s what I had, but I think it would be better with vegetable stock and would of course be an easy vegetarian option that way.  It was delicious and healthy…definitely going in the regular rotation!

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Recipe!