A new year is made for resolutions, reflection, and in my case, a new blog platform. When I started my old food blog nothing seemed to be consistent. The appearance of my posts weren’t consistent and I did not post on a consistent basis. Luckily for me, and for you, I have vowed to change that in 2015.
Why I want to blog:
1. I love to cook. I cook almost every night and want to share my recipes with friends, family and the internet world
2. I am a Certified Nutrition Therapist. This blog will (hopefully) be a great learning space for clients and future clients
Now onto the soup!
This was last night’s dinner and both Mitch and I loved it. I have made butternut squash soup in the past, but this had so much more depth and flavor thanks to the wide array of warm spices I used. It’s a healthy, satisfying dinner that was the perfect addition to a cold January night.
- 2 large butternut squash
- 1 large yellow onion (roughly chopped)
- 1 large pink lady or granny smith apple (roughly chopped with skin removed)
- 4 cups low sodium vegetable or chicken broth
- 1 tsp salt
- 1/5 tsp pepper
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp chili powder
- 12 oz bacon
- 1/2-1 lb Brussels sprouts (sliced in half length wise)
- 1.5 tbsp coconut oil (for apple and onion)
- 1.5 tbsp coconut oil (for Brussels sprouts)
- Preheat oven to 350 degrees (oven will stay this temperature for all steps)
- Cut both squashes length-wise and remove seeds
- On a lined baking sheet, lay squash face down and roast for 1.5 hours
- While squash are in the oven, peel and cut onion and apple
- Place onion and apple on baking sheet and drizzle with melted coconut oil
- Season apple and onion with salt and pepper and bake for 30 minutes
- Once squash, apple and onion are roasted, place in a large pot on the stove, add broth and all spices and bring to a boil
- Remove soup from heat, and using an immersion blender, blend until smooth and keep warm on low heat
- Drizzle melted coconut oil on Brussel's sprouts and bake for 25 minutes
- Place bacon on a lined baking sheet and bake for 25 minutes
- Chop bacon once done
- Serve soup with chopped bacon and Brussel's
- You can also pan-fry the bacon but I find the oven is far cleaner and I don't get splashed with bacon grease
- If you don't own an immersion blender, feel free to use a blender
Melissa says
love the look of the new blog platform (and the soup)!