Norm’s Butternut Squash Soup

Norm’s Butternut Squash Soup  (Base)

Start with the base.  Peel and cut into chunks butternut squash and carrots, place in large pot.   Add vegetable or chicken broth to about ½ height of squash (as they will boil down) and bring to boil.  Boil till squash starts to soften.  Then blend base either with hand electric mixer or blender (I used my Vita mix) to your preferred texture.  I left it a little chunky, if you like a smother soup then keep blending.  Place back in pot and turn off heat, add cream if desired.  In a frying pan add onion (diced) and sauté in butter, add garlic half way through.  Once cooked el dente add along with chopped parsley to base.  Salt and pepper to taste.  This now is your soup base in which you can do so much with:

 

Heather’s favourite additions: 

Zesty Mexican Butternut Squash Soup......add sautéed tomatoes, green peppers (or other peppers), add chilli powder, cumin, or other hot sauce to taste.  Garnish with crumbled nacho chips.

 

For a little Italian flare add oregano, etc to your base.

 

And my favourite:

Dr. Norm’s Butternut Holiday Spice..... add nutmeg, cinnamon, and cloves.  Garnish with caramelized walnuts or pecans! (Caramelizing nuts is easy: A little bit of butter, coconut or olive oil; a dash or two of balsamic vinegar, a tablespoon of maple syrup and a cup of nuts, sprinkled with cinnamon and sautéed in a frying pan. Leave to cool on a plate.)

 

 

Curried chicken and vegetable soup with quinoa

(Recipe found on the internet was using couscous, but quinoa is a whole grain, where-as couscous is not actually a grain)

2 onions, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup coarsely chopped tomatoes
2 carrots, chopped
1 small butternut squash, cut into chunks
1 parsnip, chopped
2 zucchini, chopped
1 cinnamon stick OR 1/4 teaspoon cinnamon
10 cups chicken stock or water
2 pounds chicken breast, cut into strips (or leftovers of turkey or chicken...tofu for vegetarians!)
Cooked quinoa


1. Saute onions, garlic, and bell pepper until soft, about 5 minutes.

2. Add the curry powder, cumin, and turmeric and cook for another minute.

3. Add the tomatoes and cook until bubbly. Add the carrots, squash, parsnip, zucchini, and cinnamon stick. Cook for about 2 minutes.

4. Add chicken stock and simmer for about 15 minutes.

5. Add chicken breast and cook until the chicken is done, about 8 minutes.

6. Spoon cooked quinoa into bowl and top with soup. The flavours are just great!