This week for Fresh Tip Tuesday I tackled my bag from Farm Fresh Carolina and decided it was a SOUP DAY using acorn squash! Also, my mini was sick, so she needed some liquid gold to help lift her spirits. LOL
Ginger contains gingerol, a substance with medicinal properties and pairs will with acorn squash as well as sweet potatoes so it had to be included. I prefer using ginger paste, or fresh grated, but dried will work for the recipe as well. If you do not have a Tupperware’s Pressure Cooker, you could use an InstaPot or the traditional method of roasting, blending, then simmering on the stove, just know it will take 3 times longer.
Try it out, and let me know what you think!
Acorn Squash and Sweet Potato Soup
1 acorn squash
2 medium sweet potatoes
1/4 cup onion, chopped
2-3 cups vegetable broth
1 tsp ginger, I prefer FRESH
1 tsp fresh thyme
1 (14 oz) can coconut milk, lite
1/4 tsp cayenne pepper
salt and pepper
Peel and cut squash and sweet potatoes into 1-inch chunks.
Place squash, sweet potatoes, onion, spices and broth to cover in Tupperware Microwave Pressure Cooker. Cook for 16 mins on high. (test to be sure squash is soft after pressure releases.)
Scoop into thePowerChef System and process until smooth. Add back to the pressure cooker and combine with coconut milk. Stir, season with salt, pepper and cayenne.
Serve with artisan croutons.
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As the days start to get colder, my cravings for soup and stews increase. So for today’s Fresh Tip Tuesday we made Creamy Potato Soup. It takes less than 30 mins for this rich and flavorful soup that takes my love of baked potatoes to the next level. Of course I shared some fun fresh tips: like how potatoes were the first vegetable grown in space, or how they should be stored at 39 degrees or higher. 🙂
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Creamy Potato Soup Ingredients
3–4 russet potatoes (about 4 cups), peeled and chopped (I leave some of the skin on for texture)
1 (10¾-oz.) can cream of celery soup
2 cups water
1 tsp. coarse kosher salt
½ tsp. black pepper
1½ cups shredded cheddar cheese
¼ cup sour cream
2 green onions, sliced thin
1. Placed chopped potatoes, cream of celery, water, salt and pepper in base of Microwave Pressure Cooker.
Seal and microwave on high power 20 minutes.
2. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers,
about 10 minutes.
3. Mash potato chunks and whisk in cheese and sour cream.
4. Serve topped with green onions, bacon bits, crackers or whatever your heart desires.
Let me know what you think and remember I can always come make this for you at your own Tupperware Party where you get the products for Free and 1/2 off. At a distance? Schedule a Facebook Party with me today.
I love this simple recipe for Broccoli Cheese Soup, and I love even more that it takes less than 30 mins to be ready to enjoy. A quick, somewhat healthy comfort food! I hope you enjoy it as much as we do. Check out the Fun Fresh Facts, and to watch the Fresh Tip Tuesday Clip where I made it LIVE, click here.
Broccoli Cheese Soup
10oz frozen broccoli or 2-3 heads of fresh broccoli (I prefer fresh, it makes the soup that much better)
2 cloves garlic
2 cups veggie broth (or whichever broth you like)
1 cup milk
2 tbsp flour
1 lb velveeta cheese
salt and pepper
1. Chop onion and garlic the the PowerChef or QuickChef Pro. Add to the base of the pressure cooker.
2. Chop broccoli if using fresh and add to the base of the pressure cooker.
3. Using your silicone spatula, mix together along with flour and salt and pepper.
4.Add remaining ingredients in base of Microwave Pressure Cooker
5. Seal and microwave on high power 15 minutes.
6. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers,
about 10–15 minutes.
Garnish with some fresh broccoli for color, and sour cream for an added creamy flavor. ENJOY!
**I like making double batches, storing them in the vent n serve so I have planovers for later.**
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