Everyday Recipes--Soup

We all know that I'm a soup-freak, especially this winter since we've spent too many days with temps in the teens--not good. But a warm bowl and soup and breadsticks--that is good. I've found two new favorite soup recipes in the Blendtec recipe book, one is super quick and easy and the other well-worth the prep time:

Beans and Greens Soup
1 Tbsp olive oil
1 med onion, chopped
1 clove garlic, minced
2 C water, divided
2 tsp vegetable  broth powder (or better than bouillon)
4 C kate (approx 6-8 leaves, ribs removed, chopped)
2 (15 oz) cans white beans, drained, rinsed and divided.
1/2 tsp crushed red pepper (I use less for the kids)
1/4 tsp cumin
Heat oil over medium-high heat in large saute pan. Add onion and garlic and cook until tender. Add 1 cup water, broth powder and kale to pan and cover. Cook until kale is wilted, approx 5 mins. While kale is softening, add remaining water, half beans, red pepper and cumin to jar. Select "Batters". Add bean blend and remaining whole beans to pan. Simmer for approximately 5 minutes and serve.
*I also love with soup with small turkey meatballs. 

Butternut Squash Soup
1 lg butternut squash, large diced
2 Tbsp olive oil
2 carrot, chopped
2 stalk celery, chopped
1 onion, chopped
1/4 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp black pepper
2 C water
2 (14 oz) cans chicken broth

Heat oven to 400. Roast squash with a little olive oil, salt and pepper for approx 45 mins.
In large pot heat 1 Tbsp oil. Saute carrot, celery and onion for 2-3 minutes, then add thyme, salt and pepper. Cook until onion is tender. Add half of the water and sauteed veggies to jar with half of the roasted squash and can of chicken stock. Select "Soups." Pour into large pot. Repeat with other half ingredient. Stir and simmer for a few minutes before serving.

Both soups are delicious, especially with Easy-Peasy Breadsticks--now that's a mid-winter meal!
Easy-Peasy Breadsticks

• 1 1/2 cups warm water
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 Tbsp. dry active yeast
• 3 1/2 cups flour
• 1/2 cup melted butter
• 1 cup grated Parmesan cheese
• lemon pepper (or seasoning of choice)

Mix together warm water, sugar, salt and yeast.  Allow yeast to activate (about 10 minutes).  Add flour and stir in with a fork until dough holds together.  Turn out onto floured board.  Knead lightly into a ball.  Divide into 32 equal portions. On floured board, roll out into bread sticks.  Dip into melted butter and then into Parmesan cheese.  Place onto greased cookie sheet (16 per bakers half sheet.)  Sprinkle with lemon pepper.  Preheat oven to 400 degrees.  This gives the bread sticks about 10 minutes to begin to rise.  Cook at 400 degrees for 15 minutes.
May be made in the morning and kept in the refrigerator unbaked.  Remove from the refrigerator about 30 – 45 minutes (depending on how warm your house is) before baking.
They can also be heated on a cookie sheet then next day at 400 degrees for about 5 minutes.