Sweet Potato Soup

Another filling and comforting soup perfect for an easy meal after a long fall/winter training session.

**Courtesy of Lunch Box Bunch

Ingredients

1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) -- add more to thin out to desired consistency
1/2 cup almond milk (unsweetened)
Salt to taste Add to taste (whatever amount you want):
* orange or satsuma zest (a pinch)
* chipotle powder (1/2 tsp) Garnish:
1/4 cup diced avocado
2-3 tortilla chips, crushed dash of seasoned chili salt Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), greek yogurt, parsley or chopped spinach served over top.

Directions:
1. Preheat oven to 400 degrees.
2. Bake your sweet potato until tender.
3. Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
4. Serve with garnish or avocado and crushed chips over top. Nutrition (per recipe):
Calories: 259kcal, Fat: 3g, Carbs: 47g, Protein: 12g
Fiber: 7g, Vita A: 776%, Vita C: 65%, Iron: 13%, Calcium:23% also rich in potassium, manganese and B vitamins.

Curried Butternut Squash Soup

Last winter, the BF and I hosted a White Elephant Party.  We had lots of health conscious guests, and wanted to have a healthy soup to offer.  This was a huge hit and the recipe was requested time and time again!  Next time, though, I'll probably cut down on the amount of red curry paste - it was good, but a little less heat would be tastier

**Courtesy of My Recipes

Ingredients

• 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
• 4 teaspoons canola oil, divided $
• 3/4 teaspoon kosher salt, divided
• 1 cup chopped onion $
• 3 cups no-salt-added chicken stock (such as Swanson)
• 4 teaspoons red curry paste
• 1 1/2 tablespoons fresh lime juice $
• 1 (13.5-ounce) can light coconut milk
• 1/4 cup cilantro leaves
• 1/4 cup flaked unsweetened coconut, toasted
• 2 small Thai red chiles, thinly sliced

Preparation

1. Preheat oven to 450°.
2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
3. Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
4. Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.