Butternut Squash Soup

Besides the creamy texture and fantastic taste of this dish, I really love that this blended soup allows me to consume a wide variety of vegetables in mass quantity! And because I buy many of the vegetables pre-cut at my local grocery store, it is very easy to prepare! I literally throw everything into a pot and leave! How simple is that!?

This soup is truly so delicious I wouldn’t hesitate serving it at a dinner party or making it for a family who just had a baby and needed a meal! I have played around with the ingredients for awhile now and I think I have finally nailed it! It’s the apple! I really gives it a subtly sweet flavor without going over board!

2 Tbl butter or olive oil
4 cups cubed/peeled butternut squash (Central Market and Whole Foods sell
fresh butternut squash already peeled & cubed. You can also find it peeled and cubed in the frozen food section. AND if you want to go all out and by a whole butternut squash, one squash will yield approx. 4 cups)
1 small sweet potato or yam, peeled and cubed
2 sliced leeks* (again, I buy these already sliced at CM- saves time! If you are slicing the leeks yourself, use only the white & light green parts)
2 medium red potatoes cubed (I leave the skin on- extra vitamins & fiber!)
1 medium apple, cored & peeled, roughly chopped
1 tsp salt
1/4 - 1/2 tsp red pepper flakes (according to your spice preference)
1/4 tsp cinnamon
4 c chicken broth (1 carton)
1 c low-fat milk (use more for a thinner consistency)

1. Melt butter (or olive oil) in a large soup pot and add squash through cinnamon. Saute for 6 -8 min.
2. Add broth; bring to boil. Reduce heat and simmer for 30 minutes or until all the vegetables are soft.
3. Place half of the soup mixture in a blender (it is better to wait until it has cooled...or if you can’t wait and it's hot, make sure you take the center piece off the blender lid to let the heat escape- put a towel over this). Repeat with remaining soup. Put all the blended soup back into the pot.
4. Stir in milk just before serving and reheat until desired eating temperature.

*If you cannot find leeks, substitute for half an onion, roughly chopped
**I serve this soup with a sliced baguette sprinkled with shredded gruyere
cheese & pepper and toasted in the oven. YUM!

Fire Roasted Tomato & Carrot Soup with Fancy Grilled Cheese Sandwiches

Okay, this soup is good. I mean, it’s really good! And look at the ingredients...it’s healthy, too. I mean, it’s really healthy! Because the soup is pureed in a blender, it is thick and creamy. I promise you will NOT miss the heavy cream typically used in tomato soup. Veggies have never tasted so yummy!

2 Tlb olive oil
1 yellow onion, roughly chopped
10 cloves of garlic, (just throw them whole into the pot!)
Pinch of red pepper flakes (optional)
2 carrots, roughly chopped
14 oz can vegetable broth
1 28oz can of FIRE ROASTED tomatoes (if you use any tomato other than fire roasted, I will not take responsibility for the outcome of your soup!!)
1/2 tsp salt
1 large bunch of basil (save a few out if also making the Fancy Grilled Cheese Sandwiches)
1 Tbl pure maple syrup or brown sugar
1 c. 1% milk
4 slices of cooked bacon, crumbled (optional)

1. Heat a large pot over medium heat.
2. Add oil to pot. Cook onions, garlic, pepper flakes (if using) & carrots in oil for 10 mins or until the carrots are slightly tender.


3. Add broth, canned tomatoes, syrup & basil leaves.
4. Heat till boiling. Reduce heat and simmer for about 30 mins.
5. The next step is to blend all the ingredients in a blender. I suggest letting the soup cool completely before you do this. If you don't have time to wait, then you MUST take the plastic piece out of the top of the blender before blending (and cover with a clean dish towel)- this allows for the heat to escape. If you don't let the heat escape, then the hot soup will expand and will blow the lid off the blender burning you and creating a horrible mess. Can you tell I am writing this from experience!? :) You may have to blend in batches if you double the recipe.
6. Return blended soup to the pot. Add the milk. Ladle into soup bowls. Garnish with bacon crumbles if you want to be just a little bit naughty.
*Serve with Fancy Grilled Cheese Sandwiches (recipe below).

Fancy Grilled Cheese Sandwiches

Panini Maker
4 large slices of good sourdough bread
Olive oil or butter
4-6 slices of Havarti cheese
4-5 basil leaves, thinly sliced
2-4 Tbl of apricot or peach preserves
(or if you prefer, a spicy jalapeno jelly; tonight I used a fig & lemon marmalade. Basically, just use a jam that you enjoy!)

1. Turn the panini maker on
2. Brush the outsides of all four pieces of bread with butter or olive oil
Spread 1/2 to 1 Tbl of preserves on the inside of each piece of bread- whatever your desired amount of sweetness might be.
4. Put 2 or 3 slices of Havarti cheese on each sandwich. Sprinkle on sliced basil.
5. Cook in the panini maker till cheese is melted and the outside is golden and crispy

*Let me state for the record that each and every one of you should own a panini maker. If you do not, buy one now or put it on your Mother's Day list, Birthday list, Christmas list, St. Patrick's Day list...whatever! Just get one! They are fantastic and will help you make gourmet sandwiches for dinner in a snap! Your family will be thrilled!