Thursday, January 30, 2014

SOMETHING TO EAT


I found this recipe while looking for health dairy free, gluten free, sugar free items to make. I have been searching for ideas and options to cook to make my new eating lifestyle something that tastes good. Below I added one of my newest finds. I have tried this recipe 3 times and I love it. Its great to freeze and take for lunches. Enjoy! 
Special thanks to www.hungryhealthygirl.com for the recipe. 

Ingredients
  • 4 cups of peeled and cubed butternut squash, roasted
  • 1 large apple, peeled, cored and cubed (I used a Granny Smith.)
  • 1/2 of a large yellow onion, diced
  • 1 tbsp. coconut oil
  • 1/2 to 1 teaspoon curry powder *I actually used 2 teaspoons of curry and loved the way the soup turned out, but I've had several readers comment that the curry was a little too strong. You may want to start with 1/2 teaspoon and add more to desired taste.
  • 3.5 cups vegetable broth
  • 1/2 cup almond milk (I used unsweetened vanilla almond milk.)
  • 1 tsp salt + a few extra dashes
  • a few dashes of cinnamon
Instructions
  1. Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F.
  2. Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
  3. Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste. I used 1 tsp of salt.
  4. Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.