Good things to eat

Roasted Squash Soup

The Chef and I have taken up yoga.

Well, to be honest, I’ve done yoga for years, but the Chef, not so much.

I give him an A for effort!  And I think he is somewhat comforted ( and so was I frankly cause this is the first time this has ever happened!) by the fact that there are actually a few other dudes in the class too!

My only complaint is with the when to eat situation.

You don’t really want to eat before going, what with the twisting and squeezing and upside downness of it all because you will end up with indigestion, or worse.

But because class is in the evening, you don’t want to be eating too late and then having trouble sleeping or what have you.

So I needed to come up with a solution.

How about a nice hearty soup after class.  Substantial enough to sustain but not too heavy to interfere?

And now that the weather is finally starting to feel a little like Fall ( people were still in shorts and T-shirts last weekend at Thanksgiving!!) it is time to return to the comfort food!

Roasted Squash Soup

So here’s what you will need to do.

Start by turning on the oven to 400 degrees.

I had a butter nut squash, but I imagine any nice winter squash will do.

Cut it in half and remove seeds and debris and then lay both sides cut side down in a greased baking dish.

Pop them in the heated oven for about half hour ( depending on size) and give it a head start baking.

Meanwhile chop up:

  • 1 yam ( skin on)
  • 1 medium onion
  • 5 -6 cremini mushrooms

After about half an hour poke the squash with a knife to check doneness.   If they are almost done, carefully cut them into smaller pieces ( like 3 to 4 pieces per half) and then add the chopped vegetables to the dish with the squash.  Add a little olive oil to coat and a bit of poultry seasoning, toss well.

Bake in the oven until everything is nice and roasted.

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While that is going on in the oven.   Get out your heavy pot and add:

  • 1 finely diced carrot
  • 1 rib finely diced celery
  • anything else that seems to go…I used some chopped kale

Wilt those up in a little olive oil.

Then add the roasted vegetables ( make sure to take the skin off the squash at some point before putting in the soup!).

Then add water, or the stock of your choice.

I then added:

  • 1/2 tsp chili flakes
  • 1 tsp pumpkin spice

But that’s the kinda crazy chick I am!  A little salt and pepper will do fine too.

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Let that simmer for a bit till you are sure all the various vegs are nice and cooked and then turn it off.

Make sure to let it  cool a bit before blending with the hand blender so if you should get splattered, it won’t hurt as much.

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Then when you get back from yoga class, just reheat ( shouldn’t need much cause it probably hasn’t fully cooled yet!).

And then I added a CRAZY topping!!  Instead of croutons, I added a little of the left over turkey stuffing from Thanksgiving!  I KNOW!!  Crazy stuff, but it worked!  And then a little chopped toasted hazelnut ( cause it happened to be on the counter!)

But a dollop of plain yoghurt or sour cream would do well too.

Warm, satisfying, FULL of vegetables and doesn’t make you feel bad before bed!!

Namaste indeed!

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Comments on: "Roasted Squash Soup" (12)

  1. Jacqueline Dinsmore said:

    This looks wonderful! I just got a nice butternut squash in my farmer’s box and had planned on making roasted sqash soup, so I will definitely steal some of your ideas ;o)

  2. I LOVE the addition of stuffing on the top! I bet it was wonderful! And I’m definitely getting in the mood for soups. The weather’s supposed to be high 80s (AGAIN) for a few days, but after that, I better get some cool weather….

  3. I don’t think that this is a crazy match of lovely ingredients!

    I love this tasty soup. I also do yoga classes & thanks, I will make this luscious soup, for Thursday, after my yoga class! 🙂 xxx

  4. I get so hungry after my hot yoga class :). This soup will hit the spot!

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