Butternut Squash Soup

It is hot as balls outside and it is definitely not soup season but fall will be here before we know it. Maybe you will be up for trying a new recipe by the time fall comes around. This recipe is a little different than your average butternut recipe so here ya go. The formatting on the ingredients list is weird. I don’t know what happened but just ignore the extra spaces.

Ingredients

1 sweet onion, diced
2 apples peeled, diced
2 tbs coconut oil
2 small butternut squash, roasted
2 cans reduced fat coconut milk
2 tbs candied ginger, pulsed fine in food processor

1 tsp nutmeg

1 tsp. curry powder
1 tbs chopped sage
salt
pepper

Directions

Preheat Oven to 375 degrees F.
Cut squash in half lengthwise, clean out seeds and place on sheet pan skin side up. Roast for about 30-45 minutes until fork tender. When it is cool enough peel off the skin from the squash or scoop out with a spoon.

Sauté apples and onions in coconut oil until tender. Add the sage, nutmeg, curry powder, and squash. Sautee for a minute breaking up the squash as much as possible.
Pulse two tablespoons of candied ginger in food processor and add to the pot.
Add coconut milk and blend with a hand blender until smooth.

Add in the chicken stock and continue to blend. Season to taste with salt and pepper.

Chicken Tortilla Soup

For a no bullshit recipe, this one actually contains a fair amount of ingredients. Don’t let it intimidate you though I promise you it is still easy and worth the overwhelming list of ingredients. I used to joke that Mexican food wasn’t authentic unless it gave you diarrhea. I still kind of stand by that… but as long as you cook that chicken right, you can spare yourself the symptoms of authenticity.

INGREDIENTS

For the Chicken
2 Boneless skinless chicken breasts smoked paprika
Cumin
Chili powder


For The Soup

1 Yellow onion, diced
1 Jalapeño, seeded and diced
4 cloves of garlic, minced
1 1/2 cups diced red/yellow/green bell pepper 1 TBL tomato paste
Juice from one lime
1 TBL Oregano
1 TBL Cumin
2 TBL Chili Powder
2 Cups of Corn
1 Quart of Chicken Stock
2 14.5oz cans of fire roasted tomatoes
1/2 bunch of cilantro
Tortilla chips

Avocado
Cojita cheese

DIRECTIONS:

Preheat oven to 365 degrees F.
Season both sides of chicken evenly with salt, smoked paprika, chili powder, and cumin.
Sear on both sides and finish in the oven until it reaches an internal temperature of 365 degrees F. Or about 15 minutes. Set aside.

Sauté onions, bell pepper and garlic until soft. Add in the tomato paste, cumin, oregano, and chili powder. Sauté for 1 minute.
Add the fire roasted tomatoes, and then the chicken stock.
Add in the corn, chicken, and Cilantro

Season to taste 


Garnish with tortilla chips, avocado and cojita cheese.