Cinnamon- Scented Butternut Squash Soup
When the weather outside is frightful, there is nothing more delightful than winter squash. It’s sweet, comforting, warming, centering, and loaded with antioxidants to ward off colds and flu. In this soup, I add cinnamon to up the ante on the warmth, increase sweetness, and help to stabilize blood sugar.
Makes 4–5 servings
1 yellow onion, diced
3 cups diced, unpeeled butternut squash, do not peel
Generous pinch ground cinnamon
1 cup unsweetened almond milk
3 cups spring or filtered water
Whole nutmeg, to be grated for garnish
Place oil and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2–3 minutes. Stir in squash and cinnamon to taste. Add milk and water, cover and bring to a boil. Reduce heat to low and cook for 35 minutes or until squash is tender.
Transfer soup to a food processor and puree until smooth. Return to the soup pot and keep soup on low heat until ready to serve. You may also use an immersion blender to puree the soup.
To serve, ladle soup into individual bowls and garnish with a few grates of nutmeg.
Curried Chickpeas and Potatoes
A quick and tasty main course, this will leave you with no excuses to order take out. This spicy stew will satisfy you on many levels, but don’t let the ingredient list scare you. It’s lots of little pinches of spices and you can omit any that you wish and still have a great nutrient-dense stew.
Makes 3–4 servings
1 tablespoon avocado oil
1 red onion, diced
3 cloves fresh garlic, minced
1-inch piece fresh ginger, finely minced
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon crushed red pepper flakes
¼ teaspoon chipotle or other chili powder
2 cups diced new or fingerling potatoes, do not peel
1 cup canned organic chickpeas, rinsed well
1 cup spring or filtered water
Fresh lemon juice to taste
2–3 leaves fresh kale (or other dark leafy green), coarsely chopped
Place oil in a deep skillet over medium heat. Add onions, garlic, and ginger and a pinch of salt. Sauté for 2 minutes. Stir in spices to coat the onions. Add potatoes and cook, stirring, until the potatoes are browned at the edges and tender, about 6 minutes. Add chickpeas and water. Season to taste with salt. Bring to a boil, cover; reduce heat to low and cook until all liquid has been absorbed, about 7–10 minutes. Remove from heat, stir in lemon juice and kale (until it just wilts) and serve.