Savory Stuffed Pumpkins

I watched this episode of Parts Unknown when Anthony Bourdain goes to Daniel Boulud’s home in France where they bake this giant pumpkin in a brick oven. The pumpkin was stuffed with homemade bread, gruyere cheese, mushrooms, grated nutmeg and fresh cream from the cows on their farm. I have literally been dreaming about this pumpkin ever since and anxiously awaiting fall until I could make it!

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This is such a fun and easy recipe! (Besides carving the damn pumpkin)

I swear, I love Halloween and I am always so excited to carve a pumpkin, but when I went to take out the seeds and strings from even these small sugar pumpkins it proved that it’s a little bit of a pain in the ass! Just make sure you cut a big enough hole for the top because my hand barely squeezed in there to pull everything out haha. I had battle wounds after carving these suckers! But besides that, it’s smooth sailing I promise. :)

I stuffed these little guys with the most insanely delicious mixture eva. Browned sweet Italian sausage, shallot, garlic, fresh thyme, cubes of sourdough baguette, kale, and lots of shredded gruyere cheese. DONEEE. I would gnaw my way through the pumpkin itself if I had to to get to that mixture! Happy feasting Friends!

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Savory Stuffed Pumpkins

Ingredients

- 3-4 small baking pumpkins, or 1 large pumpkin (5-10 pounds)
- 1 French baguette, cubed. It’s better if it’s a little stale, or bake the cubes for a few minutes
- a lot of grated gruyere cheese. I grated about 1.5 cups
- 1 pound of Italian sausage
- 3 large shallots, thinly sliced
- 2 to 3 large cloves garlic, minced
- chopped fresh thyme - roughly 1 tablespoon
- 1/4 cup dry white wine
- 2 to 3 heaping cups of kale
- 1 cup half-and-half (adjust according to your preference)

what to do

  1. Preheat the oven to 350°F. Using a heavy-duty knife inserted at a 45-degree angle, cut out a “lid” from the top of the pumpkin. Remove any seeds and cut away any loose strings using kitchen shears. Be prepared for gooey hands and to find random strings of pumpkin in your kitchen for years to come lol.

  2. Combine the bread cubes and Gruyère in a large mixing bowl and set aside.

  3. Heat a little oil in a large skillet over medium to medium-high heat. Add the sausage and cook, stirring occasionally and breaking it into pieces with a wooden spoon, until it is golden-brown and cooked through, about 5-8 minutes. Using a slotted spoon, transfer the sausage to the bowl with the bread and cheese.

  4. Reduce the heat to medium and add the shallots, cooking until softened, about 5 minutes. Add the garlic, and fresh thyme and cook for 30 seconds. Increase heat to high and add the wine, using the wooden spoon to scrape up any brown bits from the bottom of the pan. Reduce the wine until it is almost evaporated. Add the kale and a generous pinch of salt; stir until wilted, 1 to 2 minutes. Add everything to the bread mixture.

  5. Transfer the stuffing to the pumpkin, filling it all the way to the top. I then poured a little half and half in each pumpkin. This part is totally your preference. If you want to add the cream to the mixture before filling the pumpkins you can, but I like the idea of just topping off the mixture with a little cream when it’s already in the pumpkin. Put the “lid” of the pumpkin back on and put in the oven.

  6. Bake until the filling is bubbling and hot, and the meat of the pumpkin can be pierced with a knife. This can be anywhere from 1 to 2 (or more) hours, depending on the size of your pumpkin.

  7. Carefully transfer the pumpkin(s) to a serving platter. Slice the pumpkin into large wedges and serve with a big scoop of stuffing!

Skillet Chicken & Sweet Potato Pie

Fall grub must have some hue of orange in it right? Isn’t that a prerequisite when deciding what to make this time of year?! All I want is sweet potatoes, pumpkin, butternut, roasted carrots, and candy corn. Yes, lots and lots of candy corn. Ok, maybe i’ll save the candy corn until Halloween night, maybe.

We had the the most relaxing (err..lazy) weekend ever and I managed to fill it with as much autumn-y goodness as possible. Friday night I made roasted spaghetti squash with mushrooms in a sage butter sauce, accompanied by cabernet and a cheesy horror flick. It was so off the wall that it was actually funny. Have you seen the The Visit?! It’s the one where the grandkids go to meet their grandparents that they’ve never met, and of course there’s a twist! Not great, but entertaining at least. On Saturday we slept in which was much needed, Thomas studied a little, I read and napped (tired much?!), and for a late lunch we wondered to a great new sushi place in our neighborhood Fish & Rice! If you’re in NW Portland you have to check it out!

Sunday’s are meant for a good meal. Whether that’s a fun brunch out with friends or a cozy dinner at home. I’m such a fan of slow cooked meals, but there’s also days where I just feel like doing something quick and easy but it still taste like you’ve put hours into it. This skillet chicken & sweet potato pie is exactly that! It uses rotisserie chicken to make your life easy and you only have to pull out one pan to make the whole meal. The BEST for lazy Sunday days.

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Skillet Chicken & Sweet Potato Pie

Ingredients

  • 1 rotisserie chicken (skin and bones discarded)

  • 2 tablespoons olive oil

  • 1 medium yellow onion

  • 2 carrots, thinly sliced

  • 4 cloves of garlic minced

  • Fresh rosemary, chopped, about 1-2 tablespoons

  • 2 tbs tomato paste

  • 2 tablespoons Worcestershire

  • 1 cup of chicken stock

  • 1-2 large sweet potatoes, thinly sliced (use a mandolin to get them really thin!)

  • Onion and garlic powder to sprinkle over the potatoes

what to do

  1. preheat oven to 350

  2. In a large skillet (or big deep cast iron skillet), heat the olive oil over medium heat. Add the onions and carrots and sauté until they start to soften and get some color on them, about six minutes. Add the garlic and chopped Rosemary, along with a pinch of salt and pepper; sauté another 30 seconds or so, until the garlic is fragrant.

  3. Move the veggies over in the pan and add the tomato paste. Press the paste into the pan for a few seconds to get the flavor out. Add the Worcestershire sauce, shredded chicken and stock. Season with another pinch of salt, and let this simmer about 10 minutes, while you thinly slice the sweet potatoes.

  4. Evenly and lightly press the mix in the pan, so that the potatoes lay evenly on top. Layer the potatoes over the chicken mix, starting with the outside edge, overlapping each other. Once the potatoes are arranged, brush with the melted butter. Then sprinkle with the onion and garlic powder, and another small pinch of salt.

  5. Bake anywhere from 25 to 40 minutes (depending on your oven), until the potatoes are cooked through, tender, and starting to curl on the edges

Spiced Apple Cider Mules

Hap-happy Friday!

This week has been a busy one after getting back from vacation last Friday. Getting caught up at work, unpacking, getting the apartment clean, and trying to get back in a workout routine made the week go by lightening fast! I’m trying to savor as much as October as possible, but I feel like the month is just whizzing by!

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We were supposed to go to a friends cabin this weekend, but Thomas ended up having a big flight test come up earlier than expected, so now we are just going to have a quiet weekend at home. While he’s studying, I want to go explore some different neighborhoods in Portland, do a little shopping (I want some cute new props for pictures), and maybe have a picnic somewhere when he needs a study break since it’s going to be such beautiful weather! And you know what would be perfect for a picnic?

SPICED APPLE CIDER MULES! I

t’s basically Fall in a glass which is all I want this time of year. Bourbon, cinnamon whiskey, apple cider, and apple juice? Strong: YES, delicious: YES, goes down like water: YES, YES, YES. I like pouring all the ingredients in a mason jar and giving it a quick little shake before pouring it into the copper mug. I’m not sure, that might be a no-no in a bartenders eyes, but I thought it worked great since everything was mixed so well!

Have a great weekend ya’ll. I hope it’s filled with these mules, and all the cozy Fall Halloween-y things!

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Spiced Apple Cider Mules

Ingredients

- 3-4 Oz of apple juice
-4 Oz of hard apple cider
-1 Oz of bourbon
-1 Oz of cinnamon whiskey (I used Fireball, but any kind will do!
-crushed ice, cinnamon sticks, apple slices, and rosemary if you want to add a little greenery for garnish

  1. In a copper mug fill with crushed ice and pour all of the ingredients in a mason jar and stir, or pour all ingredients directly in the mug.

  2. Finish cocktail off with a garnish of lime wedges, cinnamon sticks and apple slices. Drink up!

Fall Bucket List

Fall! My favorite time of year. Beautiful leaves, crisp cool air, and all things cozy! I swear the second October hits, I switch out summer scented candles for apple cinnamon & pumpkin spice, swap dresses for sweaters, and turn on the oven almost every day to make something warm and cozy. I try and fit as much into this season as possible, so a much needed Fall bucket list is order! "‘Fall-ow” along and you will definitely feel like you did the season right!

Fall Bucket List

  1. Go to the pumpkin patch and carve a pumpkin

  2. Watch all of the classics: Hocus Pocus, Nightmare Before Christmas, Beetlejuice, Halloween, Ghostbusters, and Young Frankenstein to name a few!

  3. Bake a pumpkin pie from scratch, homemade crust and all

  4. Go apple-picking

  5. Make caramel apples

  6. Visit a local brewery and try some of their seasonal beers

  7. Have a afternoon picnic complete with warm spiked apple cider in a thermos

  8. Make a pumpkin spice latte at home

  9. Have a cozy night in and make a Fall-inspired cheese board, light all the candles and pop open a bottle of red wine

  10. Make pumpkin pancakes and have breakfast in bed

  11. Go to a Halloween costume party

  12. Visit a scary haunted house

  13. Walk around the farmer’s market on the weekend and shop for fresh produce, seasonal flowers, and apple butter

  14. Go for a hike when the leaves are changing

  15. Have a technology detox day and spend the day reading and exploring the neighborhood

  16. Read a scary novel

  17. Make a pot of chili, like this one, and homemade cornbread

  18. Plan or attend a Friendsgiving

  19. Host a wine tasting with cute appetizers

  20. Send notes to friends and family for Thanksgiving telling them why i’m thankful for them

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Seared Scallops with Butternut Squash Purée

People are obsessed with all things Pumpkin this time of year. I mean OBSESSED! Have you walked into Trader Joe’s lately? Pumpkin cookies, pumpkin shaped pasta, pumpkin spice coffee creamer, and even pumpkin spice hand-soap! I have to admit, I did order a pumpkin spice latte today at Starbucks and I might have already decided what i’m going to be for Halloween, so I have no room to judge…

However, if you’re needing a break for pumpkin but are still wanting to give some love to the squash family, butternut is your guy (or girl?)! Normally i’ve ever just used butternut in stews or my favorite butternut squash enchiladas, but we puréed it up for this first time and it is silky autumn delectableness.

This was a random recipe we made and it ended up being a crazy delicious combo so I wanted to share it with you guys! If you’re wanting to make something that looks fancy but is super easy and quick to cook-up, this is for you!

And If you’ve never seared scallops, YOU GOTTA MAKE IT HAPPEN. Not only are they scrumptious and perfect sea vessels, but they are surprisingly simple to make. The trick is not to flip them right away and let them get a perfect golden crust. Do it, just do it alright?

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Seared Scallops with Butternut Squash Purée

Ingredients (recipe is for two people)

- 8 large scallops (about a pound)
- 4 tablespoons butter, divided
- 1 garlic clove, minced
- 1-2 tablespoons of finely chopped shallot
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained
- 1 small butternut squash
- sautéed mushrooms (optional)

What to do

  1.  Preheat the oven to 350º. Peel the squash, scooping out the seeds and cutting the flesh into 1-inch cubes. On a foil-lined sheet pan, toss the squash cubes with olive oil and season with salt. Cover the squash with foil and roast until it's tender, 50 to 60 minutes.

  2. Purée the squash in a blender and then push through a fine-mesh strainer and add to a pot with a lid to keep it warm.

  3. To make the scallops, Pat scallops dry, and sprinkle with salt and pepper. Melt 1 tablespoon butter in a large, heavy skillet over high heat. Add scallops, and sear about 2 minutes on each side. Careful not to flip until each side is golden. Transfer scallops to a plate, cover, and keep warm.

  4. Melt remaining 3 tablespoons butter in skillet over medium-low heat. Add garlic and shallot; cook a few minutes or until butter begins to turn golden brown. (Be careful not to burn the garlic.) Remove skillet from heat; stir in lemon juice and capers.

  5. Re-heat the butternut puree in the pot if it’s needed. Dollop the puree on a plate and slide it it with a spoon to create a base for the scallops. Place scallops down, spoon brown butter sauce over!

Enjoy!

Lamb and Butternut Squash Curry

It may be 85 degrees out today but I am in full-fledge fall mode and there’s no going back! It’s been cooling down more and more in Portland (besides today for some reason) and I am absolutely loving it! This time of year officially kicks off the holidays! Halloween which means changing leaves, lots of scary movies, fun costumes, and pumpkin-in-everything; Thanksgiving filled with all the best things in life: family, turkey, all the pies, and gravy, lots and lots of gravy; And last but not least Christmas, which is undoubtedly the best time of the year.

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In these months, there’s nothing more satisfying than coming home and making a warming meal. The smell of a stew braising in the oven, a pie baking, or mulled cider simmering on the stove with cinnamon are the best possible smells to fill your house. This lamb & butternut squash curry, the king of yummy smelling things, will literally make your burst into tears of joy. I have to say, it’s taken the cake of my favorite cozy meal.

Sometimes we make it with lamb shoulder, but this last time we used lamb shanks and I don’t think I’ll ever do it any other way again! So amazingly tender. The butternut squash makes it feel extra autumn-y and the coconut milk and kale top it off to perfection. Making this meal and sharing a bottle of red is one of my favorite date night meals for this time of year!

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Lamb & Butternut Squash Curry

ingredients

- 4 lamb shanks or 2 pounds trimmed boneless lamb shoulder, cut into 3/4-inch cubes
- 1 medium onion chopped
- 2 tablespoons curry powder
- 2 1/2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 2 cups chicken stock
- 1 small-medium sized butternut squash, cut into 1 inch cubes
- 2 cups chopped Tuscan kale
- 1 medium carrot, chopped
- 1 can unsweetened coconut milk
- chopped fresh parsley for topping
- basmati rice and naan bread for serving

what to do

  1. In a Dutch oven, heat 1 tablespoon of oil. Season the lamb with salt and pepper and cook over high heat until browned on all sides about 3 minutes. If the shanks or cubed lamb shoulder doesn’t fit in all at once, brown the meat in two batches.

  2. Remove the shanks and set aside. If you’re using the lamb shoulder keep it in the pot. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook for another minute until it’s all dreamy smelly. Then stir in the flour, then slowly pour in and stir the wine until smooth. Add the stock and bring to a boil, stirring, until thickened, 1 minute or so. Add the lamb shanks back in, cover and simmer over low heat until the lamb is very tender, about an hour and a half to two hours.

  3. Add the squash, carrot and coconut milk to pot and simmer over moderately low heat until the vegetables are tender, about 10 minutes. Add the kale and let simmer for another few minutes until kale is wilted. Season with salt and pepper to taste.

  4. Top basmati rice with the curry and serve with warm naan bread!

Enjoy!

French Onion Pot Roast with Creamy Polenta

It’s here, my favorite time of the year! Summer is magical in it’s own ways, but there is nothing better than Fall. It’s starting to get a little gray in Portland and I love it! I might not being saying that come January, but for now I love the breaking out my comfiest baggy sweater, pulling out the rain boots, and soaking up the season as much as possible. I think because I’m from Florida and the seasons have little variation, I appreciate each part of the year even more now.

And my favorite part of it all? Comfort food.

This french onion pot roast over creamy polenta is a game changer. Melt in your mouth meat that’s been simmering all day in the a glorious concoction of stock, red wine, lots of onions, and a surprise ingredient, celery root! Then to make even better it’s piled high on top of the creamiest parmesan polenta there ever was. If you’re a fan of grits, then you will LOVE this soft buttery polenta.

This is a perfect meal for a date night in, throwing a dinner party, or just when you need a bowl of happiness at the end of a long week. To top it off your house will smell absurdly amazing while this is cooking all day.

I am so excited to share more cozy Fall recipes with you guys! What’s your favorite comfort food to eat when it’s cold out. Gimme all of your suggestions!

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French Onion Pot Roast with Creamy Polenta

Ingredients

-2 1/2 pounds chuck roast (excess fat trimmed)
- 2 white onions thinly sliced
- 1 medium celery root, peeled and cubed
- 4 garlic cloves, minced
- 1 tablespoons fresh thyme leaves
- 2 tablespoon brown sugar
- 2 tablespoons Worcestershire
- 2 cups beef stock
- 1 cup of red wine

Polenta
- 2 cups of milk
- 1 cup of water
- 1 cup of Polenta
- 2 tablespoons butter
- 1/2 cup of grated parmesan
- salt & pepper

What to do

  1. Heat a couple of tablespoons of olive oil in a large dutch oven or pot. Season the beef all over with salt and pepper. 

  2. Sear the beef until a nice brown crust forms on all sides, remove from the pot and add in onions, celery root, garlic, and thyme leaves, and sauté until onions start to become translucent.

  3. Place the beef back in the pot with onion mixture and top with Worcestershire sauce, brown sugar, beef stock, and red wine. Add another big pinch of salt & pepper, and simmer mixture on low for several hours until the meat is falling apart.

  4. To make the polenta, bring the water and milk to a light simmer in a saucepan. Add in the polenta and stir on medium heat until it begins to thicken and get creamy, roughly 10 minutes. Off the heat, stir in the butter and parmesan and season liberally with salt and pepper.

Sweet Potato Gnocchi with Balsamic Sage Brown Butter

It is chilllly in Portland folks. It's dropped down in the 40's, all the leaves are starting to fall, and Starbucks already has their Christmas cups out. WHAT IS THIS CRAZINESS?! Wasn't it just summer? Regardless, I am so excited for the fact that Thanksgiving is in a little over two weeks and Christmas is right around the corner! I am forbidding myself to not start listening to Christmas songs until after Thanksgiving though. I had the itch to turn on holiday jams today but I restrained myself. Two whole months of listening to Mariah Carey is just a tad much. 

With the cold weather brings lots of staying inside and cooking up yummy things which makes my heart happy. I have loved seeing all of the beautiful Thanksgiving recipes start to come out from other bloggers! Thomas and I are having a mini Thanksgiving for ourselves this weekend, so I'm excited to share what we come-up with for you! 

But now can we talk about these little pillows of sweet-potato gnocchi heaven? MIND BLOWN. The last time I had good gnocchi was in West Hollywood with my friend Paige at Laurel Hardware. They were so freaking soft and pillowy I thought it would never be possible to make gnocchi as good at home. Well my friends, I was wrong. This recipe is simple, delicious, and is the perfect Fall/Winter pasta dish. They are tossed in a balsamic brown butter and topped with crispy sage and grated parmesan- I mean seriously. Permission to do a swan dive into that please? 


Sweet Potato Gnocchi with Balsamic Sage Brown Butter
recipe adapted from Salt & Wind


Ingredients
- 1 1/2 pounds sweet potatoes (yams) halved lengthwise
- 1/2 pound Russet potatoes halved lengthwise
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper as needed
- 1/4 cup finely grated Parmigiano Reggiano cheese, plus more for garnsish
- 1 large egg, lightly beaten
- 3 tablespoons honey
- 1 1/2 to 2 1/2 cups all purpose or white whole wheat flour
- 4 tablespoons unsalted butter
- 12 to 15  fresh sage leaves
- 2 medium shallots, quartered and thinly sliced
- 3 tablespoons balsamic vinegar

What to do

  1. For the gnocchi: Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a baking sheet cut-side down, and roast until fork tender, about 30 minutes.
  2. Set aside until cool enough to handle. Scoop flesh out of skins then mash with back of a fork) and stir in cheese, egg, honey, and the 2 teaspoons of salt. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You've added enough flour when you touch the back of the dough and it is damp but not sticking to your hand.
  3. Turn dough out onto floured surface and shape into a square. Divide the dough into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. (However, don't add too much additional flour, as too much will make for heavy gnocchi.) Cut each rope into 1/2 -inch pieces. Stop here or, as desired, using your thumb, roll each piece down over the tines of a fork to indent.
  4. Bring a large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until they float then cook and additional 30 (if fresh) to 60 seconds (if frozen). Using a slotted spoon, transfer gnocchi to a clean rimmed baking sheet. Reserve 2/3 cups of pasta cooking water and drain the rest.
  5. For the sauce: Meanwhile, in a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the solids to begin to brown and the butter to become fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.
  6. When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (otherwise it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved Parmigiano-Reggiano.
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Moroccan Butternut Squash Soup

Hey, hi, hello. Happy Friday! 

Do you realize that we are already almost done with the month of October?! WHAT IS THAT??!!
There's so much left on my fall bucket list that I haven't checked off this year. Apple picking, pumpkin patching, lounging in my Pj's all day and having a Halloween marathon. I'm definitely going to be doing some of that this weekend. We have a party we're going to on Saturday night so on Sunday I am anticipating an all-day pajama fest. We're doing clown makeup so fingers crossed that it turns out! I'm going to practice on Thomas first... poor guy. Are you guys dressing up this weekend? If so please tell! You have to know by now that halloween weekend is one of my favorites of the year, so I want to know everyone's costumes!

To stick with my crazy Fall/Halloween lady vibe, I should tell you that I'm totally squash obsessed lately...I know I know, that is probably a weird thing to say and probably  even weirded that I would be obsessed with squash but it's the truth. In all of it's colorful, creamy, belly-filling glory it has been a component to most of our meals as of late.

We roast it, mash it, purée it, slurp it, put it in our smoothies...kidding. But maybe that's a good idea! This moroccan butternut squash soup is EVERYTHANG you want for a satisfying meal. It's such a healthy soup yet feels like you're splurging! It tastes like it has so much cream but it's just the silky butteriness of the squash mixed with the coconut milk. I made this one that was similar last year, but I love how this recipe is jazzed up with pomegranate seeds, goat cheese, and cilantro. I adapted this recipe from Half Baked Harvest! So, so good. 

I hope you guys have an amazing halloween weekend! I'll be around these parts sharing my favorite spooky treats from around the web - I'm also brewing up a witchy cocktail to share with you guys on Halloween day! 

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Moroccan Butternut Squash Soup


Ingredients
- 2 tablespoons coconut oil
- 1 red bell pepper chopped
- 4 cloves of garlic, minced
- 4 cups butternut squash peeled + cubed
- 1 teaspoon spicy curry powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 (14 ounce) can coconut milk
- 2 cups veggie broth
- salt and pepper to taste
- 4 ounces goat cheese softened + more for topping
- roughly chopped cilantro for topping
- pomegranate seeds for topping

What to do

  1. Add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the minced garlic, cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, and cayenne. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.

  2. Once the butternut squash is tender, add the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.

  3. To serve, ladle the soup into bowl. Drizzle cream over the soup and swirl with a spoon. Garnish with chopped cilantro and crumbled goat cheese. Sprinkle with pomegranate seeds.

Note: I mixed sour cream with a little almond milk to make a thinned cream to garnish the soup. You could do this with coconut cream as well!

Enjoy!

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