Catching Katy

Reads, Eats, & Everything Else


1 Comment

Butternut Squash Soup

I eat a lot of soup in the winter, so I was glad to find some recipes that were Whole30 approved. I found this one on Stupid Easy Paleo (I love the name)! Now, I love cooking, but I kind of dislike a ton of prep for said cooking. Therefore, I do not use butternut squash much. It’s a huge pain to cut and peel. There’s probably a better way to do it than I have done, but I highly recommend buying it pre-peeled and cubed if possible (sometimes Trader Joes has it).

Other than that, this is a really easy recipe!

Roast the butternut squash and carrots.

wpid-20150110_182251.jpg

Combine it with everything else in a large pot and puree it. I used my new immersion blender which is the best appliance ever!

wpid-20150110_192140.jpg

Serve hot whatever side you want! One night I did a baked sweet potato. One night a small baked chicken breast for some more protein! You can also add some cooked protein into the soup. Enjoy!

wpid-20150110_195647.jpg

 

Spiced Butternut Squash Soup

Ingredients:

  • 1 medium/large butternut squash
  • 3 carrots
  • 4 cups chicken stock
  • 1/2 cup coconut milk
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • salt and pepper, to taste
  • Melted coconut oil or olive oil
  • optional: any cooked protein

Directions:

  1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
  2. Peel and cube the squash, removing the seeds. Do the same with the carrots. Place on baking sheet, drizzle with oil, and sprinkle with salt and pepper.
  3. Bake for at least 20 minutes or until the veggies are soft and lightly brown around the edges. Remove from oven and put in a large pot.
  4. Add the rest of the ingredients: chicken stock, coconut milk, cumin, cinnamon.
  5. Puree the soup until smooth. If using a blender, you’ll probably have to do at least two batches. Adjust seasoning with salt and pepper.
  6. Serve hot!

 


Leave a comment

White Chicken Chili

I posted a pic of this when I made it recently and received numerous requests for the recipe. I was baffled to find that I had never posted it here as it is easily my favorite recipe. Not only is it super easy and makes a lot, it is delicious. The perfect fall/winter crock pot meal.

I have no recollection of where I got the recipe, so if I owe you credit please let me know!

wpid-20140927_175508.jpg

White Chicken Chili

1 1/4 lbs. chicken breasts
2 cans great northern beans
1 can white corn
1 packet taco seasoning
1 can chopped or diced green chiles
1 can condensed cream of chicken soup
1 can or 14 oz. chicken broth
1/2 C sour cream
chopped green onion (optional for garnish)
shredded monterey jack cheese (for garnish)

1. Place chicken in crock pot. Top with beans and corn.

2. In a medium bowl, combine taco seasoning, chiles, soup, and chicken broth. Pour on top of ingredients in crock pot.

3. Cover and cook on low 8-10 hours.

4. Before serving, stir gently to break up chicken (I use a spoon and fork to help shred it). Stir in sour cream.

5. Top with green onions and jack cheese.

Enjoy (for many meals)! Or freeze part of it to enjoy later!


Leave a comment

Spinach Tortellini Soup

I’m closing in on my 10 new recipes (#28) – a lot quicker than I thought I would! Funny how a little motivation can get a list moving!

This one will be short – I didn’t take any pictures. We were visiting my brother and sister-in-law shortly after my new nephew was born (he is adorable. you’ll meet him soon). My mom and I (mostly my mom) were cooking every day and freezing leftovers to leave for them. We wanted a soup and had more spinach than we knew what to do with, so I went straight to my Pinterest board – I have one just for soups because they are that great. I found a perfect, easy one.

Spinach Tortellini Soup

d2ef88c870a105a197cf07f4bb93cf9f

It uses the crockpot and pretty typical ingredients. The recipe is vague about the base – it calls for an envelope of ‘white sauce mix’ – we used Alfredo. I can’t always find the dry tortellini in the grocery store (though we did this time) – I assume you can use the refrigerated stuff, you just wouldn’t have to cook it as long!

Overall it was really good and filling with the pasta (I ended up putting even more than it called for). I’m not sure how it freezes, we didn’t have enough leftover to try. I would definitely recommend it. Enjoy!