Turmeric Butternut Squash Soup

Ingredients

- 1 bag of frozen butternut squash
- 1 sweet onion, chopped
- 2 cloves garlic, chopped
- 1 tbsp. fresh ginger, chopped
- 1 tbsp. olive oil
- 3-4 cups vegetable broth
- 1 tbsp. apple cider vinegar
- 1/2 tbsp. turmeric
- 1/2 tbsp. salt
- 1/2 tbsp. pepper
- 2 tbsp. coconut milk

Directions

Sauté butternut squash, onion, garlic, and ginger with olive oil in a deep Dutch oven until squash and onions are softened (about 6 minutes). Add the broth and bring to a boil. Use an immersion blender to combine into a soup consistency. Add the remaining ingredients, mix well, and let soup simmer for 30-40 minutes. Serve warm with 1 tbsp. of coconut milk added per bowl (for creaminess). Enjoy!

Cajun Butternut Squash Soup

Ingredients

SOUP
- 1 butternut squash
- ½ sweet onion
- 2 garlic cloves
- 1 tbsp. olive oil
- 3 - 4 c. vegetable broth
- ½ tbsp. Cajun seasoning
- ½ tbsp. salt
- ½ tbsp. pepper

SEEDS
- ½ c. seeds from butternut squash
- ½ tbsp. olive oil
- ½ tsp. cinnamon
- ½ tsp. nutmeg

Directions

Preheat oven to 350°F. Chop onions and garlic and sauté in olive oil inside of a large Dutch oven or pot. Add chopped and skinned butternut squash, vegetable broth (start with 3 cups), Cajun seasoning, salt, and pepper. Boil until squash is tender (about 20 minutes). Use an immersion blender to combine into soup. Add more broth for desired consistency. Mix seeds with olive oil, cinnamon, and nutmeg and place onto sheet pan. Toast in oven for 4-7 minutes until seeds become fragrant. Add to soup as garnish.

Roasted Tomato Soup

Ingredients

- 15 Roma tomatoes
- 1 pint cherry tomatoes
- ½ yellow onion
- 7-8 garlic cloves
- 3 ½ to 4 cups of vegetable broth
- 1 tbsp. olive oil
- Salt and pepper to taste

Directions

Preheat oven to 400°F. Cut the Roma tomatoes and cherry tomatoes in half length wise and drizzle with olive oil, salt, and pepper. Place on a sheet pan (skin side down) and into the oven for 1 hour. Slice up the yellow onion (not too small) and place on a separate sheet pan with the whole garlic cloves. Place in the same oven for 35 minutes. Once the vegetables are finished and cooled enough to handle, it is optional to remove the tomato skins. Transfer all of the vegetables into a Dutch oven or deep pot. Add the vegetable broth (depending on how thick you like your soup) and use an emersion blender to blend together. Add salt and pepper to taste.

Roasted Root Vegetable Soup

Ingredients

- 1 sweet potato
- 1 yellow onion
- 1 c. carrots (1 large)
- 1 c. parsnips (1 large)
- 3 cloves garlic
- 2 tbsp. olive oil
- 4-6 cups vegetable or chicken stock
- Salt and pepper to taste

Directions

Preheat oven to 400°F. Peel and chop sweet potato and onion, chop carrot and parsnip, peel garlic cloves (leave whole). Toss in 2 tbsp. olive oil, and sprinkle salt and pepper. Place on sheet pan and bake for 30-40 minutes or until fork tender. Meanwhile, heat 4 cups stock in large pot. Add vegetables and use immersion blender to blend vegetables and stock. Add remaining stock slowly until desired consistently is reached. Garnish with crispy kale or parsley.