Thai Coconut-Butternut Squash Soup

This recipe is a soul warming soup, full of aromatic spices and bold flavor. This dish includes the Thai flavors of ginger and curry, made with coconut milk to make this soup extra creamy. Enjoy!

Makes about 4 servings

Ingredients:

• 1 butternut squash cut into cubes (this equals about 8 cups of cubed squash)
• 1 Tbsp of coconut oil
• 1/2 of a yellow onion, chopped
• 1 Tbsp of ginger paste
• 1/2 tsp of minced garlic
• 1 Tbsp of curry powder
• 1/2 tsp of chili garlic sauce (optional)
• 2 cans of lite coconut milk
• 1 Tbsp of lime juice
• dash of black pepper
• 2 tsp of soy sauce
• 2 Tbsp of fresh chopped cilantro
• 1/4 tsp of chili powder
• optional toppings: chopped green onion and roasted sunflower seeds

Instructions:

1. Put the cubes of squash into a large pot and fill with just enough water to cover the squash. Bring to a boil over medium-high heat. Once the water is boiling, turn the heat to low and leave it covered. Simmer until the squash is fully cooked. Drain the water from the pot. Remove the squash into a separate container for now.
2. Using the same pot on medium-high heat, sauté the onion in the coconut oil. Once the onion starts to soften, add the garlic, ginger, chili garlic sauce, and curry powder. Continue to sauté for 2-3 more minutes.
3. Now add the cooked butternut squash cubes back into the pot along with the coconut milk, lime juice, a dash of black pepper, soy sauce, cilantro, and chili powder. Bring the soup to a boil. Once it is at a boil, reduce the hear to low, cover the soup with the lid and simmer for 15 minutes.
4. Transfer the entire contents of the pot into a food processor or high speed blender and pureé until the soup is completely smooth.
5. Return the soup into the pot until you are ready to serve.
6. Serve each bowl of soup topped with some chopped green onion and sunflower seeds.

Benefits of this recipe:

-Butternut squash is high in antioxidants, boosts immune system, reduces inflammation, keeps bones healthy, and reduces symptoms of PMS.

-Ginger relieves nausea, treats cold and flu symptoms, aids in digestion, removes excess gas, reduces arthritis pain, detoxifies the body, prevents menstrual cramps, and prevents infection in the body.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Wild Rice Stuffed Butternut Squash

As I was browsing the produce section of the grocery store, I couldn’t help but buy these gorgeous butternut squashes. I decided to top them with a thanksgiving-inspired wild rice stuffing. This stuffing is filled with cooked vegetables, dried cranberries, tasty herbs, and sweet Bartlett pears with a hint of orange zest and maple flavor. Enjoy!

Preparation + Cook time=  60 minutes

Makes 4 servings

Ingredients:

• 1 cup of wild rice blend
• 1 cup of vegetable broth
• 2 butternut squashes
• 1/2 of a yellow onion, chopped
• 1/4 tsp of minced garlic
• 2 Tbsp of olive oil
• 2 stalks of celery, chopped
• 1 cup of baby Bella mushrooms, finely chopped
• 2 Tbsp of fresh sage, chopped
• 1 Tbsp of fresh thyme, chopped
• 1 cup of Bartlett pears, chopped
• 2 Tbsp of maple syrup
• salt & pepper
• 1/3 cup of dried cranberries
• 1/2 cup of slivered almonds
• 2 tsp of orange zest
• 3 Tbsp of orange juice

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a medium-sized pot, cook the 1 cup of wild rice in 1 cup of water and 1 cup of vegetable broth. Set aside when cooked.
3. Wash both of the butternut squashes thoroughly to remove all dirt from the outside. Cut the ends off of the squash. Then cut the squash lengthwise. Scoop the seeds and fibers from the center. Slash a few cross hashes onto the surface.
4. Fill a large baking dish with 1″ of water. Put the squashes face down in the baking dish. Bake for about 50 minutes until the squashes are tender all the way through.
5. While the squashes are cooking, prepare the stuffing. Sauté the onion and garlic in the olive oil. When browned, add the celery and mushrooms.
6. When the veggies are soft, add the sage, thyme, pear, maple syrup, orange zest, orange juice, and salt and pepper to taste. Continue to cook for 7-8 minutes until the pears become soft and juicy.
7. Now, add the cooked rice, dried cranberries, and almonds.
8. Once the squash is cooked, remove from the oven and fill the center with the wild rice stuffing. Top the stuffing with orange slices and some chopped thyme.

Benefits of this recipe:

-Butternut squash is high in antioxidants, boosts immune system, reduces inflammation, keeps bones healthy, and reduces symptoms of PMS.

-Wild rice is high in antioxidants, strengthens bones, and boosts energy levels.

-Mushrooms are a great source of protein, fiber, antioxidants, and high in B vitamins

The information on the benefits of the ingredients was researched from http://www.draxe.com