Instant Pot Creamy Butternut Squash Soup

This is a great soup. Especially when you can find the tubs of pre-cut squash at Costco.

Instant Pot Creamy Butternut Squash Soup

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Soup
Cuisine American
Servings 8

Ingredients
  

  • 1 Tbsp. olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper chopped
  • 2 tsp. diced garlic
  • 1 tsp. fresh ground ginger
  • 2 lb. butternut squash peeled and cubed 1 medium squash
  • 1 medium apple peeled cored and chopped
  • 1 tsp. sage
  • 1/8 tsp. chili powder
  • 1/4 tsp. sea salt
  • 3 c. chicken stock
  • 3 oz. goat cheese or cream cheese
  • 1/3 c. Parmesan cheese
  • Salted Pepitas for garnish

Instructions
 

  • Turn your Instant Pot on to the Saute function. Add the olive oil, onions and bell pepper. Saute on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
  • Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a quick release of the pressure.
  • Using an immersion blender in the Instant Pot, puree the mixture. Add the goat cheese and Parmesan and continue pureeing until very smooth.
  • Serve garnished with Pepitas.

Notes

Original recipe: https://www.thecreativebite.com/pressure-cooker-creamy-butternut-squash-soup/
Keyword Instant Pot
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Category: Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Black Bean Sweet Potato Chili

This is our favorite hearty chili, that is also healthy and vegetarian friendly. I can’t believe that we haven’t posted it to the site until today.  

Black Bean Sweet Potato Chili

Print Recipe
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 2 tsp Extra Virgin Olive Oil
  • 1 Sweet potato, medium-large peeled and diced
  • 1 Red Onion, large dices
  • 2 tbsp Chili powder
  • 1/2 tsp Ground Chipotle powder
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Salt
  • 3.5 cups Vegetable stock
  • 1 can Black beans,15 ounce rinsed
  • 1 can Diced Tomatoes, 14.5 ounce
  • 1/2 cup Quinoa, dry
  • 4 tsp Lime juice
  • Suggested garnish include: avocado, cilantro, crema, cheese

Instructions
 

  • Heat a large heavy bottom pot with 1 tbsp oil over medium heat.
  • Add the sweet potato and onion and cook for about 5 minutes, until the onion is softened.
  • Add the garlic, chili powder, chipotle, cumin, and salt. Stir to combine.
  • Cover the pot and reduce the heat to maintain a gentle simmer. 
    Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
  • Add the lime juice and remove the pot from the heat. Season with salt as needed.
  • Garnish with avocado, cilantro, crema, or cheese before serving. 

Notes

Original recipe: https://whatsgabycooking.com/black-bean-sweet-potato-chili/
Keyword Vegetarian
Tried this recipe?Let us know how it was!
Category: Main Courses, Side Dish, Soup & Stews, Vegetarian & Vegan | LEAVE A COMMENT

Tomato, Kale, and Quinoa Soup

In an attempt to eat less red meat, we tried to searched for some hearty soups. I was on a kick to find a slow cooker recipe which is how we found this delicious soup.

The first time we made this recipe, we made it exactly to the original. I think we got about 8 or 9 servings out of it. Next time, we’re going to make a few changes. Next time, we’ll wait until half way thru cooking to add the quinoa. it was just a tad bit on the over cooked side to me. We had used a whole medium onion, but the flavor from it was just, meh. Next time, we’ll try sauteing and browning the onion first, to bring out more flavor from it.

Tomato, Kale, and Quinoa Soup

Print Recipe
Course Soup
Cuisine American
Servings 0

Ingredients
  

  • 1 cup Quinoa, uncooked rinsed thoroughly
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can Great Northern beans, drained and rinsed
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper to taste
  • 1 bunch kale stems removed and leaves chopped

Instructions
 

  • Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
  • Serve immediately.

Notes

Original recipe: https://damndelicious.net/2016/01/07/slow-cooker-tomato-kale-and-quinoa-soup/
Tried this recipe?Let us know how it was!

Category: Main Courses, Soup & Stews | LEAVE A COMMENT

Vietnamese Noodle Soup

I forgot why we decided to make pho, i think we had just wanted something different. Regardless, we were quite happy with how this Vietnamese noodle soup ended up.

Traci found that toasting the spices befre addign them to the broth added so much more flavor to the disk and made it taste more like we stopped someplace and picked up pho to-go.

A great way to make this one lower carb is to sub in shirataki noodles (aka Miracle Noodles) for the vermicelli or rice. You get to to enjoy all that flavorful broth and skip those carbs that kick you out of ketosis.

Vietnamese Noodle Soup

Print Recipe
Course Main Course, Soup
Cuisine Vietnamese
Servings 4

Ingredients
  

  • 1 inch Ginger chopped into a few pieces
  • 1 clove Garlic
  • 2 cups Stock chicken, beef, vegetable
  • 1-2 tbsp Soy Sauce
  • 1-2 tbsp Fish Sauce
  • 1-2 tbsp Hoisin Sauce
  • 1 tsp Sugar or sugar substitute
  • 2 Limes cut into wedges
  • 1 bunch Cilantro or Mint
  • Sriracha sauce optional
  • 1/4 tsp Chinese 5 Spice
  • 1/4 tsp Cardamom
  • 1/4 tsp Coriander
  • 1/4 tsp Fennel Seed
  • 1/8 tsp Ground Cloves
  • Vermicelli Noodle or rice
  • Shredded Chicken, cooked or protein of choice

Instructions
 

  • In a pot, add your choice of stock, ginger, and smashed garlic clove and bring it to a simmer over medium heat, ~10minutes.
  • Separate from the stock - Combine the Chinese 5 spce, cardamom, coriander, fennel seed, and ground clove. Toast them in the toaster oven or heat in a pan over med-low heat until they are warmed and fragrant. Then add to the stock.
  • Add the soy sauce, fish sauce, hoisin sauce and sugar (start with smaller amount of sugar, add to taste).
  • Add the vermicelli. While it cooks, taste the broth and adjust to your liking. 
  • When the noodles reach al dente, add your shredded chicken, letting it heat through, then take the soup off the stove.
  • Top with a squeeze of lime, some cilantro and mint, and a drizzle of sriracha

Notes

Original recipe: http://3-chairs.com/food/vietnamese-noodle-soup/
Tried this recipe?Let us know how it was!

Category: International Cuisine, Main Courses, Soup & Stews | LEAVE A COMMENT