Butternut Squash Soup

butternut-squash-soupFor this recipe I used the following of things I had on hand:
1/2 Butternut squash
1 carrot
1 green apple
2/3 chopped onion
Dash of cinnamon
1 tsp of sea salt
Dash of red pepper
1 quart of homemade chicken broth/stalk

I used the pressure cooker for this recipe – please note I had already cooked through/steamed the butternut squash/carrots/apple prior to using the pressure cooker. You don’t need to, just cook for a longer duration if you were to do it in one sweep.

Add all ingredients into pot, turn to “soup” setting on high pressure for 10 minutes. I let the natural release happen for 10 minutes before opening. I transferred to with two batches into the blender on soup mode for a minute and saved into two jars for eating. But of course I had to eat a bowl with my daughter who stole most of it before we saved it for later. 🙂

It would be great with some sautéed onions on top, possibly some canned coconut milk added for thickness but it was great alone as well. You could even add some sausage or chicken if you wanted it to be hearty.

You could also do this in a crock pot for 4-5 hours on low then transfer to blender.

butternut-soup

Quick Dinner Casserole: Meat, Veggies & Eggs –

Sausage/Beef, Squash, Kale, Egg Casserole  Sausage/Beef, Squash, Kale, Egg Casserole  I had sausage & beef cooked up already in the fridge. I was wanting something savory and warm. I knew I could whoop something up with my taste buds creating a masterpiece. Here’s what you’ll need to replicate it:

1 lb. cooked meat (I had 1/2 lb of ground beef & 1/2 lb of ground sausage)
kale
butternut squash
dried onions
sea salt
eggs
butter or another fat of your choice for the squash to get cooked in

Cut up the squash into small cube pieces. Cook the butternut squash at 400 for 15 minutes with the fat of your choice drizzled on the bottom of the pan.
After the squash has cooked, turn the temp down to 375 and cook for another 20 minutes with the remaining ingredients and last cracking and placing the eggs on top.

Check to make sure the eggs are cooked and serve & eat!
**Variations:
Using sweet potatoes or yams in place of butternut squash
Using acorn squash in place of butternut squash
Adding in other vegetables such as zucchini, peppers, carrots would also be tasty

Roasted Butternut Squash & Bacon

I love squash and think there is so much you can do with it. Turn it into a side dish, create more of a main dish with a tasty protein or use it as a snack. Planning a little friendly … Continue reading