There is always someone to help, someone who needs help and much to be grateful for if you are reading this.

I wish I could share this soup, because it has a soothing effect. It’s creamy, and flavorful in a way that creates a good soup memory. Perhaps you know someone who needs a bowl. Make it, put it in a big jar and deliver it to a friend. It woucl mean a lot.

True Food Kitchen Butternut Squash Soup (copycat)

 I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this this version, inspired by True Food Kitchen has become my new favorite. The chef, at the time, gave me the recipe for the soup. I lost it, so I went back and ordered the soup again, taking in every bite, and memorizing the flavor.

Here’s the thing with the True Food Kitchen Butternut Squash Soup. It’s more about the texture that makes this soup so special and I remembered that the recipe used coconut milk. This is what gives the soup its special creaminess that makes this one of my all time favorite soups that comes out of my vitamix on a frequent basis. 

What do you need to make this butternut squash soup?

You need a beautiful, roasted butternut squash, a  can of coconut milk, freshly ground ginger,  turmeric and some heat. I use   piment d’espelette.   You could use a dash of cayenne pepper, but I find that can be harsh if not used properly, so go gently. 

 If I still find the soup a little too thick I’ll add a small amount of water or broth if available. Salt and pepper are a must, and if you like to garnish soup, as I do,  add some fried sage and toasted almonds. You could also add in some arils from a pomegranate! Arils are great in a spicy soup, balancing out the heat and adding a fun texture.

What Coconut Milk do I use for True Food Butternut Squash Soup?

I use the organic coconut milk from Trader Joe’s. It works beautifully. Coconut cream will be too rich. I have a friend who adds a banana to his butternut squash soup instead of coconut milk. He says it comes out very creamy and you don’t taste the banana. If anyone does that, please let me know how that goes.

How do you make a roasted butternut squash?

This is the best part. Roast it whole. It will shrivel and shrink up. Let it cool a bit, cut it lengthwise, take out any seeds, and scoop that beautiful flesh into a super blender, like a Vitamix. 

More Butternut Squash Recipes from Spinach Tiger

More Healthy Soups from Spinach Tiger

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True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk

Course Soup

Cuisine American

Keyword butternut squash, soup, true food kitchen

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 large butternut squash
• 1 can coconut milk
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons salt
• 1/2 teaspoon piment d'espelette or cayenne
• 1 teaspoon fresh grated ginger or to taste
• 1/2 cup water or broth if needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

Garnish

• 2 tablespoons butter
• 12 sage leaves
• 1/4 cup sliced almonds toasted

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
• Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
• Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
• Roast almonds for 3 to 4 minutes in 400 degree F. oven.
• Season again with salt and pepper as needed.
• Add garnish upon serving.

Notes

  I use Piment d’espelette often in soups like these. You can use cayenne, but do so gently.

The post Copycat True Food Kitchen Butternut Squash Soup appeared first on Spinach Tiger.

I want to taste nothing but creamy tomato soup, flavored with the herbs of my choice. Typical recipes will have bouillon cubes or chicken broth and flour.

I decided against those ingredients, using heavy cream and white wine for a smooth and robust tomato bisque soup.

This Tomato Bisque Soup Recipe is a Healthy Version

The result is a healthier, cleaner taste of pure tomato. I picked the tomatoes and herbs out of my garden, and I wanted to share a soup that you could easily make without a lot of fuss, yet still have those sophisticated flavors. (see the faster, cheat version below).

Of course, you can pair this with a grilled cheese sandwich and make that classic American meal.

Put a Creative Spin on Tomato Bisque Soup

• Add fresh sweet corn, cut from from the cob, for texture.
• Add in homemade croutons, or crunchy bacon.
• Add hot sauce and chopped avocado.
• Add a some chile oil and replace cream with coconut milk.  So this at the end before stirring. Skip the wine.
• Add a drizzle of honey. Honey does something to tomatoes that I just adore.
• Skip the cream and simply have a great tomato basil soup.

Fresh garden tomato bisque soup is just one of many great tomato recipes made with food from my garden. You might also be interested in the fresh garden tomato sauce.

Fast Tomato Bisque Soup using Passata

Passata is simply strained tomatoes and sea salt, found in your local grocery store next to canned tomatoes, most often in glass bottles. Use Passata as your start. Add the wine first and when the alcohol burns off, add the heavy cream and warm through. Finish with fresh herbs, salt and pepper as needed. 

More Fabulous Soup from Spinach Tiger

• Roasted Red Pepper Soup
• Italian Beef Macaroni Soup
• Ribollita Tuscan Cabbage Soup
• Green Potato Soup
• Carrot Ginger Soup
• Roasted Butternut Squash Soup with Toasted Pecans
• Healthy Spicy Tortilla Soup
• Creamy Garden Tomato Soup
• Summer Chicken Soup 
• Spinach Soup
• Snowcap Heirloom Beans with Shrimp
• Bean Soup with Bacon Bits
• Split Pea Soup with Portabello Mushrooms
• Garden Fresh Tomato Basil Soup
• Broccoli Basil Spinach Soup

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My Favorite Tools for this Recipe

• Soup Crocks
• Soup Ladle
• Stick Blender
• Le Creuset Dutch Oven (I have several, but this one is smaller and on my to buy list)
• Passata

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Fresh Tomato Bisque Soup

Homemade fresh tomato biscque soup with tomatoes from the garden, blended until smooth.

Course Soup

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 10 tomatoes see note
• 2 tablespoon olive oil
• 1 onion peeled, cut in chunks
• 2 carrots peeled, cut in big chunks
• 1 piece of celery or a dash celery seed
• fresh parsely small handful
• fresh basil small handful
• 6 sprigs of thyme or 1/2 teaspoon dry thyme
• 1/2 cup white wine or dry sherry optional
• 1/4 to 1/2 cup heavy cream
• 2 tablespoons butter

Instructions

• Cut an x in the bottom of each tomato. Submerge tomatoes into boiling water for 30 seconds. You may do this 4 tomatoes at a time.
• Cool. Peel.
• Cut in half, squeeze some of the water and seeds out.
• Put in crock pot with onion, carrot, celery olive oil, thyme, basil. Add white wine.
• Cook on high for 4 hours or low for six hours. (this part is very flexible. Just make sure there enough liquid in slow cooker).
• Put into blender or use a stick blender with butter and blend until smooth.
• Add back in soup pan. Turn burner on low. Add in heavy cream. Cook just until warm and blended.
• Top with freshly cut parsley and basil, sprig of thyme or any herbs you like.

Notes

You may want to make more than 10 tomatoes, just follow the ratios. 20 tomatoes will easily fit in most slow cookers. 

Cheat Tomato Bisque: Use Passata as your start. Add the wine first and when the alcohol burns off, add the heavy cream and warm through. Finish with fresh herbs, salt and pepper as needed. 

The post Tomato Bisque Soup Recipe with Fresh Tomatoes appeared first on Spinach Tiger.

Leeks are often used in creamy potato soup, and are a great choice for the cauliflower soup.

The challenges to making cauliflower soup is the same as making potato soup. It can be bland, if not seasoned enough. The right spices will take this soup in the right direction. I used thyme and dill and a little white people along with some umami powder (Trader Joe’s). I also used a base of chicken broth and a little heavy cream.

The creaminess comes more from blending some of the cauliflower, so you could skip the cream. My final touch was a splash of white wine to bring a little acid to the mix, which is an optional.

So far I’ve made this soup twice, once more brothy and once thicker. I actually prefer the brothier choice. You can always make it thinner by blending less of the cauliflower or make it thicker by blending more. Just don’t skip the leeks!

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Tips for Creamy Cauliflower Soup

• Brothy: Use more broth to thin the soup.
• Leeks: You can sub with onion or shallots, but leeks really do the trick. Remember to wash them well as they tend to gather dirt inside.
• Bacon: Make sure bacon is crisp. Sub with croutons. For low-carb: use Parmesan Crisps.
• Garnish: Add leeks and bacon right before serving.
• White Pepper: Gives a little kick to the soup. Sub with a small small pinch of cayenne.
• Herbs: Parsley is always great. Dill is even better. In the Fall, crispy sage is amazing. Thyme works for almost every recipe, and is one of my to herbs.
• Cream: Use a splash of heavy cream, half and half, coconut milk. This is optional.

More Soups from Spinach Tiger

• Creamy Mushroom Soup
• Butternut Squash Soup
• Golden Cauliflower Soup
• Broccoli Basil Soup
• Carrot Ginger Soup

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Cauliflower Soup with Bacon and Leeks

Creamy Cauliflower Soup with Bacon and Leeks

Course Soup

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 1 large head cauliflower
• 4 leeks
• 2 tablespoons butter
• 1/2 cup heavy cream or half and half. can use coconut milk
• 4 cups chicken broth or vegetable broth
• 4 slices bacon
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/4 teaspoon white pepper optional
• 1 teaspoon mushroom powder (umami) optional

Instructions

• Trim off the stems of the cauliflower.
• Cut cauliflower into pieces. They don't need to be super small, but enough to fit into a pot of boiling water or broth.
• Mix butter with 2 tablespoons turmeric. Rub butter all over cauliflower.
• Boil cauliflower in broth until softened. Drain cauliflower RESERVING the broth.
• Once you drain cauliflower, either use an immersion blender or put into your blender. RESERVE a few end tidbits for garnish.
• Using a heavy-duty blender, put in coconut milk or heavy cream, 1 cup broth, 1/2 of the cauliflower, leeks. Blend and add more broth according to your desire for how thick or think you want.
• Season with salt and pepper to taste. Garnish.

Saute Leeks, Cook Bacon

• Melt 1 teaspoon butter in frying pan. Sautè leeks to soften. Reserve some for garnish
• Rinse all the dirt off leeks. It can hide in between the layers. Cut across.
• Cut bacon in to small bite-sized pieces and then fry to crispy. Drain. Use for garnish.

Garnish Soup

• Pour soup in bowls. Add cauliflower tidbits, crumbled bacon, leeks, herbs for garnish.

The post Creamy Cauliflower Leek Soup with Bacon (Low Carb) appeared first on Spinach Tiger.

In the pictures, you can see the soup is a little more brothy than creamy. Today I changed that up a little and added in heavy cream and pureed about 1/3 of the soup in a blender. Wow. It’s just so good.

This soup can be made in about 30 minutes and is a great lunch idea or a late Sunday night supper. We tend to eat heavier at lunch on Sunday and lighter in the evening. This might be one of my go-to light Sunday night suppers.

What Mushrooms to Use for Creamy Mushroom Soup

I personally like the baby bella mushrooms also known as cremini mushrooms. They are meatier, firmer and tastier than white button mushrooms. I also like to add mushroom powder that I purchase at the farmer’s market. It’s a mix of several mushrooms and adds flavor and color.

Ingredients for Mushroom Soup

• m1 1/2 pounds baby bella Mushrooms (or your choice)
• shallots
• chicken broth
• 6 tablespoons butter
• 1/3 cup dry sherry, red or white wine (optional, but desireable)
• 1 tablespoon mushroom powder (or half ounce dried porcini mushrooms)
• 1 cup heavy cream
• Worcestershire Sauce
• herbs
• salt, pepper

More Creamy Soups You Might Like

• Tomato Bisque
• Butternut Squash Soup
• Broccoli Basil Soup
• Golden Cauliflower Soup
• Spinach Soup
• Roasted Red Pepper Soup
• Italian Eggplant Soup
• Healthy Asparagus Soup

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Creamy Mushroom Soup

Creamy Mushroom soup (No Flour, Low Carb)

Course Soup

Cuisine American

Keyword low carb soup, Mushroom soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 6 tablespoons butter
• 4 tablespoons shallots diced
• 1.5 pounds Cremini (Bella) Mushrooms sliced, see notes
• 1/3 cup sherry or white wine
• 3 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons mushroom powder or 1/2 ounce dried mushrooms Mushroom Powder
• 2 tablespoons Worcestershire Sauce optional or in place of wine
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Heat a dutch oven and then add the butter
• Saute shallots until softened.
• Scrub mushrooms with a mushroom brush or paper towel. Trim stems and slice.
• Add sliced mushrooms. Saute mushrooms until golden brown.
• Add in wine or sherry and cook on low uncovered for five minutes. Add Worcestershire sauce if you need more flavor or in place of wine or sherry. I like to add both.
• Add in 3 cups of broth. (reserve remaining broth if you need it.)
• Add mushroom powder, or dried mushrooms to pot once broth is hot.
• Reduce heat to low. Add in heavy cream. Stir frequently. Don't let boil.
• Season with salt and pepper.
• Remove 1/3 to the blender to puree and pour back in. You can puree more of the soup if you want, depending on how creamy you desire. You can even puree all of it.
• Garnish with herbs sage for fall, dill for spring, or use thyme.

Notes

You CAN chop your mushrooms much smaller if you prefer.

The post Creamy Mushroom Soup Recipe (Flour Free) appeared first on Spinach Tiger.

He told me to cut them up and roast them as they sweet and delicious. He was right. You might be wondering what exactly is a carnival squash? Me too.

What is a Carnival Squash?

A carnival squash is small, pretty and a cross between a sweet dumpling and an acorn squash. It has bursts of color and is why it’s often used decorativley.

They are hard to cut through, and you might want to microwave a bit to soften. I just used a very sharp knife, carefully. Cut lengthwise and keep cutting until you have pieces. Scrape off seeds, but do not peel. The skin is edible.

This is my version with parmesan.

How to Roast Carnival Squash

I put the pieces (with skin) on roasting pan and brushed with melted butter. You could use olive oil also. It took about 20 minutes at 400 Degrees F. I turned over at 10 minutes.

This is my version with maple syrup.

Variations for Carnival Squash

• Brush with olive oil. Season with salt and pepper.
• Brush with melted butter (flavored with a bit of maple syrup or extact).
• Brush with butter and sprinkle with Parmesan cheese.
• Brush with olive oil, seasoned with chili oil or whatever heat you like.
• Wrap with a little prosciutto for a quick appetizer bite.

I was pleasantly surprised by how much I liked this squash. It’s nutty, buttery and slightly sweet. Enjoy!

Similar Recipes from Spinach Tiger

• Roasted Butternut Squash Soup
• Festive Kale Salad with Butternut Squash
• Roasted Acorn Squash
• Butternut Squash with Brussels Sprouts and Secret Ingredient
• How to Cook Spaghetti Squash

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Roast Carnival Squash

Beautiful Carnival Squash, cut roasted with skin and several variations.

Course Side

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Ingredients

Variation 1

• 1 Carnival Squash
• 2 tablespoons Melted Butter
• 1/4 teaspoon Maple Syrup or extract
• Salt
• Pepper

Variation 2

• 2 tablespoons Parmesan Cheese
• 2 tablespoons Melted Butter
• Salt
• Pepper

Instructions

• Cut on the natural lines of the squash and cut into thinner pieces as needs.
  
• Remove all seeds.
• Brush with either melted butter or olive oil. if using variation 1 add the maple syrup to the butter and brush. If using variation 2, brush with either butter or olive oil. Add the Parmesan during last five minutes of roasting. Season both with salt and pepper.
  
• Roast on baking sheet for about 20 minutes at 400 degrees F. Turn over at then minutes. You may need a few more minutes. Should be fork tender.

The post Roast Carnival Squash, Not Just a Decoration appeared first on Spinach Tiger.

You might already be thinking about Thanksgiving recipes and I  have you covered. Get ready to save and pin and think about having one of the best meals of the year. 

Thanks be to God. It’s another year and still we are blessed in many ways and with much good food. I’m sharing some of my favorite Thanksgiving recipes, some with creative twists, yet still approachable and enjoyable for any member of your dinner party.

Be sure sure to see the Gluten Free,  Keto/Low-Carb options, the Cooking Videos, and some great ideas for your leftovers.

We here at Spinach Tiger are thankful that you visit here and connect our kitchen life to yours.

Here is a video for roasting the turkey with cheesecloth (the only way I will roast a turkey).

Gourmet Thanksgiving Recipes: Starters

• Prosciutto Fruit Cups
• Roasted Rosemary Walnuts
• Pimento Cheese Deviled Eggs
• Pears & Roquefort
• Grain Free Sausage Balls

Gourmet Thanksgiving Recipes: Soups

• Roasted Pumpkin Soup
• Spicy Roasted Apple Maple Soup
• Butternut Squash Soup

Gourmet Thanksgiving Recipes: The Turkey, Cranberry Sauce

Use Cheesecloth. Yes, make this stock, and pour it all a cheesecloth wrapped turkey. No Basting, and I made you a video to show you how easy it is.

• No Baste Holiday Roast Turkey with Cheesecloth with Video Here 
• Turkey Legs
• Turkey Stock, Turkey Gravy
• Blackberry Cranberry Sauce
• Pear Cranberry Sauce

Gourmet Thanksgiving Recipes: Breads/Stuffings

• Corn Bread Pecan Dressing 
• Gluten Free Thanksgiving Stuffing
•  Sausage Apple Stuffing
• Grain Free Keto Stuffing You Won’t Believe

• Southern Fluffy Biscuits 
• Sweet Potato Biscuits with Video Here
• Gluten Free Sweet Potato Biscuits
• Sage Cornmeal Biscuits with Video Here
• Homemade Pimento Cheese Corn Bread 

• Pumpkin Bread

Gourmet Thanksgiving Recipes – Thanksgiving Vegetable Recipes

• Brussels Sprouts with Almonds, Dried Cherries, Blood Orange Olive Oil Vinaigrette 

• Festive Roasted Acorn Squash
• Butternut Squash with Brussels Sprouts and Special Ingredient 
• Retro Rose Sweet Potatoes

• Mashed Cauliflower
• Green Beans Almondine with Almond Butter Sauce
• Roasted Turnips
• Garlic Roasted Brussels Sprouts with Parmesan
• Brussels Sprouts with Bacon and Figs

Gourmet Thanksgiving Recipes: Salads

• Raw Cauliflower Salad with Golden Raisins, Pistachios with Video Here
• Apple and Shaved Brussels Sprouts with Corn Bread Croutons, Pancetta
• Kale Salad with Pumpkin Seeds, Cranberries, Sweet Potatoes, Honey Mustard Vinaigrette
• Winter Salad with Kale, Pomegranate  with Walnut Vinaigrette 
• Golden Beet Carpaccio with Orange Vinaigrette

Gourmet Thanksgiving Recipes: Comfort Food Sides

• Sweet Potato Grits
• Sweet Potato Risotto
• Autumn Risotto with Butternut Squash
• No Lump Mashed Potatoes

• Macaroni and Cheese
• Pennsylvania Dutch Baked Corn

Thanksgiving Desserts

• Pear Buttermilk Pie
• Sweet Potato Pie

• Sweet Potato Apple Pie (Sugar Free Option)
• Pear Buttermilk Pie
• Caramelized Apple Tart
• Pumpkin Hand Pie (Gluten Free)
•  Zuni Cafe Flourless Chocolate Cake
• Pumpkin Cake with Pumpkin Maple Cream Cheese Frosting
• Maple Cupcakes with Maple Frosting, Candied Bacon

• Pumpkin Cream Cheese Tart (egg free)

Pumpkin Cheesecake (sugar free, low carb version)

• Tangerine Sorbet

• Autumn Apple Pie

• Gluten Free Apple Pan Dowdy (there’s a video)
• Gluten Free Pie Dough
• Gluten Free Pumpkin Scones with Maple Glaze
• Gluten Free Sweet Potato Bread
• Grain Free Low Carb Keto Pumpkin Cheesecake
• Grain Free Low Carb Keto Pumpkin Pie
• Grain Free Low Carb Pumpkin Cake with Pumpkin Spice Cream Cheese Frosting
• Grain Free Apple Upside Down Cake

• Pumpkin Soufflé
• Pumpkin Pie Ice Cream
• Whiskey Bourbon Pecan Tart (Gluten Free)
• Grain Free Maple Pecan Bars (sugar free, gluten free, keto)

Gourmet Thanksgiving Recipes: Gluten Free Biscuits

• Gluten Free Biscuits (there a video)
• Gluten Free Sweet Potato Biscuits

Gluten Free Cornbread Stuffing Made from Gluten Free Sage Cornmeal Muffins

Grain Free Stuffing You Can’t Believe

Gourmet Thanksgiving Recipes: Left Overs

• Mini Turkey Pie with Sage Pie 
• Easy Mini-Turkey Pies with Sage Pie Crust
• Cauliflower Turkey Fried Rice
• Left Over Thanksgiving Pie

Grain Free Stuffing Hash

Shop my Amazon picks. (I earn a small commission as an affiliate).

Wishing you the best and most peaceful Thanksgiving weekend. Do you have a special recipe you will be making?

The post 50 Gourmet Thanksgiving Recipes, from Soup to Nuts appeared first on Spinach Tiger.

Tired of the same old recipes, spoon some bacon jam on your veggies, your seafood and your eggs. Add to your salad dressing, your pureed soups like butternut squash or broccoli basil. 

Add to your burger with a dollop of peanut butter and you’ll thank me all day long, That really is wild taste fest!

Add to your grain free biscuits or dollop on your keto pancakes or keto dutch baby. This would be so good in meatloaf!

The important thing is to keep your food life interesting enough to not fall off the food plan that you know loves you back the most. Anytime I  indulge on a special occasion and over-eat (especially carbs) I  feel it and realized I  have not exercised enough self-care.

Sugar is a special culprit that attacks my brain, as do heavy carbs. We recently had a birthday feast and I  way overdid my splurge.  The next day I had serious brain fog? Thankfully, we immediately ate light the next day ordering poke bowls for dinner. My way back is always to immediately go back to a food plan that works for me.

Ingredients for Sugar Free Maple Bacon Jam

• Bacon
• Shallots
• Butter
• Sugar Free Maple Syrup (Choc Zero)
• Swerve (why I use Swerve read here)
• Black Strap Molasses
• Apple Cider Vinegar
• Grain Mustard/Dijon Mustard

What you can do with maple bacon jam is endless and I’m sure you have even better ideas than I  do.

What is Choc Zero?

I am an affiliate (earning commission) with Choc Zero, a company that provides many wonderful sugar free, low carb products. I use their chocolate chips for my keto chocolate chip cookies. I especially like their maple syrup, which I have used in my maple pecan muffins and I use in this recipe.

Add Sugar Free Maple Bacon Jam to these Dishes

• Steak Burgers
• Butternut Squash Soup
• Kale Salad with Sweet Potatoes
• Shaved Brussels Sprouts Salad
• Grain Free Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Pancakes
• Grain Free Dutch Baby
• Grain Free Pumpkin Dutch Baby

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Sugar Free Maple Bacon Jam

Maple Bacon Jam recipe and how to use it.

Cuisine American

Keyword bacon jam, maple bacon jam, sugar free bacon jam

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Servings 24 Servings

Ingredients

• 1 pound bacon
• 1 tablespoon butter
• 2 shallots
• 1 tablespoon grainy mustard
• 1 teaspoon black strap molasses
• 2 tablespoons Swerve granulated
• 1 tablespoon apple cider vinegar
• 2 tablespoons choc zero maple syrup or your choice of sugar free maple syrup
• 1 cup water
• Dash salt

Instructions

• Cut bacon into very small pieces. Fry until crispy. Drain. Set aside.
• In separate pan, melt butter and sautè diced shallots until softened.
• Add everything except water and bacon. Stir and cook for five minutes.
• Add bacon and water.
• Cook on very low for 45 minutes.
• Keep in refrigerator.

The post Sugar Free Maple Bacon Jam (Keto/Paleo Friendly) appeared first on Spinach Tiger.

As an Italian I grew up with a lot of soup and there were always two things on the table. Freshly grated parmesan cheese (or pecorino) and extra virgin olive oil. We couldn’t imagine not having a drizzle of olive oil.

When I first posted this, I wrote about Spectrum® Cayenne Pepper Olive Oil to spice up the soup, loaded with vegetables and give it a memorable kick. 

That drizzle at the end made my husband swoon, but it’s also part of the recipe itself. I’m not sure that cayenne oil is available any longer, but there are a few ways to spice up soup.

How to Spice up the Soup

There is another way to bring spice to soup and that’s with bomba sauce. I’m not sure if that’s easy to find anymore, but another option is to drizzle their extra virgin olive oil at the end and spice up the soup with the bomba sauce, which is fermented Calabrian chilis.

I’ve talked about bomba sauce before, which I purchase at Trader Joe’s, as it has that just right kind of heat.   If you don’t have bomba sauce or cayenne infused olive oil, you can add heat with crushed red pepper.

Olive oil can be drizzled into each bowl upon serving, adjusted for each person’s taste and accompanied with a good helping of Pecorino Romano or Parmesan cheese.

The Soup

This is the time of year that we are between summer and winter. We have the pick of the best vegetables from both seasons, including cabbage, tomatoes, and butternut squash.

You can make this soup fast or you can make this soup slow. You can make this in a slow cooker all night or all day, or on top of the stove in a dutch oven.

You can cut up every veggie yourself or you can use a selection of frozen. You can use a homemade bone broth like I did, or you can buy a nice organic boxed broth.

Add Seasonal Vegetables to Italian Soup with Sausage

You have options with vegetables. While the important ingredients of this soup include celery, onions, tomatoes, carrots and cabbage, feel free to add or subtract various vegetables you may have on hand. I’ve made this soup with broccoli and zucchini the first time and cubed butternut squash the second time.

If you happen to have some freshly picked seasonal vegetables, add them in. In the summer that would include yellow and green zucchini. In the winter, you might add in broccoli, cauliflower or butternut squash.

I like to sauté my carrots, onion, celery and cabbage for just a few minutes to drive flavor. The sausage is loose Italian sausage that is browned before adding to the soup.

Use Homemade or Organic Store Bought Broth for Italian Soup with Sausage

I always start with a good homemade bone broth and it works well with either my beef broth or chicken broth.  If time is short, I use an organic store bought broth.

My Favorite Italian Sausage

Our favorite Italian sausage comes from Butcher Box, a meat subscription service. I loved it so much, I became an affiliate.  We choose a custom box every month, and are so pleased knowing we are purchasing quality meat, humanely raised.

Easy Prep for Spicy Italian Soup with Sausage 

Let me assure you, once you take the twenty minutes to prep this soup, you can leave it. You will have enough for a few dinners, as it freezes well. 

More Spinach Tiger Soups that Love a Drizzle of Olive Oil

Homemade Beef Vegetable Soup

Italian Eggplant Soup with Sausage 

Italian Wedding Soup

30 Low Carb Vegetables with over 100 Recipes 

More Spinach Tiger Recipes with Italian Sausage

Italian Sausage Crusted Pizza

Italian Sausage with Creamy Spaghetti Squash

Italian Sausage Frittata

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Spicy Italian Soup with Sausage

Italian Soup with Sausage

Course Soup

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 4 quarts broth beef broth or chicken broth See Notes
• 1 large can San Marzano tomatoes
• 2 tablespoons olive oil to cook sausage
• 1 pound loose Italian sausage
• 1 large onion diced
• 4 carrots diced
• 4 celery stalks diced
• 2 turnips peeled
• 1 small head cabbage
• 1 can red beans
• 1 can white beans or chickpeas
• 1 tablespoon sea salt up to, taste as you go
• 2 teaspoons freshly ground black pepper
• handful parsley leaves
• 2 bay leaves
• 1 tablespoon bomba sauce see notes
• 1 to 2 cups chopped kale
• 1 handful parsley
• olive oil for drizzling
• Grated Pecorino Romano or Parmesan Cheese for Serving

Instructions

• Bone broth can be made in advance and frozen or started 24 hours in advance. Another option is to use 4 quarts store bought organic broth.
• Add broth to slow cooker. Turn cooker on to time you desire. I used the six hour time.
• Chop tomatoes, and add to broth along with the juices.
• Brown Sausage in large frying pan with oil.
• Remove sausage to a dish, and add celery, carrots, onion, cabbage to pan.
• Sauté lightly for just a few minutes to open up flavors. You are not fully cooking.
• Add sausage, and vegetables,(except for kale) to broth.
• Rinse beans with cold water. Drain. Add to broth.
• Add 2 tablespoons Spectrum Cayenne® Pepper Olive Oil
• Add in a handful of parsley, bay leaf, 1 teaspoon salt, 1 teaspoon black pepper.
• Cook in slow cooker for 4 to six hours. I chose six hours.
• Stovetop Option: Cook on low for at least 2 hours making sure cabbage is cooked through.
• Remove ribs from kale. Chop. Add to soup about twenty minutes prior to serving., so that kale is not overcooked.
• Taste for seasoning. Add more salt and pepper as needed.
• Garnish with chopped parsley.
• Serve with Spectrum® Cayenne Pepper Olive Oil and grated cheese.

Notes

Regarding broth, use either chicken or beef.

Instead of cayenne olive oil, use olive oil and add in red chili flakes according to the heat you prefer.

 

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The post Spicy Italian Soup with Sausage Recipe appeared first on Spinach Tiger.

Before the winter sets in, I’m going to enjoy every bit of food associated with Autumn like this roasted butternut squash soup made a touch sweet with maple syrup and a whole lot savory with pecans and sage leaves fried in browned butter. (Can use oil for dairy free).

This would be the perfect accompaniment to my Autumn Salad, but it was inspired most from my Autumn Cocktail.

The sage leaves crumble up in your mouth and taste amazing along with the crunch of the pecans. There is a bit of apple in there for sweetness, and a touch of heat, a dash of cinnamon, a pinch of ground cloves, and a dollop of yogurt to smooth it out.

Butternut squash soup is all over the internet made in all kind of ways. This is my version, an EASY version, because this roasted butternut squash soup recipe does not make you peel and cut the squash which is a task I prefer to skip when there is an easier way.

How to Roast Butternut Squash

You simply put the whole squash into the oven and watch it roast, shrink, shrivel and get so good, the skin almost peels off.

Add Caramelized Apple, Carrot, Onion

What could be easier? Along with the squash, throw in an apple and watch it caramelize along with a few organic carrots, and an onion.

This all gets spiced and pureèd for the most natural and delicious butternut squash soup you will eat without a ton of sugar and cream.

For the grand finale, I topped the soup off with browned butter fried sage leaves and toasted pecans. Those two ingredients are what make this soup quite special there should be a little crispy leaf and pecan in every bite!

How to Blend Butternut Squash Soup

You can take everything and put it into the super blender, the Vitamix, or use a stick blender or regular blender.

When it comes to soups, I personally love my Vitamix and, while it’s not the cheapest blender you can buy, it’s the most cost effective over a life time, and you can not get the same results with an ordinary blender. This is the blender you only have to buy once, and is worth every penny.

Butternut squash soup comes in many versions, but I love this one the best. You can always add in some yogurt, coconut milk or heavy cream if you want it super rich. Or do something crazy and add a banana which always makes it creamier.

Can I make this soup vegan?

Yes. Fry the sage in your favorite oil.

Add in Maple Flavor or Maple Syrup

You can add maple syrup, sugar free maple syrup or maple extract for that yummy maple hit.

You can change the apple to pear, but I do hope you try the fried sage leaves and toasted pecans. Sage and pecans together is an amazing combination which gives me all kinds of ideas for future recipes.

More Butternut Squash Recipes from Spinach Tiger

Festive Salad Butternut Squash

Butternut Squash Stacks with Crispy Quinoa Pancake

Autumn Risotto with Butternut Squash

Butternut Squash with Brussels Sprouts

More Creamy Soups From Spinach Tiger

Fruity Nutty Carrot Soup

Golden Cauliflower Soup

Spring Pea Tarragon Soup

Fresh Roasted Pumpkin Soup

Broccoli Basil Soup

Vitamix Soups Made in Minutes from Spinach Tiger

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Roasted Butternut Squash Soup with Browned Butter Sage Leaves, Toasted Pecans

Brown Buttered sage and toasted pecans top this creamy butternut squash soup.

Course Soup

Cuisine American

Keyword butternut squash, soup

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 2 whole butternut squash
• 1 medium sized apples cored, peeled
• 2 organic carrots
• 1/2 onion or 1 shallot
• 2 1/2 cups water may not use all of it
• 1 dash cinnamon
• 1/2 teaspoon ground turmeric
• 1 pinch ground cloves
• 1 pinch freshly ground nutmeg
• 1 1/2 teaspoons salt
• 1/4 teaspoon sriracha can use dash cayenne
• 1 tablespoon pure maple syrup can replace with extract
• 1 cup water
• 12 sage leaves
• 2 tablespoons butter
• 9 pecans toasted
• freshly ground black pepper

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, apple, carrots, onion, in baking dish until each is softened. Check at 20 minutes for onion, and ten minutes after that.
• Remove the apple, carrot and onion and set aside.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash with cinnamon, ground cloves, turmeric, salt, pepper.
• Place squash, carrots, apple, maple syrup, water into Vitamix and blend until thoroughly completely pureed. Add water in 1/2 cup at a time, and continue until you have the consistency you want.
• Move the soup into a pot to heat on low.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add both the sage leaves and pecans. Sage leaves should be browned not burned.
• Roast Pecans for 3 to 4 minutes in 400 degree oven
• Season again with salt and pepper as needed.
• Chop Pecans. Add to each bowl with a sage leaf.
• Finish with a pinch of nutmeg.

The post Roasted Butternut Squash Soup with Browned Butter Sage Leaves, Pecans appeared first on Spinach Tiger.

I am Italian. I have an in depth article on making authentic risotto with a video here. I admit, this is not that risotto. This is inspired by risotto. It’s made with lots of butter, shallots, parmesan cheese and a bit of cream cheese to fake the cream that naturally occurs for risotto’s arborio rice.

Cauliflower risotto goes particularly well with salmon, takes mere minutes to make and affords you the chance to have a quick but almost gourmet dinner within twenty minutes.

I kept this on the simple side, not adding any extra ingredients, but you could easily add in mushrooms, a few green peas, asparagus, shrimp or pumpkin puree or butternut squash. I have made so many different versions of risotto over the years, and you can be as creative as you want.

How to Make Cauliflower Rice Taste Like Classic Risotto

What makes risotto risotto? Arborio rice that exudes its own creaminess and has a bite to it. It’s flavor driven with onion, butter, freshly grated parmesan cheese, and a bit of acid.

Cauliflower risotto will start with onion (I like shallots), and grass fed butter. While cauliflower can’t become creamy on its own like arborio rice, we can fake the creaminess and the acid by adding cream cheese and a little lemon zest. Authentic parmesan reggiano, freshly grated tops it off.

It will still deliver that Italian comfort feeling risotto is known for and is so good that I often end up eating half of it before the entree is ready. It’s also good heated up. If you need to do that, add a little melted butter.

More Cauliflower Recipes from Spinach Tiger

20 Low Carb Cauliflower Vegetables Here

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Cauliflower Risotto

Keto Friendly, grain free cauliflower risotto is a wonderful side dish.

Course Side Dish

Cuisine Italian

Keyword cauliflower, cauliflower risotto, risotto

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Equipment

• Zester
• spice grinder

Ingredients

• 6 tablespoons grass fed butter
• 2 large shallots diced
• 6 cups cauliflower rice frozen
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 ounces cream cheese
• zest of half lemon
• 4 tablespoons parmesan cheese
• dash nutmeg, freshly ground
• 1 tablespoon parsley finely chopped

Instructions

• Dice shallots.
• Melt butter into frying pan.
• Add shallots and sauté on low just enough to soften.
• Add cauliflower rice.
• Season with salt and pepper.
• Add Dash of nutmeg.
• Keep stirring until cauliflower is cooked through. You may need to add more butter if the cauliflower seems. dry.
• Add lemon zest.
• Cook about twenty minutes, and then add in cream cheese, stirring to incorporate.
• Top with grated parmesan cheese and a sprinkling of parsley.

The post Cauliflower Risotto, Comforting Keto Side Dish appeared first on Spinach Tiger.