Soups On

Shut down the colds and crank up the heat this winter with these exotic soups full of fresh herbs, aromatic spice—and everything nice.

THAI SPICE BUTTERNUT SQUASH SOUP

Ingredients:

  • 1 butternut squash (peeled, seeded, and chopped into 2 in cubes)
  • Tbsp, 1 Tbsp canola oil
  • 1/2 tsp,1/4 tsp salt
  • 1 cup chopped onion
  • 3 cups sodium-free chicken stock
  • 4 tsp red curry paste
  • 1.5 Tbsp fresh lime juice
  • 1 13.5 oz can coconut milk

Optional Garnish:

  • 1/4 cup cilantro leaves
  • 1/4 cup unsweetened toasted coconut
  • 2 small Thai red chilies (thinly sliced)

Directions

  1. Preheat oven to 450F. Place squash in a bowl and drizzle with 1 Tbsp oil. Sprinkle with 1/4 tsp salt and toss. Bake on a lined baking sheet for 35-40 minutes, or until tender.
  2. Heat remaining oil in a large stockpot over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add baked squash mixture, stock, and curry paste. Sprinkle with remaining 1/2 tsp salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.
  3. Remove from the heat and stir in lime juice and coconut milk. Let stand for 15 minutes.
  4. Place the squash mixture in a blender, and blend until smooth. Pour soup into a bowl and top with cilantro, toasted coconut, and chili slices.

INDIAN SPICED TOMATO SOUP

Ingredients:

  • 1/4 cup olive oil
  • 4 cloves garlic (chopped)
  • 1 15 oz can chickpeas (drained)
  • 1/2 small onion (chopped)
  • 1 tsp ground cumin
  • 1/2 tsp cardamom
  • 1 tsp turmeric
  • Salt and pepper
  • 1 cup vegetable stock
  • 1 28 oz can fire roasted tomatoes

Directions

  1. Heat the olive oil in a large stockpot over medium heat. Add garlic and cook for 2-3 minutes.
  2. Combine chickpeas and onions in a food processor and process till smooth. Add this mixture to the pot and cook for 5 minutes.
  3. Season the mixture with cumin, cardamom, turmeric, salt, and pepper. Stir in stock and tomatoes, then simmer for 5-10 minutes to combine flavors.
  4. If desired top with greek yogurt and a few fresh basil or mint leaves. Throw in some green pumpkin seeds (pepitas) for crunch.

Lisa Mullin is a Certified Holistic Nutritionist whose passion is helping others eat for optimal health, weight, and wellness. Contact Lisa at lbmullin1@gmail.com or Like & Follow her Health and Wellness page on Facebook that shares nutrition, fitness, and health tips, as well as nutritious recipes at Facebook.com/lbmullin1.

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