Creamy Butternut Squash Soup

1 medium butternut squash seeded and chunked

1 medium onion chopped

4 peeled carrots sliced 

4 celery stalks sliced (can add leaves)

1 sweet apple peeled and chunked

2 fresh garlic cloves

2 tbsp olive oil 

4 cups broth of choice (bone, chicken or vegetable)

1 cup full fat coconut milk

1 spring of fresh rosemary

Small handful of fresh thyme

2 bay leaves

1 tsp dried sage

Himalayan salt and pepper to taste

1. Add all vegetables, thyme, garlic and apples to large pan. Toss with salt and olive oil and roast at 425 for about 30 minutes till vegetables are tender. 

2. Add vegetables to large pot with broth, rosemary, bay leaves and sage and bring to a simmer for about 30 minutes. 

3. Using either an immersion mixer or vitamix, purée vegetable broth mixture till smooth. 

4. Add coconut milk to puréed soup and simmer for about 10-15 minutes. Serve immediately!

Enjoy!

Potato, Leek and Broccoli Soup

Potato leek soup got taken to a new level with more vegetables!


3 leeks chopped
3 celery stalks chopped
1 large potato diced
2 heads of broccoli
3 cloves of fresh garlic minced
2 tbsp. olive oil or butter
4 1/2 cups homemade bones broth or chicken or vegetable stock
3/4 cup milk of choice
1 1/2 tsp thyme
Himalayan salt and pepper to taste


Bacon and sharp cheddar cheese for garnish

1.  Heat oil and sauté leeks and garlic till tender.
2.  Add celery and broccoli and cook till tender.
3.  Slowly add broth and bring to a simmer. 
4.  Add potatoes and thyme. Simmer covered for about 30 minutes or till potatoes are tender.
5.  Add room temperature milk and season with salt and pepper. 


Enjoy!