How are ya today? I want to start today’s post by saying thanks so much for sharing your goals for the month of October! I always love hearing about what you guys are up to and am always happy to help in whatever ways I can.
This past weekend I made a soup that turned out to be totally out of this world, and it totally deserves the Recipe of the Week glory this morning. My idea for it came from an old notebook I was sifting through while cleaning off my desk shelves on Saturday. I came across a few recipes that I’d either planned to make or made and never posted, and since they were fall-y in nature, I figured I’d give them another try. This one in particular called for two of my favourite fall foods:
I didn’t discover butternut squash until I was about 16, but I think the amount that I’ve consumed in the 8 years since has made up for the lost time. It’s fabulous cooked up in all sorts of ways, including my favourite, which is roasted in the oven with a little olive oil and seasoned with herbs. But that’s not what we’re doing today, no ma’am! We’re making soup!
The key components of this soup are onions, apples, and of course, butternut squash. All great on their own, but 1000 times better when combined together.
A tantalizing trio. A super synergy. A blanket for your insides. A Velvet Butternut Squash and Apple Soup that feels like a huge bear hug when you come home to a steaming hot bowl after a long day.
You look like you could use a hug. And a spoon.
Velvet Butternut Squash and Apple Soup
Prep Time: 15 mins
Cook Time: 35 mins
Ingredients (About 9 cups)
- 2 cloves of garlic, peeled and chopped
- 1 large yellow onion, chopped
- 1 butternut squash (about 3 lbs including skin and seeds)
- 3 apples
- 1 inch piece of fresh ginger root, chopped
- 1 tbsp yellow curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 tsp chili powder
- 2 cups low-sodium vegetable stock
- 2 bay leaves
- black pepper, pumpkin seeds, and hemp seeds to garnish (optional)
Peel the butternut squash and remove all seeds with a large spoon. Chop it into 1-inch pieces.
Peel the onion and chop it up into chunks. Don’t worry about getting the pieces to be small because you’re going to end up pureeing them later so it won’t matter!
Chop the apples and remove the cores.
In a very large pot, heat the garlic, onions, and squash with about 1/4 of the vegetable broth over medium heat. (Alternatively, you can add about 1 tbsp of olive oil, but this recipe can easily be kept oil-free.) Stir constantly for 2 minutes.
Add all spices, ginger root, and apple pieces. Continue stirring for 5 more minutes, scraping up brown bits from the bottom of the pot and coating the squash, onions, and apple pieces in spices.
Add the broth and bay leaves. Bring the pot to a boil, then reduce heat to low and cover the pot with a lid. Let it simmer for 20 minutes.
Remove the pot from heat and allow the contents to cool slightly. Working in batches, transfer them to a blender. Puree each batch until smooth, then pour into a pot or directly into serving bowls.
If the soup has cooled down significantly, reheat the puree in a pot. Otherwise, ladle directly into bowls and garnish with a mixture of seeds (pumpkin, hemp, roasted squash seeds, etc) and black pepper.
In other news, as I mentioned last Wednesday, I recently partnered with Sport Chek for the “Find Your Better” initiative, a campaign geared at motivating individuals to aim high, get active, and be their best in all sorts of sweaty endeavours. In addition to some lovely other goodies, they also equipped me with one of my most essential pieces of running gear:
Shoes! If you’ve been hanging around here for a while, you’ll know I’m a big Asics fan and always have a rather excessive number of pairs in rotation. My usual model is the Gel 2170s, but thanks to Sport Chek, I’m now testing out my first pair of Gel Kahana 6s. This pair is designed to be a trail shoe, but is also great for regular road running (and in my case, treadmill running). Like my Gel 2170s, they have DuoMax material in the arch which helps to prevent overpronation. They also have crazy good grips for traction on all types of terrain. I imagine that by summer next year, I’ll have put significant mileage on them and they’ll be ready for retirement into my weekend hiking shoes. The material feels super durable so I think they’ll definitely last!
Upon slipping my feet into them, I noticed that the fit was a bit more snug than my Gel 2170s. I’m typically a size 9.5, but am thinking I could have used a 10 in the Kahanas. Nevertheless, my run was really comfortable and I thoroughly enjoyed all of the cushioning in the sole of she shoes. I also like the fact that they’re purple, which means they’ll coordinate well with several of my lululemon tops and shorts. Because you know, these things are at the top of people’s priority lists in the gym at 5am. 😉
So tell me…
- Do you stick to a specific brand AND model of shoe for running or any other sport you participate in?
- What’s your all-time favourite comfort food?