-Spring is coming!
This just in, from the Groundhog himself.
So to celebrate the last of this moderately cold winter we've had here in Sunny California... I am making this especially warm, yummy, comforting soup. For a cold winters night. ;) That to be honest, I hardly experience here in Ca. BUT did feel it when I visited NYC in December. Now that place is cold. I refuse to complain about the cold weather here- when we rarely do have it. Cause NYC, my goodness. I mean, yes I'm from Georgia. I do remember it being cold, in the winter. But NYC beat all cold memories for me. They got hit even colder just recently, thankfully was not visiting there when it was -11. But my sister was. Well she lives there, sorry Sis. :/
Thats why everyone should move to California ;) Oh wait- everyone does, thats why it's so crowded and traffic is so bad! Haha. No complaints here though ;)
Now back to my soup. So this stuff is ridiculously good. And filling. And tasty. Try it. It's quite the process, making soup. Really- it is. But thats fine! It's all worth it in the end. This is my 2nd time making this soup this winter season. I have another recipe in my mind I will create very soon. And I'm sure it will be very good!
I topped this soup with my cashew cheeze. Mhm. Makes it even better.
So to start you will need:
1 small red onion
1 Butternut squash
1 celery Stalk- (means the bunch, not one stick)
2 bell peppers
1 tbsp of lemon juice
Jalapeno pepper or Serano
1 box of Veggie broth
1 garlic bulb (means 1 whole garlic, not just 1 clove)
Olive oil- for roasting veggies.
*First preheat your oven to 450.
Peel and cut butternut squash into pieces.
Cut bell peppers and remove stems/seeds.
Cut off the top of the garlic bulb and rub oil on top part as well.
*Rub a bit of olive oil on all pieces and place on baking sheet and put in oven.
*Roast garlic and bell peppers for 25 minutes. Take those out,
Keep Squash in for an additional 20-25 minutes. Until soft and roasted :)
*While veggies are roasting...
Chop up cleaned and rinsed celery , and red onion into small pieces.
Sautee Onions and celery in a big pan, (enough to fit 1 box of veggie broth in it after sautéing)
Once onions and celery are a little brown, sauteed well enough to where flavor is coming out :)
Add the veggie broth and cook for about 3-5 more minutes, until its simmering all nicely together.
Take out your blender and put half of the roasted squash,bell peppers, and half of the celery, onion, broth mix in the blender and blend. (Mine doesnt fit all at once, so I blend two seperate times.)
After pureeing your first half, pour into a big pot (that will fit all of the soup your blending.)
Now blend the other half with the jalapeno pepper, if you like it spicier ;) Add your cayenne pepper as well
if you like it even more spicier ;)
Now pour the 2nd half in with the first half into the big pot. Turn on a low heat. Cook for about 10 more minutes, with lid on, a low heat. And voo la! There you have it. The creamiest ,yummiest , home made soup!
So healthy might I add. Top with my cashew cheeze recipe for even more flavor!
Krysten's Quick Cashew Cheeze.
1 cup cashews
3 cloves of garlic
sea salt, to taste
jalapeno pepper (can be omitted)
black pepper, to taste
juice of half lemon
Blend in food processor
Now add 1/2 cup water.
Let process until very, very creamy.
Add more or less water for your own desired consistency.
oh, hi !
I'm Krysten, the founder of The Daily Kale. I'm a Health Connoisseur. Dreamer. Believer. & Lover. I believe we can change our lives, moods, & future, through eating the right foods... And treating ourselves right. I want to help you take care of yourself and have fun! That's why I created The Daily Kale, for myself and for you. To share healthy recipes and a healthy lifestyle, in hopes of inspiring you and showing you how fun and easy cooking can be.