Happy Soup Food

EASY BUTTERNUT SQUASH SOUP RECIPE

Easy Butternut Squash Soup Recipe image

This easy and delicious soup is a guaranteed fall favourite. Served with a crusty loaf, it makes a hearty meal.

Provided by Happy Hooligans

Time 40m

Number Of Ingredients 7

Ingredients

4 cups butternut squash (peeled & cubed)
2 cups potato (peeled & cubed)
1.5 c onion (chopped)
2 cloves garlic (optional, crushed/minced)
1/4 c butter
4 c chicken broth
1 c milk

Steps:

Saute onions over medium heat until soft and translucent
Add garlic, and saute another 30 seconds
Add broth, potatoes and squash. Bring to a boil, and reduce to simmer for 30 minutes until vegetables are tender.
Remove from heat, and puree until smooth (I use my hand-held emulsion blender for this)
Stir in milk, return soup to stove-top, and heat through
Garnish with croutons, parsley or sour cream if you wish

Nutrition Facts : Calories 150 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 503 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

HAPPY PEASANT SOUP

Happy Peasant Soup image

Hearty, nourishing, delicious, nutritious, and dead easy to make. This red potato, onion and garlic broth, which I affectionately refer to, as my "Happy Peasant Soup" (do you like the smiley face I made in my photo?) is quite simply phenomenal. This phytochemical rich garlic broth will fight off any viral vampires you have to fight, whether it be a simple cold, flu, minor infection, Candida, immune disorder, or other nasty. This soup can't hurt and can only help - and will keep our snouts happy like every self- respecting peasant before us! It is delicious! Vampires beware!

Provided by The Blender Girl

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 organic garlic heads
6 large red potatoes, srubbed and sliced
2 large red onions, chopped and caramelized
7 cups veggie stock
celtic sea salt
freshly ground pepper
chopped flat leaf parsley, for garnishing

Steps:

Preheat oven to 200C/400°F.
Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
Parcook the potatoes in boiling water for about 10 minutes.
Stir fry the onions until caramelized.
Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
Pulse very briefly with a hand blender so still relatively chunky and rustic.
Garnish with parsley and serve. YUM!

Nutrition Facts : Calories 452.4, Fat 0.9, SaturatedFat 0.2, Sodium 38, Carbohydrate 100.5, Fiber 10.8, Sugar 8.9, Protein 12.1

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