olive oil

The Best Butternut Squash Soup Ever

November 12, 2014
IMG_7023
Cuisine

I have tried many butternut squash soup recipes, and this one never fails to leave the pot empty.  It’s so simple to make and tastes super creamy, while remaining a low fat, healthy dish.

The Best Butternut Squash Soup Ever
Print Recipe
This soup is so easy to make and tastes incredible! The creaminess of the squash, paired with sage, is perfect for a cool fall (or winter!) day. You may want to make a double batch, because this soup won't last!
Servings Prep Time
4-6 people 15 minutes
Cook Time
45-60 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45-60 minutes
The Best Butternut Squash Soup Ever
Print Recipe
This soup is so easy to make and tastes incredible! The creaminess of the squash, paired with sage, is perfect for a cool fall (or winter!) day. You may want to make a double batch, because this soup won't last!
Servings Prep Time
4-6 people 15 minutes
Cook Time
45-60 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45-60 minutes
Ingredients
Servings: people
Instructions
  1. Sauté on medium heat chopped onion in olive oil, until soft and fragrant. About 7 minutes
  2. Add chopped sage. sauté for about 30 seconds
  3. Add butternut squash and broth. Bring to a boil. Then turn down to a simmer. Keep simmering until squash is soft. About 30 minutes.
  4. Take off heat and let cool. Then transfer to Vitamix or other blender, and blend until smooth. Return to pot
  5. When ready to serve, Heat the coconut oil or ghee in a pan. Place sage leaves in the in the pan, cooking until slightly crisp. I usually turn them over once, while in the pan.
  6. Add several leaves to each bowl of soup and sprinkle with parmesan (optional)
Recipe Notes

Sometimes I'll also add 2-3 peeled and chopped apples (Fuji, Gala, Braeburn).  I add it at the same time as the butternut squash.

Share this Recipe
Powered byWP Ultimate Recipe

Mediterranean Chickpea Salad

September 29, 2014
IMG_7244

This is one of my favorite side dishes to make, year round.  Chickpeas are the star of the dish and offer plenty of plant based protein, fiber, and includes several B vitamins, calcium, iron, magnesium and zinc.   In the summer, I try to add more fresh ingredients, and when they become less available, there are plenty of alternatives to use. The best part is, it gets better each day!

 

Mediterranean Chickpea salad
Print Recipe
A savory, protein packed side dish that can be altered to suit a range of palates. So easy to make, and has so many simple variations, depending on what's in your kitchen. While I put in measurements, all of the ingredients are to taste, preference and availability.
Servings Prep Time
4 people 10-15 minutes
Servings Prep Time
4 people 10-15 minutes
Mediterranean Chickpea salad
Print Recipe
A savory, protein packed side dish that can be altered to suit a range of palates. So easy to make, and has so many simple variations, depending on what's in your kitchen. While I put in measurements, all of the ingredients are to taste, preference and availability.
Servings Prep Time
4 people 10-15 minutes
Servings Prep Time
4 people 10-15 minutes
Ingredients
Servings: people
Recipe Notes

Variations include:

Adding 1/3 C sundried tomatoes in place of fresh tomatoes

Adding 1/2 cup chopped cucumber

Mixing in 3 Tbsp of pesto, in place of oil and lemon juice

Omitting the Feta for a vegan option

Adding 1/3 cup of chopped bell pepper

*As always, use organic whenever possible

Share this Recipe
Powered byWP Ultimate Recipe