I love butternut squash. So much so that I just had my husband pick up 20 (yes 20) of them on this way home from work a few days ago.

(They are $1.39 at Trader Joe's for few more days and they last in the cupboard for 3 months.)

I'm either smart or a horder.

Today's soup recipe is one of my favorite meals to make this time of year. This recipe was passed on to me from a friend a few years ago and I'm not even sure where it came from originally but I promise it won't dissapoint... even if you aren't as into butternut squash as I am.

It is an easy soup to make ahead of time, freeze or take to a family in need of a meal.

For as long as I can remember my family has been having soup for dinner on Christmas Eve and this one will be added to the menu this year!

ENJOY!

Elizabeth

BUTTERNUT SQUASH SOUP

INGREDIENTS:

3 T olive oil

2 C chopped onions

2 T fresh Italian Parsley - chopped

2 t fresh sage - chopped

4 - 5 C butternut squash - peeled, seeded and cut into 1/2 in cubes

1 1/2 t course sea salt

1 garlic clove - minced

5 C organic vegetable broth

TO MAKE:

Add onions, parsley and sage and saute until onions are softened, about 5 minutes.

Add squash and coarse salt and saute until squash softens and onions are golden, about 6 minutes.

Add garlic, stir for 1 minute.

Add vegetable broth and bring to a boil.

Reduce heat, cover and simmer until squash is very soft, about 25 minutes.

Cool slightly. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot and thin with stock if desired.

Here is the secret: add a few dashes of cayenne pepper for a little kick. Only add a few dashes at a time and then taste. It heats up quickly!

Season with black pepper and salt if desired.

TO SERVE:

I like to serve it with some homemade croutons on top.

You can make them any way you like. I usually cut a whole wheat, crusty bread into cubes, drizzle, with olive oil and season with garlic powder and sea salt. Bake at 350F for about 20min or until golden brown and crispy.

ENJOY!

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BUTTERNUT SQUASH SOUP

INGREDIENTS:

3 T olive oil

2 C chopped onions

2 T fresh Italian Parsley - chopped

2 t fresh sage - chopped

4 - 5 C butternut squash - 1/2 in cubes

1 1/2 t course sea salt

1 garlic clove - minced

5 C organic vegetable broth

TO MAKE:

Add onions, parsley and sage and saute until onions are softened, about 5 minutes.

Add squash and coarse salt and saute until squash softens and onions are golden, about 6 minutes.

Add garlic, stir for 1 minute.

Add vegetable broth and bring to a boil.

Reduce heat, cover and simmer until squash is very soft, about 25 minutes.

Cool slightly. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot and thin with stock if desired.

Here is the secret: add a few dashes of cayenne pepper for a little kick. Only add a few dashes at a time and then taste. It heats up quickly!

Season with black pepper and salt if desired.

TO SERVE:

I like to serve it with some homemade croutons on top.

You can make them any way you like. I usually cut a whole wheat, crusty bread into cubes, drizzle, with olive oil and season with garlic powder and sea salt. Bake at 350F for about 20min or until golden brown and crispy.

ENJOY!

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Crisp orange leaves that crunch beneath your feet. Bins overflowing with pumpkins and squash outside every grocery store.

Apple cider, apple pie, homemade applesauce.

That’s right, FALL IS HERE! 

(you know you are a true Oregonian when the first rainy day of the season feels like Christmas morning... sometimes I forget that I'm actually a Californian)

I’m am so excited to be back cooking with you and ready to share some new fall recipes that have been making it to our table these past few weeks.

A few things to note before we get cooking… and eating…

1. If you are curious what this page is all about, click at the top of the page where it says “learn more about The Kitchen”.
2. In these weekly posts you can count on finding plant based meals that are pretty easy to make and use all real and fresh ingredients. I am passionate about sharing recipes that satisfy your taste buds AND benefit the body God has given you.
3. You should be warned butternut squash is now in season and I’m slightly obsessed. I will try not to bombard you with too much of it but I make no promises.
4. All of the warm comfort foods and baked goodness we love to enjoy on cold rainy days can be made with real ingredients and actually be good for you! I will do my best to recreate some of those “comfort” foods and be sure to pack them with fresh and healthy ingredients.
5. I would love to hear from you! Please leave comments and feel free to ask questions. It fuels me to keep creating when I am in conversation with you!

ENJOY!

Elizabeth

PUMPKIN SPICE GRANOLA

INGREDIENTS:

4 C  oats (slow cooking)

1 C chopped pecans

1 T pumpkin pie spice

¼ t salt

½ C canned pumpkin

¼ C real maple syrup

¼ C honey

¼ C coconut oil

1 C raisins or dried cranberries

TO MAKE:

Preheat oven to 300F.

In a large bowl combine oats, pecans, pumpkin pie spice and salt in a bowl and stir well.

In a smaller bowl combine pumpkin, maple syrup, honey and coconut oil and whisk all together. It’s ok if there are small clumps of coconut oil after you have mixed it all up.

Add wet mixture to dry mixture and stir well. Make sure that you evenly coat the oat mixture.

Divide into two baking sheets and spread it out so that you have a thin layer on each sheet.

Bake for about 45 minutes total, stirring half way through. You want the granola to get brown and crispy.

Allow it to cool completely, then mix in the raisins.

TO SERVE:

We love it with unsweetened vanilla almond milk. It is also delicious with fresh fruit on top.

ENJOY!

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INGREDIENTS:

• 4 C  oats (slow cooking)
• 1 C chopped pecans
• 1 T pumpkin pie spice
• ¼ t salt
• ½ C canned pumpkin
• ¼ C real maple syrup
• ¼ C honey
• ¼ C coconut oil
• 1 C raisins or dried cranberries

TO MAKE:

Preheat oven to 300F.

In a large bowl combine oats, pecans, pumpkin pie spice and salt in a bowl and stir well.

In a smaller bowl combine pumpkin, maple syrup, honey and coconut oil and whisk all together. It’s ok if there are small clumps of coconut oil after you have mixed it all up.

Bake for about 45 minutes total, stirring half way through. You want the granola to get brown and crispy.

Allow it to cool completely, then mix in the raisins.

TO SERVE:

We love it with unsweetened vanilla almond milk. It is also delicious with fresh fruit on top.

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