This is a thick, rich fall feels soup has tons of flavour. Something I put together with things I had on hand. Super easy and quick to make. My kids enjoy this soup with a nice crusty loaf of bread for dipping.
Prep time 25 minutes
Cooking time 45 minutes
What you will need:
I tbs butter, ghee or olive oil
1 medium sized carrot diced
1 medium sized onion diced
1 medium sized butternut squash, peeled and seeds removed.
3-4 cups of broth (900ml) (veggie, chicken or beef) use what you have or prefer.
Salt and pepper to taste
▫️Preheat oven to 400F, place squash cut side down on a cookie sheet and drizzle with olive oil (or oil of your choice). Roast till tender, approx 40 minutes.
(If you are tight for time, you can skip the above and just cube the squash and add it directly into the pot to cook down with the carrot and onion)
▫️ On medium heat, melt butter in a large pot, cook onion and carrot for 5 minutes.
▫️Add broth, roasted squash, salt and pepper, simmer on medium to low heat for 30-40 minutes (once carrots are soft)
▫️Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to get your desired consistency. Season with salt and pepper.
My friend gave me this recipe and I was a little skeptical because I’ve never marinated chicken in lime juice before, but I I iowas blown away by all the faioolivours in this dish! New family fav!
What you’ll need:
Boneless/ skinless chicken thighs-10 small or 6 large. (I used 10 small)
Juice of two limes
1/2 cup olive oil
4 cloves of garlic, minces
1 tbs cumin
1 cup of fresh cilantro leaves/no stems
Dash of red pepper flakes (I used about 1 tsp, add more if you want more heat)
Sprinkle of salt (approximately 1 tsp)
⚪️ Combine all the ingredients in a shallow casserole dish and mix well, add the chicken thighs and stir so they are all coated in the marinade. Cover with plastic wrap and leave refrigerated for a min of 30 min, max 3 hours. You may add more olive oil if you need to beef up the marinade so all the chicken is good and coated.
⚪️⚪️ Heat a large frying pan with olive oil, approximately 2 tbs of olive oil. Once the pan is nice and hot, place the chicken one by one into the pan, don’t overcrowd. Cook for approximately 5-10 minutes, then flip.
Timing depends on the thickness of your thighs. Once both sides are golden brown, cut a thick part of a thigh to see if it’s cooked through.
Once cooked, serve with your favourite rice and grilled veggies. I drizzle the drippings from the pan onto the rice before serving.
Also amazing served on your favourite salad or wrap sandwich.
I make a few batches of this most weeks for my family. It’s a perfect match to eggs, chicken, salad… it’s great with everything really. The sweet potato provides a healthy carb to fuel your toughest workouts. You can use any fat for the recipe, whether oil, butter or ghee – I prefer bacon fat because it’s non-dairy, provides a good flavor, and is available once the bacon is cooked.
What you’ll need:
1 sweet potato
3 celery stalks
2 small potatoes
1 small onion
1/2 package of bacon (cook ahead of time)
1 tbs bacon fat
Season to taste: salt, pepper, sage, paprika- *Use the spices you love
⚪️ Cook your bacon ahead of time.
⚪️ ⚪️Cut all vegetables and bacon to bite sized pieces.
Place all your vegetables and cooked bacon into a large bowl, drizzle with bacon fat and your spices. Mix together until rhe vegetables are evenly covered. Place the veggies on parchment-paper lined roasting pan and roast at 400F for approximately 30-40 minutes or until potatoes are soft. Stir the veggies every ten minutes.