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Monday, October 31, 2016

Recipe Review from 10/24/2016

Coming off vacation the previous week meant things needed to be kept super simple and I was using what we had on hand in the fridge and freezer. Leftover butternut squash was turned into soup and some leftover rice and burger became burritos.  Nothing fancy, but filling and tasty. 

The Meal Plan:
Sun - (L) pastie   (S)  Butternut Squash Soup
Mon (yoga/bkgrp/Legion mtgs)  we're on our own
Tues (PM yoga)  beef, rice, and bean burritos
Wed - leftover beef, rice and bean burritos
Thurs (yoga) probably leftover burritos
Fri -out

Lunches - butnut squash soup, fresh bread and apples
Butternut Squash Soup (Scifi with Paprika blog)
This is my squash soup recipe.  It is loosey-goosey, dependent up on how much squash I use and how liquid-y the squash is.  More liquid can be added, but it's harder to make a soup thicker.  Add whatever vegetables you have on hand, or keep it simple.  

I like to roast the vegetables first for a deeper flavor at the end. 
2-3 lbs (2 - one gallon ziploc bags) of peeled, cubed butternut squash (mine was frozen)
1 onion cut vertically
1 cup carrots, cut into rounds
1 cup celery, chopped
three cloves garlic, peeled
olive oil 
4 cups chicken stock (additional 2 cups water or stock as needed) 
1 tsp thyme (more to taste)
1 cup coconut milk (or to taste)

1)  Prepare two baking sheets by lightly coating in cooking spray; OR cover with aluminum foil and lightly coat in cooking spray.  Place in oven. 

2)  Preheat oven to 400*
3) Combine squash, onions, carrots, celery and garlic in a large bowl.  Drizzle with olive oil.  Season with salt and pepper if desired. 

4) Place vegetable mixture on two pre-heated baking sheets and spread evenly.  Bake about 30-40 minutes, rotating sheets and vegetables partway through.  Vegetables do not have to be fully cooked. 

5) Place vegetables, thyme and stock in stock pot, bring to a boil, simmer 20-30 minutes or until vegetables are soft.   Using an immersion blender, puree until smooth.  Add one cup of coconut milk, mix till incorporated.  Simmer 10 minutes more. Serve

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