Butternut Squash Soup

Yep. You read that title right. I’m making butternut squash soup just as winter turns to spring on this lovely 50 degree day. Now normally I would be celebrating all things spring right now, but it occurred to me this week that I hadn’t bought one butternut squash all season long. Crazy right? So I bought one. I asked Paul how and he wanted it and he said soup, so who am I to disappoint? I suppose this will be (hopefully) a farewell dinner to winter. Yea, that makes sense.

IMG_1767

IMG_1768Chop it.

IMG_1769Roast it.

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IMG_1772Simmer it.

IMG_1773Puree it.

Butternut Squash Soup

For the squash:

  • 1 butternut squash, peeled and chopped into chunks
  • 1 1/2 tbl olive oil
  • 1/4 tsp dried rosemary
  • pinch of salt and pepper

For the soup:

  • 2 tbl olive oil
  • 1/2 medium onion (or one small onion); chopped
  • 2 celery stalks; chopped
  • 1 cup carrots; chopped
  • 1 garlic clove; minced
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 4 cups chicken/vegetable broth
  • 1/4 cup milk
  • 1/8 tsp cinnamon
  • salt & pepper

To Roast Squash:

Preheat oven to 400 degrees.

Place chopped butternut squash onto a tin-foil lined baking sheet. Drizzle olive oil, salt, pepper and rosemary over squash. Toss with tongs or your hands so all pieces are evenly covered.

Put in oven and toss with tongs intermittently. About every 10 minutes

Cook for 35 minutes, or until fork tender. Set aside.

For the Soup: 

Heat olive oil in soup pot or dutch oven over a medium heat.

Add onions, celery and carrots. Sauté until onions have softened; about 5 minutes.

Add garlic, rosemary and thyme. Sauté for another 2 minutes.

Add broth to deglaze the pot. Add butternut squash and bring to a boil.

Once boiling, reduce the heat and allow the soup to simmer for 40 minutes.

Puree soup with immersion blender or a regular blender.

Add cinnamon and milk to soup. Add salt & pepper as needed.

IMG_1774Eat it!

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Pumpkin Oatmeal Cookies

It’s pumpkin season people! September! The very very very cusp of fall and I plan to take full advantage….even if it was 80 degrees out today. Whatever. I LOVE fall, as do many New Englanders. It is my favorite season without a doubt, and I love how it subtly leads us into the winter holiday season. Although, I do NOT love Winter…like most New Englanders.

Anywho, I eat pumpkin all year round because it’s absolutely fantastic for you. I’ve been on a forced pumpkin hiatus as Whole Foods, my go-to pumpkin haven, has temporarily (or permanently?!) stopped carrying their 365 Canned Pure Pumpkin. I’m super annoyed by this situation, and I’ll tell you why. I JUST discovered this beauty long enough to buy just 2 sad cans before it disappeared! Get it somewhere else? No. Whole Foods 365 is the cheapest I’ve ever been able to find it, I think about $1.69/can? So I boycotted it from other stores.

That is until….TODAY! Woo. I strolled into Shaws today…I never stroll into Shaws, I hate Shaws. But that’s a rant for another day…. Anyways, I strolled in looking for a particular item (which they didn’t have) and stumbled into the baking aisle and what did I see?! Shaw’s brand canned pure pumpkin. Could it be! And marked down to $1.29/can. Yes! I bought 4 cans. I may have to go back.

Rant Over. Pumpkin Oatmeal Cookies. ButterLESS, OilLESS, GuiltLESS. Check it out.
WARNING FOR COOKIE SNOBS: This cookie will not have your “average” cookie texture. It’s a bit denser but the flavor is great. Definitely a great guiltless dessert you won’t find yourself regretting.

IMG_1431Pumpkin Oatmeal Cookies

  • 1/2 cup & 2 tbl canned pure pumpkin
  • 1 egg
  • 1/8 cup Agave (or honey)
  • 1 tsp vanilla extract
  • 3/4 cup whole wheat flour
  • 1 1/2 cups rolled oats
  • 1/8 cup white sugar
  • 1/4 cup brown sugar
  • 1 tbl flax meal (optional)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 3/4 cup chocolate chips
  • 1/2 cup walnuts; chopped

Preheat oven to 350 degrees. Line a baking sheet with wax paper.

Combine pumpkin, egg, agave and vanilla well. Set bowl asideIMG_1427

In a separate bowl combine flour, oats, sugars, baking powder, baking soda, flax, salt, cinnamon, nutmeg and cloves. Lightly mix.IMG_1426

Slowly incorporate the dry mix into the wet mix. Once nearly mixed add in chocolate chip and walnuts. Finish incorporating. Taste test and add more spice as desired.IMG_1428

Scoop even spoonfuls of batter onto the baking sheet. Press dough down and form into a cookie shape.
*Because there is no oil/butter the cookies will not spread naturally. It is very important to form the cookies prior to baking.IMG_1429

Bake cookies for 14 minutes or until they are no longer smooshy on the tops. Remove from tray and cool on cooling rack.IMG_1433