Savory Sage & Butternut Squash Soup

Savory Sage and Butternut Squash Soup

For the past few weeks I've been participating in a nutrition and exercise challenge from the Barre3 Studio where I teach classes. I wanted to come up with some recipes that both satisfied my cravings for warm comfort food and fit within the guidelines of the challenge. One of my very favorite recipes born out of the challenge was this Savory Sage and Butternut Squash Soup. It is delicious and so simple that it can literally be made in 10 minutes. If you have dietary restrictions, you'll also be happy to hear that it is dairy free, soy free, gluten free and could very easily be nut free, if you choose. 

I paired this soup with a simple Greek Salad topped with grilled chicken. It is perfectly creamy and I love the natural sweetness of the squash paired with the sage. I think it's perfect for lunch or as a first course next time you host friends for dinner. I hope you enjoy it!

Ingredients

36oz of Fresh Butternut Squash cubes or 3 (12oz) bags of pre-sliced butternut squash cubes. (I buy Green Giant butternut squash cubes in the produce department near the bags of fresh broccoli, green beans, etc.)

1 tbsp coconut oil

¼ tsp dry sage

¼ tsp dried chili flakes

Salt to taste, at least ¼ tsp

Black pepper to taste

2 cups vegetable broth (I prefer Swanson’s 100% natural)

Dry Roasted Pepitas, Pumpkin Seeds or Sunflower seeds 

Serves 5

Method:

1.  Pierce each bag and place all three bags of butternut squash cubes in the microwave on high for 7 minutes. ***If using fresh squash and your prefer not to microwave steam the squash: Line a baking sheet with foil and grease with coconut oil or non-stick spray. Place squash cubes on the tray in a single layer and roast at 350 for 30-35 minutes or until softened and move on to step 2.

2. Pour broth, seasonings, coconut oil and cooked squash in a high speed blender and blend until completely smooth. Additional broth can be added if you prefer a thinner soup.

3.  Top each serving with 1 tbsp of seeds and enjoy.

Apple Pie Overnight Oats

Apple Pie Overnight Oats

It is no secret I'm in love with my Creamy Pumpkin Pie Overnight Oatmeal. I've been eating it every morning for months, but every now and then it's good to change things up. Fall fruits are my favorite to mix with oats...pumpkin, apples, raisins, cinnamon...its like having dessert for breakfast. I even joked with a friend today that I wake up every morning looking forward to breakfast...like skip the snooze button to get to the fridge and heat up my breakfast look forward to it. Plus, its little gift from heaven when the peanut butter gets all melty and gooey over the top of the oatmeal. Trust me, its amazing. I hope you love these as much as I do. Enjoy.

Ingredients:

1 large apple, any variety (I prefer Jazz or Fuji)

2 tbsp reduced sugar Craisins or raisins

1 tbsp coconut oil

1 packet of Stevia

¼ tbsp apple pie spice

2/3 cup old fashioned oats, not instant or 5-min oats

2 tbsp chia seeds

1 scoop of Whey protein, vanilla or cinnamon flavor

3/4 cup Unsweetened Vanilla Almond Milk

½ cup cottage cheese, 2 or 4% but not fat-free

½ tsp vanilla extract

¼ tsp cinnamon

2-3 tbsp real maple syrup

2 tbsp natural peanut butter or almond butter

*2 servings

Method: 

1   1. Clean and chop apple into small pieces, approximately 1/2 inch cubes .  Warm coconut oil over medium heat and add chopped apple, craisins/ raisins, apple pie spice and stevia.  Cook until apples are softened, but not mushy. Remove from heat and set aside.

2   2. In a mixing bowl, combine remaining ingredients and mix well.

3   3.  Divide oat mixture between two air-tight containers, such as mason jars.

4   4.  Top each jar with ½ the cooled apple mixture and refrigerate overnight.

5   5.  In the morning, warm oats for 1 minute and stir well. Microwave for an additional 20-30 seconds and stir again. Top with 1 tbsp of almond butter or peanut butter and enjoy.