Butternut squash in bulk

This week I am starting to prepare all my food over the weekend. With the start of the school year, time has been short during the week. I am attempting to eat seasonally and what is better in fall than squash? Roasted squash and soups! I am trying 2 new recipes this week. One is a butternut squash soup and the other is a butternut squash and kale quinoa bowl.
To start I needed to roast all my squash! I was a little lazy and bought precut squash from Trader Joes. I hate cutting and peeling squash so this makes it feasible for me.

It was lightly tossed with olive oil and sea salt. There are also about five baby carrots in the for the soup.

Once it was done roasting, I split it in half for the two recipes.

Then I had to wait for it to cool. While waiting I realized I would likely have half a can of coconut milk left over from the soup. I hate to waste food so I pulled out ingredients for what I call “yellow crayon” curry. This dish turns bright yellow due to the turmeric. Don’t let the color scare you, it is delicious. The recipe will be my next post :).

Once it cooled I threw the soup portion of squash with the carrots in the blender. I then I added some coconut milk and chicken broth until it was a soup consistency.

Now I added in cinnamon and nutmeg. I added a teaspoon of cinnamon and half a teaspoon of nutmeg. Then the teensy pinch of sage, you can omit this if you like.

Now it’s all ready to eat! Yums!

It made about 2 servings which is perfect for me! And it tastes so fall-ish!

Butternut Squash soup

Ingredients:

• butternut squash cut in small cubes
• baby carrots cut in half
• dash of olive oil and sea salt
• 1/2 can of coconut milk
• 1/2 can of chicken broth
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• teensy pinch of sage.
• Note: you can vary the amounts pending on how much soup you want or your tastes. I love cinnamon so I probably added close to a tablespoon…

Steps:

• Toss the squash and carrots in the oil and sea salt. Roast at 375-400 degrees for about 40 minutes or until a fork can go through easily.
• Let cool, then blend with coconut milk and broth until your desired consistency
• add is spices for taste
• eat!

See easy peasy lemon squeezy!