Butternut Squash Soup

Hope you’re all staying warm in this frigid weather! This weekend was insanely cold and all I wanted to do was stay in bed. Needless to say, I’m so ready for summer.

I made this easy butternut squash soup to stay warm. It’s super creamy and naturally sweet I could practically eat it for every meal. Did I mention it’s healthy too? It’s filled with veggies- you won’t even notice. MmMmm!

Ingredients
2 tb butter
1 onion diced
1 stalk celery chopped
1 carrot chopped
1 sweet potato cubed
1 butternut squash (about 3 lbs), peeled, seeded, cubed
2 quarts chicken or vegetable broth
Salt & pepper to taste

Directions

1. Melt butter in a large pot. Over medium heat, cook onion, celery and carrot for 5 minutes or until onions are lightly browned. Add sweet potato, butternut squash and chicken broth. Bring to a boil then simmer for 30 minutes until vegetables are tender.
2. Transfer the soup to a blender in batches and blend until smooth. Return to the pot and season with salt and pepper.

Note: For a deeper flavor, drizzle olive oil, sprinkle salt and roast butternut squash in the oven at 425 degrees F for 45 minutes.

Italian Wedding Soup

Soup is the perfect winter meal. It warms the soul and those loaded with veggies are super healthy! I discovered Italian Wedding Soup about a year ago at my college dining hall. One of the great things about living on campus is the unlimited amount of food in the dining halls! I was also exposed to new cuisines and dishes that I had never heard of. One day, I tried Italian Wedding Soup because the name intrigued me. After my first spoonful, I was hooked! The tender meatballs melted in my mouth and the broth was addicting. This was also the time I discovered orzo. I remember thinking, “What kind of rice is this?” Yeah, I don’t know my pastas very well.

This recipe is inspired by several recipes I came across over the web. I used a combination of pork and beef but you can use whatever meats you like including chicken, turkey, and veal.

For the meatballs:
1/2 pound lean ground beef
1 egg
2 tb dry bread crumbs or panko
1 tb parmesan cheese
1/2 tsp dried basil
salt & pepper
1 tb oil

For the soup:
1 tb oil
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 cup orzo pasta
8 cups chicken stock
2 cups fresh spinach
salt & pepper to taste

Directions:

1. Combine beef, egg, bread crumbs, parmesan cheese, basil, salt, and pepper in a bowl and mix thoroughly. Form 1 inch meatballs and set aside.
2. In a large skillet, heat 1 tb of oil over medium heat. Add the meatballs in batches and cook until all sides are browned. Set aside.
3. In a large stockpot, heat 1 tb of oil over medium heat. Add the carrots, celery, and onions and sauté for about 3 minutes. Add meatballs, pasta, and chicken stock. Bring to a boil then reduce the heat to a simmer. Cook for about 10 minutes or until pasta and vegetables are tender and meatballs are cooked through. Season with salt and pepper. Turn off the heat, add spinach, and cover for 5 minutes. Serve hot with grated parmesan cheese if desired.

This soup is even better the next day! Just reheat it in the microwave or simmer it over low heat. Enjoy!