Butternut Squash Soup

I’m back!

It has been a while since I last posted but sometimes life is busy and recently I just haven’t had time to blog. However, I have not stopped cooking and I have plenty of recipes up my sleeve to share with you all!

To start off, I wanted to bring you a seasonal recipe, butternut squash soup! This is a lighter take on the beloved classic that it super easy to make and something all will enjoy.

Ingredients:
1 large butternut squash
1 teaspoon olive or coconut oil
1/3 large white onion
1 teaspoon salt
4 garlic cloves, minced/diced
1/2 tablespoon maple syrup
⅛ teaspoon ground nutmeg
Dash of cinnamon
1 teaspoon cumin
1/2 teaspoon ground ginger
Freshly ground black pepper, to taste
2-4 cups vegetable broth
1/2-1 cup non dairy milk (I used cashew)
1 tablespoon butter or olive/coconut oil

dscn5739

Directions:
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Cut your butternut squash in half and use a spoon to remove the seeds.

Spray each side of the butternut squash with olive or coconut oil and sprinkle with salt and pepper. Place your the squash face side down on your lined baking sheet and place in the oven for 45 to 55 minutes, until brown and caramelized. Remove squash from the oven and allow to cool, still keeping it face side down.

While the butternut cools, place a teaspoon of olive or coconut oil in a sauté pan and heat to medium heat. Dice 1/3 medium white onion and place into the sauté pan. Once onion softens, place the minced garlic cloves in the pan and allow to sauté with onions for an additional minute. Turn off heat and once slightly cooled, place this onion garlic mixture into your blender.

Now that the butternut is cooled, using a spoon scrape the insides into the blender as well. Begin by adding 2 cups of vegetable stock and a half cup of milk of choice in the blender along with all the spices, maple syrup and tablespoon of butter/oil. Puree the mixture until smooth. To achieve desired thick/thinness optionally add more vegetable broth and or milk. Season with salt and pepper to taste.

Enjoy on its own or sprinkle with breadcrumbs or toasted nuts for a heartier dish.

dscn5757

Advertisements

Buffed Up Pumpkin Butter

With Fall in full swing, there is no time like the present to fully embrace pumpkin flavored everything. I chose to revisit my original Buffed Up Almond Butter and make a version that is more seasonally appropriate.
This could not be simpler to make and is packed with protein, 0 added sugar, low carb, and reasonably low in fat is well (and what is there is good fats coming from nuts!)
You can really use any nuts, peanuts were just what I had on hand. For protein powder, I used vanilla, but nowadays there are so many options like cinnamon or even pumpkin spice that a variety would taste delicious.
So ditch the sugary and nutrition-less pumpkin options from stores and try this one out for size.
Warning: Not only white girls will dig this pumpkin flavored treat.

DSCN4746

Ingredients:
¼ cup peanuts (raw or roasted)
⅓ cup pumpkin puree
1 scoop protein powder of choice
½ teaspoon cinnamon/pumpkin spice
¼ teaspoon vanilla extract
Stevia or sweetener of choice to taste
Pinch of salt

Directions:
Place all ingredients in a blender or food processor until desired consistency is reached. I chose to leave mine a bit chunky for some extra texture.

DSCN4729