#chillydayeats

With the creaminess of coconut milk and the warmth of Thai spices, this gluten-free Thai tofu and winter squash stew is a tasty and comforting meal. It's great for a warm meal on a chilly day.

Ingredients: 1 lb firm tofu, cubed. 2 cups diced winter squash butternut or kabocha. 1 can 14 oz coconut milk. 2 cups vegetable broth. 1 red bell pepper, thinly sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons Thai red curry paste check for gluten-free label. 2 tablespoons gluten-free soy sauce or tamari. 1 tablespoon vegetable oil. 1 tablespoon fresh ginger, grated. 1 tablespoon brown sugar. Juice of 1 lime. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a big pot, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for three to four minutes, until the onion turns clear. Add the grated ginger and minced garlic and stir. Saut for another one to two minutes, until the smell is nice. Mix the Thai red curry paste and brown sugar together well after adding them. Put the cubed tofu and diced winter squash in the pot. Cook for 5 minutes, stirring every now and then. Add the vegetable broth and coconut milk to the stew. Then, bring it to a boil. Turn down the heat, cover, and let it cook slowly for 15 to 20 minutes, or until the winter squash is soft. Add the lime juice, gluten-free soy sauce or tamari, and red bell pepper slices. Let it cook for five more minutes. Add pepper and salt to taste. The gluten-free Thai tofu and winter squash stew should be served hot, with fresh cilantro leaves on top. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Creamy Bacon Potato Soup is a comforting and hearty dish perfect for cold days. It's rich and creamy without using heavy cream, making it a healthier option. The combination of bacon, potatoes, and cheddar cheese creates a flavorful and satisfying soup that will become your favorite baked potato soup ever!

Ingredients: 4 large russet potatoes, peeled and diced. 6 cups chicken broth. 1 onion, chopped. 4 cloves garlic, minced. 1 cup milk. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 6 slices bacon, cooked and crumbled. 2 tablespoons butter. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and saut until they become translucent. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Using an immersion blender, blend the soup until it reaches your desired level of creaminess. You can also transfer a portion of the soup to a blender and then return it to the pot. Stir in the milk and sour cream, and continue to cook over low heat until the soup is heated through. Add the shredded cheddar cheese and stir until it melts into the soup, creating a creamy texture. Season the soup with salt and pepper to taste. Serve the soup hot, garnished with crumbled bacon and chopped chives.

Prep Time: 20 minutes

Cook Time: 30 minutes

This Creamy Bacon Potato Soup is a comforting and hearty dish perfect for cold days. It's rich and creamy without using heavy cream, making it a healthier option. The combination of bacon, potatoes, and cheddar cheese creates a flavorful and satisfying soup that will become your favorite baked potato soup ever!

Ingredients: 4 large russet potatoes, peeled and diced. 6 cups chicken broth. 1 onion, chopped. 4 cloves garlic, minced. 1 cup milk. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 6 slices bacon, cooked and crumbled. 2 tablespoons butter. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and saut until they become translucent. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Using an immersion blender, blend the soup until it reaches your desired level of creaminess. You can also transfer a portion of the soup to a blender and then return it to the pot. Stir in the milk and sour cream, and continue to cook over low heat until the soup is heated through. Add the shredded cheddar cheese and stir until it melts into the soup, creating a creamy texture. Season the soup with salt and pepper to taste. Serve the soup hot, garnished with crumbled bacon and chopped chives.

Prep Time: 20 minutes

Cook Time: 30 minutes

This Creamy Bacon Potato Soup is a comforting and hearty dish perfect for cold days. It's rich and creamy without using heavy cream, making it a healthier option. The combination of bacon, potatoes, and cheddar cheese creates a flavorful and satisfying soup that will become your favorite baked potato soup ever!

Ingredients: 4 large russet potatoes, peeled and diced. 6 cups chicken broth. 1 onion, chopped. 4 cloves garlic, minced. 1 cup milk. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 6 slices bacon, cooked and crumbled. 2 tablespoons butter. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and saut until they become translucent. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Using an immersion blender, blend the soup until it reaches your desired level of creaminess. You can also transfer a portion of the soup to a blender and then return it to the pot. Stir in the milk and sour cream, and continue to cook over low heat until the soup is heated through. Add the shredded cheddar cheese and stir until it melts into the soup, creating a creamy texture. Season the soup with salt and pepper to taste. Serve the soup hot, garnished with crumbled bacon and chopped chives.

Prep Time: 20 minutes

Cook Time: 30 minutes

This filling and creamy soup made with roasted vegetables is ideal for Whole 30 or Paleo diets. Warm and filling, this dish is made with roasted butternut squash, sweet potatoes, and a mixture of fragrant herbs. It's a great choice for chilly days.

Ingredients: 2 cups of butternut squash, peeled and cubed. 2 cups of sweet potatoes, peeled and cubed. 1 cup of carrots, peeled and chopped. 1 cup of celery, chopped. 1 cup of onion, diced. 3 cloves of garlic, minced. 2 tablespoons of olive oil. 4 cups of chicken or vegetable broth. 1 can 14 ounces of full-fat coconut milk. 1 teaspoon of dried thyme. 1 teaspoon of dried rosemary. Salt and black pepper to taste.

Instructions: Preheat your oven to 400F 200C. In a large mixing bowl, combine butternut squash, sweet potatoes, carrots, celery, onion, and garlic. Drizzle olive oil over the vegetables and toss to coat them evenly. Spread the vegetables in a single layer on a baking sheet and roast them in the preheated oven for about 30-35 minutes or until they are tender and slightly caramelized, stirring once halfway through. Transfer the roasted vegetables to a large pot and add the chicken or vegetable broth, coconut milk, dried thyme, and dried rosemary. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld. Using an immersion blender, puree the soup until it reaches your desired consistency. You can also use a regular blender, but be sure to allow the soup to cool slightly before blending and do it in batches if needed. Season the soup with salt and black pepper to taste, and serve hot.

Prep Time: 15 minutes

Cook Time: 50 minutes

A hearty and nutritious Paleo minestrone soup cooked in a crockpot, filled with ground beef and a variety of vegetables. This comforting soup is perfect for a cozy meal on a chilly day, and it's Paleo-friendly!

Ingredients: 1 lb ground beef. 1 onion, diced. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 4 cups beef broth. 1 zucchini, diced. 1 cup green beans, chopped. 1 cup cauliflower florets. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 cups spinach, chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Add diced onion, carrots, celery, and minced garlic. Cook for 5 minutes until vegetables begin to soften. Transfer the cooked beef and vegetable mixture to the crockpot. Add crushed tomatoes, beef broth, zucchini, green beans, cauliflower, dried basil, dried oregano, dried thyme, salt, and pepper to the crockpot. Stir well to combine. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. About 30 minutes before serving, stir in chopped spinach and fresh parsley. Taste and adjust seasoning if needed. Serve hot, garnished with additional fresh parsley if desired. Enjoy your delicious Crockpot Paleo Minestrone Soup!

Prep Time: 20 minutes

Cook Time: 360 minutes

An ample and delectable soup that embodies the tastes of a traditional bacon cheeseburger in a cozy bowl. Ideal for a chilly day!

Ingredients: 1 lb ground beef. 6 slices bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 1/4 cup all-purpose flour. 4 cups beef broth. 2 cups milk. 2 cups shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup ketchup. 1/4 cup mustard. Salt and pepper to taste. Sliced green onions for garnish.

Instructions: Cook the chopped bacon until crispy in a large soup pot. The bacon should stay in the pot with the bacon grease removed and set aside. When the ground beef is added to the pot, cook it until it browns. If needed, trim off any excess fat. Add minced garlic and chopped onions to the pot. Saut onions until they become transparent. Add the flour to the meat, stir to mix, and cook for an additional two minutes. Add the milk and beef broth, stirring to blend. Simmer the mixture for a while. Add mustard, ketchup, diced tomatoes, and shredded cheddar cheese and stir. Stir the soup continuously until the cheese melts and it becomes creamy. To taste, add salt and pepper for seasoning. Simmer for ten more minutes to let the flavors meld. Garnish the hot Bacon Cheeseburger Soup with sliced green onions and crispy bacon.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Paleo Pumpkin Chorizo Soup is a hearty and flavorful dish perfect for warming up on chilly days. The combination of pumpkin and chorizo creates a rich and satisfying soup that's packed with nutrients and flavor. It's easy to make and sure to become a fall favorite!

Ingredients: 1 small pumpkin, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 1 pound chorizo sausage, casing removed. 4 cups chicken or vegetable broth. 1 tablespoon olive oil. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add chorizo sausage to the pot, breaking it up with a spoon, and cook until browned. Stir in diced pumpkin, cumin, smoked paprika, salt, and pepper. Pour in chicken or vegetable broth, bring to a boil, then reduce heat and let simmer for about 20 minutes or until pumpkin is tender. Using an immersion blender or transferring carefully to a blender, blend the soup until smooth. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes