Well, it's time to get back to post wedding reality and eating more nutritious foods. I'll miss living off of the occasional poutine that Montreal provided but the croissants (almond filling!) and happy cappuccinos from the hotel have left me feeling heavier than the clientele at the Old Country Buffet.
I had a massive 8 lb. butternut squash from my CSA box that was hanging out in the fridge. It annoyed the new husband since it arrived and took up a lot of space. That could've been used for a lot of other things (beer, perhaps?). Anyway, whilst stuck in La Guardia Airport last night in the Delta terminal, I enjoyed their iPads with wireless and looked up the 105 Slow Cooker Favorites, you can find the original butternut squash and parsnip soup recipe here.
Roasted Butternut Squash Soup adapted from Cooking Light
1 large cubed butternut squash (about 3-5 lbs.), roasted for 1 hour at 400 degrees or can substitute frozen or precut butternut squash, make sure the frozen is thawed (I recommend 3, 12 oz packages)
1 and 1/2 cups of chopped apples (I used a large Honey Crisp and small Granny Smith)
2 tsp salt
3 tsp black pepper
32 oz box of low sodium chicken broth, *substitute vegetable broth to make vegetarian or vegan*
1/4 tsp. cumin
1/4 tsp. smoked paprika
1 TBS. oregano (may substitute thyme or basil)
3 TBS Smart Balance buttery spread
If using fresh squash, rinse and remove the stem and small base so you have a flat surface. Keep the skin on and save the peeler for another task. Cut the squash in half width wise and then in half and break them into cubes for the best or your ability. These things are tough. You're more than welcome to roast the seeds.
Roast the fresh squash at 400 degrees for 40-50 minutes...it might go an hour.
If using frozen or precut (you lucky dog) just gracefully dump all the ingredients into the slow cooker and let it go on low for about 4 hours. Once the soup has cooled, blitz with an immersion blender or put small quantities in a blender and let the blade whip it up.
1 serving is 1 and 1/2 cups. This makes a solid 8-10 servings. Calories: 160, Protein: 3, Fiber: 4
Top with: Gorgonzola cheese, bacon, nuts, sour cream, Daiya...pesto...
