This post is coming to you
Here's a day in the life of my eats... aka What I Ate Wednesday... aka what I ate at some point this week but, not necessarily on a Wednesday... aka what I ate to semi-cleanse from all of the really heavy meals I've been eating thanks to Thanksgiving and Birthday's... aka too many aka's!
Let's move on...
{First thing}: As always, I have a glass of water with lemon and cayenne pepper plus a probiotic or two for good measure!; {pre-breakfast}: Green Juice with celery, cucumber, romaine and lemon; COFFEE; {Breakfast}: Like most mornings I enjoyed a delicious Green Smoothie with romaine, celery, cucumber, mango and banana; {Lunch}: Salad!- mixed greens, avocado, tomatoes, chopped veggies, lemon, nooch and a touch of mustard; {Dinner}: RAW wraps with veggies and homemade hummus plus a salad; {Dessert}: Apple Pie Pudding and a coffee.
As always, thanks to Jenn of Peas and Crayons for hosting this link-up party!
And now for the recipe...
Roasted Butternut Squash and Apple Soup
Ingredients
1 butternut squash, peeled and chopped
3 apples, sweet variety, peeled and chopped
a few tablespoons of olive oil
1 tsp of dried oregano
1 tsp cumin
1 tsp chilli powder
pinch of sea salt
1 medium sweet onion, peeled and chopped
a little extra olive oil for sautéeing
3 cups vegetable stock
Directions:
1) Toss squash and apples with enough olive oil to coat, stir in salt and seasonings. Roast at 375 degrees until tender, about 30 minutes, stir halfway through cooking time.
2) Sauté onions in olive oil until very soft (about 5 minutes).
3) Add vegetable stock to onions, bring to a boil, then turn down to a simmer. Stir in roasted squash and apple. Mash with a potato masher or an immersion blender until desired texture is reached. Simmer a few minutes until thick and bubbly. Taste, and add salt if needed. Garnish with roasted seeds for added crunch.
As always, thanks to Jenn of Peas and Crayons for hosting this link-up party!
And now for the recipe...
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| This is what is was like all day yesterday! I'm glad I made this soup! |
Ingredients
1 butternut squash, peeled and chopped
3 apples, sweet variety, peeled and chopped
a few tablespoons of olive oil
1 tsp of dried oregano
1 tsp cumin
1 tsp chilli powder
pinch of sea salt
1 medium sweet onion, peeled and chopped
a little extra olive oil for sautéeing
3 cups vegetable stock
Directions:
1) Toss squash and apples with enough olive oil to coat, stir in salt and seasonings. Roast at 375 degrees until tender, about 30 minutes, stir halfway through cooking time.
2) Sauté onions in olive oil until very soft (about 5 minutes).
3) Add vegetable stock to onions, bring to a boil, then turn down to a simmer. Stir in roasted squash and apple. Mash with a potato masher or an immersion blender until desired texture is reached. Simmer a few minutes until thick and bubbly. Taste, and add salt if needed. Garnish with roasted seeds for added crunch.
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| Ready for the oven! |
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| Simmering on the stove. |
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| I love this handy blender! |
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| I left some chunks in my soup because I was going for a more rustic feel. If you'd like you can always put this soup in your blender to make it super smooth. |
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| Ready to eat! Is it a surprise that I plated the soup over a plate of arugula? I doubt it! |
Enjoy!
Love,
Ves xx
Oh my that soup looks delicious! Do you think it would work without the oil? My stomach doesn't really do well with it, but I think I could make this recipe with nonstick dishware and be fine. Thanks! :)
ReplyDeleteThanks! And yes it could work - you could saute your onions in veggie stock or water and the same for when you roast your veggies, just add some stock. ;)
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