Work with what ya got! Be grateful for what you have.
This can be taken in so many different ways, right? As Oprah Winfrey says:
Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.
What I am referring to is working with the ingredients that you have in your kitchen. The other night I was absorbed in writing a 20 page research paper and studying for a final exam about nutrition and the environment. Needless to say, I left the house once, to go to a Boot Camp class Sunday morning. But that is really it. I truly was glued to my computer writing away.
At one point I thought to myself, I really need to make something to eat so that I will have a meal that will nourish me and give me energy. Also, part of me wanted leftovers that spilled over into next week because that’s just what you do when you’re single (or at least I do). You make a meal and then eat it for the next week! I had an organic butternut squash that had been sitting there, so I thought I would whip up some butternut squash soup- with a zing of course.
Quick Butternut Squash ‘Zinger’ Soup
1 Butternut Squash – rinsed
1 tbsp Coconut oil
1 Onion – chopped
2 Cloves of Garlic – minced
3-4 Organic Carrots – chopped
2-3 Stalks of Celery – chopped
1-2 tbsp of Ginger – minced
4 Cups of Vegetable stock
Dash of Himalayan Pink Salt and Black Pepper
4 Shakes of Cayenne Pepper
Hand Emulsifier or Vitamix
Organic Pumpkin Seeds
Place Butternut Squash on baking sheet and bake at 375F for 40 minutes (or until tender).
Keep your eye on this at the halfway mark. Set a timer for 20 minutes so you can check on it as you are cooking the stovetop ingredients.
Rough chop all of your veggies (onions, carrots, celery). Mince 2 cloves of garlic and set aside. Cut off rough skin from ginger with the back of a spoon.
Heat up coconut oil in a large pot. Try to keep heat setting under 4.
Throw in chopped onion and garlic and sweat for 5 minutes- until fragrant and onion is translucent.
Throw in chopped carrots and celery. Turn down heat.
Mince ginger and add to the pot. Add in a few shakes of Himalayan pink salt and black pepper.
Add in vegetable broth (I use the organic vegetable bouillon cubes and hot water to make mine).
Take out butternut squash from the oven and cool. Remove skin when cooled.
Remove seeds and pith from the squash. Spoon out butternut squash into your big ol’ pot.
Add a few more shakes of Himalayan pink salt and Black Pepper and 4 shakes of Cayenne pepper.
Put on lid, turn up heat and bring to a boil.
Once you bring to a boil, simmer for 20 minutes on low with the lid on.
Take off heat and cool for 30 minutes. Use Hand Emulsifier to blend the soup. Or place soup contents in the Vitamix.
Make sure it has cooled for at least 30 minutes and ensure your blender has a vented lid. You can do this in batches if it all does not fit in the blender.
Serve with organic pumpkin seeds and organic popcorn as a garnish.
Soups on! Enjoy!