I LOVE butternut squash soup.  There is something about it that is so warm and inviting. Here is my take on it, with a spicy yet warming twist!

(Makes about 8 cups)

Ingredients:

1 butternut squash, cubed

1 onion, diced

3-4 carrots, chopped

3-4 stalks of celery, chopped

2 teaspoons of cumin

1 teaspoon of cinnamon

1 teaspoon of cayenne pepper

2 teaspoons of nutmeg

6 cups of vegetable broth

Combine all ingredients in a large pot, and simmer until the carrots and squash are soft.  Should take about 30 minutes, maybe more, depending on the heat of your stove top. Once all your veggies are nice and soft, slowly transfer portions into a blender, and puree. It takes me 3-4 trips back and forth to a blender. I use a large bowl as a holder for the soup that is blended.  Once all the soup is blended, I put it back on the stove for about 10 more minutes, on a low-medium heat, to really infuse everything, and thicken it a bit.  Taste it here, and adjust everything to your taste. I added about a teaspoon and a half of sea salt to just balance everything out.

This is a really great soup to get us through the remaining winter months. Really warms you up!

Share

A quick and easy dish when you are short on time, and want a good, hardy chili!

Ingredients

1 quart of tomatoes

1 can of black beans

1 can of kidney beans

1 can of pinto beans

1 packet of chili powder (like the kind you buy at the store)

1 cayenne pepper, chopped fine

1 jalapeno pepper, chopped fine

1 onion, chopped

1 teaspoon of chili powder

Combine everything in a Crockpot or slow cooker, and cook on high for 4-6 hours, until onions are very tender, and the chili has thickened. How easy was that? Eat and enjoy!

Share