Happy, Healthy Kitchen – Delicious October Squash Soup
As soon as there is a chill in the air, I want homemade soup. There is nothing like hot soup to comfort the soul. Today I ran across this recipe I created and made for my family last October. (which explains its name) My family and I enjoyed it so much, I knew I would want to make it again. Of course, not all my recipe creations are do overs, but when they are, I am sure to write them down immediately so I don’t forget how to recreate them. I love that its simple and easy to make. And, did I mention it will fit in wonderfully with most weight loss plans? Feel free to add cooked ground turkey or chicken to yours. I made my soup in my pressure cooker, but it will turn out just as good on the stove too. I literally cutup all the veggies, dumped the ingredients in, set the timer and walked away. By the way, that is one of the things I love about my pressure cooker. Throw the ingredients in, walk away to do other things and come back to a delicious hot meal. I hope you enjoy this as much as we did.
Delicious October Squash Soup
1 onion, diced small
4 carrots, diced small
3 celery stalks, diced
3 zucchini, cut into cubes
3 sweet potatoes, cut into cubes
1 12 oz. bag cut up butternut squash
4 cups hot water
2 teaspoons of Better than Bouillon Vegetarian No Chicken Base
2 capfuls of apple cider vinegar (added at the end)
Cut up all ingredients and place all, except apple cider vinegar, in pressure cooker. Lightly toss to combine. Set timer on pressure cooker for 20 minutes. When finished cooking, add 2 capfuls of apple cider vinegar and stir well. Ladle soup into bowls. If making on stove top, cook until all vegetables are soft.
Note – not original pic
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