Happy Tuesday! Well as promised here is the amazing soup recipe.
Serves 4 to 6. Cooking time – 45 minutes.
- 1 c. chopped onion
- 1/2 c. chopped celery
- 1/2 c. chopped carrot
2 T. olive oil
1 t. chopped garlic
1 bay leaf
1 t. cumin
1 t. dried thyme
1/2 t. smoked paprika
1/4 to 1/2 t. chipotle pepper*
1 small to medium butternut squash, peeled, seeded and cut into chunks
1 pint of chicken stock
Black pepper to taste
1 can of white beans (I use Trader Joe’s Cannellini beans)
Sauté Mirepoix and garlic in olive oil until veggies are translucent. Add remaining spices, stir for about 2 minutes. Add stock and squash, cook till tender (approximately 30-45 minutes). Break up squash into bite-sized pieces, add white beans, serve when fully heated through.
We like our soup with a hearty whole-wheat bread on the side. We buy ours from the Costco bakery – it’s a wonderful, chunky bread, high
in fiber and flavor. We buy about 8 loaves at a time and freeze them.
*Yeah, this soup has a tiny kick to it – a tiny one. But my husband and I love spicy food and we’re raising our kids to like a little heat, too. Whole milk is great for cooling the tongue, and they’ve learned to take a slug of milk, or a bite of bread, if the heat becomes too much for them. We keep things on the mild side, but I like that my kids, at 8 and 4, are learning to eat from a variety of ethnicities, flavors, and textures. And if they don’t finish it – no big deal. It’s about exposing them to new things, not about them loving it every single time.
My guess is
She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.
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