Flavor combinations and reheating instructions:
Curried Butternut Squash:
1 part onion
4 parts butternut squash
1 teaspoon ginger
1 tablespoon granulated garlic
Top with coconut milk after pureeing.
Classic Chicken Soup:
1 part each of the vegetables
1 tablespoon dried basil
1 teaspoon dried oregano
After cooking, do not puree. Add 2 cups cooked, diced chicken during the last 20 minutes of cooking.
2 parts roasted carrots
2 parts roasted butternut squash
1 part onions
1 teaspoon smoked paprika
Cook, then puree with an immersion blender. Top with a sprinkle of paprika before serving.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com