#comfortbowl

Roasted Butternut Squash Soup Ingredients: For the Soup: 1 butternut squash (3-4 pounds), halved and seeds removed 1 medium onion, peeled and quartered 1 head garlic, top cut off 2 tablespoons olive oil 1 teaspoon fine sea salt 1/2 teaspoon cracked black pepper 1 teaspoon fresh sage, chopped 1 teaspoon fresh thyme leaves 3 cups vegetable stock (or substitute with chicken stock or water) 1/2 cup heavy cream (or use cashew cream or coconut milk for a dairy-free option) Homemade croutons, for topping For Roasted Butternut Squash Seeds: Reserved seeds from butternut squash 1 tablespoon olive oil Salt, to taste Directions: Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Prepare Vegetables: Place the halved butternut squash, quartered onion, and garlic head (cut side up) on the baking sheet. Drizzle the vegetables with olive oil and season with sea salt, black pepper, sage, and thyme. Wrap the garlic head in foil before placing it on the baking sheet. Roast Vegetables: Roast for about 45 minutes or until the squash is fork-tender. Allow the vegetables to cool slightly. Blend and Reheat: Scoop the squash flesh out of its skin and transfer it to a stockpot along with the roasted garlic (squeeze out the cloves), onion, and vegetable stock. Use an immersion blender to puree until smooth. Reheat the soup over low heat until warmed through, then stir in the heavy cream. Adjust seasoning with salt and pepper as desired. Serve: Ladle the soup into bowls and top with roasted butternut squash seeds and croutons for added crunch. How to Roast Butternut Squash Seeds: After removing the seeds from the squash, rinse them in a colander to remove the pulp. Pat dry with a towel. Toss the seeds in a bowl with olive oil and salt. Spread them out on a baking sheet and roast at 350°F (176°C) for 15-20 minutes, stirring halfway through. (It’s normal for seeds to pop slightly while roasting.) Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes Kcal: 240 kcal per serving | Servings: 4 servings Roasted Butternut Squash Soup is a creamy, wholesome dish that captures the flavors of autumn. The caramelized sweetness of roasted squash combines beautifully with the rich taste of garlic and a hint of sage and thyme, creating a soup that is as comforting as it is flavorful. Finished with a splash of cream, each spoonful is smooth and satisfying. Ideal for chilly days, this soup can be garnished with homemade croutons and roasted squash seeds for extra texture. It’s simple to make, packed with nutrients, and perfect for warming up during the colder months. Whether as a starter or main course, this roasted butternut squash soup will surely become a fall favorite.

Easy Creamy Lasagna Soup Ingredients: For the Soup: 1 tablespoon olive oil 1 medium onion, finely diced 1 pound ground beef (80/20) 5 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 teaspoon dried oregano 2 tablespoons tomato paste 25 ounces tomato basil pasta sauce 28 ounces diced canned tomatoes 4 cups chicken broth (add more if you prefer a thinner soup) 2 teaspoons kosher salt, divided (or to taste) 12 lasagna noodles, uncooked and broken into 2-inch pieces 1/2 cup heavy cream (optional) For Garnishes: 1 cup shredded mozzarella cheese 1/2 cup parmesan cheese, freshly grated 1/2 cup ricotta cheese 6 tablespoons fresh basil, finely chopped Directions: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened. Add the ground beef to the pot and cook until browned. Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste, combining well. Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir to combine, then bring the mixture to a boil. Add the broken lasagna noodles to the pot and the remaining 1 teaspoon of kosher salt (adjust to taste). Reduce the heat and let it simmer until the noodles are tender. Stir in the heavy cream for a richer, creamier soup. Add an extra 1-2 cups of chicken broth if you prefer a thinner consistency. For an extra creamy touch, stir in some shredded mozzarella or parmesan directly into the soup. Ladle the lasagna soup into bowls and garnish with ricotta cheese, shredded mozzarella, parmesan, and fresh basil on top. Serve hot and enjoy the comforting flavors of lasagna in soup form! Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 550 kcal per serving | Servings: 6 servings This Easy Creamy Lasagna Soup brings all the classic flavors of lasagna into a comforting bowl. The soup features hearty ground beef, tender lasagna noodles, and a rich tomato broth enhanced with Italian herbs and spices. Adding heavy cream gives it a luscious texture, making each spoonful taste like creamy lasagna in soup form. Topped with a trio of cheeses—mozzarella, parmesan, and ricotta—plus fresh basil, this soup is a satisfying, flavor-packed meal that’s easy to make and perfect for any chilly evening. Serve it with crusty bread for the full Italian-inspired experience. This cozy, creamy soup will quickly become a family favorite!

Spanish Potato Soup with Chorizo Ingredients: 1 tablespoon olive oil 9 ounces Spanish chorizo, spicy or mild, sliced 1 green bell pepper, deseeded and chopped 1 yellow onion, finely chopped 4 garlic cloves, minced 1 carrot, peeled and chopped 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon cayenne pepper 2 tablespoons double concentrated tomato paste 2 tablespoons flour 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces 6 cups chicken broth 3/4 cup heavy cream 2 tablespoons chopped fresh parsley Directions: Begin by prepping the ingredients: peel and cut the potatoes into bite-sized pieces, chop the bell pepper and carrot, finely chop the onion, mince the garlic cloves, and chop the parsley. Remove the casing from the chorizo if needed, then cut it lengthwise in half and slice. Heat the olive oil over medium-high heat in a large pot. Add the sliced chorizo and cook for 3 minutes, or until it starts to brown. Add the chopped bell pepper and cook for 2 minutes, followed by the onion and garlic. Cook for an additional 2 minutes, stirring frequently. Stir in the chopped carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook for 2 more minutes, allowing the flavors to combine. Add the tomato paste, stirring until it is well incorporated, then add the flour and stir to combine. Add the potatoes and pour in the chicken broth. Bring the soup to a boil, then cover, reduce the heat to medium-low, and let simmer for 15 minutes or until the potatoes are tender. Once the potatoes are tender, add the heavy cream and chopped parsley. Cook for 3 more minutes, then taste and adjust the salt if necessary. Serve hot with crusty bread on the side. Enjoy! Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 430 kcal per serving | Servings: 6 servings Spanish Potato Soup with Chorizo is a hearty, comforting dish that combines tender potatoes with the bold flavors of chorizo and a fragrant blend of spices. With a base of chicken broth enriched with cream, each spoonful is warming and satisfying. The smoky, slightly spicy chorizo adds a depth of flavor that perfectly complements the creamy potatoes and fresh vegetables. Ideal for a cozy meal on a chilly day, this soup is a true celebration of Spanish flavors. Serve it with crusty bread for dipping, and enjoy the comforting, bold taste of this Spanish-inspired soup. It’s an inviting, flavor-packed dish that’s easy to make and sure to become a family favorite.

Still my favourite dish on the menu @florevegan 🌱 #ComfortBowl - It may be the first day of Spring but my body still thinks it's Winter🚶🏻 #KeepingTheseLayers #IAintReady👙 #ComfortBowlMeBro (at Flore Vegan)

When you think you might've smashed too many 🌮 - #ComfortBowl at @florevegan🌱 - #TheSweatPantsOfFloreDishes #ImFat🚶🏻 (at Flore Vegan)