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by | Oct 21st

Hey, dudes!

Wow. Did the temps take a nose dive where you are this week? Here, in Baltimore, chilly weather finally decided to make a cameo appearance at the Fall party. Fashionably late, right? Naturally, this means I’m gravitating towards oversized scarves, leopard slippers (one of my J.Crew favs last year), and warm savory soups. This Butternut Squash soup has all the makings to set the stage for a good evening by the fire, and is the perfect accoutrement to “Netflix and Chill”.

Did y’all know winter squash is full of anti-inflammatory goodies, like Omega-3’s and betacarotene? Bonus. These nutrients lend a robust helping hand to support our immune systems. Colds and flus…the ultimate Fall party crashers, beware. I’ve got my eye on you. Also, butternut squash is typically very inexpensive, which makes my husband, the resident grocery shopper, very happy. More winter squash, less cold medicine, capiche?

By now, I’m sure you’ve all heard me talk about the 6 week online health coaching course I just rolled out, Blonde Beet Nirvana’s Signature Program. If you haven’t, you really are missing out. This week’s module designed for our group members is centered around the significance of self-care, one of the most important foundations in creating a healthy lifestyle. I issued a (suggested) assignment to spend some time experimenting in the kitchen, EVEN if you have never considered yourself a cook. In fact, I don’t care if you mess up making apples and almond butter. Just get in that bad boy, and try something new! Who knows, you could find your next fav weekly staple! And, because I practice what I preach, here’s what I gave-a-go with this morning.

 

BUTTERNUT SQUASH SOUP   (recipe for serving size 3-4 people:)

 Ingredients:

– 1 lb (or roughly 4 cups) of butternut squash… this is usually half a large squash. Cut into cubes. Yes, peel first.

– 2 carrots, chopped

– 1 tablespoon of unrefined coconut oil

– 1 yellow onion, chopped

– 4 cups of water

– 2-3 sprigs of thyme

– pink himalayan salt and pepper

– a dollop of truffle oil (optional, but c’mon really, why would you NOT?)

 Directions:

SAUTE VEGGIES- Place a medium sized pot over medium/high heat. Cook onions in the coconut oil for about 5 minutes, or        until soft. Add squash and carrots to the pot, and cook for another 3 minutes.

SIMMER AND SOFTEN- Add water and thyme. Let simmer for 15 minutes, or until veggies soften. Remove from heat and            remove thyme.

BLEND AND SERVE- Pour soup into blender, and blend until smooth. Make sure your blender lid is tightly locked. (Oops. If      you could only see my kitchen 10 minutes ago…) Serve with salt and pepper, and a few drops of that ahhhmazing truffle oil.

 

What are your new favorite Fall recipes? Don’t be stingy, share ’em! ; )

 

xoxo,

Tina

 

 

 

*recipe credit- Rachel Feldman

 

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