Fall!

Ginger Sage Butternut Squash Soup (from Happy Healthy Life)

Makes 6 cups-I halved to 3 cups which serves about 2.

• 1 cup canned organic pumpkin
• 4 cups butternut squash cubes (I used half butternut, half acorn squash)
• 1-inch fresh ginger or 1 Tbsp ginger powder
• 1/3 cup grade B maple syrup
• 2 Tbsp vegan buttery spread-I used coconut spread
• 1/2 tsp pink sea salt
• 1/4 tsp cinnamon-or more
• dash of nutmeg

 

• 4 leaves fresh sage, torn
• 1/2 cup+ plain almond milk
  

Bring water and butternut squash to a boil. Add a pinch of salt. Boil until squash is tender, but not falling apart.
Drain the squash and add to a Vitamix or high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the almond milk, start with 1/2 cup and keep adding until your soup reaches your desired thickness.
Blend and Serve immediately – warm. Sprinkle cinnamon on top and garnish with sage leaves or pumpkin seeds.

 

Enjoy one of the most beautiful times of the year (:

Quinoa & Butternut Squash

So right now in my sociology class we are watching a movie on drugs (for the third class in a row) so it is the perfect time to update the blog! I got this recipe from: http://www.gastronomersguide.com/2011/01/red-quinoa-with-roasted-butternut.html

I changed it up a bit…

 

 

Quinoa with Roasted Butternut Squash

1 Cup of dry quinoa

1 Large Butternut Squash-peeled and cut into cubes, roasted at 375 in a little coconut oil until tender, but not mushy

1-2 sweet or white onions (however much you prefer-but I love onions) cut in segments

1/2-1 Cup of cubed granny smith apples

2-4 garlic cloves minced

2 inch piece of fresh ginger minced

Handful of dried cranberries

Handful (or 2) of raw pepitas (pumpkin seeds)

Cracked salt and pepper

Greens of choice

Rinse quinoa thoroughly to rinse off residues and remove any black hard grains. Combine 1 cup of quinoa (white or red) with 2 cups of water and bring to a boil, then cover and simmer until tender.

Saute onion, garlic, apples and ginger on stove in a little coconut oil until tender and golden. Combine cooked  butternut squash cubes, roasted apples, garlic, ginger, onions, cooked quinoa, and add the cranberries and pumpkin seeds. Toss with 1-2 Tbs of apple cider vinegar, 1-2 Tbs of olive oil, and some agave. Start off with a little vinegar, and you can always add more. I had mine over a mix of arugula & spinach. Although it would be great over kale. Serve warm over greens & enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I LOVED this dish, mainly because of the ginger, apple, squash combo.