Savory butternut squash soup…for 50!

Okay maybe not 50, but it was enough for our Thanksgiving feast which included 12 adults, and plenty of leftovers.

I love leftovers!!

Savory Butternut Squash Soup

1/2 stick butter

2 medium onions

8 whole fresh garlic cloves

2 carrot sticks

2 celery sticks

4 large baked butternut squash

2 jars bone broth

1 can coconut milk

Bake butternut squash on foil lined baking sheet until tender. It takes a while!

After cooled, peel and trash the skin. If you get a little skin or seeds in the soup no worries. We will vitamix the whole thing at the end!

In a 10 quart pot, brown onions, garlic, carrots and celery in butter.

Add in baked squash, broth and coconut milk. Allow to simmer, stirring fairly often. Salt and Pepper to taste.

When you feel like it is good and ready, scoop it into the vitamix and puree it. It took me 4 containers full to get it all done.

(Be prepared with an empty pot or bowl since you can’t go back into original until it is all vita-mixed.)

Side note: If you decide to prepare this for your own family, and not a crowd, be sure to add the coconut milk slowly. The taste can be overpowering if you use to much. But is absolutely delicious if you add just the right amount!

Harvest Time!

November 29, 2011 in Gardening     4 comments

Not sure if you remember, but back in the summer, we planted sweet potatoes.

(Feel free to refresh your memory by clicking HERE!)

Well, last week Shane finally harvested them and let me tell you, he was pretty dang proud of his first crop of sweet potatoes!

We ended up with about 11 gallons, which is pretty amazing considering how few we started with!

Once sweet potatoes are harvested, you are supposed to let them sit for a week or more. Apparently it makes them sweeter. But I really am not the gardener, just the eater!

In order to move them to the garage, we employed the little people (with their painted hair), and their little tractor!

I’ll let you know how they turned out as soon as I cook one!!

Last week, Heartworks Kids was having a bake sale.

I, however, was not in the mood to do any baking!

So I decided to check out some no-bake recipes on Pinterest.

The one I decided to try was SO easy and quite possibly the yummiest thing I have ever made! Seriously!

(In fact, we liked it so much, we did not even end up taking it to the bake sale. Shhhhhh!!)

No Bake Chocolate Oat Bars!

1 cup almond butter (I prefer Trader Joes or Tree of Life)
2/3 cup local honey
1/2 cup coconut butter (You could sub coconut oil, but the butter is oh so yummy!!)
2 cups toasted oats
1 1/4 cups mini chocolate chips
1 cup dried cranberries

Place the two cups of oats on a cookie sheet and toast in oven for a few minutes. Just be sure they don’t burn.

In a medium size saucepan, melt almond butter, honey and coconut butter.

Remove from heat and add oats, chocolate chips and dried cranberries.  Stir until combined and chocolate chips are melted.

Spread into a parchment lined 9×13 pan.  Refrigerate until hardened, preferably overnight. Store in refrigerator. 

They may not look like much, but watch out they are irresistible. Kinda like a healthy, not too sweet chocolate fudge bar?

You could easily alter the recipe by using a different kind of dried fruit, adding nuts, etc.

Here is a photo of all the ingredients. Super simple!!