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Butternut Squash Soup with Roasted Chicken and Vegetables

Hello! How’s your September going? My two girls have both started high school this year. I have been getting my gardens in shape and doing some Fall decorating.

Autumn is just around the corner, and this is a hearty, warming soup full of delicious nutrition! It is rib sticking healthy comfort food that you will want to make again and again this fall and winter!

Butternut Squash Soup with Roasted Chicken and Vegetables - Paleo

This soup is pure goodness in a bowl and pretty enough to serve to and impress guests! I love the rich creaminess of the soup and the toppings that you can sink your teeth into…..my kind of soup in the Fall! The fresh parsley adds brightness to the flavor, and the cumin and coriander give the soup an earthy richness. The honey, djon and splash of apple cider vinegar add that extra zing or umami.

Hearty Butternut Squash Soup with Roasted Chicken and Vegetables

Roasting vegetables makes them sweeter tasting and the browning adds flavor, flavor and more flavor! I am in love with this bowl of soup, and I think you will be too. 🙂

Butternut Squash Soup with Roasted Chicken and Vegetables

Butternut Squash Soup with Roasted Chicken and Vegetables

Ingredients for Soup Base:

1 Butternut Squash (peeled, seeded and cubed)

6 Carrots (peeled and sliced)

2 Leeks (white parts, sliced)

1/4 Cup of Olive Oil

1 Tablespoon of Ground Cumin

1 Teaspoon of Sea Salt

1 Teaspoon of Coriander

1 Teaspoon of Ground Fennel

1 Quart of Low Sodium Chicken Broth (I used this)

1/2 Cup of Coconut Milk (I used Thrive Brand with no additives)

1 Tablespoon of Dijon Mustard

1 Tablespoon of Honey

1 Tablespoon of Apple Cider Vinegar

1 1/2 Teaspoons of Dried Oregano

1 Teaspoon of Turmeric


Ingredients for the Soup Topping:

1 Whole Roasted Chicken (I like to batch roast two chickens and use one for the soup)

3 Cups of Brussels Sprouts (halved)

3 Cups of Fennel (chopped)

2 Tablespoons of Olive Oil

1/4 Teaspoon of Sea Salt

1/4 Cup of Chopped Fresh Parsley (for topping)

Directions:

Preheat the oven to 400º degrees. In a large bowl, toss together the butternut, carrots and leeks with the olive oil, ground cumin, coriander, ground fennel and sea salt. Then, lay out your cubed Butternut, Carrots and Leeks on one, or two, parchment lined cookie sheets. The vegetables should be in a single layer. Roast the vegetables in your preheated oven for 40 minutes.

In a large stock pan, add the roasted vegetables and 1 quart of good quality low sodium chicken stock, the cider vinegar, honey, dijon, oregano and turmeric. Bring to a high simmer, and simmer for ten minutes. Cool slightly, then add the soup to a blender in two batches and puree, or use an immersion blender. Add the soup back to the pot. Salt to taste if needed.

While the soup base simmers, toss the Brussels sprouts and fennel with the 2 tablespoons of olive oil and 1/4 teaspoon of sea salt, and roast for 20 minutes in your 400º degree oven. While the vegetables are roasting, shred 3 cups of roasted chicken and warm it.

To serve:

Ladle the soup into a bowl, top generously with shredded chicken, the roasted Brussels sprouts and fennel, and sprinkle with chopped parsley.

Yum, a delicious, hot and hearty main dish soup full of nourishment and healthy comfort!

Serves 6

Enjoy your day!

Sandra

 

 

 

Hot Spinach Artichoke Dip

Here’s a delish and dairy free Hot Spinach Artichoke Dip recipe just in time for Super Bowl Sunday! It is dairy free, creamy and “cheesy”. Take it to your next shindig. It is the best ever! Serve it with crudites like carrots, red peppers, and healthy chips for dipping. I made my own baked chips using almond flour grain free tortillas cut into wedges and baked in the oven to crisp them up. Brown rice wraps work well also. Use your favorite or what works for you. You will need to soak some cashews for 2 hours before assembling the dip. This makes it very creamy!

Hot Spinach Artichoke Dip - Dairy and Gluten Free

Hot Spinach Artichoke Dip – Dairy and Gluten Free

Hot Spinach Artichoke Dip

Preheat your oven to 350º degrees F. Grease a 1.25 quart baking dish lightly with olive oil.

Ingredients:

1 – 11 oz. container of Fresh Spinach

1 – 14 oz. can of quartered Artichoke Hearts, drained (I used Native Forest)

1 Cup of Raw Cashews, soaked 2 hours in water at room temperature

1/2 Cup of Quality Mayonnaise (I like Avocado Oil Mayo)

2 Tablespoons of Nutritional Yeast (this makes it cheesy and is a good source of B vitamins too. Read more about the benefits here.

2 Tablespoons of Fresh Squeezed Lemon Juice

2 Tablespoons of Garlic Olive Oil or 2 cloves of minced garlic and olive oil)

2 Teaspoons of Honey

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Onion Powder

Directions: In a skillet, cook your spinach with the olive oil and a large pinch of sea salt. Set aside. In a food processor with a blade attachment, add the cashews, artichoke hearts, lemon juice, onion powder, sea salt, nutritional yeast, honey, and mayonnaise. Blend until the cashews are very smooth. Add in the cooked spinach and pulse just until it is broken up but not completely mixed in. It takes five or six pulses. You should still see the creamy dip and the spinach should stand out. Think marbled effect.

Spoon the mixture into your prepared baking dish, and bake in the oven for 25 minutes.

Remove from the oven, and serve with your accompaniments of choice!

Assemble this ahead of time, then just bake on game day!

Happy Eating!

 

Hot Spinach Artichoke Dip - Dairy Free

Hot Spinach Artichoke Dip – Dairy Free

 

Hot Spinach Artichoke Dip - Gluten Free, Dairy Free

Hot Spinach Artichoke Dip – Gluten Free, Dairy Free

Chinese Orange Chicken

Juicy chicken thighs and fresh squeezed orange juice and zest really make this skillet to oven soy free Chinese Orange Chicken shine!

Chinese Orange Chicken

Chinese Orange Chicken

 

Coconut aminos is a fantastic substitute for soy sauce. I was thrilled to discover it several years ago, because it is hard to make some favorite Asian dishes without that distinctive salty umami flavor.

As with so many Chinese dishes, there is chopping and dicing required, but this Orange Chicken comes together very quickly after the prep, which can be done at your convenience, or all at once, and there is no messy deep frying. The total cooking time is about 25 minutes from stove to oven. Feel free to serve this with a steaming hot scoop of Jasmine Rice! There is plenty of sauce to meld into the rice. 🙂

Chinese Orange Chicken

Chinese Orange Chicken

 

Chinese Orange Chicken - Soy Free

Chinese Orange Chicken – Soy Free

 

Chinese Orange Chicken

Ingredients:

2 1/2 pound of boneless chicken thighs, diced into 2 inch pieces

2 Cups of Diced Carrots

1 1/2 Cups of Diced Yellow Onion

1/2 Cup of Sliced Green Scallions

1/4 Cup of Honey

1/3 Cup of a Good Quality Honey or Molasses Sweetened BBQ Sauce (like this or this both gluten free)

Zest and Juice of 1 Large Orange (make sure your microplane grater is sharp to get all the zest like this one)

3 Tablespoons of Apple Cider Vinegar

2 Tablespoons of Coconut Aminos (find it here)

3 Tablespoons of Olive Oil (Garlic Infused if you are eating Low FodMap)

3 Cloves of Garlic, Minced

1 1/2 Teaspoons of Sea Salt, divided

3/4 Teaspoon of Ground Ginger

Directions: Preheat your oven to 375º degrees. Use a large oven-safe, non-stick skillet, or stainless steel pan.

Add one tablespoon of olive oil to the pan and warm over medium high heat. Add the diced carrot and onion and a half teaspoon of sea salt. Cook for 5 minutes, stirring occasionally. Remove the carrots and onions from the pan and set aside. Add the remaining two tablespoons of olive oil to the pan along with the garlic (or garlic infused olive oil) and let it just sizzle. Add the diced chicken. Your pan should still be over medium high heat. Don’t disturb the chicken for about five minutes or until it is browned on the bottom. With a large spatula, flip the chicken pieces to the other side, and brown that side for about five more minutes. Meanwhile, whisk together the orange juice, zest, honey, coconut aminos, ginger, cider vinegar, and bbq sauce. When the chicken is browned, add the carrots and onions back in and incorporate. Pour the sauce over the mixture, and let it come to a simmer. Pop the whole pan into the oven and bake for ten minutes. Remove from the oven. The sauce will have thickened just right and the chicken will be cooked through.

 

*Affiliate Link – I receive a very small commission (cents) when you purchase products I recommend through my Amazon links. I use these products myself and never recommend anything I haven’t tried and use regularly. The small commission helps me keep my blog up, so if you have enjoyed my posts and recipes, I appreciate your support. You don’t pay any extra for your products. Thank you.🙂

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