More soup

I did not know that I could ever get tired of soup, yet here I am. I am going to try to do more blended soups in order to avoid the broth taste.
Tonight I will do Butternut squash soup.

Cut up one butternut squash, peeled and seeded, into 1/2 in squares.
Cut up 5 carrots, peeled, into a rough chop.
Cover with coconut oil and salt.
Roast in the oven at 450 degrees until the veggies are soft.

In a stock pan, add about 3T coconut oil.
Add to it 1 large sweet onion.
Cook the onion on medium heat until caramelized.

Add the squash and carrots to the onion
Add 2 quarts of chicken stock.
Blend soup in the blender til smooth.
Return to your stock pot and salt to taste.

I will let you know how we like this one.
Darrin and I are adding a dollop of homemade yogurt as a garnish. This has added a new texture to the soups and makes it a bit easier to get all of this soup down.

Spencer has also requested cilantro soup for dinner.
We usually eat this with noodles and cheese, but both of those will be left out tonight.

Cilantro Soup:
2lb Chicken, you can use boneless breasts or thighs
1 Quart of tomatoes
1 large onion
2T crushed red pepper (we will be leaving this out tonight also)
3 cloves garlic
1 medium bunch of cilantro
Salt to taste
2 qts Chicken stock

Saute your onions in coconut oil until soft
add the crushed red pepper
add crushed or diced garlic
add your chicken and cook through
add tomatoes and broth.
Add as much cilantro as you would like. (we prefer to use the whole bunch) I wash the cilantro and then chop up the top.
Let simmer for about 20 Minutes.

Non gaps:
Boil one lb of rotini noodles
chunk up a block of Monterrey Jack cheese.

Put the noodles in the bottom of a bowl
top with cheese chunks
Pour hot soup over noodles and cheese
Let sit for a minute so that the cheese has time to melt.

This soup is a family favorite and I am sure that there will not be much left tonight.