It’s been a while since my last post – I’m so not impressed with myself! But I really have had such a crazy busy week that by the time I have an hour left in the night, I’m just too exhausted to do anything but lay there and watch t.v. (Walking Dead anyone? God I hate Lori.)
Soooo I splurged and bought a Vitamix. SO GLAD THAT I DID! I got the CIA professional model for about half the price (thanks ebay!) – it’s been about 2 days and I’m already in love with this machine. LOVE. Seeing as I’m so busy with school right now, I cook up all my proteins and make vegetable juices. So uh… if I ever get my act together, look for those recipes coming “soon”.
I’ve still been cooking paleo (actually whole 30!) and it kills me when I don’t take pictures – but I get home so late now that I would be doing it in the awful unnatural lighting in my living room. Although I really have no excuse as I have a backlog of recipes photographed from Thanksgiving to post… Like this one!
It’s starting to get colder out side (at least where I live in Northern Canada anyway!) and I find myself craving soups more. The nice thing about this soup is that it’s pretty sweet but still quite healthy. I love butternut squash, it’s got such a great flavor when you roast it for such a great calorie count. (1 cup = 82 calories!)
- 1 onion, diced
- 1 butternut squash, peeled, seeded and roasted
- 1 -2 apples (I’ll leave it up to you how sweet/appley you want the soup to be)
- 3 cups chicken broth/veggie broth
- 1 1/2 T ginger paste
- 1/2 t cinnamon
- 1-2 T cooking oil/fat of choice
- 2 cloves garlic
- pinch of nutmeg
- For those who are unsure – roast your squash at 350 for about 30 – 40 minutes till the skin peels away easily and the flesh is fork tender
- Heat the oil over medium high and add onions, garlic and a 1/2 T of the ginger paste.
- Cook until brown and fragrant. Then add the apples and let them soften a little. Add the squash and chicken broth to the pot. You’ll want to bring the soup to a boil, then reduce the heat, add the cinnamon and let it simmer covered for about 30 minutes.
- If you have an immersion blender, at this point it’s time to puree! If not, carefully transfer the soup in batches to a blender.
- If the soup is too thin, let it simmer uncovered to reduce it a bit. If not, dash with nutmeg and serve!
I’m toying with the idea of using coconut milk as a base rather than the broth and making this a creamy deal. Perhaps next time… give a try and let me know how it goes!