Quinoa, Squash and Black Bean Soup

squash quinoa soup 1This recipe was originally inspired from Oh She Glows, but I was up against the sweet potato she used. You see, SoulDaddy gags when I say the word sweet potato. But I did have a spaghetti squash from our summer garden still hanging around on the counter, just begging to be hidden in a form SoulDaddy wouldn’t recognize used.

I may be living in denial, but I’m convinced my darling husband doesn’t hate squash as much as he thinks he does. After countless tries, I finally succeeded with this soup! Filled with the flavor of cumin, coriander and chili powder, this protein-packed  bowl of deliciousness is warming and fills your belly fast with healthy goodness. Continue reading

Roasted Butternut Squash Soup

When the days grow shorter and the temps colder, I know it’s time for the slow-roasted goodness of this soup. The apples add sweetness while the cayenne provides a touch of heat, and pureeing it in its entirety gives it a rich, silky texture.

I could tell you I make this soup entirely for its flavor, but the truth is I equally adore the warmth and aromas that arise from the oven as the vegetables slow roast. Garnish with roasted pumpkin seeds from that recent pumpkin you carved or baked. Enjoy with a loaf of crusty bread smothered in fresh cream butter. Hello fall! Continue reading

Stuffed Acorn Squash

Winter squashes are abundant this time of year, and every fall I crave this stuffed and roasted acorn squash. It’s perfect autumnal comfort food, and makes use of another in-season favorite, apples, as well as walnuts. For a heartier version and more robust meal, you can add cooked quinoa as well.

Ingredients

  • 1 acorn squash
  • 1/2 c. walnuts, chopped (finely, if you intend to feed to a toddler like I did)
  • 1 small apple, chopped
  • 1 cup cooked quinoa (optional)
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3 tbls. pure maple syrup
  • 2 tbls. organic butter

Directions

Cut acorn squash evenly in half and use a spoon to scoop out the seeds. Mix all remaining ingredients, except butter, in small bowl and fill each half of the acorn squash until heaping. Put 1 tbls. butter on each half and bake at 350 for 40 minutes, or until pierced easily with a fork.

This slideshow requires JavaScript.