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
salt
pepper
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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