@m.k.nutrition - Butternut Squash Soup

This time of year the pots start coming out and the smell of soup starts to fill the room. Butternut squash is making an appearance in this week’s share. I’m sticking with a classic Butternut recipe, we served this at our wedding and people loved it! This soup can be considered an immune boosting recipe and with everything going on right now, we need it.

So, check out the nutrition facts about this delicious Autumn harvest and get out your soup pot!

Butternut Squash Soup

Ingredients:

1 large butternut squash , peeled and cubed

1 onion, diced

6 small carrots, diced

1 tbsp rosemary

1 tbsp thyme

1 tsp garlic = 1 garlic clove (minced)

salt and pepper to taste

sprinkle of cayenne

32 oz vegetable broth (or chicken)

1/3 cup heavy whipping cream OR canned coconut milk (fat and liquid included)

Instructions:

Preheat oven to 350 degrees

Place vegetables on a baking sheet and sprinkle with the seasonings

Bake for about an hr or until vegetables are tender

Add roasted vegetables and broth to a mixer and blend, then pour into a pot, bring to a boil, then simmer for about 15 min

Remove from heat, add the heavy cream, and stir well

Enjoy!

Chocolate Zucchini Bread @thewildharvest

Serves 6-8

Ingredients:
2 cups shredded zucchini
1 1/4 cup almond flour
1/4 cup cacao powder (cacao not cocoa)
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup sugar
1 large egg
6 Tbsp butter, melted
1 tsp vanilla
1/4 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees
2. Grease a loaf pan
3. Grate zucchini, squeeze with a paper towel and set in a colander to drain the excess.
4. Mix together flour, cacao, baking soda, salt, and cinnamon.
5. In a separate bowl beat the egg and sugar until smooth. Add in the melted butter and vanilla, beat until smooth and well mixed.
6. Add the shredded zucchini into the wet ingredients, then pour the dry ingredients into the wet. Mix well.
7. Fold in about half of the chocolate chips.
8. Pour mixture into loaf pan then top with remaining chocolate chips.
9. Bake for 1 hour or until done. Check by inserting a skewer in the center and making sure it comes out clean.

Eggplant, Squash & Pepper Pasta

Serves 4

Ingredients: One large or 2 medium eggplants, 1 large or 2 small squash (yellow or zucchini), half bell pepper, 2 cloves garlic, half large white onion, ½ lb local sausage (spicy or regular) (optional), ½ lb whole wheat spiral noodles, EVOO, salt & pepper. Fresh herbs and red pepper flakes optional.

Steps:  Cut eggplant and squash into 1” cubes, set in large bowl and sprinkle liberally with salt. Mix with hands to ensure all are covered--let sit for 30 minutes to remove excess water. Rinse in colander and spin dry in salad spinner or using a paper towel if no salad spinner. Add back to bowl with 1 crushed clove of garlic. Add EVOO and mix. Pre-heat oven to 375 and let veggies marinade while oven pre-heats. Roast, turning once, for 30-45 min. Cook noodles. Meanwhile, roughly chop onion and pepper. Remove sausage from casing and cook on stove top. Once finished, remove excess oil (some will be used) then add onion, pepper, salt & pepper (and herbs if using) and cook until tender. Add other clove of crushed garlic to pan and saute for a few minutes before adding vegetables from oven. Add noodles and just enough EVOO to coat noodles. Serve hot.