Butternut Squash Apple Soup

Soup makes everything better and that friends is a fact. Seriously think about it. When you are cold, a hot cup of soup will warm you. Are you hot, a cold cup a of soup will cool you down. Feeling a little sick or a bit blue? Of course you need soup. And if you are happy as a calm, well soup will just make you happier. There is not one situation were soup doesn’t enhance the situation. Unless it is shitty soup. Or you asked for pizza and got soup, But pizza soup..I bet you would like that.

This butternut squash apple soup is not shitty, it is fantastic so you are good. Creamy and lush and packed full of flavor without being overbearing. It feels indulgent but it is not for it is made of basic ingredients that may sound a little simple, but sometime simple is all you need to really pull a deliciously flavorful soup together. The butternut, when blended, gets super thick and creamy. The apple adds a nice brightness and depth, and there is onion and spices to round it all out. It is just a great soup. And even better for me, I made it the other day when I woke up to the first snow. It really was the best just looking out the window, seeing snow, eating soup.

Snow and soup. My happy place. HA!

Now to the soup!

The stuff. Butternut squash, a couple apples, an onion, ground ginger and thyme, apple cider vinegar,a couple cloves of garlic, and salt and pepper. Red pepper flakes if you want a little heat.

Start by dicing up the onion and garlic. Small pieces are good so you don’t need to be fancy. just cut it up and toss it into a big pot along with the ginger and thyme. Place on the stove on medium heat, add a splash of water, and let it start to cook down.

Now apples. Remove cores and chop 3/4 of the apple into chunks. Reserve a piece and cut into thin pieces. Place the pieces into a bowl and dump the apple cider vinegar on top.

And now the squash. Peel or cut skin from flesh (I have left the skin on before but it gets a little creamier without it so I cut it off and roost the skin separately… The skin is my favorite!) then cut squash into smaller cubes.

Once the onions soften up a bit, add in the squash and apple. Add in water and season with a pinch of salt and pepper. Bring heat to high and get water boiling, then place a lid partially on pot and turn heat to medium again. Let cook for about 40 minutes.

Tender and falling apart. A few minutes before you take it off the heat, pour the apple cider vinegar from the reserves apples into the soup.

Now it just needs it to be blended. (Immersion or regular blender in small batches will do the trick)

Blended and creamy dreamy good.

All is left to do is grab a bowl, ladling in soup, top with some sliced apple, a pinch of red pepper, and lots of black pepper.

Spoon? Why yes, that would be great.

Happy souping!

-C

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Butternut Squash Apple Soup

makes 4-6 serving

• 1 small butternut squash (about 4 cups cubed)

• 2 Macintosh apples

• 1 large onion

• 2 cloves garlic

• 1/4 cup apple cider vinegar

• 3 cups water

• I teaspoon dried thyme

• 1 teaspoon ground ginger

• red pepper flakes (optional)

• salt and pepper

Start with the onion. Remove skin and dice it up into smallish chunks. Grab garlic, remove skin and cut into small pieces. Place it all into a big pot. Add in the thyme and ginger and add a few splashes of water just to wet the onions. Put the pot on stove on medium heat to start to sweat the onions.

Now grab apple. Remove cores. Take about 1/4 of a apple and cut into long thin pieces and place into a small bowl. Dum in apple cider vinegar and set aside. Cut the remaining apple into chunks.

Squash. Cut away or peel the skin, cut in half and remove the seeds (keep both the seeds and skin to roast and eat later) and cut the flesh into chunks.

Add the cut up squash and apple to the pot with cooking onions. Add in water, stir around, and turn heat to high. Once the soup starts to boil, partially place a lid on the pot and bring heat back down to medium. Let cook until the squash is tender and is starting to fall apart, which should take about 40 minutes. A few minutes before you take the soup off the heat stir in the apple cider vinegar from the cut up apples.

Once everything is cooked through it just needs to be blended either with a immersion blender or a regular blender. IF doing a regular blender, just be careful and do it in batches so you don’t burn yourself. Blend until smooth. Taste it and check for seasoning (salt and pepper).

And then you eat it. Ladle into bowls, sprinkle with pepper and red pepper flakes and top with a few pieces of pickled apple slices. Spoon to soup to face.

Freezer Soup Bags

Has your garden exploded yet? Mine has, as has my farm share. So much goodness all at once. It is amazing and wonderful and I am constantly eating just to keep up with it. But no matter how much I eat (I eat A LOT) I still have an abundance of fresh amazing produce, which is exactly what I planned because I freeze a lot of stuff for winter.

Which brings me to soup bags. To know me is to know that I am a soup person, like I eat soup everyday all day, kind of person. And so having veggies on hand at all times for soup is a necessity. Sure I sometimes use fresh ingredients but more often then not, especially in the winter months (which will be here before you know it), I just grab whatever bag of frozen veggies I have in the freezer and that is that.

A few years ago I started being a little more strategic about how I freeze my veggies and started making bags that are specifically for soup. Hence soup bags.

What’s in a soup bag you ask? Well anything you want. Mine are usually filled with things like lots of tomatoes, zucchinis, onions, eggplants, pepper, and so forth. Basically whatever I hav an abundance of. Like right now. I am bagging a shit load of zucchinis and tomatoes. In the next coming weeks, I will do another soup bag day and there will be more sweet potatoes and roots in the mix. I tend to not add greens because well, honestly, I never have too many fresh greens, I alway just eat them all. But you can if you want. Thats the beauty of making them yourself. You choose what you stick in them.

Either food from your garden, farm share, or grocery store, doing this now will give you a good jump on some meal prepping for the future months. It’s a no brainer. You will thank yourself, and me, but mostly yourself.

To the soup bags!

The stuff can be whatever stuff you have plenty of or whoever stuff you usually put in your soups. Me, I just grabbed an armful of stuff that was overflowing from the fridge and counter. Eggplants, zucchinis, tomatoes, corn. onion, peppers, potatoes. Whatever you have and whatever you want.

Simple as can be. Just chop everything up. And sure, you could blanch things if you want but really, I have never seen the difference when it comes to soup and that is just one more step that you don’t need to take.

Once everything is chopped, bag it, adding whatever feels right. I just start tossing handfuls of whatever into the bags until they are full. Sometimes I will fill bags with more specific veggies and label them for specific soups, but most of the time, its just a mixture of whatever. And I am never disappointed when I dump a bag out and see the medley.

Oh, and corn. I always toss the cob into the pot when I am making soup, extra flavor, so they go into the bags too.

Then you just label and date them and pop those bad boys into the freezer.

And now you are more then half way to soup at any given time. Just pop a bag out, dump it into a pot or your slow or pressure cooker with a liquid of your choice (water, stock, crashed tomatoes), toss in whatever spices you are feeling, maybe add some lentils or beans, and voila. You are souping.

Is souping a word? Well it is now.

Souping. verb The act of making and or eating soup.

-C

Creamy Green Pea-Cauliflower-Broccoli Soup with a Sumac Tahini Swirl

Let’s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It’s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. ♥️

This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.

Tasty and delicious, and nutritious. This soup does it all.

To the soup!

The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.

A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.

Now add in the broccoli and cauliflower to the pot and cook until tender.

Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.

Last but not least, the peas. Add them in and they just need a few minutes to cook through.

And then it all gets blended to become this green creamy goodness.

Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don’t forget a little more pepper and another pinch of sumac for good measure.

Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.

-C

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Creamy Green Pea-Cauliflower-Broccoli Soup with a Sumac Tahini Swirl

Makes about 4 serving

• 1 1/2 cups fresh or frozen peas

• 1 1/2 cup chopped fresh or frozen cauliflower

• 1 1/2 cup chopped fresh or frozen broccoli

• 1 large onion

• 3-4 cloves garlic

• 4-5 cups water

• Salt and pepper

• 1 teaspoon sumac

• 2 tablespoons tahini

• 2-4 tablespoons warm water

Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes

Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.

For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.

To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.

Lentil Chili

I can’t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)

Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.

But enough about how many lentils I eat, what we need to address is this chili. It doesn’t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it’s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.

And it’s chili and chili is the best so you really should just get it made. It’s what you need, I can tell.

To all the lentil goodness!

The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalapeño, and salt and pepper.

Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.

Grab that jalapeño and remove steam (and seeds if you want heat) and dice into very very small piece.

Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.

Looking good.. So good I wanted to eat it all, but don’t, it’s for the chili.

Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.

Well look at that, chili.

And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.

Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.

Lentil chili. Grab a bowl, kick up your feet, and dig on it.

-C

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Lentil Chili

makes a lot of chili, like 10-12 servings

• 1 pound green lentils

• 1 large onion

• 5-6 cloves or garlic

• 1 cubanelle pepper (or any green or sweet pepper)

• 2 large carrots

• 3 cups chopped cauliflower (fresh or frozen)

• 6 cups (two 28 oz cans) crushed tomatoes

• 2 hefty tablespoons cumin

• 1 hefty tablespoon chili powder

• 1 teaspoon ground ginger

• 1 jalapeño pepper

• 6-8 cups water

• salt and pepper

• diced avocado for serving (optional)

Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalapeño pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.

Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.

To serves, ladle into bowls and tope with diced avocado.

Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.

Apple Cranberry Butternut Squash Soup with Apple Cranberry Relish

Soup is all about comfort and I needed comfort this week. What with being all sad and slightly stressed with a little touch of the holiday blues. And I needed something to warm me up because is has been freaking chilly cold. I needed soup. But I wanted something slightly special, not the everyday, but also not anything fussy or finicky. A soup that I could make really fast or let sit on the stove all day. A soup that would bring a little brightness without being overly rich. A soup to take away the chill and make me happy.

Is that asking to much of a soup? I think not.

This soup, it did it all. But also take into account, this soup is not for the people that do not like squash. Or for the people that do not like apples or cranberries. Or for people that do not like thick creamy soups. But if you are not one of this people (you are a person that likes squash, apples and cranberries, and creamy soup) then this soup is for you. It is for us. Creamy, flavorful, slightly sweet and spicy with a little tang and just so dang delicious. It is like a warm blanket of soup. Comfortable and lovely. I have basically eaten an entire pot all to myself in the past two days.

It has been just what I needed.

Join me.

The stuff. A butternut squash, a couple apples, and some cranberries. Also a carrot, an onion, some fresh ginger, a few cloves garlic, cumin and chili powder, salt and pepper, apple cider vinegar, and a little olive oil.

Start by chopping up the carrot and the onion. Small pieces just because they cook a little faster.

Peel and grate or mince some fresh ginger too.

Toss that all into a big pot with a splash of olive oil and a splash of water and cook on a medium heat until tender and fragrant.

While the veggies cook, chop the squash into small cubes. Remove the seeds, but no need to peel.

And chop up the apple too, but set aside a half of one for the apple cranberry relish.

Now toss all that into the pot along with the cranberries.

Add the spices, salt and pepper, a few splashed of apple cider vinegar, and water to cover it all. Then place it on stove, bring to a boil, then turn heat to medium and let cook.

While the soup is cooking, make the relish. Mince the half apple along with about 1/2 cup of cranberries.

Place in a bowl with a pinch of salt and a few splashed of apple cider vinegar. Then just let it sit and meld.

Soup is looking good. Everything is soft and falling apart and ready to go.

Blend it all until smooth.

Thick and creamy goodness right here. If it is to thick, add more water, too thin, cook it down a little longer. The consistency is up to you.

Now all you need to do is ladle soup into bowls and top with a couple spoonfuls of the relish.

This is comfort. This is good.

Have a great, comfy weekend.

-C

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Apple Cranberry Butternut Squash Soup with Apple Cranberry Relish

makes 6-8 servings

• 1 small butternut squash (about 5 cups cubed)

• 1 large onion

• 1 carrot

• 2 macon or mac apples

• 2 cups fresh cranberries (you can use frozen too)

• 2 tablespoon cumin

• 2 tablespoons chili power

• 2-3 cloves garlic

• 2 tablespoon fresh minced or grated ginger

• 4-5 tablespoon apple cider vinegar

• olive oil

• salt and pepper

• 6 cups water

Start by chopping the onion and carrot into small pieces. Place into large heavy bottom pot with a splash of water and a tiny splash of olive oil. Mince the garlic and peel and mince ginger. Toss into the pot as well and place it on a medium heat to cook until the veggies are tender and fragrant.

While the veggies are cooking, dice up the butternut squash. Remove any seeds but there is no need to peel. Also dice up the apples, reserving 1/2 of one for the relish. Place the chopped squash and apples into the pot with the cooking veggies along with 1 1/2 cups of cranberries , the chili powder and cumin, 2-3 tablespoons apple cider vinegar, and the water. Place the pot back on the stove, bring it to a boil, then reduce heat to medium and let cook.

Once soup is on the stove, take reserved half apple and the other 1/2 cup of cranberries and dice into very small pieces. Place into a bowl with a little pinch of salt and 2 tablespoons apple cider vinegar. Toss around and set aside.

And back to soup. Once the squash is tender and starting to fall apart, it is time. Remove from heat and either with a immersion blender, or a regular blender, blend the soup until smooth. After its blended and creamy smooth, check for thickness. If you think it is too thick, add more water. Too thin, place back on stove and cook down until it thickens up a bit more.

When you are ready to serve and eat, ladle soup into a bowl and top with more pepper and a spoonful or two of the apple cranberry relish.

Then eat and feel cozy.