Butternut Squash & Parsnip Soup (made in the crock pot!)

This was delicious and uses readily available fall ingredients. Serve with or without the yogurt - it provides a nice extra tang to the soup.

From The Roasted Root

Ingredients:
~1 large yellow onion, chopped (we use a mini food processor - makes it so easy!)
~2 parsnips, peeled and chopped
~1 small butternut squash, peeled, seeded, and chopped (about 5 cups)
~1 Fuji apple, chopped (I left the peel on, and you could probably use whatever apple you want)
~2 cups low-sodium chicken broth
~1/2 tsp ground coriander
~1/2 tsp ground cumin
~1/4 tsp dried thyme
~1/8 tsp ground sage
~1/2 tsp salt
~plain Greek yogurt for serving

1. Add all ingredients to your slow cooker and cook on low for 6 hours.
2. Once veggies are cooked, either blend in batches in a blender until smooth, or use an immersion blender in the slow cooker.
3. Serve with yogurt (if desired) and crusty bread is a must - it's really yummy with the soup.

Mediterranean Roasted Chicken with Tomatoes and Cannellini Beans

This is delicious and hearty - almost like a stew. Great for a chilly night.

From The Cafe Sucre Farine

Ingredients:
~1/3 cup extra-virgin olive oil
~4 garlic cloves, minced
~1 tsp. smoked paprika
~1 tsp. coriander
~1 tsp. oregano
~1 tsp. ground cumin
~1 tsp. curry powder
~1 tsp. sriracha chili sauce
~1 tsp. salt
~1 medium lemon, very thinly sliced
~4-6 chicken breasts
~2 15oz. cans cannellini beans, drained
~2 pints cherry tomatoes
~1 cup chopped fresh cilantro

1. Preaheat oven to 450. Mix first 9 ingredients in a medium-sized bowl.
2. Heat 1 tbs. olive oil in a large saute pan. Rub each chicken breast with about 2 tsp. of olive oil/spice mixture. Place in heated pan and saute for several minutes. Remove from pan and place in a large oven-safe dish (I used a Dutch oven).
3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices, and 1/2 cup cilantro. Add to dish with chicken, surrounding the chicken, but not covering it. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with other 1/2 cup cilantro.

Coconut Corn Chowder with Shrimp

Delicious flavors. The coconut milk adds a slightly exotic touch and the corn provides a sweet crunch.

From Shrinking Kitchen

Ingredients:
~1 tbs coconut oil
~1 medium-sized sweet onion, chopped
~1 poblano pepper, seeds removed and chopped
~4 ears fresh corn, kernels removed from cob
~2 cloves garlic, minced
~1 lg. russet potato, peeled and diced
~1 and 1/2 tsp cumin
~1/2 tsp salt
freshly ground pepper
~4 cups low-sodium chicken broth
~1 can light coconut milk
~1 lb. shrimp, fresh or frozen
~chopped cilantro

1. Heat coconut oil in a Dutch oven over medium-high heat.
2. Add onions, poblano, and garlic and cook for a few minutes, until tender.
3. Add corn and potato, salt, pepper, and cumin. Stir to combine.
4. Add broth and bring to boil, then reduce to simmer. Cover and simmer for 20 minutes.
5. Use an immersion blender to slightly puree soup. You still want most of it to be chunky.
6. Add coconut milk and whisk to combine. Turn heat up to bring back to a gentle boil.
7. Add shrimp and reduce to simmer. Cover and cook a few minutes more, until shrimp are pink and cooked through.
8. Serve into bowls and top with cilantro.

Shrimp Stir-Fry Soup

Takes all the flavor of stir-fry and combines it into a yummy soup.

From Food Network Magazine

Ingredients:
~6 oz. snow peas, trimmed and sliced on the diagonal
~1 tbs. cornstarch
~3 tbs. soy sauce
~1 tsp. + 3 tbs. sesame oil (DO NOT substitute the sesame oil. It is delicious and will really flavor this soup)
~1 bunch scallions, sliced, white and green parts separated
~4 tsp. grated peeled ginger (Side note: buy a large piece of ginger and keep in the freezer. Break off the size you need and peel - it's so much easier to peel and grate when frozen!)
~3 carrots, diced
~3/4 tsp. sugar
~salt
~3/4 lb. shiitake mushrooms, stems removed and caps thinly sliced
~3 tbs. rice wine
~6 cups low-sodium chicken broth
~1 lb. medium shrimp, peeled and deveined (ALDI has great raw shrimp in their frozen section - they're already deveined!)
1 and 1/2 cups cooked white rice (we used Basmati)

1. Bring a medium-sized saucepan of water to a boil. Add snow peas and cook until crisp-tender (about 4 mins). Fill a bowl with ice water. Drain snow peas and add to ice bath to cool; drain and set aside.
2. Whisk cornstarch, soy sauce, 1 tsp. sesame oil, and 1/4 cup water in a small bowl and set aside.
3. Heat remaining 3 tbs sesame oil in a Dutch oven or heavy-bottomed pot over high heat. Add scallion whites, ginger, carrots, sugar, and 3/4 tsp salt and stir-fry for 1 minute. Add mushrooms and stir-fry for 1 minute more.
4. Add rice wine and broth and bring to a rapid simmer. Add shrimp and cook until pink, about 1 minute, stirring constantly. Whisk cornstarch mixture and stir into soup, simmer until slightly thickened (about 2 mins). Stir in snow peas and rice. Garnish with scallions after serving.

Eggplant Bolognese

Hearty and delicious - a great way to use eggplant!  It is a bit of a process, but well worth it.

From Cooking in Red Socks

Ingredients:
~2 tbs olive oil
~1 white onion, diced small
~2 large carrots, peeled and diced small
~2 stalks of celery (make sure to use the leafy parts!), diced small
~1 large eggplant, skin removed, diced small
~1 heaping cup cremini mushrooms, diced small
~3 large cloves garlic, minced
~1 small can tomato paste
~1/2 cup red wine (I used a shiraz)
~1 15.5oz can diced tomatoes (italian style ones work great!)
~1 tsp dried oregano
~1 tsp dried basil
~1 tsp dried parsley
~1/2 cup chicken stock
~3 tbs whole milk
~salt and pepper to taste
~1 lb whole-wheat penne
~1/4 cup basil, cut in a chiffonade (ribbons)
~1/3 cup shaved Parmesan
cheese

1. To make the sauce, heat a large pot (I used my cast iron dutch oven) over medium heat. Add olive oil, carrots, onion, and celery to the pan. Cook for 3-4 minutes until softened.
2. Add eggplant and mushrooms. Cook another 7 minutes or until the eggplant starts to brown. Add garlic and tomato paste and cook for 2 minutes, stirring to mix. Add wine, tomatoes, herbs, and stock. Bring to a boil and reduce to simmer. Cover and cook for 30 minutes, stirring occasionally.
3. Meanwhile, cook pasta according to directions. Drain and set aside. (I did this with about 15 minutes of cooking time left so the pasta and the sauce would be done about the same time.)
4. Add milk to the sauce and season with salt and pepper. Add the pasta to the sauce and let cook for another minute or so, stirring to combine.
5. Serve in bowls and garnish with fresh basil and lots of Parmesan cheese.