Butternut Cashew Soup
A friend of mine was kind enough to give my husband and I a butternut squash a few weeks ago, so I set out to find a new recipe. Squash soup has always been a favorite of mine but I’ve never actually made it before. I thought it would be nice to find a recipe that also provided some protein.
I think this one is a winner. I made it one night when my friend Beth was coming over. I served it with Texas-Style Corn and Black Bean Salad. Everyone had two servings and I sent one home for Beth’s husband. There were no leftovers! So if you want leftovers or you’re serving more than 3 or 4 people, you’d better double the recipe!
The original recipe comes from Fran Warde in a cookbook called easy vegetarian. I added some additional ingredients and upped the curry powder!
Makes about 7 bowls
Here’s what you’ll need:
1/4 cup olive oil
4 tbsp unsalted butter
1 chopped onion
1 butternut squash peeled and chopped
1 cup diced carrots
1 diced apple
2 tsp curry powder
2 cups water
2/3 cup milk
1 cup chopped cashews
Freshly ground black pepper
Cook the onions in olive oil and butter until onions are soft.
Add the butternut squash, apple, carrot, curry powder and pepper and cook for a few minutes minutes. Then add the water and milk. Bring to a boil, simmer for 30 minutes, then add the cashews.
Blend with a hand mixer until soup is desired smoothness.
Serve in your favorite bowls and garnish with fresh chives!
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Texas-Style Corn and Black Bean Salad
Life has changed a great deal in the last few weeks! My husband and I just became cat-parents again. 🙂 We now have two lovely kittens! They are the sweetest, most loving little souls you could ever meet! I’ve posted a few photos in case you’re interested. 🙂
This recipe comes from Eat, Shrink and Be Merry by Janet and Greta Podleski — they call it “Kernel Austin” because it has so many nutrients they say it will give you bionic energy and strength–like the character in the television show The Six Million Dollar Man.
I’ve adapted the recipe a little and my Mom and I had it last weekend along with Vegetable Pasties which were also awesome! I’ll post that recipe soon. The salad was made even better since we used fresh corn cut right off the cob!
Here’s what you’ll need:
1 tbsp olive oil
4 cups of corn (thaw first if using frozen)
1/2 cup minced red onion
1/4 tsp cumin
1/4 tsp taco seasoning (or chili powder)
1 cup quartered grape tomatoes
1 cup diced yellow bell pepper
1 cup black beans (rinsed)
2 tbsp lime juice
2 tbsp chopped fresh basil
1 tbsp chopped fresh chives
Cook corn in olive oil on medium heat for about 4 minutes or until it begins to char. Then add onion, cumin and taco seasoning.Cook for another minute or so.
Place corn mixture in a large bowl and add remaining ingredients.
Mix ingredients together. Refrigerate for at least 2 hours before serving.
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Raspberry, Blueberry, Nectarine (or any kind of fruit!) Cobbler
Here’s a delicious and good-for-you dessert recipe that is ssoooo simple to make! 🙂 I used raspberries, blueberries, and nectarines, but you can literally pick your favorite mix of fruits. Combining different fruits creates a nice blend of flavors. And adding a little ice cream and/or whip cream touches it off nicely!!
Here’s what you’ll need:
2 cups raspberries
1 cup blueberries
3 nectarines
(or 4 1/2 – 5 cups of your favorite mix of different kinds of fruit)
1/3 cup sugar
1 tbsp lemon juice
Topping:
½ cup flour
1 cup rolled oats
¼ cup brown sugar
½ tsp cinnamon
1/3 cup melted butter
Recipe adapted from Canadian Living’s Raspberry Nectarine Pie.
Mix together fruit in a casserole dish.
Sprinkle sugar and lemon juice on top.
In a separate bowl mix together topping ingredients.
Spread topping over fruit.
Bake at 350 degrees for 1 hour. Let it cool for about twenty minutes before serving.
Veggie Yogi 