Posts Tagged ‘soup’

Sweet Potato Soup

I made this delicious soup last night. It would be great to add to the menu for American Thanksgiving or as a heart-warming fall soup. I’m so thankful to celebrate two Thanksgivings every year—Canadian and now American. I believe Thanksgiving is one of those holidays best celebrated every day of the year … without the indulgences.  

Happy Thanksgiving, Healthy Junkies! May we all find plenty to be grateful for today and every day!  

Sweet Potato Soup

Serves 8-10 (bowls)

Ingredients

  • 2 tbps butter (or olive oil)
  • 2 large onions (chopped)
  • 2 stalks celery (chopped)
  • 10 carrots (chopped)
  • 3 lbs sweet potatoes (chopped)
  • 8 cups vegetable (or chicken) stock – or less depending on desired consistency
  • Pinch of cinnamon, nutmeg, sea salt and pepper
  • 1 cup pumpkin seeds
  • 1 tbsp olive oil

Method

  1. Cook onions, celery and carrots for 5 minutes in butter
  2. Add sweet potatoes and vegetable stock and bring to a boil.
  3. Decrease heat and simmer until sweet potatoes are soft.
  4. Add spices.
  5. Blend using a food processor or blender.
  6. Mix olive oil and sea salt (to taste) into pumpkin seeds
  7. Roast pumpkin seeds in toaster oven or oven at 450 F
  8. Sprinkle pumpkin seeds on top of soup in each individual bowl when ready to serve.

Butternut Squash Apple Soup

My friend Ann brought this soup to The Community Cleanse potluck we had in November and since then I’ve made this soup many times.  The recipe is from Simply Recipes (with only a few very minor alterations).  Last night I had the Butternut Squash Apple Soup for dinner with the Vegetable Brown Rice Couscous Salad.  Happy cleansing! 

BUTTERNUT SQUASH APPLE SOUP 

Ingredients

  • 1 yellow onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, chopped
  • 1 tbsp butter or olive oil
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 tart green apple, peeled, cored, chopped (squash and apple should be at 3 to 1 ratio). 
  • 3 cups chicken broth (or vegetable broth if vegetarian) – check all labels for sugar.  “Imagine” Free Range Chicken Broth does not have added cane sugar.
  • Pinches of cinnamon, all spice, salt and pepper

Method

Combine butter (or olive oil), onion, celery, and carrot in large saucepan.  Cook for 5 minutes.  Add squash, apple and broth.  Bring to boil.  Simmer for 10 minutes or until squash is soft.  Puree.  Add spices to taste. 

Serves 4-6.  Enjoy!