#ColdDayComfort

[lightfieldvideo]

A hearty baked potato soup that doesn't have any cream in it. This creamy soup tastes even better with roasted potatoes added to it. It's perfect for a cozy meal on a cold day.

Ingredients: 6 large potatoes, peeled and cubed. 1 onion, chopped. 4 cups vegetable broth. 4 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil. 2 cups milk or non-dairy milk of choice. 1 cup grated cheddar cheese. Optional toppings: chopped green onions, crispy bacon bits, sour cream.

Instructions: Preheat the oven to 400F 200C. Place the cubed potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until potatoes are tender and lightly golden brown. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened and fragrant. Add roasted potatoes to the pot. Pour in vegetable broth, add dried thyme and rosemary. Bring to a simmer and cook for 10-15 minutes. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot if using a blender. Stir in milk and grated cheddar cheese until the cheese is melted and the soup is heated through. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with optional toppings like chopped green onions, crispy bacon bits, and a dollop of sour cream. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

Nagelsalon Sundari

[yahooshine]

Warm spices make this butternut squash soup creamy, and crunchy toasted nuts and seeds on top give each spoonful a great contrast in textures. This soup is warm and healthy, perfect for cold days.

Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1/4 cup mixed nuts and seeds such as pumpkin seeds, almonds, and pecans, toasted. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add diced butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and let simmer until squash is tender, about 20-25 minutes. Using an immersion blender or regular blender, puree the soup until smooth. Taste and adjust seasoning if necessary. Serve hot, garnished with toasted nuts and seeds.

Joe Pittman

[wiseoldowl72]

Last one for awhile. @shopstands @jaredpadalecki Moose/AKF pants are perfect on this cold day. I will always fight for proper treatment of my neurological illnesses. I will always fight for the proper treatment of mental health. Promise me you won't give up either. . . #lifeonosage #family #jaredpadalecki #akf #shopstands #mentalhealth #chronicillness #nevergiveup #colddaycomfort (at Independence, Missouri) https://www.instagram.com/p/Ck31SklPxW8/?igshid=NGJjMDIxMWI=