A Simple Roasted Butternut Squash Soup

A bowl of butternut squash soup
This butternut squash soup is delicious, easy to make and incredibly healthy.

I love soups.  They can be made ahead, doubled and frozen.  They work well for lunches and dinners and can be paired with a variety of breads and salads to fill out a meal.  More than that, soups are pure comfort food and incredibly good for you!  This recipe is simple to make and it remains one of my kids’ favourites.

Simple Roasted Butternut Squash Soup

This recipe is packed with vegetables and full of flavour.

Ingredients

  • 1 butternut squash
  • olive oil
  • rosemary or thyme (1 tsp dried or a couple sprigs of fresh, stems removed)
  • 1 large onion, diced
  • 1 large carrot, sliced
  • 2 stalks of celery, sliced
  • 4 cups chicken or vegetable stock (for vegetarian option)
  • 1/2 cup plain Greek yogurt (optional)
  • salt and pepper to taste

Directions

  1. Preheat oven to 350F.
  2. Cut squash in half, remove seeds, place on baking sheet.  Drizzle with a little olive oil, sprinkle with rosemary or thyme and bake in the oven for 45 minutes.  Allow to cool, then peel and chop.
  3. Add a little olive oil to a dutch oven or heavy bottomed pot, add onion, carrot and celery, cook for 5-10 minutes over medium-low heat.
  4. Add diced butternut squash and stock, bring to a boil then lower heat, cover and simmer for 15-20 minutes.
  5. Allow to cool slightly then transfer to a blender and puree.  Blend in Greek yogurt for a little tang and creaminess if you wish.  Add salt and pepper to taste.

 

This recipe can easily be made vegetarian, vegan or dairy-free.  For vegetarian and vegan options use vegetable stock.  For vegan and dairy-free options omit the yogurt.

 

Chia Pudding

Lizzie Homemaker healthy breakfast chia pudding with cherry chia jam
Chia pudding topped with cherry chia jam, buckwheat groats, cacao nibs and coconut flakes.

Chia pudding has to be the easiest make-ahead breakfast and it’s incredibly versatile.

It’s also very healthy as chia seeds pack a big punch.  These little gems are full of essential fatty-acids, fibre, omegas, anti-oxidants, protein, and vitamins and minerals which support good heart, brain and bone health.  They also stabilize blood sugar and fight belly fat and inflammation.  It’s no wonder this superfood is becoming so popular.

If you find it hard to manage breakfast before work, chia pudding is a great option to have ready to simply grab and go.  My husband often rushes off to work in the morning and loves to bring this to eat at his desk.

At home I take the time to turn my chia pudding into a pretty breakfast bowl with an assortment of fresh fruits or chia jam and sprinklings.  It’s a lovely way to start my day.

The most basic version is simply 1 cup of milk to 1/4 cup chia seeds.  For vegan options you can use nut milks such as almond or cashew, or soy milk if you wish to go nut-free.

Give the mixture a stir after 15 minutes or so, otherwise the chia can clump together which yields an undesirable texture.

Chia Pudding

  • Servings: 1 - 2
  • Difficulty: easy
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This recipe can easily be doubled or tripled and can be made advance and eaten over a couple of days.

Ingredients

  • 1 cup of your choice milk (almond, cashew, soy and cow’s milk all work well)
  • 1/4 cup chia seeds
  • 1/2 tsp vanilla

optional:

  • 1-2 tbsp of sweetener such as maple syrup, agave, or honey
  • toppings of your choice such as chia jam, fresh fruit, dried fruit, granola, nuts, seeds, cacao nibs, coconut flakes

Directions

  1. Whisk together your choice of milk with vanilla and chia seeds.
  2. Allow to stand for 15 minutes then whisk again.
  3. Refrigerate for several hours or overnight while the chia seeds plump up.
  4. Add sweetener, if desired, and any toppings of your choice.

 

The pudding can end up a little too thick or thin if you don’t measure correctly.  To correct this simply add a little more milk to thin it out or a scant amount of chia seeds to thicken.

Shrimp and Soba Noodle Soup

I love soup.  It is probably the ultimate comfort food.  And often when I am sick or fatigued it is exactly what I want to eat.  On those days I also don’t want to put much effort into cooking.

For this soup you simply toss aromatics into a pot of broth, simmer, cook the add-ins in the broth, garnish, and dig in.

easy faux pho soup by lizziehomemaker asian inspired soba noodles shrimp
This soup is pure comfort food and requires little effort.

Shrimp and Soba Noodle Soup

  • Servings: 2 - 4
  • Difficulty: easy
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Ingredients

For the broth base

  • 2 quarts (8 cups) stock (vegetable, fish, or chicken)
  • 1 inch piece of ginger, minced or finely diced
  • 2-3 cloves garlic, minced or finely diced
  • 2 star anise
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)

Add-ins

  • 160 grams soba noodles (2/3 of a pack)
  • 16 raw shrimp, peeled, tail-on
  • 1/2 cup peas (frozen work fine here)
  • 2 large handfuls of baby spinach

Garnish

  • green onion
  • fresh chives
  • sesame oil
  • black pepper
  • chili peppers (optional)

Directions

  1. Add all the ingredients for the broth base to a stock pot, bring to a boil, then lower heat and gently simmer for 10 minutes or so.  The longer you simmer, the stronger the flavour.
  2. Add soba noodles and bring back to a boil, simmer for 2 minutes.
  3. Add shrimp and peas, simmer for 3 minutes.
  4. Add baby spinach, cook until wilted and noodles and shrimp are cooked through, approx a minute more.
  5. Add garnishes.

This recipe can easily be made vegetarian by using vegetable stock, omitting the oyster sauce, and omitting the shrimp or replacing it with tofu.