Roasted Butternut Squash Soup

There’s nothing more satisfying than a warm bowl of soup on a chilly day. This soup hits the spot every time. Butternut squash, sweet potatoes, and carrots combine in a sweet and savory blend of soul warming goodness. Topped with homemade sprouted bread croutons and toasted sunflower seeds it’s hearty enough for a meal.  I’ve been making this soup for years and it always taste delicious and gets rave reviews from family and friends.  

Recipe:

Preheat oven to 400 degrees. Use convection if available. 

•  1 large or 2 medium butternut squash (around 8 cups) peel, cut in half, scoop out seeds, and cut into cubes.  Save the seeds and toast them for about 5 minutes and use as toppings
• 2 mediums sweet potatoes (3 cups) peel and cut into cubes
• 2 large carrots peel and slice about 1/2 inch thick (1 cup)
• 1 sweet onion cut into large chunks (1 cup)
• 8 Roma tomatoes, halved
• 4 cups vegetable broth
• 2 T. olive oil
• 1/2 tsp. sea salt
• 2 cloves crushed garlic
• 1 tablespoon dried oregano

-Spray large baking dish with cooking spray. 

-Spread vegetables in a single layer. 

-Mix olive oil, salt, garlic, and half the oregano in a small bowl. 

-Pour olive oil mixture over vegetables and mix well until well coated 

-Place in preheated oven and bake 1 hour, turning after 30 minutes. If using non-convection you may need to cook longer until vegetables are tender and browned.

-Spoon cooked vegetables into large pot on stove.

- Add 4 cups vegetable broth, remaining Oregano, bring to a boil, reduce, and simmer 10 minutes. This is a thick hearty soup so don’t be tempted to add extra liquid. 

-Puree soup using a  hand held immersion blender. Or let cool a bit and blend in blender a few cups at a time. 

-Spoon into bowls and add salt, pepper and homemade croutons or toasted sunflower seeds.

Croutons:

-Cut 4 slices of sprouted grain bread into small cubes. 

-Place in baking dish and spray well with coconut cooking spray or some olive oil. 

-Sprinkle with sea salt, pepper, and garlic powder and mix well. 

-Place in oven with vegetables for 10 minutes, turning after 5 minutes. 

This recipe can be easily doubled.  It freezes well so save some for a cold snowy day. 

Enjoy!

Roasted Sweet Baby Bell Peppers

I got an incredible buy on these vibrant little peppers. It was the end of the day at the farmer’s market and the nice farmer lady overfilled a bag with these little gems for the same price as the tiny box of six would cost. Awesome! 

But, they were so pretty I didn’t want to use them. They decorated my table for days and made an appearance in another Instagram picture but I knew I had to cook them before they spoiled. I’m so glad that I did! 

A little olive oil, salt, and smoked paprika transformed these baby bell peppers into sweet and smokey, juicy little bites. I ate most of them on their own but saved a few for roasted red pepper hummus. Yum!

Maybe I’ll hit the farmer’s market late again this week and get lucky with another great buy!

Recipe:

Preheat oven to 425 degrees (convection if available)

• 20 assorted colored baby peppers, washed and keep whole
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 teaspoon smoked paprika

Toss peppers in olive oil and spices.  Lay in a single layer in a glass baking dish. Bake 15 minutes, turn, and bake 15 minutes more or until nicely browned. Let cool a few minutes before eating.

Hummus Recipe:

1 can 16 oz can  Garbonzo beans, drained and rinsed

1 T. tahini  (sesame seed butter)

1 T. extra-virgin olive oil

1 T fresh lemon juice

1/2 tsp. sea salt

1/2 tsp. Cumin

1 large garlic clove crushed

3 T. or more water

Place all ingredients except water in food processor. 

Turn on and blend for about 5 minutes adding water as needed until smooth.

Taste and add more seasonings if needed. Drizzle on some hot sauce and serve with grilled zucchini, grape tomatoes, fresh carrots, cucumbers, peppers, or use as a spread on wraps and sandwiches.

For roasted red pepper hummus: Let peppers cool, remove stem and seeds, add a few to the hummus and process.  Chop a few and stir in at the end.

Enjoy with sliced cucumbers and baby carrots.

Yum!!

Roasted Baby Yellow Squash with Sweet Balsamic Vinaigrette 

Savor Summer's bounty! Baby squash are so tender and tasty that you only need to add a few ingredients to create a delicious dish. This makes a scrumptious side dish or throw in some grape tomatoes and top with toasted sunflower seeds for a main dish. 

Recipe:

8-10 baby yellow squash, sliced about 1/4 inch thick

1/2 large red onion, chopped 

2 Tablespoons EVOO

2 Tablespoons balsamic vinegar

1 large clove garlic, crushed

Preheat oven to 400 degrees, use convection if available.

Place squash, onion, and garlic in large baking pan.

Drizzle oil and vinegar over squash and mix well until all pieces are coated.

Bake 20 minutes, turn and bake 20 minutes more or until nicely browned.

Sprinkle with freshly ground sea salt to taste.

Serve warm or cold with vinaigrette.

Sweet Balsamic Vinaigrette

2 Tablespoons EVOO

2 Tablespoons balsamic vinegar

2 Tablespoons water

1 large clove garlic, crushed

1 Teaspoon Italian seasonings

1 Teaspoon mustard

1 Teaspoon pure maple syrup

Salt and pepper to taste

2 Teaspoons ground chia seeds

Place all ingredients in a jar, screw lid on tightly, and shake until well mixed.

Let set at least 5 minutes to thicken before using.

Drizzle on squash and fresh green salad.

Enjoy!