Creamy Roasted Garlic & Butternut Squash Soup

750 g Butternut Squash (after roasting)
1 Head Garlic (approx. 9-10 cloves)
900 ml Campbell's Organic Vegetable Broth
1 Medium White Onion, chopped
3 Tsp Extra Virgin Olive Oil
4 Wedges Laughing Cow Light Cheese
sald and pepper to taste

- Preheat oven to 400F. Quarter squash, remove seeds, wrap in foil. Cut top off of garlic head, drizzle with 1 tsp olive oil, wrap in foil. Place both in the oven and roast until soft. Remove peel from squash, chop into chunks. Remove peel from garlic.
- Sauté onion in remaining oil until soft and starting to brown. Add broth, roasted squash and garlic and bring to boil.
- Once boiling, use immersion blender to blend all ingredients until smooth (alternatively, use blender or food processor). Remove from heat, blend in cheese wedges, add salt and pepper to taste.

Serves 4 (2 cups per serving)

Calories: 164
Carbs: 28
Fat: 5
Protein: 5
Sugar: 6

TURKEY VEGETABLE SOUP

I got this recipe from Jillian Michaels, (news letter thing) I just copied and pasted I have not tried this yet but it sounds good

Stock up on veggies!
Curl up in front of the fire with a cup of this healthy and colorful soup – packed with veggies! This easy-to-make seasonal staple is brimming with carrots, broccoli, corn, beans, zucchini, tomatoes — and turkey for protein! It only takes about 30 minutes to make, and you can cook up a large batch and freeze the rest to eat later. Keep in mind, you must prepare this recipe the day before and refrigerate it so the flavors are able to blend.
Robust Turkey Vegetable Soup

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 celery stalk, chopped
2 cups cooked turkey breast, chopped
4 cups turkey broth
1/2 cup green onion, cut into 1/2-inch pieces
1/2 cup organic carrots, peeled and cut into chunks
1/2 cup broccoli, cut into 1/2-inch pieces
1/2 cup whole kernel corn
1/2 cup lima beans
1/2 cup zucchini, sliced
3 medium tomatoes, peeled and quartered
1 cup brown rice, cooked
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
salt and black pepper
Preparation
In a large soup kettle, heat oil and sauté onions and celery. Sauté until vegetables are soft.

Add turkey, broth, all vegetables, rice, and herbs. Simmer 10-12 minutes until vegetables are tender crisps.

Stir in parsley and season with salt and pepper.

NOTE: Prepare the day before; cover and refrigerate for flavors to blend.

Makes 6 servings

Prep Time: 12 mins
Cook Time: 18 mins
Total Time: 30 mins

Nutrition Facts
Number of Servings: 6
Amount Per Serving
Calories: 180
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 40 mg
Sodium: 810 mg
Total Carbohydrate: 19 g
Dietary Fiber: 3 g
Protein: 18 g

Recipe Source: National Turkey Federation

Lasagna Soup




Ingredients:

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)


Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

I made the meatball soup and it's really really good. The only thing I would do differently next time would be to added some finely diced carrot and celery.

Black Eyed Peas Crockpot Soup

--1 pound dried black eyed peas
--1 pound spicy sausage (I used chicken sausage)
--6 cups chicken broth
--1 yellow onion, diced
--1 cup diced carrots
--1 cup diced celery
--4 cloves garlic, diced
--1/2 tsp Italian seasoning
--1 tsp kosher salt
--1/2 tsp black pepper
--Tabasco sauce (to add at the end to taste)

The Directions.

Soak your beans overnight. Drain and pick out the undesirables (broken, discolored beans) in the morning.

Use a 5 to 6 quart crockpot. This will serve about 8 people. Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt, and pepper.

Cover and cook on low for 8 hours, or on high for about 6. Before serving, use a stick blender to smash up about 1 cup of beans. If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup.

Ladle into bowls, and add Tabasco sauce to taste.

Broccoli and Barley Soup
(just made this and it's delicious and so fast to put together!)

INGREDIENTS:
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, thinly sliced
2/3 cup quick-cooking barley
3 1/2 cups water
1/2 cup chicken broth
1 can (14 1/2 oz size) no-salt-added stewed tomatoes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried tarragon
4 cups small broccoli florets


PREPARATION:
In a large saucepan or Dutch oven, heat the oil over moderate heat. Add the onion and garlic, and saute for 5 minutes or until softened. Add the carrots and saute for 4 minutes. Add the barley, stirring to coat.

Stir in water, broth, tomatoes, salt, pepper and tarragon. Bring to a boil, breaking up the tomatoes with a spoon. Reduce to a simmer, cover, and cook for 20 minutes or until the barley is tender. Add the broccoli and cook for 5 minutes or just until tender.

Per serving: 222 calories, 5g fat, 11g fiber, 9g protein, 0mg chol, 47 grams carbohydrates, 631 g sodium

I love homemade soups, I made this one a few weeks ago and it was very good

Turkey Italian Sausage and Cheese Tortellini Soup:
Recipe and photos by For the Love of Cooking.net
1-2 tsp olive oil
5 turkey Italian sausages, removed from casing and formed into small balls
1 small onion, diced
4 stalks of celery, diced
4-5 carrots, peeled and diced
4 cloves of garlic, minced
1/4 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
9 oz package of cheese tortellini
8 cups of chicken broth
2 cups baby spinach
1 tbsp fresh basil, chopped
Heat the olive oil in a large Dutch oven over medium heat. Remove the turkey Italian sausage from casings and pinch off little pieces and roll into small balls. Repeat with the remaining sausage. Place the balls into the Dutch oven and cook, stirring often to prevent sticking, for 1-2 minutes. Remove the balls to a bowl, set aside. Add a bit more olive oil to the Dutch oven if needed then add the onion, celery, and carrots. Cook, stirring often, making sure to scrape up the browned bits from the bottom of the pan, for 3-4 minutes. Add the minced garlic and cook for 1 minute, stirring constantly. Add the chicken broth and simmer for 20 minutes, stirring occasionally. Add the turkey Italian sausage balls and their juices to the soup as well as the cheese tortellini. Cook for 10 minutes then add the spinach and basil. Taste and re-season if needed. Serve immediately. Enjoy.