Honeychick Homestead

Homestead, Health, and Happiness


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Warming Winter Squash Soup

While it’s been in the 60’s here most of the week, it seems everywhere east of the Rocky Mountains is in a deep freeze! Since most places are freezing, I thought you’d enjoy this warming, winter squash soup recipe.IMG_5449

Soup is my favorite way to eat butternut, and other winter squash, like delicata. All winter, there has been abundance of squash at the farmers market so I tried a few different squash soup recipes. I’ve finally come up with one I like the best.

If you don’t like squash you can use a mix of carrots and sweet potatoes in place of squash.

Hope this soup helps keep you warm, remember there’s only 27 days until spring!

Serves: 4-6   Prep time: 15 minutes   Cook time: 50 mins

Ingredients

  • 3 to 3 1/2 pounds butternut, delicata, carrots, and/or sweet potatoes
  • 3 TBSP butter, or coconut oil, melted, for brushing
  • 1 TBSP sea salt
  • 1 tsp black pepper
  • 3 cups chicken or vegetable broth
  • 1/4 cup honey
  • 2 tsp dried ginger, or 1 tsp of minced fresh ginger
  • 3/4 cup coconut milk or heavy cream
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • Optional: Sour cream for topping

Instructions

Heat the oven to 400 degrees F.

If using butternut squash cut into quarters, and remove seeds. If using delicate squash, cut in half and remove seeds. If using carrots and sweet potatoes, peel, then roughly chop.

Place squash (or sweet potatoes and carrots) onto a baking pan, brush flesh of squash with butter and season with 1 tablespoon of salt and 1 teaspoon of pepper. Roast in oven for 30 to 35 minutes or until the flesh is soft and tender. The carrots and sweet potatoes will likely become tender after 20 to 25 minutes.

Scoop the flesh from the skin into a medium size pot. If using carrots and sweet potatoes, you can just add them to the pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer.

Remove from heat and use a stick blender, puree the mixture until smooth. If you don’t have a stick blender, you can allow the mix to cool for 5 minutes and carefully transfer to a blender or food processor. Do not fill more than halfway.

I highly recommend investing in a stick blender, they cost about $30, are great for pureeing soups, and are a super handy kitchen tool!

Once the mix is pureed, stir in the coconut milk or heavy cream and return to a low simmer. Stir in the nutmeg and cinnamon. Add salt and pepper to taste. Top with optional sour cream.


I’d love to hear if you tried this recipe!

 


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Arugula Soup with Roasted Tomatoes and Salmon

IMG_5321Chilly, and rainy weather continues to make me crave soup! I’m so happy for the rain, and that this year it actually feels like fall 🙂

Searching for a new soup recipe to satisfy my craving, led me to this unique and tasty recipe at Vital Choice. It uses salmon, my favorite fish!

I really love the quality of fish, and other products at Vital Choice. I try to eat fish once a week, so I place a bulk order with them every six months.

Their Sockeye Salmon Nova Lox is amazing! And their canned Albacore Tuna is the best I’ve had. They use sustainable fishing practices, and regularly test their fish for contaminants and radiation.

I didn’t change much about this recipe except for reducing the serving size. I hope you enjoy this salmon soup recipe!

Serves 4  Prep time: 20 minutes Cook time: 30 minutes

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Hearty Beet Soup

P1050073I have a bit of a love/hate relationship with beets! If someone else prepares them in a salad or soup, I usually love them. If I prepare them, I usually hate them!

My only experience using beets that I made and enjoyed was when I juiced them.

Until now!!

I found a great, flavorful, beet soup recipe in my Straight from the Earth cookbook. This is a vegan cookbook I got as a gift. I made a few important changes, like not using the canola oil, that makes it more real food friendly 🙂

If you want to know more about why I avoid canola, and other vegetable oils, click here and here.

Okay now for the recipe!

Serves: 4-6  Prep Time: 20 minutes  Cook time: 45-50 minutes

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Turkey Pumpkin Chili

I knew with all the rain headed our way, I’d be craving a warming soup, or stew for dinner last night. I dug this oldie but goodie out of my recipe box.

It had been several years since I made it, and one thing I remembered is that while it had potential, it was also a bit bland. Since then, I’ve gained some experience in the kitchen so I tweaked it to make it more flavorful. I hope you enjoy this unique version of chili!

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Chicken Broth from Scratch – Picture Tutorial

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Chicken bone broth is one of my FAVORITE things to make! It’s very easy, and so, so, so good. It is a true healing food!

The bones provide your body with much needed minerals, amino acids, and gelatin. Gelatin is full of collagen, and can help reduce joint pain, heal digestive issues, and cavities.

Bone broth is definitely a superfood, that most of us rarely consume. Store bought stock cannot compare in taste or nutritional value to the homemade bone broth. I use bone broth instead of water when I cook legumes, or rice, then the minerals are absorbed into them, and it gives them great flavor.

Every time I make a whole chicken, I keep the carcass in the freezer, and when I collect a couple, I’ll make bone broth. I always have a stash in my freezer 🙂

In addition to the carcass, I use the neck, giblets, feet, and head of the chicken. Those parts are the most nutritious, and are sure to infuse the stock with lots of gelatin. I purchase those parts from local farmers, that pasture raise their animals.

It’s not necessary to include those parts, however, your stock may not have much gelatin. Even without the gelatin, your homemade bone broth is a nutritional powerhouse. I’ve included ingredients and instructions for chicken bone broth. Also, if you continue you scroll down there is a step by step picture “tutorial.” My first time making bone broth, I would have greatly appreciated some pictures of the process, I hope you find them helpful! View the pictures →

This gallery contains 10 photos