Tree Town Stomp 2013 - Soup Recipes

 

Butternut Squash Soup

Ingredients:

2 tablespoons extra-virgin oil

1 carrot, diced

1 celery stalk, diced

1 onion, diced

4 cups cubed butternut squash, fresh or frozen

½ teaspoon chopped fresh or dried thyme

4 cups broth (chicken…vegetable…your choice)

½ teaspoon fine sea salt

½ teaspoon ground black pepper (I left this out…too much)

Method:

Heat oil in a large soup pot.  Add carrot, celery and onion.  Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.  Stir in butternut squash, thyme, broth, salt & pepper.  Bring to boil, reduce heat and simmer until squash is fork tender, about 30 minutes.  Use an immersion blender to puree soup.  Alternatively, let soup cool slightly and carefully puree in batches in an upright blender.


Creamy Cauliflower and Carrot Soup (Adapted from "Eat To Live", by Joel Fuhrman)

Serves 6 to 8

1 head of cauliflower, washed, cut into 1-inch pieces

1/2 small onion, chopped

3 stalks celery, chopped

3 carrots, diced

1 teaspoon garlic, minced

2 cups fresh carrot juice

4 cups water

4 teaspoons kosher salt

1 teaspoon pepper

sprinkle of cayenne pepper

1/2 teaspoon ground nutmeg

1 cup raw cashews

5 or 6 cups, fresh baby spinach, finely chopped

Instructions

Place first 11 ingredients into large soup pot (cauliflower through nutmeg). Bring to a boil. Cover and reduce to a rolling simmer for 20 minutes, or until vegetables are tender.

In a food processor or high-powered blender, blend the cashews with about 1/2 of the soup, until smooth and creamy. Return mixture to soup pot and stir well.

Add the spinach, and allow the spinach to wilt from the heat. Serve hot.