soup » Living Lou

Roasted Butternut Squash Soup

First of all, check out the new Recipe Index I’ve created! I love it.

Well it’s another Meatless Monday! (Technically it’s Sunday… but this way you can make this for dinner tomorrow!) For today we’ve got a soup, which is perfect for these cool fall evenings. I’ve noticed that it’s getting dark a lot earlier these days… makes me yearn for those warm summer evenings! This recipe is courtesy of my mother, who makes the most wonderful, authentic and healthy soups I’ve ever tasted! I’ve mentioned my sister before, The Queen of Eggs and Toast, and now it’s my mother’s turn… the Queen of Soups!

Does anyone have the case of the Mondays? Don’t worry, not only will this soup warm your heart and your spirits after a long day at work, or in my case, school, but it’s a super easy, no-fuss recipe.

Roasted Butternut Squash Soup

Ingredients
2-3 tbsp olive oil
1 butternut squash (roasted)
1 medium sized onion (chopped)
1 celery stalk (chopped)
1 medium sized carrot (chopped)
1 clove garlic (chopped)
6 cups homemade or low sodium chicken broth
2 cups water
1 heaping tsp of fresh grated ginger
1/4 cup orange juice
salt & pepper to taste

Directions

First of all, roast your squash. Preheat the oven to 375, cut the butternut squash lengthwise, and remove the seeds. Brush both pieces with 1 tbsp of the olive oil, and roast on a cookie sheet, cut side down, for 45-60 minutes, or until the squash tender.

While the squash is roasting, roughly chop you’re other ingredients (they will be pureed so no need to be precise!) In a large pot, with the remainder of the olive oil, saute the onions, celery and carrot over medium heat, until the onions have softened and are translucent, about 5 minutes. After the 5 minutes, add in the chopped garlic, and saute for another minute or until fragrant.

Once squash is done roasting, spoon the softened squash into the pot. Add the chicken broth and water. Bring to a low simmer, and simmer for half an hour.

When the half an hour is up, using an immersion blender, puree the soup to your desired consistency. Stir in the ginger and orange juice. And seasons with salt and pepper to taste.

How easy is that? Hope this soup helps you get over the “case of the Mondays”… I know it will help me!

- Lou

Meatless Monday’s are back… with Potato Soup!

Meatless Monday’s are officially back here at Living Lou! So be ready… every Monday a meatless, vegetarian meal will be coming your way! They can be anything from salads, to soups, to pastas! And the best part is that not only is it good for your body to eat less meat, but it also benefits the environment!

Ah… fall is in the air! Autumn, or fall, is definitely my favourite season… When I think of fall I think of; soup, snuggling in front of the TV as all of my favorite shows come back, Thanksgiving and of course fall fashions!

And with my lovely introduction about my love of fall, I give you a recipe for a delicious, hearty fall soup!

Potato Soup

Ingredients
3 tbsp butter
1 onion (chopped)
1 stalk of celery (chopped)
8 medium potatoes (peeled & chopped)
milk (enough to cover soup. This is the liquid for the soup!)
cracked pepper to taste
1/2 tsp oregano

Directions

Wash and chop the onion, celery and potatoes.

Heat the butter in a pan, and saute onion and celery on low heat for about 5 minutes, or until the onion is translucent.

Once celery and onion is finished cooking, move to a large pot. Add in potatoes and oregano. Cover with milk. Simmer covered for 30 minutes, be careful not to burn the soup!

Once done cooking, using an immersion blender, puree the soup to your desired consistency! If it’s too thick, add some water. Grind in some freshly cracked pepper to taste.

Garnish with fresh chives!

There you have it, the perfect soup to warm your soul during the upcoming cold season!

- Lou

Meatless Monday – Vegetable soup!

Yes, it is June 14th, and yes it was 25°C outside today, and yes I did decide to have soup for dinner.

Vegetable soup is one of my favourite types of soup, not only is it full flavour but it’s also packed with goodness and nutrients – it’s the best way to eat your vegetables! Another key feature of vegetable soup is that it includes no meat or fish products… thus, perfect for my weekly Meatless Monday’s features! (See last week’s Meatless Monday appetizer here)

When it comes to soups, I prefer a pureed soup over a brothy soup, I prefer the texture, so I decided to puree this vegetable soup. This isn’t typically the way vegetable soup is served, but I think it makes it even more mouth-watering. And on the plus side, I feel like pureed soups are more likely to be eaten by picky eaters who hate vegetables, because there aren’t any visible vegetables!

Vegetable Soup
Recipe adapted from: Slice of Feist

Ingredients

1 ½ tbsp olive oil
1 cup broccoli florets
1 carrot chopped
6 green onions
1 stalk celery
1/4 tsp ginger
2 large garlic cloves chopped
32 oz (4 cups) of vegetable broth
1/2 28 oz can (14 oz) of crushed tomatoes
2 tbsp tomato paste
1 1/2 14 oz (21 oz) cans of white northern beans
1/2 tsp coriander
1 tbsp honey
1/4 tsp red pepper flakes
1/4 tsp garlic powder
1/2 tsp dried thyme
1 tsp cumin
1/8 tsp cayenne
salt & pepper

Directions

Heat olive oil over medium-high heat in your soup pot, sauté green onions, carrot and celery for 6 minutes. Add in the ginger and garlic – cook for 1 minute. Add crushed tomatoes, tomato paste, vegetable broth and beans. Add spices and honey. Stir and bring it to a boil, reduce heat to a slow simmer. Add broccoli florets and cover and cook on low heat for 20-25 minutes. Season with salt and pepper and puree the soup in a blender or using an immersion blender.

And there you have it, the most delectable, thick, flavorful vegetable soup! Feel free to indulge in one, two… or in my case, three servings!

- Lou