Roasted Butternut Squash Soup with Curry and Coconut

Roasted Butternut Squash Soup with Curry and Coconut
 
I have been working on perfecting this soup for a couple months and I am happy to tell you that I did it! I really love roasted butternut squash! This time of year it is very comforting. I hope you will give this soup a try. xo
Ingredients
  • 1½ Tbsp. high heat oil such as grapeseed, coconut, red palm oil or ghee
  • 2 Tbsp. good quality extra virgin olive oil
  • 1 Shallot diced
  • 3 Garlic cloves, minced
  • 4½ cups butternut squash (about 1 medium), peeled and cut into small cubes
  • 2 Carrots, peeled and diced small
  • 3 Celery stalks, diced small
  • 3 cups of vegetable stock
  • 2 tsp. curry powder
  • ½ tsp. Pink Himalayan salt
  • ½ tsp. Fresh ground black pepper
  • 1 can reduced fat coconut milk (good quality)
  • Optional Toppings: Basil, Parsley, Hemp Seeds or Roasted Pumpkin Seeds
Instructions
  1. Preheat your oven to 375 degrees. Place the cubes of butternut squash in a large bowl. Drizzle olive oil over the squash and sprinkle with Himalayan salt and fresh ground pepper. Mix the oil, salt, pepper and the squash together. Place the squash on a baking sheet lined with parchment paper. Bake the squash for about 25-30 minutes.
  2. Heat your high heat oil on medium heat in a medium-large pot on the stove. Once the oil has heated, add the onion, carrots and celery to the pot, Sauté for 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
  3. Add the curry powder to the vegetables and stir to incorporate. Sauté for 2-3 minutes. Add 1 cup of the stock, the garlic and the salt and pepper to the pot and stir to deglaze. Allow the stock to reduce by half (about 4-5 minutes).
  4. Add the remaining stock to the pot. Cook for 15-20 minutes. Stir in the coconut milk and the roasted butternut squash. Transfer the soup to a heavy duty blender such as a Vitamix and puree until it has a smooth and creamy texture.
  5. Add the toppings of your choice and Enjoy!

 

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Tasty Tuesday Recipe!

Curried Cauliflower Soup
 
Ingredients
  • 1 large head of cauliflower cut into small floret pieces
  • 1 large red pepper chopped into small pieces
  • 3 Tbsp. good quality extra virgin olive oil or melted cold pressed coconut oil
  • Himalayan salt
  • Fresh ground black pepper
  • 3 sprigs fresh rosemary
  • ½ medium onion diced
  • 2 large carrots chopped into small pieces
  • 3 stalks of celery chopped into small pieces
  • 3-4 inch piece of fresh ginger grated
  • 2 garlic cloves minced
  • 1 Tbsp. curry powder
  • ½ tsp. oregano
  • ½ tsp. ground coriander
  • ½ tsp. cumin
  • Zest of one lime
  • 1 tsp. Himalayan salt
  • 1 tsp. fresh ground black pepper
  • ½ cup white wine
  • 5 cups vegetable stock
  • ½ can coconut milk
  • Juice of half a fresh lime
  • Optional Toppings:
  • Fresh basil
  • Fresh cilantro
  • Diced green onions
  • Hemp seeds
Instructions
  1. Preheat oven to 400 degrees. Place a piece of parchment paper onto a baking sheet pan. Add the cauliflower and peppers to a medium-large size bowl. Toss with 1½ Tbsp. of the oil along with salt pepper and fresh rosemary (leaves only, removed from stalks). Spread evenly onto the sheet pan and bake until the vegetables are tender (about 25 minutes).
  2. While the vegetables are cooking in the oven, place a large Dutch oven/pot on the stove on medium heat. Add the remaining oil to the pot. Once the oil is heated, add the onion and a touch of salt. Allow to cook for about 3-4 minutes until the onion becomes translucent. Add the carrots, celery, salt and pepper. Sauté for about 10 minutes, until the vegetables begin to brown.
  3. Add the garlic, ginger, spices and lime zest. Stir to coat the vegetables and cook for 1-2 minutes. Raise the heat to medium high. Pour in the white wine and continuously stir. Allow the wine to condense until it has almost fully evaporated. Add ½ the broth and allow it to reduce by about ½ (about 7-10 minutes). Stir frequently.
  4. Add the coconut milk, remaining broth and roasted cauliflower and peppers. Stir to combine. Simmer for 5-10 minutes. Remove from heat and add the fresh lime juice. Allow to cool for about 10 minutes. Place in a heavy duty blender, such as a Vitamix. Blend all the ingredients until a smooth texture is reached. Taste to see if you need to add salt and pepper. Ladle into a soup bowl and top with any of the optional ingredients. Enjoy!

 

 

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Tasty Tuesday Recipe!

 

Fresh Herb Loaded Goat Cheese and Mushroom Frittata
Recipe type: Breakfast
 
Ingredients
  • 3½ - 4 Tbsp Organic Cold Pressed Coconut Oil
  • 1 - 2 Shallots finely chopped
  • ½ - 1 cup organic White Button Mushrooms
  • 1 tsp fresh Thyme finely chopped
  • 1½ tsp fresh Oregano finely chopped
  • 2 tsp fresh Rosemary finely chopped
  • 3 Tbsp. organic Half in Half or Coconut Creamer
  • ½ cup Goat Cheese crumbled
  • ¼ - ½ cup grated fresh Parmesan cheese
  • 8 large organic Eggs
  • 3 links Applegate Farms Chicken Sausage or 3 slices of uncured Turkey Bacon chopped into small pieces
  • ½ tsp Pink Himalayan Salt
  • ½ tsp Fresh ground Black pepper
  • Couple dashes of your favorite hot sauce (optional)
Instructions
  1. Preheat your oven's broiler.
  2. Place a cast iron skillet on the stovetop on medium-high heat. Add 1 Tbsp. coconut oil. Once the oil is hot, add the herbs, shallots, mushrooms and a dash of salt and pepper. Sauté until the shallots are translucent and mushrooms are slightly browned (about 6 minutes). Turn off the heat and set aside.
  3. In a glass bowl, whisk together the eggs, cream, hot sauce, ½ tsp. pink Himalayan salt and ½ tsp. fresh ground black pepper until blended. Add the mushroom and herb mixture from the skillet, along with the goat cheese and chopped sausage or turkey bacon to the eggs.
  4. Rinse the cast iron skillet with warm water and towel dry. Return the skillet to the stovetop. Turn the heat to medium-high. Once the skillet is hot, add the remaining 2½-3 Tbsp. of coconut oil. When the oil is hot, add the egg mixture to the skillet. Allow the eggs to set by gently moving your spatula around the outside edges of the skillet while tilting slightly, which will allow the egg liquid to go underneath. You will cook the frittata until the sides of the eggs are browned and set (about 12-15 minutes). The center will still be soft.
  5. Dust the grated fresh parmesan over the top of the frittata. Place the cast iron skillet under the broiler until the center is set and nicely browned. This should take about 3 minutes. Remove carefully from the oven and allow to sit for 10-15 minutes. Cut the frittata in to triangle pieces and serve warm. Enjoy!
Notes
Adapted from william-sonoma.com

 

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Fresh Italian Dressing/Marinade

FRESH ITALIAN DRESSING/MARINADE - GREAT FOR SUMMER GRILLING!
 
Ingredients
  • ½ - ¾ cup Good Quality Extra Virgin Olive Oil
  • 5-6 Tbsp. White Wine Vinegar or Red Wine Vinegar
  • 1 tsp. Onion Powder
  • 1 tsp. Thyme
  • 1 tsp. Oregano
  • 1 tsp. Basil
  • ½ tsp. Crushed Rosemary
  • 1 large Garlic Clove Minced
  • 1½ - 2 tsp. Dijon Mustard
  • Pink Himalayan Salt and Fresh Ground Pepper to Taste
Instructions
  1. Combine all ingredients in a jar. Whisk until combined and cover with a tight fitting lid. Store in the refrigerator for up to a week. Allow to come to room temperature before use. Enjoy as a marinade for meat and/or veggies as well as a salad dressing.
  2. Remember to try to buy the best quality meat - grass fed, hormone and antibiotic free, free range, pasture raised, etc.

 

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