parsley

Butternut Squash Soup

This butternut squash soup. 😍  Less than 10 whole food ingredients, less than 20 minutes cooking time. My jam.

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6 c butternut squash, peeled and diced (look for it in the freezer aisle, or peel 1 medium fresh and dice)

4 stalks celery, diced

1 small sweet onion, chopped

1 Tbsp coconut oil

1 can full fat coconut milk

2 tsp sea salt  

1 tsp turmeric  

1 tsp black pepper

1 Tbsp apple cider vinegar  

4 c filtered water

 

Fresh parsley, hemp hearts to garnish



Sauté celery, onion and celery in a large soup pot with coconut oil until aromatic. 
 
Add remaining ingredients.  Bring to boil, reduce to a simmer, cover and cook an additional 20 minutes, or until squash is tender. 
 
Remove from heat.  Puree using a immersion blender, or transfer to a traditional blender.  Top with fixings. 
 
Top with freshly chopped parsley and hemp, 1-2 Tbsp hemp hearts for a protein punch.


Makes 4-6 servings to warm the soul.

Three Bean Salad with Lemon Dijon

I make a new version of bean salads every other week. Okay, okay. So, I am obsessed with bean salad. 

1 sweet bell pepper, diced
3/4 c shelled edamame, thawed
2 c green beans (either fresh and lightly steamed, or frozen and defrosted)
1 can garbanzo beans, drained and rinsed
1/4 c fresh parsley, chopped

For dressing:
1/2 tsp sea salt
1/2 tsp black pepper
1 large shallot, minced
2 Tbsp fresh oregano
juice of 1 lemon
1/2 Tbsp dijon mustard
2 Tbsp olive oil

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Mix veggies and beans in a large bowl. Wisk dressing ingredients together. Toss it all together. You win!

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Serves 5 as a main, 8-10 as a side

Recipe modified from a 2012 edition of Cooking Light magazine
(10 cent magazine snatch from our local library bin)

Butternut Parsley Pasta

Inspired by the one of the last summer herb harvests from the garden. And my badass sister in law, Tatum. 

What You’ll Need:
1 jalapeno, minced
1 inch piece fresh ginger, minced
4 cloves garlic, minced
Olive oil

1 Butternut squash, peeled, seeded, and diced
Dash nutmeg

1 c veggie stock

1 bunch fresh parsley, chopped
1 bunch green onions, chopped

Freshly grated hard cheese, shredded from the block
Sea salt

Whole wheat pr brown rice pasta

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Bring water to a boil for the pasta.

Meanwhile, sauté veggies from part 1 in a large pan with olive oil until aromatic.

Add butternut squash and nutmeg, sauté for 5 minutes. Add veggie stock. Cover and simmer for 10-15 minutes, or until stock is just about cooked down and squash is tender.

Toss with parsley and green onions a few minutes before serving. Top with freshly grated cheese and sea salt. Serve over cooked pasta. 


Serves 3-4, depending on the size of your squash. You’ll make it again, trust me