Paleo Butternut Squash Soup

Happy Valentine's Day!!!

This recipe was sent to me by our lovely, new mommy, Whitney. I have to thank her... and apologize to her at the same time, because I kind of changed the recipe up a bit. Some alterations were intentional in order to keep it within Paleo boundaries, the other modifications were accidental! I failed to read the recipe in its entirety and consequently ended up with this post! It turned out VERY good! But I promise I will follow the recipe closer next time! This recipe is adapted from the Food Network Kitchens, under Butternut Squash Soup.

Perfect for a rainy Valentine's dinner! Hope you enjoy!

Ingredients:

3 T olive oil

2 lbs. ground pork sausage

1 yellow onion, thinly sliced

4 cloves garlic, minced

1 T ground sage

1 tsp. sea salt

1 tsp. black pepper

2 15 oz. cans diced tomatoes

1 butternut squash, peeled, halved, seeded and diced (hardest part of the whole meal was cutting this up)... But they do sell pre-cut/peeled butternut squash for a time-saving option!

4 C organic chicken broth

1 tsp. coconut vinegar

Recipe:

Heat olive oil in a stock pot over medium heat. Add onion, garlic, sage, salt and pepper. Add sausage and cook until crumbly. Cover and cook until fragrant and soft. Add Tomatoes and cook for about 10 more minutes. Add the squash and broth. Bring to a simmer and cook, uncovered until vegetables are tenter, about 20 minutes or so. Stir in the vinegar last. Mix well! Serve in some soup bowls and top with chives, if desired, and enjoy!

Simpler Times Chicken Not-So-Noodle Soup

Ok... whenever you roast a chicken, it should go without saying that the next night you make a soup! Hope you enjoy this faux chicken noodle favorite! :-)

Ingredients:

Chicken broth

2 carrots, chopped

2 celery stalks, chopped

1 yellow onion, chopped

2 cloves garlic, minced

1 large spaghetti squash

2 T rosemary, fresh chopped

leftover chicken pieces

1 tsp. peppercorns

1 bay leaf

pinch sea salt (optional)

freshly ground black pepper to taste

Recipe:

Immediately after enjoying your chicken dinner, carve carcass and reserve remaining chicken. Place carcass in a stock pot, cover with water and bring to a boil (add some peppercorns and a bay leaf). Maintain a slow boil, covered, for about 2-3 hours. Remove carcass and strain debris for a pure flavored chicken broth. Pour broth into the crock pot. Add carrots and celery. Saute garlic and onions in some olive oil. Add to crock pot. Add chicken pieces, salt and pepper. Cook on low for 4-6 hours. About 1 hour before eating, preheat oven to 350 degrees and cook spaghetti squash (pierce several holes in it first). After about 30 minutes, remove spaghetti squash and cut in half. Remove seeds (careful, it's hot). Place back in oven for about 10-15 more minutes. Carefully remove pulp from shell with spoon (or fork). Very carefully... is is HOT. Add spaghetti squash to soup. There is your faux noodles! Yum. Serve immediately and enjoy!

Paleo Pumpkin Soup

I made this soup last year around this time, and was reminded I should post it again! It's a delicious seasonal soup that is sure to warm you from the inside out! I made a few slight changes to my original recipe based on some suggestions from last year, and it was super tasty ... still a recipe keeper! Hope you enjoy!

Recipe:

1- 29 oz can organic pumpkin puree

32 oz organic chicken broth

1 yellow onion, chopped

3 cloves garlic, minced

1 tsp. olive oil

3/4 C coconut milk

2 tsp. black pepper

2-3 T fresh chopped chives

2 lbs. ground sausage

Heat chicken broth, pumpkin puree and black pepper in a stock pot. Brown ground sausage in a separate pan and add to stock pot. Saute onions and garlic in 1 tsp. of olive oil and add to stock pot. Bring soup to a boil, and then reduce to a simmer for about 30 minutes. Stir in coconut milk and fresh chives (save some chives to garnish the top with). Cook on low for about 15 more minutes. Hope you enjoy this easy seasonal delight! :-)

Wild Mushroom Soup with Ground Pork

SOUP! Yes, soup. So what if it's August!? It's foggy, cold and drizzly! So yes, I think soup is a perfect meal this summer! ... And this was pretty darn tasty.

Great day in the gym, though! Handstand walks? Muscle ups? Cleans? Wow!!!

Ingredients:

about 2 1/2 lbs. ground lean pork

5 oz. fresh shiitake mushrooms

5 oz. fresh baby portobello mushrooms

5 oz. fresh cremini mushrooms

1 T olive oil

1 yellow onion, chopped

2 cloves garlic, minced

1 carrot, thinly sliced

1 T thyme leaves

1 tsp. ground black pepper

2 leeks, chopped (white and light green parts)

2 cups coconut milk

4 C chicken broth (organic, low sodium)

1/2 C fresh flat leaf Italian parsley, chopped

sea salt and black pepper (to taste)

Clean mushrooms and trim stems. I sliced the portobello and cremini mushrooms into about 1/4-inch thick pieces. I left the shiitakes whole.

Heat olive oil in a skillet and saute garlic and onions. Add leeks. Cook for about 5 minutes. If pan gets dry, add a splash of chicken broth. Add 1/2 the thyme and black pepper. Stir well and then transfer to a stock/soup pot. Brown ground pork and season with more thyme, sea salt and pepper. Add to soup pot. Now add carrots and chicken stock. Cook at a medium temperature until the carrots are tender. Add the coconut milk and fresh chopped Italian parsley. Season with salt and pepper to your liking, serve and ENJOY! :-)