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

Coconut Hot Chocolate

I love hot chocolate in the winter time. I try not to eat a lot of extra sugar as it doesn’t digest well with my system. But I’ve found an easy alternative to the traditional sugar-loaded cocoa.

Ingredient line up:
1-2 Tbsp cocoa powder
1 Tbsp coconut sugar or honey (I like the coconut sugar best)
1/4 cup coconut milk (from the can, it’s nice and thick)
3/4 cup hot water

Put your dry ingredients in the mug, add in the coconut milk and mix well, add remaining hot water to the mix and enjoy! If you have essential oils adding a drop of peppermint is quite delightful! 🙂