It’s soup season! Once the winter chill comes in, there’s nothing better than warming up on the cough with a nice hot bowl of homemade soup. Here are some of our favorite soup recipes made with fresh, in season produce.

Butternut Squash Soup
Ingredients:
4 cups butternut squash, cubed
3 tbsp. olive oil
2 cloves garlic, peeled
1 large yellow onion, peeled and large dice
2 fresh sage leaves
4 cups chicken or vegetables stock
2 apples, cored
sea salt and freshly ground pepper to taste
Directions:
1. In a medium sauce pot, sauté garlic and onion in olive oil for 2-3 minutes. Add rest of the ingredients and simmer for 15-20 minutes.
2. Add all ingredients into the Pitcher. RUN at speed 8 until creamy.
3. Season with salt and pepper
4. Carefully pour hot soup in a bowl and serve.
Nutritional Information Per Serving: 87 calories, 12 grams carbohydrates, 4.5 grams fat, 1 gram protein, 3 grams fiber; Makes 4 servings

Split Pea Soup
Ingredients:
1 medium onion, peeled and large dice
2 stalks celery, large dice
2 carrots, peeled and large dice
1 bag dry green peas
10 cups water, vegetable or chicken stock
1/4 tsp. cloves, ground
2 cloves garlic, peeled
1 tbsp. olive oil
1 bay leaf
sea salt and freshly ground black pepper to taste
Directions:
1. In a medium sauce pot, sauté onion, celery, carrots and garlic in olive oil for 5 minutes. Add rest of the ingredients and simmer for 30 minutes.
2. Remove bay leaf.
3. Add all ingredients into the Pitcher. RUN at speed 8 until creamy.
4. Season with salt and pepper.
5. Carefully pour hot soup in a bowl and serve.
Nutrional Information Per Serving: 62 calories, 2 grams protein, 9 grams carbohydrate, 2 grams fat, 2.5 grams fiber; Makes 10 servings

Creamless Chicken Soup
Ingredients:
2 chicken breasts, boneless and skinless
2 carrots
2 stalks celery
1 leek, cleaned
1 small onion, peeled
3 sprigs thyme, stems removed
4 oz. soft tofu
1 Yukon Gold potato
2 kale leaves
1 bay leaf
8 cups chicken stock
sea salt and freshly ground black pepper to taste
Directions:
1. In a medium sauce pot, add all the ingredients, except tofu. Bring to a boil them simmer for 20 minutes.
2. Add all ingredients into the Pitcher. PULSE until creamy.
3. Carefully pour hot soup in a bowl and serve.
Nutritional Information Per Serving: 96 calories, 12 grams protein, 7 grams carbohydrate, 2 grams fat, 1 gram fiber; Makes 10 servings

Potato and Leek Soup
Ingredients:
3 Yukon Gold potatoes, cooked
2 leeks, chopped
1 tbsp. grapeseed oil
2 cups chicken or vegetable stock
1 sprig rosemary, stem removed
sea salt and freshly ground black pepper to taste
Directions:
1. In a medium sauté pan, sauté leeks and rosemary in grapeseed oil for 5 minutes.
2. Add all ingredient except salt and pepper into the Pitcher. RUN at speed 8 for 8 minutes.
3. Season with salt and pepper.
4. Carefully pour hot soup in a bowl and serve.
Nutritional Information Per Serving: 157 Calories, 3 grams protein, 29 grams carbohydrate, 4 grams fat, 3 grams fiber; Makes 4 servings