Recipe: Butternut Squash Soup
From: Andijo Richards at The Traveling Chef
Directions: Slice the ends off of the squash, peel the skin off, take out the seeds, and cut the squash into cubes. Place in pot with h20, a few chopped carrots, 1/2 a veggie bouillon, cumin, cinnamon, curry, sea salt, tarragon or rosemary, honey, and spicy peppers–if you like spice. Simmer for 30 mins and add 2 tbs of a nut butter…I used Peanut Butter. Also add a splash of apple cider vinegar.
Next, place it all in a blinder and turn it up! Once it reaches a smooth consistency, add black pepper and season to taste. Remember: if it lacks acid…add a little vinegar. If it lacks sweetness, add a little honey and cinnamon. Don’t go straight for the salt, try other ingredients first:)
Place in a pretty bowl and garnish with fresh green onions, cilantro, toasted pumpkin seeds…or what have you.
Serve with lightly steamed ginger broccoli: Leave a good amount of the broccoli stem intact..tastes yum and offers great nutrition. Throw the broccoli and chucks of ginger (don’t be too gingerly with the ginger…use lots!) in a pot and add about and inch of h20. Place lid on and turn to med/high for about 2 minutes. Stir, and cover for 2 more. Remove from pot and place in cold water. Plate with cracked pepper, and a squeeze of lemon.
Stewy beans: In pan add: minced garlic, veggie stock (or h20 with unsalted veggie bouillon), chopped onions, bell peppers, chopped poblanos, tomatoes, red cabbage, cumin, chili powder, fennel, black pepper, and a touch of salt. I also threw in come salsa. Sauté for 8 minutes, pour in a can of washed black beans, simmer for 5 mins, season to taste, garnish with cilantro and avocado, and serve!