Tuesday, April 21, 2015

Recipe and a Return to Blogging! Smooth Healthy and Creamy Roasted Butternut Squash Soup

Hi everyone!

I have been away a while it is true.  I have been enjoying life, completing my treatment and recovering from my bout with the big C. Life has been treating me well this year, and I am fulfilling many dreams I have long held, such as hiking to the top of a nearby hill, refurbishing my home by painting and replacing flooring myself, caring for my home and garden, spending time with family.


I am so grateful for all my friends who helped me out along the way, my online friends especially are included! Thank you for being a friend by supporting me in any way here, on twitter or wherever our interaction space happens to be.

One thing I have adopted since my diagnosis two years ago this week is healthier eating. I try to eat organic food and make as much from scratch as possible. I learned about nutrition through my journey and it's role in healing and now I firmly believe that our diet is critical to our healing from surgery, chemo and radiation. Soup can be such a wonderful nutritional healing powerhouse, and it is easy to eat when you do not feel well, or just when it is cold out!

I adapted this recipe from a carrot and coriander soup recipe I found. I have been working on it over the last month or so and am happy to share it with you. I had never tried Butternut Squash before, I never knew how luscious and creamy and buttery it is! Ok, duh, so that is why it is called Butter nut! If you have never eaten it before, consider trying it some time, you might like it! I am very confident if you tasted my soup recipe below you would love it at first taste, like I did.



Smooth Healthy and Creamy Roasted Butternut Squash Soup

1 large or 2 small Butternut Squash
2 medium onions
3 cloves garlic
2 tsp fresh ginger or 1 tsp powdered
2 tbsps chopped fresh cilantro
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp paprika
4 cups chicken stock or vegetable if desired
2 tbsp olive oil
Cilantro leaves to serve

PREHEAT oven to 300 degrees


  1.  Cut butternut squash in half lengthwise, scoop out seeds with a spoon. Drizzle with a teaspoon to a tablespoon of olive oil and coat the squash well.
  2.  Place on a cookie sheet cut side down, bake for 40-45 minutes, check for doneness by inserting a knife into the thickest part of the squash, if it goes in easily, the squash is done.
  3.  While the squash bakes, chop onion and garlic finely and sauté in 1 tbsp  olive oil over medium low heat for five minutes until translucent and beginning to brown. Add spices and cilantro and stir and sauté one more minutes.
  4.  Remove from heat until the squash is finished baking.
  5. When squash is finished baking and has cooled enough to handle, remove the peel by scraping with a knife, it should slip off fairly easily at this point. Chop squash into cubes.
  6.   Place baked squash in the pot, add the chicken broth, and bring to a boil, then reduce heat to simmer for 15 minutes.
  7.  Puree by placing in a blender or with an immersion blender.
  8. Serve with a few cilantro leaves on top.



MAKES 4-5 SERVINGS

Please let me know if you try this, I would love any feedback on this recipe.

I will be going to the oncologist next month for a two year follow up, and I anticipate being declared cancer free.  Currently I am not on any treatments, am totally loving life right now, staying super busy picking up my life where I left it off two years ago.

Lately I have been broadcasting live manicures on the new app Meerkat. My handle is @lovenailpolish3, same as twitter. The great thing about Meerkat is that you can ask questions and interact with the person broadcasting. People are broadcasting themselves at work, teaching things, and giving tours, you never know. The troll population is kept in check, so it is a welcoming and friendly space.  I am loving it right now!  Maybe I will see you there!

Thank you for visiting me!

-lovenailpolish