Happy Monday! How was everyone’s weekend? I had a much needed low key weekend. Things have been pretty stressful at work so it was nice to just relax and unwind. I did go out Saturday night with my Mom and Matt. We went to go see Elton John. It was incredible! He rocked out for over two and a half hours. His talent is so unbelievable. I would definitely recommend you see him live if you get a chance!
I have a really tasty recipe to share with you today. If you’ve caught my recent What I Ate Wednesday posts, you know I’ve been testing this one out for awhile. I’ve finally got my shit together to write and publish this recipe. Since I got my Vitamix, I’ve been making soup like it’s my job. It’s such a perfect thing to do if you meal prep on Sundays. You can make a huge batch and have it for lunches for the week. I’ve been loving soups lately because they are very easy to digest and they’re still filling.
I could attempt to ramble on about the flavour, health benefits, and ingredients for awhile but honestly, I’ve got to make it to the gym before dinner so I will just leave you with the recipe. If butternut squash is your jam, just trust me, you’ll love this.
- 1 Large Butternut Squash, peeled and cubed (approx. 1 inch cubes)
- 2 tbsp Extra Virgin Olive Oil
- Salt & Pepper
- 1 tbsp Extra Virgin Olive Oil
- 2 Apples (my preference is gala), peeled, cored, and sliced
- 1 Medium White Onion, diced
- 2 Garlic Cloves, minced
- 1 tsp Salt
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger
- 1/8 tsp Thyme
- 1/8 tsp Nutmeg
- 2 cups Low Sodium Chicken or Vegetable Broth
- 1 cup Water
- Preheat oven to 400 degrees.
- Peel, seed, and cube butternut squash.
- Place on baking sheet and toss in olive oil, salt, and pepper.
- Roast squash for 30-35 minutes until slightly caramelized.
- Add olive oil to a large pot on medium heat.
- Add apples, onion, garlic, salt, cinnamon, ginger, thyme, and nutmeg.
- Cook for 15 minutes until apples and onion soften.
- Add chicken broth, water, and roasted squash.
- Bring to a boil and let sit for 15-20 minutes.
- Slowly add to soup to a blender (or use immersion blender).
- Blend until smooth and serve.
- Serve as is or top with toasted butternut squash seeds.
What’s your favourite kind of soup?
Have you seen Elton John in concert before?