Curried Butternut Squash & Cauliflower Soup

 “Taking time to live life will only inspire you to work”

Curried Butternut Squash & Cauliflower Soup

Vacation has come to an end. It was wonderful, relaxing and refreshing. I am quite happy we didn’t go away and chose to spend the time at home. Home is where the heart is and relaxing here was exactly what I needed. I am not dreading my return to work, instead I learned how to appreciate these moments in life even more.

Curried Butternut Squash & Cauliflower Soup

I don’t know about you but I am so glad to get back to eating well. Never thought I’d say this but a week of overindulging was not good for me. It left me sluggish. I am craving veggies and to be honest I don’t feel the greatest. I thought I would enjoy eating whatever I wanted but my body says otherwise. I now understand exactly what they mean by “you are what you eat”.

Curried Butternut Squash & Cauliflower Soup

Since our next vacation is only 3 1/2 months away and will require for me to spend a lot of time in a bathing suit, this mama is getting her behind back in shape. As much as I hate love my treadmill, it will become my best friend again.

Curried Butternut Squash & Cauliflower Soup

Curried Butternut Squash & Cauliflower Soup

A roasted butternut squash and cauliflower soup is a fabulous way to transition back to a healthy fiber rich diet. I had such a hard time restraining myself from eating all the butternut squash when it was done roasting. I just wanted to eat all the veggies the way they were. Good thing I didn’t because this is one delicious soup and cold weather leaves me craving soup all the time. My now 7 year old Briana loved it as well. Those of you with children can relate to how hard it can be to introduce new dishes to kids especially when vegetables are involved. The beautiful bright yellow color definitely helped.

Curried Butternut Squash & Cauliflower Soup

I wish you all a great week ahead. After years of a long commute I am finally moving to a Banking Center close to home, 20 minute drive. Can’t beat that. I am excited.

5.0 from 4 reviews
Curried Butternut Squash & Cauliflower Soup
 
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Total time
 
Author:
Serves: 4-5
Ingredients
  • ½ butternut squash, peeled and cubed
  • ½ head cauliflower, cut into florets
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried rosemary
  • 3 cups chicken or veggie stock
  • ½ cup fat free half & half
  • generous amount of salt
  • ¼ tsp curry powder
  • pinch of nutmeg
  • pepper
  • olive oil
Instructions
  1. Preheat oven to 400 degrees. Arrange butternut squash cubes and cauliflower on a baking sheet. Drizzle with olive oil, season with salt. Roast for 20-25 min.
  2. Heat a little olive oil in a soup pot or a Dutch Oven, sauté onions, carrots, celery and garlic until translucent and soft. Season with rosemary, pepper, curry powder, nutmeg and a little salt.
  3. Add roasted vegetables and stock. Bring to a simmer and cook another 10 minutes.
  4. Using an immersion blender (or regular blender) puree the soup until desired consistency. I like it smooth with a little texture.
  5. Add half & half, taste for salt. Most likely you will need to season it again. Enjoy

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Roasted Tomato Soup

Roasted Tomato Soup

Tomato soup is a classic All-American and a comforting memory of anyone’s childhood. I remember those days when canned tomato soup after school was the best, fastest and easiest thing I could prepare while my parents were still at work.  Those days are long gone but one thing has not changed, I love my tomato soup. These days the soup I eat never comes from a can, it’s made by me every time and the work I put into it is well appreciated by my loved ones. Roasted tomato soup with a grilled cheese sandwich will forever be one of my most beloved meals. Today I wanted to share this simple Roasted Tomato Soup recipe that is sure to put a smile on your face and spare the additives in the canned varieties.

Roasted Tomato Soup

Easy on your budget and short on the ingredients it is one of those meals that don’t require a lot of work. The smell of roasting tomatoes is a welcomed one in the kitchen especially when roasted with garlic and a bit of rosemary. I love it cold the very next day or slightly warmed with croutons. On a cold chilly wintry night it will warm you to your bones. As you can tell I LOVE tomato soup.

Roasted Tomato Soup

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You see that juice at the bottom of the pan? That is the foundation of everything I just described. I had a hard time restraining myself from licking the bottom of the pan. But I did clean it up with a wonderful slice of Pain de Campagne from Whole Foods. There was a party in my tummy before the soup was even ready. Happy cook is…. hmmm… I wonder if there is a saying for that. I might need to come up with one.

Roasted Tomato Soup

Roasted Tomato Soup

 With a heart full of love I wish you all a great day.

4.7 from 6 reviews
Roasted Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2½ lbs tomatoes, all varieties
  • 4 garlic cloves, sliced in half
  • ½ tsp fresh rosemary, finely chopped
  • 1 onion, diced
  • 2 tbsp butter, divided
  • 1 tbsp fresh basil, chopped
  • salt to taste
  • 1 bay leaf
  • 4 cups chicken stock
  • ¼ cup fat free half & half
  • olive oil
Instructions
  1. Heat oven to 450 degrees.
  2. Core and slice smaller tomatoes in half and larger tomatoes in quarters. Transfer into a deep baking dish, add garlic, rosemary and season generously with salt. Coat with olive oil and roast for 25 minutes.
  3. In a heavy soup pot or a Dutch oven, melt 1 tbsp of butter, add onion and sauté until soft.
  4. Add tomatoes with all their juice, chicken stock, basil and bay leaf. Bring to a simmer and cook another 15 minutes. Remove bay leaf.
  5. Using an emersion blender (or a regular blender) blend the mixture until smooth.
  6. Add half & half, season with salt if needed and enjoy.

 

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Sausage, Spinach and Butternut Squash Soup

 “Enjoy Life It’s Delicious”

Sausage, Spinach and Butternut Squash Soup

I have been so busy at work I find myself exhausted every night with very little desire to do anything outside the necessary. I sometimes find it challenging to have a demanding full time job, juggling everything I love to do for my family and finding time for my favorite space on the internet. And that is why you’ll actually discover that this post is up on Saturday which is completely outside my blogging schedule.

There is something very comforting and satisfying about creating a recipe from simple and seasonal ingredients, especially when that recipe is a large pot of soup. In the past I have served butternut squash mostly as a side dish and only recently became adventurous with it. What I love most about this version is how satisfying and flavorful it is.

Sausage, Spinach and Butternut Squash Soup

This time of the year farmers markets are filled with a variety of winter squashes. Gorgeous warm hues and bright colors stand out amongst other vegetables and it’s hard to pass them by. I especially love it because the beautiful fall flowers, pumpkins and decorations remind me that my favorite holiday, Thanksgiving, is just around the corner. That’s one holiday that gives me the warm and fuzzes.

This fiber rich soup is a sure way to satisfy even the picky non butternut squash eaters. It’s packed with tons of flavor and will please everyone. I could  eat the entire pot myself. Butternut squash is a great soup vegetable. It’s healthy, loaded with vitamins and holds up well. It comes together in just under 30 minutes and makes for a fantastic lunch the following day.

Sausage, Spinach and Butternut Squash Soup

Sausage, Spinach and Butternut Squash Soup

 

Enjoy your weekend friends.

 

5.0 from 5 reviews
Sausage, Spinach and Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 4 turkey sausages, casing removed, crumbled
  • ½ butternut squash, chopped into 1½ inch chunks
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 1 cup baby spinach
  • 1 28oz can cannellini beans, rinsed and drained
  • 5 cups water
  • 2 good quality chicken bouillons
  • 1 tsp turmeric (optional)
  • ½ tsp saffron
  • salt and pepper to taste
  • 2 tbsp canola oil
Instructions
  1. Heat oil in a heavy soup pot or a Dutch Oven. Add crumbled turkey sausage and cook until barely pink.
  2. Add onion, garlic, celery and carrots. Stir and cook for 5 minutes.
  3. Add water, bouillon, turmeric, saffron, beans and butternut squash. Bring to a boil, then reduce to simmer and cook about 15-20 minutes until the squash is tender.
  4. Adjust seasoning, stir in spinach and turn off the heat. The spinach will wilt within a few minutes.
  5. Enjoy.

 

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