Roasted Butternut Squash Soup

Simple things are usually the best. You can spend hours on a recipe, going to different grocery stores and specialty food markets to buy unique ingredients, but often times it's the things we make with what we have on hand that taste perfect.

This soup comes together in the blink of an eye, and most of the ingredients are things you'll likely already have in your fridge or pantry. It will quickly become a family favourite.

Squash is one of my reliable friends in the fall and winter. It's a standard vegetable, but when you vary the cooking methods and ingredients, your end result is full of interesting new flavours.

For this creamy soup, squash butternut squash gets roasted and onions and garlic become caramelized. There is no dairy in this puréed soup. The roasting brings out such rich flavours that you wouldn't want to mess with. No lack of flavour here.

No lack of vitamin A either. One serving of this soup has a whopping 298% of your daily intake!

I kid not...golden, buttery flavoured squash is infusded into every spoonful. 

And to top it all off? My pumpkin pie spice roasted pumpkin seeds.

Now this is comfort food! So simple. So good. Perfect before/or after a night of trick or treating.

Roasted Butternut Squash Soup gluten free, vegetarian, vegan option | makes about 6 cups

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Ingredients:

• 1 large butternut squash, peeled and seeds removed, roughly chopped
• 1 large Spanish yellow onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups no sodium added chicken stock (or vegetable stock)
• 1 tsp grated nutmeg
• sea salt and pepper to taste
• pumpkin spice roasted pumpkin seeds for garnish 

Directions:

1. Preheat the oven to 400˚F.
2. In a large bowl, toss the squash and onions with olive oil, minced garlic, salt and pepper. Line a baking tray with parchment paper and empty the bowl out, making sure the veggies are in an even layer. Roast for 30 minutes, stirring halfway through, until veggies are tender and golden brown. 
3. Transfer the roasted squash and onions to a large pot; add the chicken stock and nutmeg. Simmer for 25-30 minutes.
4. Purée the soup using an immersion blender or working in batches with a blender or food processor until you have a silk smooth soup. Careful it is pipping hot! Adjust seasonings to taste.
5. To serve, ladle into bowls and top with 1-2 tbsp pumpkin spice roasted pumpkin seeds.

Nutrition Information (with 2 tbsp pumpkin seeds)

Serving Size: about 1 1/2 cups Calories: 166 Fat: 7g Saturated Fat: 1g Cholesterol: 0mg Carbohydrates: 23g Sugar: 4.8g Sodium: 67mg Fiber: 4g Protein: 5.2g

Happy Halloween!

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

 Alarm Clocks.

...Because everyday should start with a mini heart attack. 

Well maybe not every day. There are some days when it's like I have an internal alarm clock that wakes me up before the real one goes off. Is there anybody else that does this? 

Anyway, today I don't mind waking up to the sound of my blaring alarm clock because I've got this to look forward to for dinner. 

A simple fall quinoa salad served up warm. The butternut squash roasts in the oven with olive oil and nutmeg for 25-30 minutes until it becomes tender and golden brown. While this is happening you cook up the quinoa and make the vinaigrette.

Done like dinner. You could serve this with a piece of fish or chicken. With steamed veggies on the side.

Brussels sprouts are calling my name...or just have it on it's own. After all quinoa is a superfood of nutrition with ample protein and a good dose of fibre. Trust me you need this recipe in your life.

To toast the pepitas/ pumpkin seeds, add them to a shallow pan or skillet and place on medium heat. There is no butter or oil needed. Cook, tossing frequently, until the pepitas have taken on a nice toasted brown look. They will make popping sounds as they toast. Becareful sometimes you get the odd few that like to jump out of the pan at you. 

Squash. Check.

Dried cranberries + toasted pumpkin seeds. Double Check.

Maple Vinaigrette. Check.

Fluffy good for you quinoa. Check.

Happy Fall everybody!

Quinoa with Roasted Squash, Dried Cranberries & Pepitas  // vegan & gluten free (serves 4)

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Ingredients:

• 3 cups peeled, cored and diced butternut squash
• 1 tablespoon olive oil
• 1/4 tsp nutmeg
• pinch of salt
• 1 cup quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup toasted pepitas or pumpkin seeds

For the Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon water
• 1 tablespoon maple syrup
• pinch salt + pepper

Directions:

1. Preheat the oven to 400*. Place butternut squash on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with nutmeg. Toss until squash is well coated. Roast the squash for 30 minutes, stirring once, until tender.
2. While the butternut squash roasts cook the quinoa. In a medium pot, bring quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed; about 20 minutes. Remove from the heat and fluff with a fork.
3. In a large bowl, combine quinoa, roasted butternut squash, dried cranberries, and toasted pepitas.
4. In a small bowl, whisk together the olive oil, cider vinegar, water, and maple syrup. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed.
5. Serve warm or chilled.