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.

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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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Spicy Chorizo Bean Soup

I’m headed into the final days of my winter break and boy has it gone fast! Unfortunately for me…and my body I haven’t been the most productive or healthy person these last couple of weeks. I blame the holidays! (Because I need to blame someone right…?) Even with my best intentions its been hard not to oversleep a smidge, go light on the workouts and forget some of my usual eating habits. That being sad, I’m still feeling in pretty good shape, I’m just sad to say I’m in need of a good ole dose of my regular routine *sigh.*

Today we have a winter storm headed our way, “Hercules” if you will. This was the perfect opportunity for me to get up early, workout, clean and cook! A few things I have been slacking on for sure….

I cozied up in our broiling apartment and made some Chorizo Bean Soup and Southwestern Quinoa Casserole. Woop! Healthy New Year here we come!

Spicy Chorizo Bean Soup

  • 2 tbl coconut oil (or olive oil)
  • 1 onion; diced
  • 4 cloves garlic: diced
  • 1 tbl dried basil
  • 2 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1 28oz can diced tomatoes with juice
  • 1 15.5oz can kidney beans; drained and rinsed
  • 1 15.5oz can garbanzo beans; drained and rinsed
  • 1 15.5oz can cannellini beans: drained and rinsed
  • 1 bunch kale; washed and chopped
  • 2 1/2 cups broth (i used chicken)
  • 1 tbl rice wine vinegar
  • 1/3 cup red wine vinegar
  • 2 links chorizo; cut into rounds
  • salt

Heat oil in dutch oven (or soup pot). Add onions and saute on medium for about 4 minutes. Add garlic and saute for another 2 minutes.

Add basil, oregano and rosemary and saute until fragrant. Add all beans, kale, tomatoes and broth to pot and bring to a boil. Once boiling add rice wine vinegar and red wine vinegar.

My kale is overflowing! Next time I'd recommend adding this to the pot first.

My kale is overflowing! Next time I’d recommend adding this to the pot first.

Allow to simmer for 15 minutes. After 15 minutes add chorizo and continue to simmer for 30 minutes.

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Optional: Once soup has simmered use immersion blender to lightly blend some of the soup. This step is optional. I like it somewhat blended to make it a thicker soup, but with some texture. Taste the soup and add salt as needed.

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 Have a happy and healthy new year!