YAY IT’S FALL!!
I know I live in Southern California and it was like 90 degrees outside today but it still has that smell and feel in the air. Well, at least it feels like fall in my house because I started buying butternut squash and pumpkin 3 weeks ago (I love fall and have been waiting all summer for it) and last night I finally used one of them! Can we say Yummy Butternut Squash soup?! Yes, please and thank you?
Doesn’t that look so yummy! Sorry for the bad picture but I had to take it with my phone! Not so bad for a phone though.
Would you like the very yummy recipe? Well, okay fine I will share:
BUTTERNUT SQUASH SOUP:
INGREDIENTS:
1 Butternut squash
1 medium onion- diced
1 medium potato or you can use 2 small ones- diced
1 celery stalk- diced
1 Medium carrot- diced
1 Tbsp. minced garlic
16 oz low sodium vegetable broth
1 cup of unsweetened almond milk
1 tsp curry powder
1 tsp nutmeg
1 tsp cinnamon
2 tablespoons olive oil
Pepper and Salt to your liking
INSTRUCTIONS:
Preheat oven to 400 degrees
Take squash and poke all over with a fork and place in preheated oven on a baking sheet.
While that is cooking heat 2 tablespoons of olive oil in pan and cut up and add veggies to pan. Cook until carrots and potatoes are soft and onions are translucent. Set aside when done.
When squash is done take it out and cut in half and scoop out seeds and stringy stuff and discard. Then scoop out the meat and put it in the blender along with the vegetables. Add broth and Blend until smooth.
Place and in heated pot add almond milk and seasoning. Cook for about 10 minutes and enjoy!
I hope you all enjoy this as much as I did!
What are your favorite fall foods?
