Tag Archives: Butternut Squash

Recipe: Winter Harvest Soup

This soup was invented based on two criteria: 1. I had the ingredients on hand that needed to be used before going bad, and 2. I needed something that would give Kyle (age 1) vegetables in a soft form. Thus, Winter Harvest Soup. The grownups enjoyed the recipe as is–a heartier, chunky soup; and I pureed the rest for Kyle–or those who prefer a smoother, creamy soup. He LOVED it!

Feel free to adjust the types of vegetables used in this soup (though root vegetables do seem to work best). If you’re not a sweet potato fan, try Yukon golds. If you have acorn squash instead of butternut, go for it! And if you’ve never seen a parsnip–well, first, try to find a parsnip because they’re delicious!–but if you can’t, try a turnip or rutabaga or just more carrots. This made a large pot of soup, so if you have fewer vegetables, just use half of the other ingredients.

Ingredients:

  • 1 head cauliflower (chopped)
  • 1 pound sweet potatoes (halved)
  • 1 butternut squash (halved and seeded)
  • 1 bag baby carrots (chopped)
  • 4 parsnips (peeled and chopped)
  • 1/4 c. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. marjoram (if you don’t have marjoram, basil would work)
  • 1/4 tsp. dried oregano
  • 6-8 cups water
  • 1 Tbsp. chicken (or vegetable) bouillon
  • 3 Tbsp. tomato paste
  • 1 tsp. prepared basil paste
  • 2-3 c. coconut milk (or cow’s milk, if preferred)

Instructions:

  1. Prep the winter vegetables. Using two large baking sheets, spread out vegetables in a single layer, drizzle with olive oil and sprinkle with salt, pepper, herbs and spices. Roast at 400°F for 40 minutes.
  2. Remove vegetables from oven and let cool slightly. Peel and chop squash and sweet potatoes into bite sized pieces.
  3. Toss all vegetables in large stockpot; fill with water to not quite cover vegetables. 
  4. Add the rest of the ingredients and bring to a boil; reduce heat and simmer for 15 minutes (or until vegetables are completely soft). 
  5. Serve hot. 

Suggestion: serve with crackers, croutons, or garlic bread and a simple salad. 

Weekly Recipes and Meal Plan

This Week’s Basket from Milk and Honey Organics Included: Red Potatoes, Yellow Onions, Jonagold Apples, Bosc Pears, Pomegranates, Roma Tomatoes, Shallots, Parisi Farms’ Broccoli Crowns, Mustard Greens and Butternut Squash. My butternut squash so was so adorable – yes, I honestly think produce can be cute. ;) Some baskets had kiwi and lettuce, but I have plenty of lettuce because I had coupons to use from Organic Girl by the end of 2011.

This Week’s Meal Plan: I’m eating a Whole-Food, Plant-Based Diet, with only 5% of my calories from animal protein, but I did add optional meat, egg, and cheese options for my husband.
Recipes in the Meal Plan:

A Merry Christmas Basket and Meal Plan!

This year’s Christmas basket included Granny Smith Apples, Sweet Potatoes and Yukon Golds, Lettuce, Tomatoes, Oranges, Green Beans, Pomegranate, Butternut Squash, and Sweet Onions.

And here’s this week’s Meal Plan (using PepperPlate once again):

The first recipe that came to my mind when I walked in the house yesterday and saw these beautiful Granny Smith Apples from my Milk and Honey Organics weekly produce basket was the Marcia Adams’ Granny Smith Apple Cake with Caramel Sauce! It’s a family favorite around the holidays and a quick dump cake that is delicious every time! The last time I made it, I used buttered ramekins, so each person got their very own apple cake and could put as much or as little caramel sauce atop as they liked. This cake would also make a beautiful homemade gift for neighbors or friends. If it doesn’t turn out exactly as beautiful as you would like, just drizzle some caramel sauce on top and pipe some whipped cream on it! (Yes, I confess, I have done that before.)

Recently, I’ve been watching a lot of The Chew episodes. It’s a fairly new morning talk show on ABC featuring four chefs and a fashion stylist. It’s pretty funny, most of the time, and has a lot of good recipes. Here are a few that I saw over the last few weeks that would be great to feature this week’s basket in:

(Other Recipes from the Meal Plan can be found in past Weekly Meal Plan posts).

What will likely happen in my house (and perhaps yours), is that you’ll plan your Christmas Dinner as your main meal for the week and then snack and attend parties and family gatherings for the rest of the week.

Leftovers will likely be a part of this week’s menu for all of us, but that doesn’t mean that they can’t be every bit as delicious as the feast itself. Enjoy plenty of  beautiful, organic produce this week! Keep it light and healthful and enjoy the time with family and friends even more than you enjoy the food! I hope you have a blessed and peaceful holiday season, full of family, food, and festivities!

Merry Christmas from My Journey to Lean!

Weekly Recipe Ideas and Meal Plan via PepperPlate.com

This week’s basket from Milk and Honey Organics included Braeburn Apples, D’Anjou Pears, Kiwifruit, Red Potatoes, Navel Oranges, Broccoli, Portabella Mushroom Halves, Parisi Farms’ Lettuce Mix and Butternut Squash, Bio-Way Farm’s Cilantro and Greens (Sensopai, Collards, or Kale), Hurricane Creek Farm’s Cucumbers, and Chef’s Greenhouse Radish Microgreens (picture taken via Instagram).

And here is the Meal Plan I created using PepperPlate.com (an amazing online recipe organizer and meal planner that populates a shopping list):

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Recipes from This Week’s Meal Plan:

And some extra recipes that might be fun:

Also, I am eager to attempt Homemade English Muffins from Simply Life’s Blog!

I hope you all have a restful and refreshing weekend full of delicious, healthful meals and some down time. The only thing I have planned is a walk with a friend, coffee (and maybe dinner) with another friend, and church on Sunday. I love low-key weekends!

What’s on YOUR menu this week?!