It’s been stormy and dark all day, so tonight for dinner I wanted something a bit…warmer. Like soothe-the-soul kind of warm. So, I went with my signature butternut squash soup, roasted asparagus, black jicama rice with raw almonds, and salads with avocado. Mmmm I’m getting warmer just thinking about it
Butternut Squash Soup
- 2 lbs. butternut squash
- 2 cups water
- Cinnamon, allspice, and/or nutmeg to taste (I use just cinnamon)
- 1-2 cups water
- Wash and chop the butternut squash into cubes.
- Place a steamer basket in a large pot with the 2 cups of water and bring to a boil. Add butternut squash to the steamer basket and allow to steam until brightly colored and easily pierced with a fork.
- Carefully tip and remove steamer basket, allowing the squash to fall into the hot water. Let sit for a few minutes and stir.
- Add squash and water to a blender and puree until smooth. Be sure to push pieces down so they all blend completely.
- Once completely smooth, pour and scrape soup back into pot and add a cup of water. Stir and reheat over low heat.
- Add spices and continue stirring, adding water to your desired consistency (I usually only need 1 cup).
- Once bubbles start forming, it is hot enough to serve. Enjoy!
Butternut squash soup is one of my favorite recipes of all time. It’s simple, super flavorful and sweet, and always looks really nice in the bowl.
Simple Roasted Asparagus
- However much asparagus you plan to eat!
- Sea salt
- Preheat oven to 350F.
- Wash asparagus and break off woody ends.
- Arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss with tongs to evenly coat.
- Place in oven for about 12 minutes.
These are so yummy and the tops get perfectly crispy. Crunch crunch
What’s your favorite fall meal?
Time to start my day! Until later, lovies