Bundle up, folks! It’s soup season, and we’re all about embracing the warm comfort foods! Add the protein of your choice to compliment these dishes.
Butternut Squash Soup
Bake a 2 to 2 and 1/2 lb. butternut squash or any other orange flesh squash at 375 degrees for
45 minutes to 1 hour. While this is cooking prepare the rest of the ingredients.
Saute over medium heat in 1TBSP butter and 1 TBSP avocado oil:
1 onion, chopped
2-3 garlic cloves sliced
4-5 sage leaves
4 organic carrots, sliced
1 apple of any kind peeled and chopped
Saute for about 5 minutes just until onions are soft.
Add to vegetables and bring to a boil:
5 cups chicken broth (Sam’s Club has a flavorful organic bone broth now)
2 bay leaves
1 tsp salt (may vary depending on salt content of the broth)
1/2 tsp ground pepper
Peel and add squash to soup. Cook 10 minute. REMOVE bay leaves. Puree with blender or
immersion blender, being careful with hot liquid. It’s a good idea to let it cool or blend in small
batches. If you want to get fancy, add some cooked bacon pieces, cream, fried sage leaves
and a dash of nutmeg to each bowl when serving.
This is a great soup to make on the weekend and enjoy all week. A protein I like to serve with it
is sautéed chicken breast or thighs in avocado or olive oil seasoned with garlic powder, onion
powder, Italian seasoning and salt and pepper to taste.
Hot Red Cabbage Salad
1 TBSP avocado oil
1 yellow onion sliced thin and lengthwise
1 apple peeled, cored, and sliced into 1/2 inch chunks
Cook for 5 minutes on medium heat
4 cups red cabbage cut into 1/4 inch slices
1/2 cup apple cider vinegar
3-4 slices of bacon in pan or microwave. Chop into small pieces.
Serve hot slaw with bacon bits and feta cheese on top.
Traditional hot cabbage dishes use sugar to sweeten, however choose a sweet apple. I used
honey crisp the other night. Use 2 if you like it sweeter. This goes great with a burger or steak.