Fall Cooking

It's the day after Halloween and I am sitting here cleaning up the candy wrappers and trying to get the kids calmed down after two days of Halloween activities. Today is Sunday prep day and I start to build my menu for the week and map out what needs to be prepped. This week is the first week of rain and snow in the forecast so I have decided on some warm and homey recipes. I am baking a chicken to prepare homemade lunch meat and use the carcass for soup later in the week. I got some butternut squash a Trader Joe's so before I run over to choir practice it is my main goal to get done. I like my soups to be savory instead of sweet and this one has a little kick to it. Please enjoy!

Butternut Squash Soup:

Ingredients:
1-Butternut Squash, peeled and cubed
2 tsp olive oil
1 tsp ground ginger
1 tsp red pepper chile flakes
1T Mrs. Dash Original Seasoning Blend
.5 red onion, diced
1 clove of garlic minced
1 Container of Low Sodium Organic Chicken Broth
2T Unsweetened Canned Coconut Milk
1T butter
Salt and Pepper to taste

Preheat Oven to 450 degrees. Toss cubed butternut squash in olive oil, ginger, chile flakes and Mrs. Dash. Roast in high heat oven for 30 mins. until squash is golden brown. In a medium pot sauté your onions and garlic in the additional tsp of oil. Cook until translucent. Add roasted butternut squash and chicken stock to the pot. Turn heat down to low and let simmer another 30 mins. Take off heat, using your stick blender puree to creamy consistency. Place back on low heat add, salt and pepper, coconut milk and finish with the butter. Let simmer 5-10 more mins and soup is ready to serve.