Vickys Bloody Mary Halloween Soup, GF DF EF SF NF.

You can have Vickys Bloody Mary Halloween Soup, GF DF EF SF NF using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys Bloody Mary Halloween Soup, GF DF EF SF NF

1. You need 1330 grams of tomatoes.
2. It’s 5 of red onions, peeled & cut into wedges.
3. It’s 2 of red bell peppers, deseeded & quartered.
4. Prepare 5 clove of garlic, peeled.
5. Prepare 3 sprigs of rosemary plus extra for garnish.
6. You need 3 tbsp of olive oil.
7. You need 200 ml of hot vegetable stock.
8. You need 1 1/2 tbsp of red wine vinegar.
9. You need 1 dash of tobasco sauce.
10. Prepare 3 tsp of worcestershire sauce, see my profile for a gluten-free recipe.
11. It’s 5 tbsp of vodka, or more stock.
12. Prepare 200 ml of sour cream, see my profile for vegan recipe.

Vickys Bloody Mary Halloween Soup, GF DF EF SF NF step by step

1. Preheat the oven to gas 7 / 220C / 425°F.
2. Put the tomatoes, onions, garlic and peppers onto a baking tray with the rosemary and drizzle with the olive oil.
3. Roast for 40 minutes (turning halfway through) or until the vegetables are beginning to char at the edges.
4. Puree the vegetables and stock together in batches until smooth then return to the pan.
5. Add the vinegar, tobasco, worcestershire sauce and vodka and warm through.
6. Serve topped with a swirl of sour cream and some cheese straws, see my profile for a free-from recipe!.

Roasted Butternut Squash Soup.

You can have Roasted Butternut Squash Soup using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roasted Butternut Squash Soup

1. You need 1 of butternut squash (3lb) cut into 1-inch chunks.
2. It’s 1 of Onion diced.
3. It’s 1 of red bell pepper, chopped.
4. You need 4 slices of bacon, diced.
5. Prepare 2 tablespoons of olive oil.
6. Prepare 4 cloves of garlic.
7. Prepare to taste of kosher salt.
8. It’s to taste of Ground black pepper.
9. It’s to taste of red pepper flakes.
10. It’s 4 slices of bacon.
11. Prepare 1/2 teaspoon of dried thyme.
12. It’s 2 1/2 cups of chicken stock.
13. It’s of Goat cheese.
14. It’s of Chopped chives.

Roasted Butternut Squash Soup step by step

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray..
2. Place butternut squash, onion, bell pepper and diced bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine..
3. Place into oven and bake for 30-35 minutes, until butternut squash is tender, stirring at halftime..
4. While squash is in the oven, heat a large skillet over medium high heat. Add rest of bacon strips and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate..
5. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender..
6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached..
7. Serve immediately, garnished with bacon, goat cheese and chives, if desired..

Paleo butternut squash soup with jalapeno. This is one of my favorites. I make it all the time because it's delicious, but also because it's so easy to prepare. You probably have had butternut squash soup in the past, but this one, adapted to the Paleo lifestyle, is particularly interesting with its coconut milk base.

It's made simple and fast in the Instant Pot for a quick healthy comforting meal. After years of canned soups as a kid I just had a bad association with soups. Salty, flavorless, and all around boring – does this sound familiar. You can cook Paleo butternut squash soup with jalapeno using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Paleo butternut squash soup with jalapeno

1. It’s 6 cup of butternut squash, cubed or 1 large.
2. Prepare 14 oz of coconut milk.
3. Prepare 1 cup of chicken stock.
4. You need 2 of Granny Smith Apple, peeled, cored and chopped.
5. You need 2 medium of carrots, peeled, chopped.
6. You need 2 of jalapeno, seeded.
7. You need 6 oz of bacon, crisp and chopped.
8. You need 2 tsp of paprika, smoked.
9. It’s 1 of salt.
10. You need 1 of black pepper.

This paleo butternut squash soup recipe is so comforting for fall and winter! And, low carb butternut squash soup is one of the easiest ways to enjoy butternut squash on a low carb diet. Basically, it's manageable if you make the soup thin enough. This smooth-and-spicy butternut squash soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores.

Paleo butternut squash soup with jalapeno step by step

1. Combine to 7 ingredients in a stock pot, cook on low heat for 4 to 6 hours..
2. Blend or puree after 4 – 6 hours. An immersion blender is ideal for this. If you don?t have one, let your mix cool before transferring it to a blender or food processor..
3. Garnish with jalapeno rounds, paprika and bacon..
4. Salt and pepper to taste..
5. Adapted from Paleopot.com recipe.

Easily made in your crockpot, instant pot or on the stove! Wholesome ingredients – Typically butternut squash soup is loaded with lots of funky ingredients, heavy cream and loads of cheese. Now that the holiday season is in full swing, most of us have found ourselves indulging in a few not-so-Paleo foods. This easy soup recipe is incredibly flexible and would be fantastic with acorn squash, butternut squash, or even pumpkin. Squash is one of the best things about fall.