Soups

Butternut Squash, Sweet Potato, and Apple Soup

Butternut Squash, 6 cups, cubed (equivalent to one Butternut Squash)
2 Gala Apples
Yams, 2 cups, cubes
Onions, raw, 1 medium (2-1/2" dia)
Fresh sage to taste
Pepper, black, .5 tbsp
Garlic powder, 1 tbsp
PAM spray or olive oil
Vegetable broth (low sodium), 5 cups
Fat Free Evaporated Milk, One can
Laughing Cow Light Creamy Swiss Original Cheese, 3 wedges
Cayenne Pepper, 1 tbsp

* 1 tsp cinnamon (I added this and liked the sweetness it added)

Kosher Salt to taste 

Preheat your oven to 400F
Spray a baking tray with Pam, and then arrange the Squash, Sweet Potato, Apples and Onion on the tray.
Coat the top of the vegetables again with the Pam spray or olive oil and evenly sprinkle black pepper and Garlic powder. 
Place on a high rack in the oven for 45-60 minutes until the vegetables are lightly browned and soft to a fork.
Place the roasted vegetables in a blender with the vegetable broth and purée until evenly combine and smooth (I added fresh sage during this process)
Stir in the laughing cow wedges until they melt
Add Cayenne pepper and the kosher salt to your taste preference
Stir in 3/4 can of evaporated milk
Continue to warm over the low heat until ready to serve.
Makes 6 very generous servings 

Cheese Tortellini and Spinach Soup

- 1 package frozen cheese tortellini
- 2 cups spinach; throughly washed and dried. 
- 2 cups low sodium vegetable broth combined with 1 cup water (adjust to your preference of broth)
- salt and pepper to taste
- dash of cinnamon
- couple of shakes of garlic powder

1. Combine vegetable broth and water in a large pot; add the tortellini and bring to a boil.
2. Cook tortellini until done (3-5 minutes) 
3. Add spinach and cook until wilted. 
4. Done!

Mushroom Soup (makes about 2 cups)

2 tbsp butter or margarine (I used yogurt butter)
3/4 c chopped mushrooms
3 tbsp flour divided
1 c vegetable broth
1/4 tsp garlic powder
salt and pepper to taste

1. Heat butter in medium sized skilled over medium high heat.
2. Sauté mushrooms until soft and fragrant.
3. Whisk in 2 tbsp of flour and garlic powder until combined
4. Whisk in 1 cup vegetable broth until no lumps are present
5. Whisk additional tbsp of flour and remove from heat. Add salt and pepper

Last Minute Vegetable Chili-ish

1/2 cup previously cooked and frozen black beans
1/4 cup frozen corn kernels
1/4 cup frozen peas
1/2 cup Boca veggie crumbles
1 can diced tomatoes without salt
1/4-1/2 cup vegetable broth depending on the consistency you like your chili/soup
1/2 tsp chili powder
1/2 tsp garlic powder garlic powder
1/4 tsp cumin
salt and pepper to taste

1. In a pan cook the Boca veggie crumbles according to directions on bag. 
2. In a separate pot combine the beans, corn, and peas with the vegetable broth and cook until no longer frozen.
3. Add the diced tomatoes, seasonings, and cooked Boca crumbles and simmer until warm. 
4. Top with shredded cheddar cheese and a tbsp of greek yogurt (a good substitute for sour cream) for an extra umph!

Miso Soup

3 packets of instant miso soup mix
7 c water
1 c veg broth
1 container extra firm tofu
hot sauce of choice
2 tbsp sesame oil
2 tbsp tamari soy sauce
1-2 tbsp ground ginger
1 12 oz container of brown rice noodles
1 c kale torn into pieces
1 8 oz container of sliced portabella mushrooms (shiitake if you have them)
1/4 c chopped scallions (optional)
salt, pepper, and red pepper flakes to taste

1. Pre-heat oven to 400 degrees.
2. While the oven is heating, combine 7 cup of water and veg broth with ginger, 1/4 package of mushrooms, salt, pepper, and red pepper flakes. Heat on medium heat 20-30 minutes.
3. Pat tofu dry and cut into cubes; toss tofu in 1 tbsp sesame oil, 1 tbsp soy sauce, and 1/4 tsp hot sauce
4. Place in the pre-heated oven and cook about 15 minutes until golden brown and crispy; turning a couple of times. Remove from oven and set aside
5. Combine additional sesame oil and soy sauce and toss the remainder of mushrooms, roast until soft and shrunken.
6. While tofu and mushrooms are cooking, cook rice noodles according to package directions.
7. Add instant miso packages to heated broth and stir thoroughly and allow to sit another 5-10 minutes.
8. Combine torn kale, noodles, tofu, mushrooms, and broth into bowl; top with chopped scallions.

(adjust red pepper flakes and finer to taste. you could also try lessening the water and adding additional vegetable broth for a boost in flavor)