Creamy Butternut Squash Soup

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Cooking is cathartic for me, and – as I’ve been traveling a lot – my homesickness is not necessarily for my house, but for my kitchen. I love being able to experiment, especially in the fall, and roaming around from restaurant to restaurant isn’t cutting it for me. So when I finally made it back to my home-away-from-home in Germany, my first three hours were spent in the kitchen, making soup, applesauce, and lemon cheesecake bites. Not a bad welcome home party for myself, eh?

This Creamy Butternut Squash Soup was everything I was missing – fall ingredients and a warm, cozy dinner on chilly October evenings. Plus, it’s not half bad for you. It’s dairy and gluten-free, and could be made vegan if you opted for vegetable stock instead of chicken broth. If you aren’t following any sort of diet regimen and just want a damn good soup, add some crispy prosciutto and freshly grated Parmesan cheese on top and serve with homemade bread (or, in Germany, pretzel bread). Enjoy!

Ingredients

1 large butternut squash
2-3 Tbsp. olive oil
2 peeled carrots
1 stalk celery
1 chopped onion
3 large potatoes, peeled and chopped
1/3 cup coconut cream
5 cups chicken broth
(NOTE: Homemade chicken broth is SO good in this recipe. Use it if you have it!)
1 tsp. ground white pepper
1 tsp. paprika
1 tsp. thyme
1 tsp. sage
Salt to taste

Preparation

Clean and quarter butternut squash. Place on sheet pan and drizzle with olive oil. Roast at 350˚F/175˚C until squash is soft. In a food processor (or with an immersion blender), combine coconut cream and butternut squash.

In a large pot, heat up chicken broth until just simmering. Add in chopped carrots, celery, onion, and potatoes and cover. Cook until vegetables are completely tender. Use the immersion blender to puree all of the vegetables into the broth. Add in all spices.

Add in the squash mixture and blend with the broth mixture. Soup should be moderately thick. Simmer for 5-10 minutes so the flavors can meld, and salt to taste. Serve immediately (although, it’s pretty great the next day, too).

 

Tried it? Leave me a comment below!

Grain-Free “Granola”

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Peeved at myself that it’s taken three rounds of Whole30 for me to play around with granola recipes, but y’all have to try this sweetener-free, gluten-free “granola.” It’s absolutely delicious (and, pairs well with bananas and sunflower seed butter). Dates make it slightly sweet and you can swap in whatever kind of nuts you have laying around; this recipe is based on the ingredients I happened to have in the pantry at the time.

1/2 cup raw cashew pieces
1/2 cup pecan pieces
1/2 cup sliced almonds
1/2 cup shredded coconut
3 Tbsp. chia seeds
3 Tbsp. coconut oil
1 tsp. ground cinnamon
1 tsp. ground cloves
5-6 pitted dates
Pinch of salt

Throw all ingredients into a food processor (my favorite kitchen gadget!) and pulse until mixture is your desired consistency. Spread evenly on a baking sheet and bake at 300˚F for about 20 minutes until granola is golden and fragrant. Let cool before serving.