I once worked for Food Network, but I don’t think that being in the Food Network Kitchen a few days a week rubbed off on me much. I (still) always just start cooking things without a recipe. And, I forget to write down WHAT I’m doing so I can recreate it, or, you know – put it on this blog…
I encourage you to do the same! Think about what you want to eat, and then just go for it with a rough idea of the ingredients you will need (just google search some recipes so you have a general grasp of what you are making). Taste as you go and fill the voids as needed.
…And if you just want a solid, easy squash soup for fall — you can make my recipe below =)
Butternut Squash Soup // Serves 4
1 butternut squash, skinned, seeds removed & cubed
1-2 tablespoons avocado oil
salt and pepper to taste
a few sprigs of rosemary, torn
3 garlic cloves, peeled & crushed
1 small onion, peeled & chopped
1 cup unsweetened almond milk
3 cups vegetable broth
4 cups dry brown rice
Preheat oven to 350 degrees and prep all veggies.
Add squash, onion and garlic to a sheet pan and drizzle with avocado oil. Sprinkle with salt, pepper and rosemary.
Bake for 45 minutes until soft (i.e. you can get a fork to go through).
While the squash bakes, cook the brown rice according to package instruction.
When done, remove squash from the oven and let cool.
Once cooled a bit, add roasted veggies to a blender with 1 cup of almond milk and blend until smooth (or use immersion blender).
Add puree to large pot on medium-low heat and mix in vegetable broth.
Taste and season with salt and pepper as needed, warm up, and serve each bowl with a scoop of cooked brown rice. Enjoy!