Butternut Squash & Sweet Potato Soup

Butternut Squash & Sweet Potato Soup

I generally try to venture outside my comfort zone with at least one item each farmers market trip. Which is how I ended up with a butternut squash sitting in my produce bowl for 3 weeks, before I finally got around to actually cooking it. I had previously tried roasting it for a butternut squash risotto, but found removing the skin to be a slow process when hot, and hard to peel before it was cooked (it broke my peeler..), so I was a little wary of this particular squash variety.  But for this savory soup, I decided to just leave the skin on when I blended it, and due to my Vitamix, a high powered blender, it magically disappeared into my soup. This creamy and slightly sweet soup was filling and scrumptious, perfect for a chilly winter evening! Sorry for not posting a picture of the finished soup, my camera died mid way through..

Ingredients:

1 Butternut Squash
1 large Sweet Potato
1/2 head of Cauliflower
3 Green Onion Stalks
4 cloves of Garlic
32oz Vegtable Broth
1 can Light Coconut Milk
2 tbsp Coconut oil
Olive oil cooking spray
1 tsp Parsley
1/2 tsp Thyme

Directions:

A. Pre-heat oven to 450 degrees

1. Wash the butternut squash, before cutting it in half, remove the seeds and then slice into 1/2 inch thick slices.
2. Cut sweet potato into half inch rounds
3. Spray both lightly with olive oil cooking spray and sprinkle salt and pepper before placing into the oven to roast for 30 minutes, flipping halfway through.


4. Chop onion, mince garlic, roughly chop cauliflower add to pan with coconut oil
5. Saute for 10 minutes on medium heat, stiring often
6. Add in the Thyme and Parsley and vegetable broth
7. Simmer for 10 minutes
8. Remove the butternut squash and sweet potato from the over and place into the blender with your broth mixture
9. Puree until smooth
10. Add the thick mixture back into the pan and slowly stir in the coconut milk until you have reached your desired consistancy.
11. Serve when hot and enjoy!

Roasted cauliflower, onion, and parsnip soup!

Roasted Cauliflower, Onion, and Parsnip Soup

Last night I was craving some warm and hearty winter soup, and after posting my soup picture on my Instagram and Facebook and recieving multiple requests for the recipe, I figured I better post it on my new blog so I didn't have to type out the instructions multiple times, so here it is! Enjoy!

Serves 4

Ingredients:

1 head cauliflower florets (about 3 1/2 cups), roughly chopped

1 large or 2 medium sized parsnips, peeled and roughly chopped

1 yellow onion, peeled and quartered

3 green onions

3 garlic cloves, peeled and smashed

2 tablespoons coconut oil

3 tablespoons Truffle infused olive oil (or other olive oil)

1 teaspoon cumin

1 teaspoon coriander

3 cups vegetable or chicken broth

1 cup light coconut milk
1/4 Lemon (wedge)

salt and pepper to taste

Directions:

1. Preheat oven to 415˚F.

2. Spread cauliflower and parsnips onto a foil lined baking sheet, in a single layer, and drizzle with oil. Sprinkle with cumin, coriander, salt and pepper and toss everything together until the vegetables are well coated with oil.

3. Roast vegetables for 25-30 minutes, tossing vegetables around 15 minutes into the roasting process.

4. Meanwhile sauté the onions and garlic in a medium pot with the coconut oil, once the onions are translucent, begin to pour broth into the pot, and then bring to a simmer. Lightly season with salt and pepper.

5. Once vegetables have roasted and broth is hot, transfer both the vegetables and 2 1/2 cups of broth into the blender. Securely fasten the lid, but remove the small, center-top piece and replace that with a kitchen towel with your hand securely over the towel (this will allow for the steam to escape without a soup ‘explosion’ occurring).

6. Puree mixture for a few minutes until the mixture is smooth. Add more broth and continue to puree if necessary.

7. Transfer the mixture into the pot that the onions and broth were in and bring to a light simmer. Stir in light coconut milk and adjust seasonings.

8. Top each bowl with a drizzle of extra virgin olive oil, a few small pieces of roasted cauliflower and green onion and serve.
9. Squeeze a lemon wedge over the top for a bright pop of added flavor (optional)

Let me know how you liked it or what you would/ did change! I'm just experimenting with healthy yummy food in the kitchen!

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