Curried Butternut Squash Soup


On dreary weather days there is nothing better to warm the spirit than with a hot cup of soup. Chicken noodle may sound trite to suggest, so we bring you  this spectacularly delicious, uniquely different, and hands down the most-flavor-you-can-pack-into-a-bowl recipe you have tasted. Ever.  Simply made, it is the perfect addition to your table this holiday.

Here is the process…



4 Tablespoons sweet butter
2 cups finely chopped yellow onions
4 teaspoons curry powder
3 pounds butternut squash
2 green apples peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice
Pepper to taste


Sautee onions in a large pot with butter and curry powder. Cook covered over low heat until onions are tender. About 20 minutes.

When the onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer , partially covered, until squash and apples are very tender. About 20 minutes.

Puree the squash and apples until smooth. You can use an immersion blender in the cooking pot or put the solid pieces into a food processor to puree.

Once the soup is pureed, add the apple juice.

Season to taste with salt and pepper.

Note: You can garnish with an apple peel or sour cream. To make the soup richer, you can add 1/2-1 cup of heavy cream.

No-Fuss Homemade Chicken Soup

Nothing brings more comfort than the aroma of a well-made chicken soup. And with the winter weather tumbling into cities, now is the perfect time to break out the stockpot, throw in your favorite vegetable varietals and sit back, cozy up with some tea and a blanket, and relax knowing you can step away from this easy meal because it is doing all the work.  And with this next recipe, you will see that it really is that simple.

This soup is a great remedy for anything that ails you…a common cold, stress, or trying to loose a couple of pounds. I make this soup in the beginning of every week .  It is something my husband and I like to always have in the fridge ready to heat up.  You never know what your week will bring, but you can always rely on this to make you feel better. – Amy

And the recipe goes like this…


Serves 8


2 Chicken Breasts with bone and skin
2 large Carrots peeled and chopped
2 Celery Stalks chopped
one handful of Spinach Leaves
one handful of chopped fresh Parsley
one medium sized Leek chopped
one medium-large Daikon peeled and chopped
Put all ingredients in a large pot. Season with salt and pepper to your liking. FIll the pot with water so that everything is covered.
Bring to a boil and then simmer for 2 hours.
When chicken is cooked, remove from the pot and cut into bite size pieces and place back into the soup.