Apple Butternut Squash Soup

This is an extremely healthy and surprisingly filling meal all on its own.  It is a low calorie comfort food that makes a cold winter night become suddenly warm from the inside out. 
 

Serves 6 
Ingredients for Soup
2 Medium Butternut squashes 
1Tbs Olive Oil
1/2 Tbs Minced Garlic
1 Yellow Onion
1 Granny Smith Apple peeled and cored
1 Tbs Butter
8 fresh sage leaves chopped OR 1/2 Tbs dried sage  
4 Cups low or no sodium chicken stock
2 Tbs Plain Greek Yogurt

1. Preheat oven 425°

2. Cut butternut squashes in half scoop out seeds and guts paint with olive oil sprinkle liberally with salt and pepper. 
Optional: save seeds for roasting  

3. Roast cut side up for 50 mins until caramelized brown and soft when cut into, flip over and continue to cook for an additional 10 minutes (60 minutes total) until very soft
Optional: Place reserved seeds onto roasting dish for the additional 10mins of cooking

4. Slice the onion and cube the granny smith apple and add minced garlic to a Dutch oven with butter and cook on medium high until the apple is soft (about 10mins)

5. Scoop out the flesh of the squash into the Dutch Oven with the apple and turn up heat to high to caramelize the squash a little more (about 4mins) 

6. Add 8 chopped fresh sage leaves or 1/2tbs of dried sage and 4cups low sodium chicken stock and cook a little longer until bubbling 

7. Add 2Tbs plain Greek yogurt

8. Puree by putting it into a blender in batches or use a hand bender 
Add salt to taste  
Optional: Finish with roasted seeds 

Enjoy!

PS If you do not want to dirty and additional pan for roasting you can peel and cube the squash (or buy it pre-peeled and cubed) and add it to the dutch oven after step 4 and let it cook until softened for about 40 minutes.

Salsa Verde

Near me tomatillos have become readily available and abundant, which is wonderful, because they are delicious when blended. 

Salsa Verde


Ingredients

2 Tomatillos
1 Small Jalapeño
2 cloves of garlic
2 Tbsp Cilantro
2 Tbsp Water
1 Tbsp Olive Oil
Pinch of Salt

Directions

1. Peel and wash the stickiness off of the tomatillos with soap and water

2. Brown tomatillos and garlic in a pan over medium heat until slightly browned.

Tip: Cut tomatillos in half or quarters to achieve more surface area for brown spots 

Or

2. Place tomatillios under the broiler to roast and until dark brown spots appear (about 4 minutes)

3. Place tomatillos, jalapeño, cilantro,  olive oil, and salt into a blender and combine.
Tip: for less heat from the jalapeño ensure all of the seeds and interior are removed so you are just left with the shell of the pepper

4. The mixture may be slightly too thick.  

5. Add 1 Tbsp of water at a time to create a salsa consistency, not a paste.