Kathies Good Soup Recipes

KATHIE'S BUTTERNUT HARVEST CHICKEN SOUP

Steps:

• Peal & chop all vegetables into bite sized chunks. Toss w/olive oil & sprinkle w/salt & pepper. Roast in oven at 450 for 20 min's until semi soft.
• Meanwhile ... while veggies are roasting, cut chicken into bite sized pieces & quickly brown in large pot or dutch oven (whatever pot you are using to prep soup) drizzled with olive oil. Add 2-3 minced garlic cloves during last minute of browning. Once browned, remove chicken from pot & set aside. OR simply use 3 cups shredded ready made rotisserie style chicken.
• Add chicken stock, dried herbs, & HALF of roasted vegetables to pot. Simmer for 15 minutes. Using handheld immersion blender (or whatever you have) puree veggies, herbs & stock together to create a thickened "creamy" broth.
• Now add browned chicken and remaining roasted veggies to pot. Simmer 5 min's till heated through. Optional: Add baby spinach before serving just till wilted. Also makes a great after ThanksGiving soup using leftover turkey: ) ** Perfect for those following Primal/Paleo Diets

KATHIE'S GOOD SOUP

Steps:

• Cook hamburger and drain fat.
• Add onion and brown.
• Add rest of ingredients and bring to boil.

BUTTERCUP SQUASH SOUP

Steps:

• In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
• Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.
• Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes.
• Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.