Butternut Squash Soup with Spicy Chickpeas

This is a wonderful soup to make in the fall. The butternut squash is in season and everyone has gourds on the brain. (I'm looking at you, pumpkin spice latte lovers.) The combination of the squash and the gruyere cheese gives the soup a sweet, nutty flavor and the red pepper flakes give it a slight kick. The spicy chickpea topping provides the perfect crunch to pair with the rich and creamy texture of the soup. It is just good for the soul!

To make 3-4 servings of this delicious soup you will need:

• 2 Tbs OLIVE OIL
• 2 Tbs BUTTER, unsalted
• 1 ONION, diced
• 3 cloves of GARLIC, minced
• 4 cups (roughly 24 oz.) BUTTERNUT SQUASH, cubed
• 1 pinch RED PEPPER FLAKES
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 1/4 tsp SMOKED PAPRIKA
• 1/8 tsp NUTMEG
• 2 cups CHICKEN or VEGETABLE STOCK, low sodium
• 6 oz. GRUYERE CHEESE, grated
• 1/2 cup full-fat COCONUT MILK (you could also use HALF & HALF)
• chopped CHIVES, to garnish

To make the spicy chickpea topping you will need:

• 1 (15.5 oz.) can of CHICKPEAS, drained & rinsed
• 1/2 Tbs OLIVE OIL
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp SMOKED PAPRIKA
• 1/4 tsp CAYENNE PEPPER

Start off by preheating the oven to 425 degrees F, then get the chickpeas ready to bake. Toss the chickpeas in the olive oil, salt, pepper, smoked paprika, and cayenne pepper. Once the chickpeas are coated in the oil and spices spread them out on a cookie sheet (I put a piece of foil down to make for easy cleanup). Bake the chickpeas for 20 minutes, toss them, and then bake them for another 15-20 minutes so they get nice and crunchy (but not burnt)!

While the chickpeas are baking, start peeling and chopping the onion, garlic, and butternut squash.

To start the soup, melt the butter into the olive oil in a large pot. Then add the diced onion and saute the onion until it just starts to soften and turn translucent. Add the garlic next and cook for another few minutes.

Stir in the cubed squash, red pepper flakes, salt, pepper, smoked paprika, and nutmeg. Cover the pot and cook for 6-8 minutes, stirring occasionally, until the squash has softened a bit.

Add the chicken stock, cover the pot again, and cook until the squash is completely tender, roughly 15-20 minutes.

Once the squash is tender, use a blender to puree the soup until smooth. (An immersion blender would be perfect for this, but I just used my Ninja.)

Note: Be careful when using a normal blender to puree the soup. If the soup is too hot, the steam may create pressure and cause the top to pop off of the blender while blending.

Transfer the soup back into the large pot and heat the soup over medium heat for another 5-10 minutes. Next, stir in the cheese a handful at a time until it fully melts into the soup. Then, stir in the coconut milk. Heat the soup for a few more minutes to make sure it is nice and hot and then serve!

Ladle the soup into a bowl, top with the spicy chickpeas, sprinkle on the chopped chives, and then put few drops of coconut milk on top!

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Butternut Squash Soup 
with Spicy Chickpeas

Ingredients:

To make 3-4 servings of this delicious soup you will need:

• 2 Tbs OLIVE OIL
• 2 Tbs BUTTER, unsalted
• 1 ONION, diced
• 3 cloves of GARLIC, minced
• 4 cups (roughly 24 oz.) BUTTERNUT SQUASH, cubed
• 1 pinch RED PEPPER FLAKES
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 1/4 tsp SMOKED PAPRIKA
• 1/8 tsp NUTMEG
• 2 cups CHICKEN or VEGETABLE STOCK, low sodium
• 6 oz. GRUYERE CHEESE, grated
• 1/2 cup full-fat COCONUT MILK (you could also use HALF & HALF)
• chopped CHIVES, to garnish

To make the spicy chickpea topping you will need:

• 1 (15.5 oz.) can of CHICKPEAS, drained & rinsed
• 1/2 Tbs OLIVE OIL
• 1/4 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp SMOKED PAPRIKA
• 1/4 tsp CAYENNE PEPPER

Directions:

1. Preheat the oven to 425 degrees F, then get the chickpeas ready to bake. 
2. Toss the chickpeas in the olive oil, salt, pepper, smoked paprika, and cayenne pepper. Once the chickpeas are coated in the oil and spices spread them out on a cookie sheet (I put a piece of foil down to make for easy cleanup). 
3. Bake the chickpeas for 20 minutes, toss them, and then bake them for another 15-20 minutes so they get nice and crunchy (but not burnt)!
4. While the chickpeas are baking, start peeling and chopping the onion, garlic, and butternut squash.
5. To start the soup, melt the butter into the olive oil in a large pot. Then add the diced onion and saute the onion until it just starts to soften and turn translucent. Add the garlic next and cook for another few minutes.
6. Stir in the cubed squash, red pepper flakes, salt, pepper, smoked paprika, and nutmeg. Cover the pot and cook for 6-8 minutes, stirring occasionally, until the squash has softened a bit. 
7. Add the chicken stock, cover the pot again, and cook until the squash is completely tender, roughly 15-20 minutes.
8. Once the squash is tender, use a blender to puree the soup until smooth. (An immersion blender would be perfect for this, but I just used my Ninja.)
• Note: Be careful when using a normal blender to puree the soup. If the soup is too hot, the steam may create pressure and cause the top to pop off of the blender while blending.
9. Transfer the soup back into the large pot and heat the soup over medium heat for another 5-10 minutes. 
10. Next, stir in the cheese a handful at a time until it fully melts into the soup. Then, stir in the coconut milk. Heat the soup for a few more minutes to make sure it is nice and hot and then serve!
11. Ladle the soup into a bowl, top with the spicy chickpeas, sprinkle on the chopped chives, and then put few drops of coconut milk on top!

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I found this recipe on the following blog: http://www.howsweeteats.com/2014/09/smoked-gruyere-butternut-soup-with-spicy-chickpeas/

Beef Stew

This stew was one of the first recipes that I ever made by myself (other than scrambled eggs and boxed cakes). I based it on a recipe I found online and then adapted it for what I had in my pantry. I have now made this stew many times and it is one of my favorite winter meals. The stew is warm, hearty, and rich in flavor! 

To make 2-3 serving of this beef stew you will need:

• 2 Tbs VEGETABLE OIL
• 1 lb. BEEF STEW MEAT (could also use chuck roast and cut it into 1 inch cubes)
• 1 ONION, chopped 
• 3 GARLIC cloves, minced
• 1 Tbs TOMATO PASTE
• 3 cups BEEF STOCK
• 2 BAY LEAVES
• 1/2 tsp SUGAR
• 1/4 tsp PEPPER
• 1/4 tsp ALLSPICE
• 1/4 tsp PAPRIKA
• 1 Tbs WORCESTERSHIRE SAUCE
• 3-4 CARROTS, chopped
• 1 lb. POTATOES, peeled and cubed 
• 1-2 cups WATER

Pour the vegetable oil into a large pot over medium-high heat. Once the oil is hot, brown the beef in the oil. 

When the beef is browned, but not necessarily cooked through (it will continue to cook throughout the rest of the preparation) stir in the onion, garlic, and tomato paste.

Next, stir in the beef stock, bay leaves, sugar, pepper, allspice, paprika, and Worcestershire sauce. Cover and allow the stew to simmer for about 1 & 1/2 hours.

Add the carrots and potatoes. If the liquid does not mostly cover the meat and vegetables, add 1-2 cups of water. Then simmer for another 30 minutes.

(Not enough liquid!)

(Perfect!)

Once the carrots and potatoes are tender, taste the broth and season as needed. Remove the bay leaves and serve! 

The beef tastes tender and juicy while to potatoes are soft and flavorful! This is a great comfort dish!



I am already looking forward to making this again!

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Beef Stew

Ingredients:

• 2 Tbs VEGETABLE OIL
• 1 lb. BEEF STEW MEAT (could also use chuck roast and cut it into 1 inch cubes)
• 1 ONION, chopped 
• 3 GARLIC cloves, minced
• 1 Tbs TOMATO PASTE
• 3 cups BEEF STOCK
• 2 BAY LEAVES
• 1/2 tsp SUGAR
• 1/4 tsp PEPPER
• 1/4 tsp ALLSPICE
• 1/4 tsp PAPRIKA
• 1 Tbs WORCESTERSHIRE SAUCE
• 3-4 CARROTS, chopped
• 1 lb. POTATOES, peeled and cubed 
• 1-2 cups WATER

Directions:

1. Pour the vegetable oil into a large pot over medium-high heat. Once the oil is hot, brown the beef in the oil. 
2. When the beef is browned, but not necessarily cooked through (it will continue to cook throughout the rest of the preparation) stir in the onion, garlic, and tomato paste.
3. Next, stir in the beef stock, bay leaves, sugar, pepper, allspice, paprika, and Worcestershire sauce. Cover and allow the stew to simmer for about 1 & 1/2 hours.
4. Add the carrots and potatoes. If the liquid does not mostly cover the meat and vegetables, add 1-2 cups of water. Then simmer for another 30 minutes.
5. Once the carrots and potatoes are tender, taste the broth and season as needed. Remove the bay leaves and serve! 

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The recipe I based this one on was Paula's: http://www.foodnetwork.com/recipes/paula-deen/old-time-beef-stew-recipe/index.html

Egg Drop Soup

One of my favorite things to get at Chinese restaurants is egg drop soup. I have always wondered how the soup was made but never knew how until recently. It actually turned out to be pretty easy!

To make 2 bowls of soup you will need:

• 2 cups CHICKEN BROTH
• 1/2 tablespoon CORNSTARCH
• 2 EGGS
• 1 GREEN ONION, chopped
• SALT & PEPPER to taste
• Optional: a few drops of SESAME OIL

Whisk the chicken broth and corn starch together in a small pot. (Make sure that the chicken broth is either cool or at room temperature for this step. If the broth is hot the cornstarch will clump!) Then start heating the mixture on the stove.

Whisk your eggs in a small bowl like you are making scrambled eggs. 

Once the chicken broth reaches a boil, use a spoon to stir the broth so that you get a vortex. Slowly drizzle the egg into the broth while continuing to stir the broth with your other hand. (If you aren't very coordinated, you may want to recruit a friend to help with this step.) The egg will cook immediately and should look like thin wisps in the broth.

Once all of the egg has been added, stir in the salt, pepper, and sesame oil. Sprinkle the chopped green onions on top and enjoy!

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Egg Drop Soup

Ingredients:

To make 2 bowls of soup you will need:

• 2 cups CHICKEN BROTH
• 1/2 tablespoon CORNSTARCH
• 2 EGGS
• 1 GREEN ONION
• SALT & PEPPER to taste
• Optional: a few drops of SESAME OIL

Directions:

1. Whisk the chicken broth and corn starch together in a small pot. (Make sure that the chicken broth is either cool or at room temperature for this step. If the broth is hot the cornstarch will clump!) Then start heating the mixture on the stove. 
2. Whisk your eggs in a small bowl like you are making scrambled eggs. 
3. Once the chicken broth reaches a boil, use a spoon to stir the broth so that you get a vortex. Slowly drizzle the egg into the broth while continuing to stir the broth with your other hand. (If you aren't very coordinated, you may want to recruit a friend to help with this step.) The egg will cook immediately and should look like thin wisps in the broth. 
4. Once all of the egg has been added, stir in the salt, pepper, and sesame oil. Sprinkle the chopped green onions on top and enjoy!

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Chili

This is my take on the chili I grew up eating. Honestly though, I forgot to buy a chili seasoning packet so I made up my own seasoning blend using the spices I had in my cabinet.... and it turned out pretty great! I will definitely make this again!

To make 4-6 servings of this hearty chili you will need:

• 1 lb GROUND BEEF
• 1 Tbs OLIVE OIL
• 1 ONION, chopped
• 2 Tbs GARLIC, minced
• 3 oz. TOMATO PASTE
• 1 (10 oz.) can of ROTEL
• 1 (15 oz.) can LIGHT KIDNEY BEANS, riced
• 4 cups (32 oz.) TOMATO JUICE
• 1 Tbs WORCESTERSHIRE SAUCE
• 1Tbs CHILI POWDER
• 1 tsp PAPRIKA
• 1 Tbs CUMIN
• 1/2 tsp CAYENNE
• 1/2 tsp GARLIC POWDER
• 1 tsp SALT
• 1/2 tsp PEPPER

Heat about a tablespoon of olive oil in a large pot. When the oil is hot, add the onion and garlic. Saute the onion and garlic until they start to turn translucent. Next, add the beef and cook it until it is no longer pink.

Then mix in the tomato paste and the can of Rotel.

Add the tomato juice, spices, and Worcestershire sauce next.

Lastly, add the beans! If you add them too early they will start to get mushy so make sure to add them at the end.

Once the chili is hot and all of the ingredients have been incorporated, serve it up! I like to top my chili with cheddar cheese, onion straws, and a little bit of sour cream. Yum!

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Chili

Ingredients:

• 1 lb GROUND BEEF
• 1 Tbs OLIVE OIL
• 1 ONION, chopped
• 2 Tbs GARLIC, minced
• 3 oz. TOMATO PASTE
• 1 (10 oz.) can of ROTEL
• 1 (15 oz.) can LIGHT KIDNEY BEANS, riced
• 4 cups (32 oz.) TOMATO JUICE
• 1 Tbs WORCESTERSHIRE SAUCE
• 1Tbs CHILI POWDER
• 1 tsp PAPRIKA
• 1 Tbs CUMIN
• 1/2 tsp CAYENNE
• 1/2 tsp GARLIC POWDER
• 1 tsp SALT
• 1/2 tsp PEPPER

Directions:

1. Heat about a tablespoon of olive oil in a large pot. When the oil is hot, add the onion and garlic. Saute the onion and garlic until they start to turn translucent. 
2. Next, add the beef and cook it until it is no longer pink.
3. Mix in the tomato paste and the can of Rotel.
4. Add the tomato juice, spices, and Worcestershire sauce next.
5. Lastly, add the beans! If you add them too early they will start to get mushy so make sure to add them at the end.
6. Once the chili is hot and all of the ingredients have been incorporated, serve it up! I like to top my chili with cheddar cheese, onion straws, and a little bit of sour cream. Yum!

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French Onion Soup

This soup is rich, savory, and is the perfect meal for a cold day! The bread gives it a little bit of a crunchy texture, while it also soaks up the broth of the soup, and the cheese gets gooey after melting under the broiler. Yum!

To make 2 to 3 servings of French onion soup you will need:

• 4 Tbs BUTTER, unsalted
• 1 to 1 & 1/2 lbs. ONION, thinly sliced
• 1 tsp DRIED THYME
• 1 tsp SALT
• 1/2 tsp PEPPER
• 1/2 Tbs FLOUR
• Optional: 1/2 cup DRY WHITE WINE
• 2 cup BEEF STOCK (could substitute vegetable stock)
• 1 cup CHICKEN STOCK (could substitute vegetable stock)
• 1 cup CIABATTA BREAD, cubed
• 1 & 1/2 cup GRUYERE CHEESE, grated

Melt the butter in a large pot. Add the onion and the spices. Heat over medium to medium-high heat for 20 to 30 minutes stirring occasionally until the onions are very soft and golden-brown.

 Stir in the flour and cook for another 1-2 minutes.

Add the white wine and scrape the bottom of the pan to incorporated the dried on bits into the soup (this might sound weird, but it will add flavor!). Simmer for 2-3 minutes.

Add the beef stock and chicken stock. Simmer for another 20-30 minutes to allow all of the flavors to come together.

At this point you can either serve the soup as is, or ladle the soup in to oven save bowls...

...top with the cubed bread...

...and cheese...

...and then broil on high for 4-6 minutes until the cheese is melted.

Yum!

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French Onion Soup

Ingredients:

• 4 Tbs BUTTER, unsalted
• 1 to 1 & 1/2 lbs. ONION, thinly sliced
• 1 tsp DRIED THYME
• 1 tsp SALT
• 1/2 tsp PEPPER
• 1/2 Tbs FLOUR
• Optional: 1/2 cup DRY WHITE WINE
• 2 cup BEEF STOCK
• 1 cup CHICKEN STOCK
• 1 cup CIABATTA BREAD, cubed
• 1 & 1/2 cup GRUYERE CHEESE, grated

Directions:

1. Melt the butter in a large pot. Add the onion and the spices. Heat over medium to medium-high heat for 20 to 30 minutes stirring occasionally until the onions are very soft and golden-brown. 
2. Stir in the flour and cook for another 1-2 minutes. 
3. Add the white wine and scrape the bottom of the pan to incorporated the dried on bits into the soup (this might sound weird, but it will add flavor!). Simmer for 2-3 minutes. 
4. Add the beef stock and chicken stock. Simmer for another 20-30 minutes to allow all of the flavors to come together.
5. At this point you can either serve the soup as is, or ladle the soup in to oven save bowls, top with the cubed bread and cheese, and then broil on high for 4-6 minutes until the cheese is melted.

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I adapted this recipe from this website: http://www.cookingchanneltv.com/recipes/kelsey-nixon/french-onion-soup.html

Creamy Tomato Tortellini Soup

I love soups and this one is easy and delicious! It has a creamy tomato base with tender cheesy tortellini. To make it all you need is:

• 2 cloves GARLIC
• 2 Tbs OLIVE OIL
• 2 (10 & 3/4 oz.) cans CONDENSED TOMATO SOUP
• Optional: 1/4 cup SUN DRIED TOMATOES, chopped 
• 2 cups HALF & HALF
• 2 cups CHICKEN STOCK
• 1 tsp ONION POWDER
• 1/2 Tbs ITALIAN SEASONING
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 1 (9 oz.) package CHEESE FILLED TORTELLINI
• SHREDDED PARMESAN CHEESE, garnish

Start by sauteing the garlic in the olive oil in a large pot. Then add the condensed tomato soup, optional sun dried tomatoes, half & half, chicken stock, onion powder, Italian seasoning, salt, and pepper. 

Once all of the ingredients are well mixed, bring the contents of the pot to a simmer and then add the tortellini. Cook the tortellini in the soup for the time directed on the packaging (if it doesn't specify 7-9 minutes should do it!). 

After the tortellini has cooked through, serve and top with Parmesan cheese!

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Creamy Tomato Tortellini Soup

Ingredients:

• 2 cloves GARLIC
• 2 Tbs OLIVE OIL
• 2 (10 & 3/4 oz.) cans CONDENSED TOMATO SOUP
• Optional: 1/4 cup SUN DRIED TOMATOES, chopped 
• 2 cups HALF & HALF
• 2 cups CHICKEN STOCK
• 1 tsp ONION POWDER
• 1/2 Tbs ITALIAN SEASONING
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 1 (9 oz.) package CHEESE FILLED TORTELLINI
• SHREDDED PARMESAN CHEESE, garnish

Directions:

1. Start by sauteing the garlic in the olive oil in a large pot. 
2. Add the condensed tomato soup, optional sun dried tomatoes, half & half, chicken stock, onion powder, Italian seasoning, salt, and pepper. 
3. Once all of the ingredients are well mixed, bring the contents of the pot to a simmer and then add the tortellini. Cook the tortellini in the soup for the time directed on the packaging (if it doesn't specify 7-9 minutes should do it!). 
4. After the tortellini has cooked through, serve and top with Parmesan cheese!

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I found this recipe on the following website: 

http://www.keyingredient.com/recipes/171098794/creamy-tomato-tortellini-soup/

Potato Soup

One of my favorite things is a warm bowl of potato soup on a cold day and this recipe really hits the spot! I took my grandma's recipe and tweaked it a little bit to add a more flavor. 

For this soup you will need (It will make about 6-7 servings):

• 6 small POTATOES
• 2 CARROTS
• 1 ONION
• 6 slices BACON
• 1 cup MILK
• 2 Tbs FLOUR
• 2 Tbs BUTTER
• 1/3 cup CHEDDAR CHEESE, freshly shredded
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp GARLIC POWDER
• 1 Tbs DRIED PARSLEY

Fill a large pot half way to the top with water and bring it to a boil. While the water is heating up, peel and chop the potatoes and carrots into bite sized pieces. Then dice the onion. 

Once the water has come to a boil throw the potatoes, carrots, and onion into the pot and cook until tender.

In a skillet cook up the 6 strips of bacon. Once cooked, crumble the bacon into small pieces and set aside.

Melt 2 tablespoons butter in a small sauce pan and then whisk in 2 tablespoons flour. Then add 1 cup milk all at once. Continue whisking on low temperature until mixture is smooth. Once smooth, stir in the freshly shredded cheddar cheese. Then take about 1/2 cup of the potato water out of the large pot, and stir it into the milk and cheese mixture.

After the ingredients in the small saucepan are well incorporated, mix the contents into the large pot with the potatoes and potato water. Then add the spices and 2/3 of the crumbled bacon.

Serve hot! Top with shredded cheese and some of the remaining crumbled bacon! 

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Potato Soup

Ingredients:

• 6 small POTATOES
• 2 CARROTS
• 1 ONION
• 6 slices BACON
• 1 cup MILK
• 2 Tbs FLOUR
• 2 Tbs BUTTER
• 1/3 cup CHEDDAR CHEESE, freshly shredded
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1/4 tsp GARLIC POWDER
• 1 Tbs DRIED PARSLEY

Directions:

1. Fill a large pot half way to the top with water and bring it to a boil. 
2. While the water is heating up, peel and chop the potatoes and carrots into bite sized pieces. Then dice the onion. 
3. Once the water has come to a boil throw the potatoes, carrots, and onion into the pot and cook until tender.
4. In a skillet cook up the 6 strips of bacon. Once cooked, crumble the bacon into small pieces and set aside.
5. Melt 2 tablespoons butter in a small sauce pan and then whisk in 2 tablespoons flour. Then add 1 cup milk all at once. Continue whisking on low temperature until mixture is smooth. Once smooth, stir in the freshly shredded cheddar cheese. Then take about 1/2 cup of the potato water out of the large pot, and stir it into the milk and cheese mixture.
6. After the ingredients in the small saucepan are well incorporated, mix the contents into the large pot with the potatoes and potato water. Then add the spices and 2/3 of the crumbled bacon.
7. Serve hot! Top with shredded cheese and some of the remaining crumbled bacon! 

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