three ingredient butternut squash soup!

I love the fall.  There is something about cuddling in a million blankets, watching the colors of the leaves changing to the most vibrant hues of orange, yellow, and red, and eating all the comfort foods in the world that is just the definition of perfection to me.  Plus, with the temperatures staying consistently in the 70s in November, I’m in heaven.

Now, I love me some comfort food especially when it starts getting a little chilly, but I don’t always love the lugged down feeling I get once I’ve snarfed down a big meal.  So, I decided to revert back to one of my old classics: soup.  I think soup might be my favorite food group.  I am well aware that this is what any octogenarian would probably list as well, but I never said I was a role model.  Soup to me is the best food because it’s amazingly versatile.  You can just saute up a mirepoix (carrots, onions, and celery), add broth and other assorted beans/veggies/noodles, and simmer until everything is cooked and voila.  But, when I was at the store dreaming up what to make, I saw that they had pre-cut butternut squash, so I decided it was time to bring out an old, painfully easy favorite.

Butternut squash is rich in antioxidants, potassium, and fiber and is just one of the best fall foods.  This soup is beyond delicious, takes no effort to make, and is even boyfriend deliciousness approved.

image2

Three Ingredient Butternut Squash Soup!

  • 1 butternut squash (cubed in 1 inch pieces)
  • 1 onion (cut into 1 inch pieces)
  • 32 oz. chicken or vegetable broth
  • 1-2 TBSP of olive oil

Preheat the oven to 450.  Place cut butternut squash and onion on a baking sheet with foil.  Drizzle some oil over the pieces and sprinkle with salt and pepper.  Put in the oven for 40-50 minutes.  Put the broth in a large pot and bring to a simmer on the stove.  Remove butternut squash and onion from the oven and let cool for a minute or so before adding to the broth.  Bring everything to a nice simmer.  Remove from heat.  Blend using a blender, immersion blender, or food processor (be warned liquid will be HOT).  And voila, you are ready to serve your delicious, homemade, hearty soup.

I usually add some garlic to my broth and a couple other spices including ginger and cinnamon if I’m feeling sassy.  Play around with it.  The soup stands as a pretty good canvas for experimentation, so don’t hold back.  This soup has become a staple in our house these days because it’s just so good and so easy.

What are your favorite fall comfort foods to make?

-sj

greek yogurt pancake goodness and a new found hobby

I feel like I’ve been all gogogo lately.  I don’t even remember the last time I just had time to stop and veg out on my couch, let alone blog.  But I’m back!  In my time away, I have spent a good portion traveling for work, picking up new hobbies, and cooking my little heart out.

I have really started getting into fencing.  I was bored awhile back and was looking for an activity to pick up and stumbled upon fencing.  I had spent many years as a dancer and had taken come stage combat courses in college, so it sounded like something that would be a perfect fit for me.  So, I started taking classes.  Turns out, it’s quite the workout.  The footwork we do at the beginning of class is heavily squat and lunge based and next day soreness has taken on a whole new meaning.  Not to mention the cool bruises I am not sporting on my arm from getting stabbed repeatedly.  Even though I’m not the best yet, I’m finding it really refreshing to challenge my brain and my body in a new way.  The most interesting aspect to me about fencing thus far is the amount of mental activity goes in to it as well as physical.  You have to read your opponent and the clues they’re giving you along with planning out your own attacks.  If you have any interest in logic or chess or thinking games, you need to find out if there’s a fencing gym near by.  Please enjoy my bruise laden arm below:

image1

To fuel after my lovely fencing bouts, I have mastered the art of the pancake.  Now usually I use Kodiak Cake mix to make my pancakes because it’s quick and easy, but when I’ve got extra time, I like to throw together this delicious recipe.  It’s so easy and absolutely delicious.

Greek Yogurt Pancakes!

  • 1 cup all purpose flour
  • 2 TBSP sugar
  • 2 TBSP greek yogurt
  • 2 tsp Baking Powder
  • 1 egg, beaten
  • 1 cup of milk (I used almond)
  • splash of vanilla
  • pinch of salt

Mix ingredients together.  Set a pan on the stove on medium heat.  Place small scoops of batter into the pan and wait until bubbles appear. Flip. Let sit another minute and then repeat until all batter is used and you have a pile of piping hot goodness awaiting you.

-sj