Thai Butternut Squash, Sweet Potato, Carrot Soup

Thai Butternut Squash, Sweet Potato, Carrot Soup

Thai Butternut Squash, Sweet Potato, Carrot Soup

Ingredients:

Thai Butternut Squash, Sweet Potato, Carrot Soup

  • 3 tablespoons coconut oil (may substitute olive oil)
  • 1 sweet onion, diced
  • 1/4 cup red curry paste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon freshly grated ginger
  • 8 garlic cloves, minced
  • 3 cups uncooked butternut squash, peeled, cut into 1”cubes, seeds separated
  • 1 large sweet potato, peeled, cut into 1”cubes
  • 3 medium carrots, peeled and chopped
  • 4 cups chicken or vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (14 oz.) can quality coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon dried basil
  • 2 tablespoons lime juice
  • Sriracha/Asian hot chili sauce to taste (optional)

Honey Sriracha Butternut Squash Seeds

  • Reserved butternut squash seeds
  • 1 tablespoon honey
  • 1/2 teaspoon coconut oil
  • 1/2 teaspoon Sriracha/Asian hot chili sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Garnish

  • Freshly squeezed lime juice
  • 1 cup roasted peanuts, chopped (a must! unless you’re allergic)
  • 1/2 cup cilantro, roughly chopped (optional)

See full instructions on: www.carlsbadcravings.com

Spicy Black Bean Soup

Spicy Black Bean Soup

Spicy Black Bean Soup

Ingredients:
  • 2 tablespoons vegetable oil
  • ½ small yellow onion, minced
  • 3 cloves garlic, minced
  • Optional: hatch green chile or jalapeno for added heat, minced
  • Salt and pepper, to taste
  • 2 teaspoons chipotle chili powder
  • ½ teaspoon cumin
  • 2 cans Cuban seasoned black beans, drained (but do not rinse!)
  • 2½ cups low sodium, fat free chicken broth
  • ½ teaspoon hot sauce, or to taste
  • Sour cream, to top
  • Cilantro, to top
  • Tomatoes, to top
  • Limes, to serve

See full instructions on: hostthetoast.com

Crockpot Beef Stew

The BEST Crockpot Beef StewCrockpot Beef Stew

Ingredients:

4 TBSP olive oil

2 tsp minced garlic

2 lbs trimmed beef chuck, cut into 1-2-inch cubes, patted dry with paper towels

about 1/4 cup of flour {tossed with meat to coat}

10-15 small red potatoes {mine were pretty small, I used 14, cut into 1/8ths since I was serving it to small children}

1 medium onion, chopped

2 cups sliced carrots {about 3 good sized carrots}

2 cups sliced celery {about 2-3 stalks}

1 cup of red cooking wine**

1 cup beef stock or canned beef broth

1 can diced tomatoes, drained {14.5 oz}

1 bay leaf

1/2 tsp dried thyme

1 tsp dried parsley

1/2 tsp allspice

8-oz container of sliced mushrooms {optional}

meat tenderizer and about 2 tsp cornstarch

See full instructions on : www.butterwithasideofbread.com

 

Chicken & Pumpkin Soup

Chicken & Pumpkin Soup

Chicken & Pumpkin Soup

Ingredients:

1 Tbsp olive oil

1 medium yellow onion

2 cloves garlic

5 cups chicken broth

1 large chicken breast (3/4 lb.)

1 (15 oz.) can pumpkin pureé

1 (15 oz.) can black beans

½ cup frozen corn kernels

1-2 chipotle peppers in adobo sauce

1 Tbsp cumin

½ tsp salt

½ bunch fresh cilantro

See full instructions on : budgetbytes.com