Butternut Squash soup, steamed ginger broccoli, and spicy stewy black beans. Easy Peasy. Enjoy this delicious, nutritious, and comforting fall meal in 20 minutes! Have fun and eat well my friends:)
Butternut Squash Soup: Slice the ends off of the squash, peel the skin off, take out the seeds, and cut the squash into cubes. Place in pot with h20, a few chopped carrots, 1/2 a veggie bouillon, cumin, cinnamon, curry, sea salt, tarragon or rosemary, honey, and spicy peppers–if you like spice. Simmer for 30 mins and add 2 tbs of a nut butter…I used Peanut Butter. Also add a splash of apple cider vinegar.
Next, place it all in a blinder and turn it up! Once it reaches a smooth consistency, add black pepper and season to taste. Remember: if it lacks acid…add a little vinegar. If it lacks sweetness, add a little honey and cinnamon. Don’t go straight for the salt, try other ingredients first:)
Place in a pretty bowl and garnish with fresh green onions, cilantro, toasted pumpkin seeds…or what have you.
Serve with lightly steamed ginger broccoli: Leave a good amount of the broccoli stem intact..tastes yum and offers great nutrition. Throw the broccoli and chucks of ginger (don’t be too gingerly with the ginger…use lots!) in a pot and add about and inch of h20. Place lid on and turn to med/high for about 2 minutes. Stir, and cover for 2 more. Remove from pot and place in cold water. Plate with cracked pepper, and a squeeze of lemon.
Stewy beans: In pan add: minced garlic, veggie stock (or h20 with unsalted veggie bouillon), chopped onions, bell peppers, chopped poblanos, tomatoes, red cabbage, cumin, chili powder, fennel, black pepper, and a touch of salt. I also threw in come salsa. Sauté for 8 minutes, pour in a can of washed black beans, simmer for 5 mins, season to taste, garnish with cilantro and avocado, and serve!
See, Easy Peasy!