Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Butternut Squash Kale Soup

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Soup season is definitely upon us! It was 75 degrees on Saturday, and yesterday it was only 47! Talk about temperature change! Soup is on the menu multiple times this week! I made this one last week, and I’m really kind of regretting not making a lot more of this at the same time to freeze for later! A friend gave me an abundance of butternut squash that probably would have cost me a small fortune at the store, I really need to get on that garden thing next summer!! Squash is one of my favorite fall foods, and I love that with any variety you always have those awesome seeds to roast!

This is soup is really awesome because after boiling the squash, you throw everything in a blender and heat it back up in a pot, easy peasy! It has a lot of cilantro, which helps remove heavy metals in the body, and of course all those awesome greens from the kale! And maybe you could talk your kids into eating it by telling them the color is for Halloween? Either way, make a big batch of this, you’ll end up regretting it if you don’t!!

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Butternut Squash Cilantro Soup

Ingredients

  • 1 butternut squash, washed, peeled and chopped
  • 1 bunch of kale (or an entire box of prewashed, boxed kale)
  • 1 whole bunch of cilantro, washed
  • 1 onion, peeled and chopped
  • 1 can of coconut milk
  • 2 tablespoons of minced garlic
  • 2-3 tablespoons curry powder (to taste)
  • salt & pepper to taste

Instructions

  1. Wash, peel and chop butternut squash
  2. Place squash in large pot and fill pot with enough water to just barely cover the squash, heat on medium/high heat until the squash can be easily pierced with a fork
  3. Once the squash is cooked until it is soft, drain squash and place the squash in a blender
  4. Place all other ingredients in the blender with the squash
  5. Blend soup ingredients until smooth
  6. Add the blended soup back in the pot the squash was cooked in
  7. Heat soup until the desired temperature is reached
  8. Enjoy!
http://veggiestaples.com/butternut-squash-kale-soup/

 

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Butternut Squash Shoestring French Fries

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It is the season of squash! These are so many uses for this awesome vegetable, but one of my favorites are these shoestring french fries. I make these every year in the Fall… almost never have the chance to take a photo because I want to gobble them all up! These butternut squash french fries are super kid friendly - taste just like french fries but much healthier! And your kids will love them, really! I can’t get enough when I make them. Hope you enjoy them just as much - perfect for snack or as a side dish at dinner! (these are the dipping cups I used, so cute!)

 

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Butternut Squash Shoestring French Fries

Ingredients

  • 1 butternut squash
  • 1 tablespoon olive oil or coconut oil
  • sea salt to taste

Instructions

  1. Preheat the oven to 400 degrees
  2. Peel and wash butternut squash and cut into long thin strips (like french fries)
  3. The thinner the better (thinner = crispier)
  4. Toss squash in a bowl with oil and salt, distributing evenly
  5. Place fries onto a greased cookie sheet or a Silpat spaced 1/4 inch apart
  6. Bake for 15 minutes in the oven
  7. Flip fries when time goes off and place in the oven for another 15 minutes
  8. Enjoy!
  9. Suggested homemade ketchup recipe: Holistically Engineered
http://veggiestaples.com/butternut-squash-shoestring-french-fries/

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