Saturday, October 21, 2017

Roasted Acorn Squash and Pear Soup

Fall has officially begun, so I say bring on all the wonderful fall produce!! 

You will love this flavorful soup made with roasted acorn squash and sweet yellow Bartlett pears. 

Winter squashes like acorn squash make wonderful fall soup that can be delicious warm or just as good chilled.

With the fall weather vacillating between chilly nights and warm sunny days, this is the perfect soup . On an unseasonably warm day, eat this chilled soup chilled topped with chopped dates, cinnamon, gorgonzola cheese, pecans, and chopped pear.

I made this soup in three simple steps!

1. Roast the squash in the oven-

2. Blend in the blender

 3.  Eat or Chill 

Wash, cut , and core acorn squash 

Turn squash face down on parchment covered cookie sheet.. Place seeds alongside to roast.
I think that acorn squash seeds taste better than pumpkin seeds!

Once the squash is roasted, the soup itself can be made in minutes.

Acorn squash can be very sweet , especially when roasted in the oven. 
The seasonal yellow pears add an additional lovely flavor. 
But it is the toppings that bring it home for me!

The seeds need to be removed from the cookie sheet as soon as they turn brown. You can use a separate cookie sheet if you prefer. They are delicious and worth saving!!

The soup itself is vegan and of course totally gluten free- your toppings can be vegan or you can add blue cheese like I did!

Pears and blue cheese or gorgonzola chunks are a marriage made in heaven!

In the past there was some concern to as whether blue cheese was gluten free. It turns out it is!!

If you would like to know more read :  Is it safe to eat Blue Cheese on a gluten free diet?

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Prep Time: 10 minutes 
Baking Time: 40 minutes 
Blend Time: 5 minutes


1 acorn squash- washed,  cut in half and seeded
Save and wash the seeds and then toss in some olive oil and salt
2 yellow pears, peeled, cored, and quartered + a third pear to chop for garnish
4 cups of vegetable broth
1/2 teaspoon of cinnamon
1 teaspoon of vanilla extract


Preheat oven to 375 degrees
On a parchment lined rimmed cookie sheet, place the acorn squash halves face down. Pierce the halves with a fork to allow steam to escape. On the same cookie sheet place the seeds from inside the squash. Place in oven for around 40 minutes or until squash is tender ( it was vary depending on the size of your acorn squash. 
When the squash is tender, remove from the oven,  turn the squash face side up and scoop out the flex. When cool, place in a strong blender along with the pears, vegetable broth, cinnamon and vanilla extract. Blend until smooth and then divide among individual serving bowls. 
Eat at room temperature or warm or chill and serve cold . 

You can go crazy with the toppings

Chopped pears, cinnamon, gorgonzola cheese, blue cheese, candied pecans, pecans, chopped dates- make it your way!!

Shared on Souper Sunday where anyone can share a soup, salad, or samie 

Tuesday, October 17, 2017

Wordless Wednesday




 shared on the following Wordless Wednesday blog carnivals:
 Wordless Wednesday at Beth Fish Reads, Wordless Wed on Tuesdays wordless on tuesday, image in ing, ClaireJustine linky  and Saturday snapshot hosted by West Metro Mommy  Create with Joy bethere2day nanahood

Friday, October 13, 2017

Quick Root Vegetable Soup

I love this homemade soup recipe because it is fast and easy, nourishing and tastes delicious.  Root vegetables like carrots, onions, and potatoes make a simple but flavorful soup that feels warming and soothing no matter when you eat it.   
Did you know that soup in a popular breakfast food in Japan? 

If you are looking for ways to add more vegetables to your diet ( and who isn't?) simple homemade soup is one way to do it. 

Since this soup is a no fuss recipe, you can add it to your menu this week.

Sometimes you just want a light brothy soup that you can throw together quickly. 

With just 10 minutes prep and 20 minutes cook time, you can manage to get this soup going even if you are tired and hungry. 

Root vegetables tend to have a longer shelf life than other veggies, so you can always have them in the house. Carrots will keep 2-3 weeks in the refrigerator, garlic for a month, onions and potatoes for 2-3 weeks in the pantry. 

In just 1/2 hour you have homemade soup that will warm you up and give you some solid nutrition, fiber and fluid. 

A healthy body needs food that not only nourishes us but food " takes out the garbage". Proper elimination is vital for optimal health. What would happen if you kept loading up the garbage but never took it out? That is just what happens in our bodies if we eat non fibrous foods ( like pasta, rice, white breads, cookies, cake, danish- even the gluten free ones)  that don't contain fiber to encourage proper elimination.

It is suggested that a person should have at least 2-3 eliminations daily to eliminate  waste in the colon; otherwise it gets stored in the body.  Stored waste stores toxins, and stored toxins in the body may lead to disease. 

Soup is a great way to increase your vegetable intake which in turn will increase your fiber intake and your nutrient intake.  

It's low on calories and carbs, yet filling and delicious. 

It's my go to soup when I'm tired or stressed.  My favorite ingredient in this soup is the cauliflower rice.  Have you tasted cauliflower rice? 

It has the texture of rice ( and even tastes like rice to me) but much less carbs . 
 I used to make my own riced cauliflower in the food processor- but now they sell it frozen in most supermarkets and Trader Joe's has a frozen bag of organic cauliflower that works for me! 

Anyway cauliflower rice tastes amazing in any kind of soup, especially brothy soups. 
This soup makes its own broth as it cooks, so very little extra soup broth is needed

Prep Time: 10 minutes
Cook Time 20-25 minutes


5 large carrots, sliced
1 onion, sliced in half moons
1 small red potato with skin diced
3 cloves garlic, halved
2 small Shitake mushrooms , cleaned and sliced ( use any mushroom)
2 cups of frozen riced cauliflower
4 cups water
1 cup flavorful broth
1/2 cup of fresh spinach or kale
optional: crumbled dried seaweed like dulse
1 teaspoon of turmeric 

Place carrots, onion, red potato, garlic and mushrooms in a 3 quart sauce pan. Add water and broth, bring to a boil and then reduce to medium. Cover and allow vegetables to cook until they are soft about 15 minutes. Add frozen riced cauliflower and continue to cook until soup is hot and all vegetables are tender. When the soup is piping hot- remove from stove, add the turmeric and the fresh green which will wilt in the hot soup. 

Sharing this post on Beth Fish Reads- Weekend Cooking where anyone can share a food related post.

and also on Deb's Souper Sunday where anyone can share a soup, salad, or Sammie recipe