Soup recipes please :)

Love soup!! Unfortunately I'm the only one in the house that does and it's hard to make it in small batches!

Ingredients

1 Butternut squash, about 2 pounds FROZEN AND CUBED
2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups vegetable stock
1/4 cup heavy cream (I sub this for light cream)

Directions
Boil water in large pot and put in the frozen cubed butternut squash, carrots, and vegetable broth.

In medium pan heat oil and add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the cumin, salt, and pepper. Cook for 1 minute, and then add jalapeno pepper, continually stirring. Reduce heat and simmer for 15- 20 minutes.

Remove from the the onion heat and puree the soup using an immersion blender, or transfer to a blender or food processor. IF YOU USE A REGULAR BLENDER BE SURE THE SOUP HAS COOLED DOWN. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.

Most soups freeze well--get some one/quart freezer bags and you'll have a few for busy days.

I pretty much live on soup so I have a million recipes for them, here are three of my favorites, they are all vegetarian, but you could very easily throw in some diced chicken or ground beef.

Onion, Leek and Kale Soup
Ingredients:
1-2 Tbsp. olive or canola oil
3 large or 6 small onions, thinly sliced
2-3 small leeks, thinly sliced and washed well
1 large bunch kale (about 6 leaves), stems removed, washed well and roughly chopped
4-6 cups homemade broth or stock (vegetable, chicken, or beef)
1/2 tsp. dried sage
1 bay leaf
salt, to taste
1 day old baguette, cut into 1/2" slices and toasted
1-2 cups shredded Gruyere (use more or less according to your preference)
Instructions:
Heat the oil in a 3-4 quart pot. Add the onions and leeks. Cook over medium heat, stirring often, until they reduce in volume by about half and turn lightly golden. Add the kale and cook for a few minutes. Add the broth or stock, dried sage and bay leaf. Taste and add salt. Simmer until kale is tender, about 10 minutes.


Lentil Soup
Ingredients
• 2 tsp. olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 medium carrots, diced
• 6 cloves garlic, minced
• salt & pepper to taste
• 1 tbsp. ground cumin
• 1 tsp. ground coriander
• 1 c. brown lentils, rinsed
• 1/2 c. brown rice
• 6 c. vegetable broth
• lemon wedges for serving (wedges from 1 lemon is a good amount)
Instructions
1. Heat oil in large Dutch oven over medium-high heat. Add onion, celery, and carrots and sauté until softened, about 6 minutes.
2. Add garlic, salt, and pepper and saute for another minute. Add spices and cook for 15 seconds, stirring constantly.
3. Add lentils, rice, and broth. Cover Dutch oven and bring to a boil. Lower heat and simmer partially covered for 40 minutes, or until rice and lentils are tender, stirring occasionally. Serve with lemon wedges.


Wild Rice and Mushroom Soup
Ingredients
• 1 tbsp. olive oil
• 1 lb. white or cremini mushrooms, sliced
• 1 c. celery, chopped
• 1 c. carrots, chopped
• 1 medium shallot, chopped
• 1/4 c. all-purpose flour
• salt + pepper to taste
• 1/3 c. white wine
• 1 tsp. dried thyme
• 4 c. vegetable broth
• 1 c. instant or cooked wild rice
• 3/4 c. reduced-fat sour cream
• 2 tbsp. chopped fresh parsley
Instructions
1. Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.
2. Add broth to Dutch oven and bring to a boil. If you're using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley. If you're using cooked rice, once soup has come to a boil, reduce heat to a simmer and stir in rice, sour cream, and parsley.

This is a good recipe. I made this about 2 years ago for a company chili cook off and I won 2nd place...

My boyfriend made this for me the other night, so yummy and filling and protein packed!
http://www.myrecipes.com/recipe/tuscan-chicken-bean-spinach-soup-10000001882382/

Also my most favorite soup in the whole world, I'd bet you good money you can omit cooking stages and just throw it all in a slow cooker for 8 hours on low:

Pumpkin Turkey Chili
INGREDIENTS
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped red or orange bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 2 cans black beans, rinsed
• 1 can chili beans
• 1 cup frozen corn
• 3/4 cup chicken broth
• 1 1/2 tablespoons chili powder
• 1 tsp cayenne pepper
• 1/2 tsp cinnamon
• 1 tbsp cumin
• 1 tsp dried oregano
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 2 tbsp Cholula hot sauce (optional – but it makes it for me)

DIRECTIONS
1. Heat the oil in a large skillet over medium heat, and saute the onion, red bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown (add in 1/4 cup chicken broth halfway through). Mix in tomatoes (with juice) and pumpkin, corn, and beans. Season with chili powder, cayenne, cinnamon, cumin, oregano, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. optional: serve topped with sour cream or greek yogurt or cheddar cheese