Last night I made one heck of a meal, if I do say so myself! I made butternut squash soup from scratch, sweet peppers with chicken and goat cheese, and a wedge salad. I was slightly impressed with the butternut squash soup, just kinda went on a whim.
- 1 butternut squash
- 1 – 2 cans of coconut milk
- small bunch of green onions
- 1 small jalapeño
- salt, pepper, garlic powder
Peel and cut up butternut squash. Put it in a pot and cover with water. Once the water boils, let it cook for about 30 minutes or until it softens up. Drain water and place butternut squash back into pot. Chop up your green onions and jalepeno. Using a hand blender or food processor, pour 1 can of coconut milk (keep the 2nd can to add later) and blend butternut squash, green onions, and jalepeno. If it’s too thick, add more coconut milk (it really depends on how big of a butternut squash you used). Add salt, pepper, and garlic powder to taste and blend. Heat for a couple more minutes and serve! I garnished it with some dry parsley!
This is the first meal that I ate that made me feel full in a couple of days! If you make it, let me know how it goes!!
On Sunday, I stopped in Woodstock, NY, and went to my favorite butcher there, Woodstock Meats (highly recommend). I picked up 2 steaks…WOWZA! So good. If you do get to visit Woodstock, they also have a cupcake shop, Peace Love & Cupcakes, that sells gluten free/vegan cupcakes and cheesecake–if you’re into that sort of thing. It’s a cool place to go…I’m already planning my next trip there!
“It always seems impossible until it’s done.”