Category: Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion (chopped)
• 1 tablespoon fresh ginger (chopped)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 pounds butternut squash (cut into 1 inch cubes)
• 4 cups vegetable broth (or chicken broth)
• 1 cup Our Family Garden, Unsweetened Applesauce
• salt and pepper (to taste)
• 1 cup Greek Yogurt (plain)
• 1/3 cup pumpkin seeds

Directions

In a large pan heat olive oil on medium heat.

Add onions and ginger and sauté for 2 minutes.

Add cumin, coriander and squash. Stir until fragrant, 1 minute.

Add broth and cook for 15 minutes or until squash is tender.

Add applesauce and puree in blender. Season with salt and pepper as desired.

Serve with a dollop of Greek yogurt and a sprinkle of pumpkin seeds.

Ingredients

• 1 tablespoon olive oil
• 1 shallots (chopped)
• 2 cloves garlic (chopped)
• 1 cup Our Family Garden, Unsweetened Applesauce
• Salt and pepper
• 4 cups low sodium chicken broth (organic)
• 2 cups rotisserie chicken breast (chopped)
• 1 large zucchini (make into zoodles)
• 2 large carrots (make into zoodles)
• 1 cup brussel sprouts (cut sprouts in half, or snap peas or other vegetable of your choice)
• 2 tablespoons fresh cilantro (chopped)
• 1 lime (juice)
• 1 tablespoon soy sauce

Directions

Heat a pan on medium, add olive oil and shallot, cook for 3 minutes; add garlic and cook for 2 minutes; add applesauce, season with a little salt and pepper. Turn the heat off of the pan.

Heat a large pot on medium, add chicken broth and when hot add chicken and cook for 5 minutes until flavors are combined, add salt if needed.

Cook brussel sprouts in a pan with a little oil for 5-7 minutes and set aside; if using snap peas do nothing.

In an individual bowl, add and separate the zucchini and carrot zoodles; add snap peas or cooked brussel sprouts.

Add a really hot chicken and broth to each bowl (because the zucchini and carrots zoodles are not cooked). Add ¼ cup of applesauce mixture to each plate with fresh cilantro, lime juice and a splash of soy sauce.

Enjoy!

Ingredients

• 3 tablespoons butter
• 2 pounds carrots (peeled and diced)
• 2/3 cup chopped shallots
• 2 cloves garlic (minced)
• 2 teaspoons fresh grated ginger
• 1 teaspoon kosher salt
• 3 cups chicken stock
• 1-1/4 cups water
• 1/2 cup Our Family Garden Unsweetened Applesauce
• 2 cups coconut milk
• 1/4 cup Greek Yogurt (plain)
• 2 tablespoons coconut
• 2 tablespoons sliced almonds
• 1 tablespoon chopped chives

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Directions

PREHEAT OVEN TO 350° F

Melt butter in a large saucepan and add carrots, shallots, garlic, ginger and salt. Sauté for 7 minutes on medium high.

Add chicken stock, water and applesauce and simmer for 10-15 minutes, or until carrots are tender.

Put carrot mixture into a blender (in two batches if needed) and puree until smooth.

Wipe out the saucepan and return carrot soup to pan. Stir in coconut milk and heat through.

Put coconut and almonds on a baking sheet. Bake for 5-7 minutes, until toasted.

Garnish each bowl of soup with coconut, almonds, chives, and a dollop of yogurt.

Ingredients

• 1/2 cup butter (softened)
• 1/2 cup Our Family Garden Unsweetened Applesauce (room temperature)
• 1/2 teaspoon salt
• 1/2 cup baby spinach leaves (finely sliced)
• 2 eggs
• 1 cup flour
• 1 pinch freshly ground black pepper
• 8 cups chicken broth
• 2 cups roasted chicken (diced)

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Directions

Stir butter in a mixing bowl. Mix in applesauce, salt, spinach, eggs, pepper, and flour. Stir until thoroughly combined.

Heat chicken broth to a simmer in a large pot. Using a metal teaspoon, dip bowl of spoon into boiling broth and then take a spoon of batter to form a dumpling.

Drop the dumpling in broth and dip spoon again in hot broth to keep batter from sticking.

Repeat until all dumplings are formed.

Cook 2 minutes more or until dumplings float and are cooked through. Stir in chopped chicken and serve hot.

Notes

Applesauce and crusty bread make nice side dishes for this soup.

Ingredients

• 2 teaspoons olive oil (or canola oil)
• 1 cup frozen chopped onion & pepper mix
• 2 tablespoons jalapeño pepper (minced, seeded)
• 2 cloves garlic (minced)
• 1 pound lean ground turkey (97% lean preferred)
• 1 envelope (1 ounce) au jus mix
• 4 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 can (15 ounce) chili beans in chili sauce (undrained)
• 1 cup Our Family Garden Unsweetened Applesauce
• 1 can (10 ounce) diced tomatoes with green chilies (undrained)
• 1/4 cup green chilies (diced)

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Directions

Heat oil over medium heat in large skillet. Add diced onion-green pepper, jalapeño and garlic; cook 2 to 3 minutes, until vegetables are tender.

Add ground turkey to vegetable mixture; cook over medium heat 6 to 8 minutes, until turkey is no longer pink, breaking turkey into crumbles. Stir in au jus powder, chili powder, salt, and cumin; cook 30 seconds more.

Stir in beans, applesauce, tomatoes, and green chilies. Bring to a boil; reduce heat. Gently simmer over low to medium-low heat, covered, about 15 minutes or until desired consistency. Ladle chili into bowls.

If desired, top with sour cream and garnish with apple, lime wedges and cilantro.

Serving Additions

• 2 tablespoons reduced fat sour cream (or fat-free)
• thin apple slices

Ingredients

• 4 tablespoons unsalted butter (1/2 stick)
• 3 cups celery root (peeled and cubed)
• 1 small onion (diced)
• 1 medium leeks (sliced, after reserving a 6” section from white/light green portion)
• 1 cup Our Family Garden Unsweetened Applesauce
• 4 cups warm light, unsalted chicken broth (divided)
• 1/4 cup + 2 tablespoons Gorgonzola cheese crumbles (divided)
• 1/4 cup lightly toasted walnuts
• 1/2 cup half & half (or light cream)
• Kosher salt
• Freshly ground black pepper
• Shaved red-skinned apple slices

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Directions

In a dutch oven or heavy soup pot, warm butter over medium heat. Add celeriac, onion, and sliced leek and saute about 15 minutes until vegetables begin to soften.

Add 2 cups broth and bring just to the boil, reduce heat, then add 1/4 cup gorgonzola and walnuts. Continue to cook until cheese has incorporated and vegetables are soft. Add half & half.

Taste, season with Kosher salt and freshly ground black pepper, and blend until smooth. Return soup to pot and add up to 2 cups more broth to reach the thickness you prefer. Keep warm.

For garnish, cut reserved leek into 2 3” pieces and julienne each. Pour 1” oil into a small saucepan with at least, 3 1/2” sides (as oil will foam when leeks are added). When hot, add about a tablespoon of the julienned leeks and cook 30 seconds until lightlybrowned. Remove leeks with slotted spoon to paper towels to drain. Adding more oil if necessary, repeat until all leeks are “frizzled”. (I like to do this while the vegetables are sautéing).

To serve, ladle soup into warmed bowls, and garnish with frizzled leeks, shaved apple (optional, but lovely), and a bit of crumbled gorgonzola.