The best season of all is here, and the best soup of all is here:
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| Curried Butternut Squash |
Curried Butternut Squash
Soup
Serves 6-8
Ingredients:
- 1 sweet onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon olive oil
- 1 butternut squash, peeled and chopped (~3 cups)
- 3 apples, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 quart vegetable broth
- 1 15-oz can coconut milk
- ½ tablespoon cinnamon
- ½ tablespoon curry powder
- ½ tablespoon salt
- Black pepper, to taste
- ½ tsp cayenne pepper (optional)
Directions:
Heat a large pot over
medium heat. Add olive oil and saute onion for 5 minutes. Add garlic, saute for 2
minutes. Add squash, apples, sweet potatoes, vegetable broth, coconut milk, cinnamon,
curry, pepper, and cayenne. Cover, bring to a boil, then reduce heat and simmer for 30
minutes or until squash is soft. Let stand 10-15 minutes to cool slightly. Puree with
immersion blender. Bring back to a simmer, adding salt and pepper to taste.
Serve with a dollop of Greek yogurt, swirl of pumpkinseed oil, and maybe some toasted coconut!
A new favorite seasonal recipe we've been into recently is my pumpkin smoothie. Mark even said, and I quote, "This is as good as pumpkin pie." (Did you know one of his top-5 favorite foods is pumpkin pie?) Now whip this up:
Pumpkin Power Smoothie
- 1/2 banana, frozen in slices
- 1/2 cup pumpkin puree
- 1 tbsp cashew butter
- 1 scoop vanilla protein powder (alternatively, 1/2 cup plain yogurt and a tsp of stevia or honey)
- 1 cup unsweetened almondmilk
- Lots of cinnamon
- Pinch of nutmeg
Blend. Eat!
I can't believe we will be celebrating our 1-year anniversary next weekend! We are off to upstate New York for a long weekend to enjoy the gorgeous season.
Until next time, eat well!
