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| Cheesy Butternut Squash and Tortellini Soup |
Ingredients
- 1 small sweet onion, finely diced
- 2 cloves garlic, grated or finely chopped
- 1 apple, finely diced
- 3 cups of cubed butternut squash
- 2 carrots, chopped
- 2 cups of chicken broth
- 3/4 cup of whole milk or heavy cream
- 1 can of beer
- 1/2 teaspoon of crushed red pepper flakes
- 1/2 teaspoon of dried rosemary leaves
- 1/2 teaspoon each of salt & pepper
- 10 oz cheese tortellini
- 1 1/2 cups of shredded Fontina cheese
- 1/2 cup of shredded sharp Cheddar cheese
- 4 oz crumbled blue cheese, if desired.
Directions
1. Grease 4-quart or larger slow
cooker. Add onion, garlic, apple, squash, carrots, chicken broth, milk,
beer, crushed red pepper flakes, rosemary, salt and pepper.
2. Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender.
3. Transfer soup to blender; puree until smooth. Return to slow cooker.
4. Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft.
5. Garnish with extra cheese and/or serve with crusty bread.
Source: Tablespoon
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| Ramen Chicken Noodle Soup |
Ingredients
- 1 package of boneless skinless chicken thighs
- 1 tbsp of Olive Oil
- 1/2 tsp of Chinese 5-spice powder
- 1/4 tsp of salt
- 1/8 tsp of black pepper
- 1 tbsp of minced garlic
- 1 tbsp of grated ginger
- 4 cups of chicken stock
- 1 tbsp of soy sauce
- 2 tsp of sugar
- 1 ounce dried shitake mushroom soaking in boiling water for 20 minutes
- 4 baby bok choy cut in half
- 4 hard boiled eggs cut in half
- 4 packages of dried Ramen noodles, cooked
- 4 tbsp of sliced scallions, srichachi sauce, & limed wedges if desired
Directions
1. Season chicken with Chinese-five spice powder, salt and pepper. Saute chicken thighs in a olive oil heated sauce pan until chicken is browned. Transfer chicken to plate. When cool, slice thighs into strips.2. Remove all but 1 teaspoon of oil from the pan and heat over medium-high heat. Add garlic and ginger, and sauté until fragrant, about 30 to 45 seconds. Add chicken stock, soy sauce and sugar. Remove stems from shiitake mushrooms, slice into strips and add to broth. Bring to boil, reduce heat and simmer 10 minutes. Add baby bok choy and sliced thighs to broth and simmer about 5 minutes or until bok choy is tender and chicken is cooked through.
3. Divide cooked ramen noodles into bowls. Ladle in broth. Add mushrooms and bok choy from broth. Top with sliced chicken, scallions and hard-boiled eggs. Serve with Sriracha sauce and lime wedges on side, if so desired.
Source: Perdue
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| Curried Lentil Soup |
Ingredients
- 1 1/2 tbsp. olive oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 1/2 tsp. ground cumin
- 6 c. low-sodium vegetable broth
- 1 1/2 c. red lentils
- 2 large carrots, coarsely grated
- 4 sprigs fresh thyme
- 1 tsp. curry powder
- 1/2 tsp. ground cinnamon
- 2 Bay leaves (optional)
- 1 c. light coconut milk
- kosher salt
- black pepper
- Cilantro, for serving
Directions
1. Saute the onion in oil and cook,
covered, stirring occasionally, for 6 minutes. Stir in the garlic and
cumin and cook, stirring for 1 minute.2. Add the broth, lentils, carrots, thyme, curry powder, cinnamon and bay leaves (if using); bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are just tender, 12 to 15 minutes.
3. Add the coconut milk and 1/2 teaspoon each salt and pepper; simmer for 5 minutes. Serve with cilantro, if desired.
Source: Woman's Day
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