Nov 20

Roasted Butternut Squash Soup

I’ve been fascinated this year, throughout our gardening experience, about the wide assortments of squashes there are. I mean summer squash or zucchini, pattypan squash, all the winter squashes; it’s amazing! Probably the best part about all of them is the wide variety of delicious dishes you can create using them.

Butternut are one of the squashes currently in season. And what better way to enjoy it then to have a yummy warm cup of Roasted Butternut Squash Soup? The whole family absolutely loves this recipe. In Bubba’s words, “Mom, will you PLEASE make this again??”  Can always count on that kid for an honest opinion!

This soup is uber healthy, as butternut squash is packed full of beta-carotene, antioxidants, and vitamins. Need fiber? Yup, it’s got that, too. Pair it with the antibacterial properties of garlic, and delicious spices, and you’ve got a scrumptious meal option fit for a healthy body. After all, with all the Christmas goodies coming up, it would probably be nice to have a cleaner soup option on the menu to break it up!

Roasted Butternut Squash Soup by PioneerMomma.com for Eyes on the Source

Ingredients

1 3 1/2 lb butternut squash

1 lg brown onion

2 cloves elephant garlic

1 Tbsp coconut oil

1/2 tsp cumin (more or less, to taste)

1/2 tsp chili powder (more or less, to taste)

1/2 tsp ground ginger (more or less, to taste)

dash sea salt

1/3 Cup milk

4 Cups Chicken stock (I use my recipe)

1/3 Cup sour cream

Directions

1. Preheat oven to 375 degrees Farenheit.

2. Slice butternut squash lengthwise and scoop out seeds. If you are short on time, you can cut into fourths, to roast faster.

Roasted Butternut Squash Soup by PioneerMomma.com for Eyes on the Source

3. Slice onion in half, and place squash and onion halves cut side up on a pan. Place the unpeeled garlic on the pan.

4. Drizzle melted coconut oil over the top of the veggies, and sprinkle on spices and sea salt.

Roasted Butternut Squash Soup by PioneerMomma.com for Eyes on the Source

5. Roast in oven for approximately 1 hr and 20 minutes, or until you can pierce the squash skin easily, with a fork.

6. Remove from oven and let cool for a few minutes, until you can handle the squash. Peel off the skin and cut the squash into cubes.

7. Put onion halves, garlic (remove and discard the outer peel), and cubed squash into blender. Add milk and sour cream. Blend on high, until thoroughly mixed.

8. Place mixture into large pot with chicken stock. Simmer about 20 minutes on medium heat. Remove from heat and let cool slightly.

9. Very carefully use an immersion blender to blend soup one last time. Garnish with a dollop of sour cream and enjoy!

The puree alone is delicious, and I’d like to try adding it into some savory baked goods this season. What is your favorite way to have butternut squash? Happy Fall, everyone!

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Nov 06

Grilled Acorn Squash

Can you think of any vegetable that doesn’t taste better cooked on the grill??  Me neither!  And acorn squash is no exception!  I love the smokey flavor that grilling adds to this naturally sweet Fall/Winter vegetable.

Grilled Acorn Squash 3

Grilled Acorn Aquash 1

Grilled Acorn Squash
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Ingredients
  1. 1 Acorn Squash
  2. Maple Syrup (optional)
Instructions
  1. Cut Acorn Squash in half and scoop out seeds.
  2. Cut each half into 4-5 wedges.
  3. Grill for 20-25 minutes. Do not over cook or wedges become too dry.
  4. Drizzle with Maple Syrup if desired.
  5. Serve right away, YUM!
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Nov 04

Cranberry Walnut Baked Pears

Fall apple crisp is always a favorite treat, but have you tried baking pears?  A similar warm fruit taste, but takes only minutes to prepare.  Throw it in the oven and a half hour later…melt in your mouth goodness! 

Cranberry walnut Baked Pears 3

Cranberry Walnut Baked Pears
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Ingredients
  1. 2 Firm Pears
  2. 4 Tbsp Chopped Walnuts
  3. 2 Tbsp Dried Cranberries
  4. Cinnamon to sprinkle
  5. Maple Syrup or Honey to drizzle
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut Pears in half and scoop out seeds.
  3. Fill each pear half with 1 Tbsp of Walnuts and 1/2 Tbsp Dried Cranberries.
  4. Sprinkle with Cinnamon and drizzle with Maple Syrup.
  5. Bake at 350 degrees for 25-30 minutes. Do not over cook.
  6. Serve right away. Makes a beautiful holiday dessert.
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Oct 29

Sweet Almond Biscuits

***Thanks for joining in on the 31 Day Series fun!  Make sure you check out some of the other amazing series from over 1,000 other bloggers!***

Going Grain Free has its challenges.  For example, sometimes you just want a granola bar or a cookie!  But there are better options that are grain free, sugar-free and just as yummy!  Did you try the Pecan and Coconut Bars from the other day?  Those are a big hit around here and a good mix between a bar and a cookie with just the right amount of sweet.  Or try today’s recipe which taste similar to a shortbread cookie.  (Even my husband said so and he’s a hard one to convince!!)

Sweet Almond Biscuits 2

Sweet Almond Biscuits
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 1/2 C Almond Meal (ground/blended almonds)
  2. 4 Tbsp Coconut Oil (or Butter)
  3. 1 tsp Vanilla
  4. 1 tsp Maple Syrup
  5. 1/4 tsp Baking Soda
  6. 1/4 tsp Sea Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients until smooth.
  3. Scoop onto parchment baking sheet lined with parchment paper. (or grease pan with Coconut Oil)
  4. Bake at 350 degrees for 8-10 minutes until edges are browned.
  5. Cool on a baking rack.
  6. Enjoy with a cup of green tea or coconut milk!
Notes
  1. Add ground pecans for more of a pecan sandies type cookie.
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Oct 28

Chick Pea and Vegetable Soup

Trying to fit more vegetables into your diet can be difficult and perhaps boring. :-)  I love vegetables, but I get tired of eating salads sometimes, so soups are another great option to fit in more vegetables.  Changing up the seasonings and adding different seasonal vegetables offers a wide variety of tasty options.  Use whatever veggies you have in the house! 

Chickpea and Vegetable Soup 2

Chick Pea and Vegetable Soup
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Ingredients
  1. 6 C Vegetable or Chicken Broth
  2. 1 Tbsp Minced Garlic
  3. 1 C Dry Chick Peas/Garbanzo Beans
  4. 3-4 Large Carrots chopped
  5. 1 1/2 C Green Beans
  6. 1 Large Zucchini sliced
  7. 1 Tbsp Parsley
  8. 1 Tbsp Oregano
Instructions
  1. Turn crockpot on HIGH.
  2. Pour in Broth. Add Garlic, Oregano, Parsley and Garbanzo Beans.
  3. Cook on HIGH for 2 hours.
  4. Add vegetables (Carrots, Green Beans, Zucchini) and cook for 2 more hours.
  5. Enjoy!
Notes
  1. Substitute other seasonal vegetables for more delicious soup recipes!
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