Butternut Squash Soup

Ingredients

• 1 tbsp oil

• 1 large butternut squash, cut in half and seeded

• 1 large onion, peeled and quartered

• 3 whole carrots, peeled

Directions

• Preheat oven to 375 degrees. 

• Place vegetables on a foil covered cookie sheet, drizzle with oil, salt and pepper.

•  Bake for 45 minutes or more until veggies are soft.  (If onion and carrots get done before squash, they can be removed)

• When squash is done, cool all veggies until able to handle.  Remove squash from skin.

• In a high speed blender, add the following. Blend until smooth, simmer for 30 minutes.

  • Veggies

  • 2-3 cups veggie broth

  • ½ c. almond milk

  • ½ T. cinnamon

  • 1/8 tsp. ground sage

  • 1/8 tsp. nutmeg

  • Sea salt and pepper

  Cashew Cream Topping (Sour Cream substitute)

• 1 c. raw cashews, soaked in water for 3-4 hours, drain well

• 1/3-3/4 c. water

  • Blend into high speed blender, until smooth and creamy.

  • Swirl on top of bowls of Butternut Squash Soup

Sweet Potato Chili

INGREDIENTS

• 2 tbsp olive oil or vegetable broth

• 2 medium onions

• 2 tbsp chili powder

• 1 tsp cumin

• 2 medium sweet potatoes, peeled and cubed

• 1 cup vegetable broth

• 2 x 19 oz pinto or black beans, drained and rinsed

• 1 x 28 oz can diced tomatoes

• pinch salt

• 1 tsp oregano

DIRECTIONS

Add all ingredients to crockpot and cook for 6-8 hours on low.

Lentil Soup

INGREDIENTS

• 2 cups lentils, pre-soaked and drained

• 5 cups water

• 1 medium onion, chopped

• 1 carrot, diced

• 2 stalks celery, sliced

• 1 clove garlic

• 1 tsp salt

• ¼ tsp black pepper

• ½ tsp oregano

• 1 pound tomatoes, diced

• 2 tbsp cider vinegar

• 1 tsp turmeric

DIRECTIONS

Place all ingredients in crockpot. Mix together well. Cover and cook on low 8-10 hours.

Before serving, season to taste. Serve with chips or place over rice/noodles

TIPS

Green lentils stay a bit crunchy but very good!

Minestrone Soup

INGREDIENTS

• 4 cups vegetable broth

• 1 x 28 oz can diced tomatoes (3.5 cups)

• 4 stalks celery

• 4 chopped carrots

• 1½ cups green beans

• 4 cloves garlic

• 1½ tbsp fresh basil

• 2 tsp oregano

• 2 cups pasta

DIRECTIONS

In food processor, chop carrots, onion, and celery. Place all ingredients except pasta in a crockpot and cook on high first hour then turn to low for 3-4 hours.

Add pasta last 20 minutes.

Zucchini Soup

INGREDIENTS

• 2 cups celery, diced

• 2 lbs. zucchini, diced

• 2 cans tomato, diced

• 2 green peppers, diced

• 1 cup onions, diced

• 2 tsp salt

• 1 tsp oregano

• 1 tsp bruschetta blend

  • bruschetta mix: 1 tsp each: garlic powder, sea salt, oregano, parsley, basil, onion powder

• 1 tsp dried basil

• ¼ tsp garlic powder

• 4-6 cups veggie broth

DIRECTIONS

Add all ingredients to crockpot and cook 4-6 hours on low.

Potato Onion Soup

INGREDIENTS

• 2 large onions

• 4 large potatoes

• 3 carrots

• 2 celery stalks

• 2 cloves garlic

• salt and pepper to taste

• 4-6 cups vegetable broth

• parsley for garnish

• nut milk optional

DIRECTIONS

Dice veggies, add all ingredients to crockpot. Cook on high 4 hours or low 6 hours.

Puree soup with a blender once cooked and add small amount of milk if desired. Puree in several batches until completed.

Serve with a salad, organic chips, and fruit.

Taco Soup

INGREDIENTS

• ½ cup water

• ¼ onion diced

• ½ bell pepper

• 1 tomato

• 1 jalapeno, diced (optional)

• 2 cups pinto beans

• 2 cups black beans

• 1 x 15 oz can corn

• 2 cups water or vegetable broth (use less if you want it thicker)

• 1 x 8 oz can tomato sauce

• 1 tsp cilantro

• 1 tsp salt

• 1 tsp each: chili powder, turmeric, paprika

• 2 tbsp nutritional yeast

DIRECTIONS

Sauté onions and peppers until softened.

Place remainder of ingredients in crockpot on low for 3-4 hours.

Serve over rice or potato with guacamole and a salad!