Creamy Roasted Winter Squash + Kale Soup

I really love simple, one dish meals. The ease, the simplicity of flavors, and the ability to prepare a large pot of something delicious over the weekend then enjoy it all week. This soup was inspired by one that my mother makes which contains milk and great northern beans. Substitute a little coconut cream and roasted winter squash, and you have a paleo and vegan-friendly fall soup that is equally as good for breakfast as it is for dinner. The healthy fat from the coconut and the good carbohydrates from the squash and sweet potato make this soup incredibly filling. 

The first  time I made it I left out the meat, and we ate it for breakfast  for a change from our usual egg + vegetable scrambles. I made it again yesterday and added some shredded chicken for us to have for dinner, and it was just as delicious and filling.

You will need:

bacon grease (or olive or coconut oil if veg/vegan)

one medium yellow onion

one tsp minced garlic

one small delica squash

one small carnival squash

one or two small organic sweet potatoes

--- note: the roasted vegetables added up to about 3-4 cups total ---

one large bunch of organic kale or about 3/4 a bag of kale, washed & chopped

32 ounces (1 box) of organic vegetable broth

4 cups of water

salt + pepper to taste

one can full fat coconut milk or coconut cream

Preheat oven to 375. Saute your onion and garlic in the bacon grease or olive/coconut oil until fragrant and translucent. While onions are cooking, dice squash and sweet potatoes, toss with olive oil and roast for about 35 minutes on 375. Add in chopped kale and saute until slightly wilted. Add in vegetable broth and simmer on low. When squash and potatoes are finished, add into the pot with enough water to cover, as desired. I added the water one cup at a time until it was a thick soup consistency. You may want more or less. Let the soup simmer on low for about 10 minutes, then add in shredded chicken, if using, and one can of full fat coconut milk or coconut cream. Simmer for 10 minutes until flavors are combined. Serve with a dollop of coconut cream.

xoxo

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Roasted Winter Squash + Onions*

*Alternative titles include The Easiest Recipe Ever and My New Favorite Side Dish for Every Meal, Including Breakfast

I've been trying really hard lately to increase my vegetable intake, which for me pretty much means adding something green to breakfast. Lunch and dinner are pretty easy to get the veggies in since we usually do salads or soup for lunch and meat + veggies or a one pot dish for dinner. So, on my last trip to the farmer's market I picked up a couple winter squash on sale with the intention of doing something with them for breakfast. Then, the weekend got busier than expected, the tiny being in our lives required more attention than usual & I ran out of time for food prep. BUT, the result was pretty stellar. 

You will need:

one medium acorn squash

one small to medium delica (kabocha) squash

1/2 or so red onion

olive oil

salt + pepper + garlic

How to:

Preheat oven to 400 degrees. Wash the squash and cut in half. Scoop out the seeds, then cut into chunks or quarters or slices, whatever suits your fancy! Cut your red onion in to triangle size chunks. Add all vegetables to a bowl and drizzle with olive oil (about 2T). Toss, then sprinkle with salt + pepper + garlic.

(I don't measure these things, sorry! But really who has time to measure when your six month old is barreling head first through the living room in pursuit of everything that is not a toy and immediately putting said items into his mouth?!)

Roast for about 25 minutes or until the squash is tender. Cool for 15 minutes and eat! Or place in the fridge and reheat in a toaster oven or on the stove as a quick and delicious side for any meal.

These were just the ones that I found at the market, but you could use any winter squash - acorn, delicata, autumn cup, butternut. The flavors are great, and the squash is super filling. Win, win!

xoxo

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happiness is...

...brunch at the grit in athens.


scrambled eggs {real ones}, potato wedges, homemade whole wheat biscuits, apple butter, and coffee. yes, please. they even make some killer salsa.

the grit is hands down the best vegetarian restaurant i have ever been to. even the non-veggies like it! if you are ever in the athens area, i highly suggest you stop in.
xoxo


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Happy October!

Since today is happily the first of October, here is a Flickr search "fall, pumpkin" for your enjoyment!

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Also, today is National Vegetarian Day! With the slightly cooler weather, it's a great night to try a veggie-friendly recipe like this one. This is what I will be having for dinner!

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