Butternut Squash Soup
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I love butternut squash in the winter. It’s a nice hearty veggie and there are so many different flavor options. You can go sweet, salty, or even spicy. It is also chock full of nutrients like vitamin a, potassium, and fiber, and is low in calories. Per the USDA, 1 cup of cooked cubed butternut squash has only 82 calories, 6.6g of fiber, and 582mg of potassium.

Anyways, I have been meaning to try making a butternut squash soup for some time but just had not gotten around to it. So, a few weeks ago I was attempting to make my whole grain butternut squash risotto (which you can find here) and it did not turn out exactly as expected. My butternut squash risotto ended up turning into a mushroom risotto because I accidentally fell asleep with the butternut squash in the oven, and it got a bit over cooked…whoops. It was pretty mushy by the time I woke up and both myself and my husband prefer more firm chunky pieces of butternut squash in risotto (he hates mushy foods). So the overcooked butternut squash was transformed into a delicious velvety, smooth, soup. If you saw my facebook live video today about what is in my freezer, you may have seen me pull out a tupperware containing this soup. I am saving some for when I inevitably catch another cold from Baby V.

 

Butternut Squash Soup

 

Butternut Squash Soup

Ingredients

2 Cups Cooked and Mashed Butternut Squash

2 Cups Unsalted Vegetable Broth

1 Teaspoon Olive Oil

1/2 Teaspoon Ginger

1/2 Teaspoon Nutmeg

Pinch of Salt

1/4 Cup Apple Juice

 

Directions

Throw everything in a pot and cook on medium heat until warmed to your liking.

 

Butternut Squash Soup

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Breakfast Quinoa
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Quinoa is a delicious whole grain that has been around since pretty much forever, but has become more popular over the past several years. It is gluten free, high in protein, high in fiber, and readily available at the grocery store. I actually prefer it to brown rice for quick weeknight meals because it cooks faster. But until recently I didn’t think that “breakfast quinoa” was a thing.

 

Over the past few days I had been craving a warm bowl of oatmeal for breakfast, but unfortunately oatmeal does not agree with me…Even gluten free oatmeal makes me feel like a giant ball of trapped gas. And I was out of buckwheat cereal. So I thought why not make quinoa for breakfast? I could use fruit and warm breakfasty spices to make it similar to oatmeal! So I went to work and made a batch adding whatever ingredients I could find. I was able to rustle up some gala apples and dried cranberries which went together perfectly with the quinoa and spices. It turned out great and I even had leftovers for the next morning! It kinda reminded me of the McDonald’s Oatmeal but with much less sugar.

Breakfast Quinoa

Because of the higher protein content than oatmeal, quinoa may even help you feel fuller for longer! I definitely will be making quinoa for breakfast again. I think I will play with the flavors and try different types of fruits/spices/milk in this recipe. You should too! Let me know in the comments what different flavors you tried…I want to know! I think next time I might try it with pears, pecans and almond milk. Or maybe a tropical fruit with coconut milk when the weather gets warmer…

 

Breakfast Quinoa with Apples and Cranberries

 

Ingredients

1 1/2 Cups Water

1/2 Cup Uncooked Quinoa

1/2 Teaspoon Allspice

1/2 Teaspoon Cinnamon

1 Medium Apple – Washed, Cored and Diced

2 Tablespoons Dried Cranberries

1 Teaspoon Brown Sugar

Milk of Choice (Optional for topping)

 

Directions

Bring water to a boil in a medium pot. Add quinoa, allspice and cinnamon to boiling water. Stir, cover, and reduce heat to simmer for 10 minutes. Add apples, cranberries and brown sugar. Stir, recover and all to simmer for an additional 5 minutes. Remove from heat and serve. Top with milk (skim, almond, rice, soy…) if desired.

 

Breakfast Quinoa

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Butternut squash is a great fall and winter staple. There are so many things you can do with it, such as making a flavorful soup or just roasting it with your favorite spices. It is fairly low in calories and fat, full of potassium (great for blood pressure), vitamin a (good for vision) and fiber (can help get those sluggish bowels moving). Also, it does not spoil as quickly as some other veggies, so you don’t have to worry as much about it going bad before you have a chance to use it. The only thing that bothers me about butternut squash is cutting it up….I am not best with knives. However, I have found that poking some holes in it and putting it in the microwave a few minutes does help soften it up so it is easier to cut. You can then continue to cook however way you like after you have the squash slightly softened and cut up.

I love little mini breads topped with deliciousness, so a few weeks ago I decided to make an appetizer that was a seasonal take on bruschetta. Instead of a tomato basil topping, I decided to make a kale and butternut squash topping. And I also added some goat cheese because cheese is delicious and of course adds a little calcium that most of us don’t get enough of. For my recipe I used Udi’s gluten free french baguettes but if you don’t need to make it gluten free you can always just use any other baguette type bread…preferably one that contains some whole grains.

Gluten Free Butternut Squash Crostini

Butternut Squash Crostini

Ingredients
3 Udis Gluten Free French baguettes (freezer section)
1 T Olive Oil + extra for brushing on bread
1 Butternut squash peeled and diced ~6 cups
4 Cups Chopped Fresh Kale
1 Teaspoon Ground Sage
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Apple Cider Vinegar
6 oz Goat Cheese

Directions
Preheat oven to 450 degrees. Slice baguettes into 1/2 inch slices after bringing frozen baguettes to room temperature. Brush 1 side of each piece with olive oil, using a pastry or silicone brush. Put slices oil side down on a parchment lined baking sheet. Cook for about 5 min on top rack of oven or until bread appears lightly toasted around edges. You may have to make in batches. Remove from oven and turn oven down to 400 degrees.
Add butternut squash and kale to a large glass baking dish. Mix in apple cider vinegar, 1 tablespoon olive oil, salt, pepper and sage. The kale may look like an excessive amount but it will bake down. Stir until evenly coated. Bake in oven for 35 minutes in lower rack or until butternut squash is cooked through (if you bake on top rack, kale may burn a little). Top olive oil side of bread pieces with a thin layer of goat cheese and butternut squash mixture just prior to serving.
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