Monday, June 4, 2012
Butternut Squash Soup (Whole30, Day 17)
A cold front breezed through last night and left me with the shivers! I definitely went for comfort foods at breakfast and lunchtime, coming up with two recipes that really hit the spot.
To kick things off, I kind of combined the "french toast in a cup" recipe I got from Paleo Musings with the standard paleo banana/nut butter pancake. Yum!! My son had a bite and deemed the results delicious.
Banana & Blueberry Mug Muffin
1 egg, beaten
1/2 ripe banana, mashed
1 tbs. raw almond butter
2 tbs. ground flax
1/4 tsp. baking powder
pinch of cinnamon
handful of blueberries
Grease a microwave-safe mug. Combine all ingredients in mug and mix well. Microwave for 2 minutes until firm.
For lunch I tweaked my favorite butternut squash recipe, courtesy of the Barefoot Contessa. I didn't have, nor did I want to use, apple cider or juice. I love the inclusion of curry powder, though, and heated things up further with a little spicy cilantro chicken sausage I found at Whole Foods. You could omit the protein or opt for another choice like bacon. I also think the coconut milk could be omitted, though I wanted a heartier body and creamy texture to my soup today.
Paleo Butternut Squash Soup
2 tbs. olive oil
1 diced onion
4 cups diced butternut squash
1 apple, peeled and chopped
32 oz. container of vegetable broth
salt & pepper, to taste
1 tbs. curry powder
1 can coconut milk
diced spicy chicken sausage, cooked & crumbled (optional)
Heat oil on medium in a large sauce pot. Add onion and cook until brown. Add squash, apple and broth and bring to a boil. Lower the heat and simmer for at least 30 minutes, until squash and apple have softened. Puree with an immersion blender, then pour in coconut milk. Season with salt, pepper and curry powder. Stir in crumbled sausage, if including.
breakfast - mug muffin
lunch - butternut squash soup
snack - large handful of sprouted pesto nuts from Nuts.com
dinner - Paleo Parents' "pankoconut" fish sticks with avocado lime salad