Butternut Squash Soup

1 butternut squash
2 whole shallots
2 T minced garlic
1 Orange
3 T butter
3 t ground ginger
Salt & Pepper to taste
Fresh parsley, chopped
Shredded cheddar cheese

1. Peel and deseed butternut squash. Chop into small cubes. Chop shallots.
2. Bring squash & shallots to a boil with water just covering them. Let simmer for 1.5 hours.
3. Drain cooked squash & shallots, leaving just a small amount of water.
4. Puree in a food processor.
5. Put pureed mixture in soup pot. Add garlic, butter, ginger, salt, and pepper. Squeeze out all fresh juice of the orange onto soup.
6. Let cook on low heat for 10 minutes, stirring occasionally.
7. Garnish with parsley & cheese.

--My recipe :)

Winter Soup

Winter Soup

1 carton organic beef broth
1 pound organic extra lean ground turkey breast
2-3 green onions
1-2 cups mushrooms
2 cloves garlic
1 organic can black beans
5 basil leaves (or more)
1/4 cup goat cheese
salt/pepper
any yummy spices to add to ground turkey (whatever you like)

Throw the broth in a large pot and turn the heat to high
while it's heating start cooking the ground turkey in a separate skillet- throw in salt/pepper, olive oil and other spices.
Then slice the mushrooms, dice 2-3 green onions, 2 cloves of garlic and throw into the broth. Add the black beans as well.
As soon as the turkey is cooked through- add to the broth and remove from heat and poor into serving bowls.

With the goat cheese (about 1/4 cup)- add 1 table spoon minced green onion and minced basil mix together then put a dollop in the center of the soup. I also add extra basil to the soup as a garnish beacuse you can NEVER have to much basil.

This took me about 10 minutes and it was so good. The beef broth gives it a hearty comforting taste... and it is healthy!

--Rebecca

Summer Squash Soup

* 4 medium Zucchini, washed and sliced in 1 inch pieces
* 1 large Yellow Crookneck Squash, washed and sliced in 1 inch pieces
* 1 Pattypan Squash, quartered
* 1 large Onion, thinly sliced
* 1 teaspoon minced Garlic
* 3 cups Chicken Broth, defatted
* Salt and Ground White Pepper to taste
* 2 Tablespoons Fresh Basil, finely chopped
* 2 Tablespoons Fresh Parsley, finely chopped
* 1 Tablespoon Lemon Juice

Steps:

1. Place squash, onion, garlic, broth, salt, and white pepper in a large saucepan.
2. Bring to a boil.
3. Cover, reduce heat, and simmer 20-25 minutes or until vegetables are tender.
4. Remove from heat and allow to cool slightly.
5. Puree the squash mixture in a food processor or blender until smooth.
6. Set aside a small amount of the basil and parsley for garnishing.
7. Add the basil, parsley and lemon juice and puree again.

Serves 6

Super good--great way to use the leftover summer squash! Jammed packed with Vitamin C and B. Good to eat to prevent heart disease.

--http://www.healthy-recipes-for-kids.com/scallop-squash-recipes.html

Black Bean Soup: Trader Joe's Version

1 medium yellow onion, peeled and chopped (1 shallot also works)
1 clove crushed garlic or 1 t jarred crushed garlic
2 T extra virgin olive oil
1 t ground cumin
2 (15-oz) cans organic black beans (do not drain)
1 c (half a jar) chunky salsa
2 T lime juice (juice of 1 lime)
plain yogurt or sour cream

1. In a medium pot, saute onions in olive oil until they are soft and translucent

2. Sprinkle in cumin and garlic and saute for a minute, pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.

3. Ladle soup into individual bowls and top with a dollop of yogurt.

Serves 4-6.

Super easy, fast, and flavorful.

--Cooking with All Things Trader Joe's, pg. 76

Zesty Beef & Vegetable Soup

Need:

--1 lb. ground beef
--1/2 C chopped onion
--2 cloves garlic minced
--2 C packaged shredded cabbage/coleslaw
--1 package of frozen green beans
--4 C hot-style vegetable juice (Spicy V8 is good)
--14 1/2 oz can Italian-style stewed tomatoes
--2 t Worcestershire sauce
--Basil
--1/4 t pepper

In large skillet cook ground beef, onion, garlic till meat is brown, drain fat.
In Crock Pot combine everything.
Cook on low heat for 8-10 hours or on high-heat for 4-5 hours.

Makes 6 servings.

*Remove beef to make vegetarian.
*Is spicy--can use regular V8 juice for less spice.
*Definitely a crowd pleaser!

Black Bean Soup

Need:

2 T olive oil
1 green bell pepper
1 T ground cumin
3 C chicken broth (divided)
1.5 C diced onion
3 garlic cloves minced
2 (15.5) cans black beans, drained
Salt & ground pepper to taste
Serve with bowls of sour cream & salsa.

--Heat oil in soup pot over low heat while chopping the vegetables. Increase head to med-high and stir in onion & green pepper. Saute until tender--about 5 minutes. Stir in garlic, cummin, and saute until fragrant--about 1 minute.
--Stir in beans & 2.5 C chicken broth. Season w/salt & pepper and simmer for 15 minutes.
--Pour black bean mixture into a blender. Make sure to remove canister cap for steam to escape, puree until smooth (about 30 seconds).
--Return soup to pot, stir in remaining broth and heat through. Ladle a portion of soup into each bowl. Garnish with sour cream & salsa and serve.

From: AllRecipes.com