Foodie Friday!

A little late, but alas, here it is!  I hope everyone had a great Thanksgiving!  Josh and I got our families together for the very first time yesterday and I think it was a success overall.  For me, it was a great way to ease into the Holidays with the future in-laws because I also got the comfort of having my family around.  Win, win, right? 🙂

Even though this week I did a lot of cooking for Thanksgiving dinner including a cornbread stuffing, grapefruit cranberry relish, ginger cranberry relish and sweet potato stuffed squash, I am not a fan of Thanksgiving dinner and decided not to feature this week’s blog around my prep for that.

Instead, I’m sharing this fantastic recipe for butternut squash soup.  It’s to die for!  Seriously, it’s like eating desert for dinner- YUM!

Ingredients

  • 4 cups of peeled and cubed butternut squash, roasted (I bought mine already cubed and peeled and Costco- SCORE!)
  • 1 large apple, peeled, cored and cubed (I used a Granny Smith)
  • 1/2 of a large sweet onion, diced
  • 1 tbsp. coconut oil
  • 2 teaspoon curry powder
  • 3.5 cups chicken broth
  • 1/2 cup almond milk
  • a few dashes of cinnamon

Instructions

  1. Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
  2. Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
  3. Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste. I used 1 tsp of salt.
  4. Transfer soup to a food processor and blend until soup is smooth and creamy.

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With the colder weather settling in, I’ve also been enjoying my homemade ginger tea- it’s super easy, heartwarming, and helps ease upset tummies (which I’ve been plagued with more often than not again lately- oi… )

Ingredients:

  • 1 Tablespoon diced fresh ginger
  • 1 Cinnamon Stick
  • Honey to taste, if desired (I forego honey because I prefer tart)

Instructions:

  • Fill tea pot with water, add all of the ingredients and bring to a boil.  Enjoy in your favorite mug!

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