Veggie Tuscan Soup!

Looking for a new seasonal hit this winter? This one is pretty tasty!

Ingredients:

• 1 bunch of brussel sprouts, halved
• 1 onion, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 bunch of kale, chopped
• EVOO
• 1 tbsp Herbs de Provence w/Lavender
• 1 tbsp paprika
• 1 16 ounce container of organic Tuscan Tomato soup
• 3 cups water
• 1 tsp cracked pepper

What to do:

1. Saute the brussel sprouts in EVOO, top with cracked black pepper, and half the Herbs de Provence with lavendar....cook until slightly browned on the edges for extra flavor (8-10 minutes). Set aside.
2. Saute onion, red and yellow pepper, add cracked black pepper and other half of Herbs de Provence and the paprika. Saute for about 10-12 minutes. Set aside. 
3. In your crockpot combine all ingredients and mix together well. 
4. Cook on low for 8-10 hours. 
5. If you don't have a crockpot, cook on medium to high for 30 minutes, then simmer for 1-2 hours.

Enjoy!

Meatloaf Stuffed with Apple Goat Cheese and Rosemary Roasted Baby Potatoes!

It's fall and creeping closer to the holidays and there are some fun new ingredients in the stores which inspired this new version of meatloaf. I hope you enjoy! :)

Ingredients:

• 1 pound ground turkey
• 2 eggs
• 1 small roll of apple crusted goat cheese (mine was from Trader Joe's or choose your preferred cheese stuffing)
• 4 tbsp. balsamic vinaigrette (2 for the meatloaf, 2 for the sauce)
• 1 cup ketchup (for sauce)
• 1/4 cup brown sugar (for sauce)
• 2 sprigs of rosemary, finely chopped
• 8 large jalapeno stuffed olives, chopped
• 1/2 onion, diced
• 1/2 pound of small baby potatoes
• 2 tbsp. EVOO (I used black truffle oil for the potatoes)
• 2 sprigs of rosemary, chopped to top the potatoes
• 1/2 onion, diced for the potatoes

What to do:

1. Preheat the oven to 400.
2. In a medium bowl, mix together the turkey, eggs, 2 tbsp. balsamic vinaigrette, 2 sprigs of chopped rosemary, olives, and 1/2 onion together.
3. In a bread loaf pan/meatloaf pan, spray with Pam or put in foil. Then put a small layer of the meat mixture on the bottom. Next put in some small chunks of the cheese. Top with the rest of the meat mixture, making a loaf shape.
4. Meanwhile, mix together your sauce (ketchup, brown sugar, and balsamic vinaigrette) and pour over the top.
5. Place in the oven and bake for 30 minutes or until done.
6. Meanwhile, in a small baking pan, place your potatoes and top with the chopped onion, rosemary, and glaze with the EVOO or truffle oil. Bake also for 30 minutes or until tender.

Enjoy!

Savory Mediterranean Lamb Shanks!

This one is super easy to make and it's tasty and great for the season. Modify with your favorite veggies and spices as you have them in stock.

Ingredients:

• 2-4 lamb shanks
• 1/2 cup Marsala wine
• 2 cups vegetable broth (organic, low sodium)
• 4 heirloom tomatoes, diced
• 2 sticks of rosemary (one diced, one whole)
• 5 Chinese spice, 1 tbsp
• 2 tbsp paprika
• 1 onion, diced
• 1 red pepper, diced
• 2 garlic cloves, diced
• 4 celery sticks, chopped
• Pepper
• EVOO

What to do:

1. Saute the onion, garlic, and red pepper in EVOO. Set aside. 
2. Heat some EVOO in a medium skillet pan. Brown the lamb shanks on both sides-about 3 minutes per side (season with half the paprika and a little pepper). Set aside.
3. In your slow cooker, add the tomatoes, rosemary, vegetable broth, sauted veggies, celery, the remaining paprika, the 5 Chinese spice, and Marsala wine. Stir well.
4. Add the lamb shanks, and cover in juice and veggies. Set the slow cooker on low for 6-8 hours or on high for 4 hours.

Enjoy!

Super Savory Quiche w/Sausage!

Ingredients:

• 8 eggs
• Pepper
• 1/2 cup milk or water
• 1 tomato, chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• EVOO
• 1 handful of spinach
• 1 sausage, bite size pieces (hot Italian sausage or sweet or chorizo)
• Feta cheese or your favorite cheese

What to do:

1. In a small bowl, combine the eggs, pepper, and milk. Mix together well.
2. Saute the spinach in EVOO and set aside. 
3. Saute the onion, garlic, and red pepper. Set aside. 
4. Cook the sausage until done. De-grease by setting on a paper towel. Set aside. 
5. In a round oven safe bowl, spray with Pam and pour in half the egg mixture.
6. Layer in some spinach and then some onion and pepper mixture and then some sausage. 
7. Slowly pour in the second half of the egg mixture.
8. Repeat the layers (spinach, onion mixture, and sausage). 
9. Top with your favorite cheese. 
10. Bake at 400 for 20-25 minutes...until golden brown on the edges and solid in the center. 

Serve it up with the extra sausage on the side. Enjoy!

Spicy Tortilla Soup Loaded w/Veggies and Chicken!

It's that time of year...time to cure a cold or just enjoy wholesome warm goodness. Soup is calling as the season turns to fall. This one certainly helped me get over the hump with my cold...enjoy!

Ingredients:

• 1.5 chicken breasts, sliced into bite size pieces (brown and saute in EVOO, pepper, green onions, and garlic)
• 2 handfuls of brussel sprouts, diced and seasoned with lemon and pepper (brown and saute)
• 3 small potatoes, diced (cook in EVOO with garlic, brown and cook until tender)
• 1 cup of corn 
• 2 garlic cloves, diced
• 1 bunch green onion, chopped
• 2 carrots, diced
• 4 celery sticks, chopped
• 1 quart Tortilla soup base (I got the one from Trader Joe's, organic and low sodium)
• 2 cups of water
• 1-2 peppers (jalapeno or something else spicy)
• 3 flour or corn tortillas, chopped into small slivers
• Sour cream as a topper
• Avocado, chopped up (drizzle in lemon juice to keep fresh)

What to do:

1. After browning and sauteing the chicken, the brussel sprouts, and the potatoes as stated in the ingredients list, combine all the ingredients.
2. Cook in a large soup bowl on the stove for at least one hour, start with a boil and then cook on medium-low for the duration. If you have time, instead of cooking the brussel sprouts and potatoes, cook in a slow cooker (only cook the chicken before adding). Cook on low for 6-8 hours or on high for 4 hours.
3. For the tortillas, spray with Pam. Place on a Pam and bake at 400 degrees for 10 minutes or until golden brown and crispy. 
4. Serve soup in bowls. Top with Tortilla chips, a dollop of sour cream, and chopped avocado. 

Roasted Lemon Chicken with Potatoes!

Ingredients:

• 1.5 pounds Yukon gold potatoes, cut into small pieces
• 6 cloves garlic, smashed and chopped
• 2 tbsp Tuscan EVOO
• Kosher salt
• 1.5 pounds skinless, boneless chicken thighs
• 2 tsp smoked paprika
• Freshly ground pepper
• 4 tbsp fresh parsley, chopped
• 4 lemons (2 juiced, 2 cute into wedges)
• 2 medium red onions, halved and thinly sliced

What to do:

1. Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. 
2. Put the potatoes, garlic, EVOO, 1 tbsp water, and 1/2 tsp salt in a large microwave-safe baking dish and toss to coat. Cover the plastic wrap, pierce the plastic in a few places and microwave 8 minutes to partially cook. 
3. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with paprika, 1 tsp salt, and 1/2 tsp pepper. Add 2 tbsp parsley and the lemon juice; toss to coat. Set aside.
4. Remove the hot baking dish from the oven; carefully add potatoes and spread in an even layer. Scatter onions on top. Roast until potatoes start to brown, about 12 minutes. 
5. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl, and the additional lemon wedges; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tbsp parsley.

Butternut Squash Ravioli w/Fresh Veggies!

Ingredients:

• 8 ounces of frozen organic butternut squash ravioli (or make your own)
• 1 tbsp coconut butter
• 4 ounces mushrooms, chopped
• Handful of green beans
• 1 red onion, chopped
• 2-3 tomatoes chopped
• Italian seasoning
• Salt and pepper
• Marsala wine, approximately 1/4 cup

What to do:

1. Bring a medium sauce pan filled with water to a boil. Cook noodles until done (approximately 8 minutes). Drain and set aside.
2. Meanwhile, in a medium skillet, heat the coconut oil and add the veggies, salt and pepper, and Italian seasoning. Saute for 3-5 minutes. Add the Marsala wine and tomatoes, and saute for another 3-5 minutes.  
3. Serve the veggies on top of the ravioli. 

Chicken Pot Pie For Speedsters!

Ingredients:

• 2 boneless skinless chicken breasts
• 2 tbsp oil (coconut or EVOO)
• 2 tbsp garlic powder
• 1 tbsp dill weed
• Salt and pepper
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 (15 oz) can mixed peas
• 3 carrots, chopped (or canned)
• 2 potatoes, chopped (or canned 15 oz)
• 7 oz can chicken broth (or 14 oz for thinner filling)
• 1 (8 oz) package refrigerated crescent dinner rolls (or other rolls)

What to do:

1. Preheat oven to 350.
2. Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt, and pepper. Cook until done. 
3. Meanwhile, whisk cream of mushroom soup and chicken broth together in a sauce pan on medium and bring to a simmer. Add the carrots, peas, potatoes. Gently stir together, and bring to simmer again. 
4. Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste.
5. Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam and venting. Bake 12-15 minutes or until rolls are light brown. 
6. Let sit for 5 minutes before serving.

Kielbasa, Ham, Potato, and Cheese Quiche

This is perfect for a meal after a long run or just for Sunday brunch with friends. :)

Ingredients:

• 4 large eggs
• 1 cup milk
• 3 ounces crumbled goat cheese or feta cheese
• Salt and pepper
• 1 cup kielbasa cubed
• 1 cup finely cubed potatoes
• 1 cup ham cubed
• Chipotle adobo sauce
• 1 tbsp coconut oil or EVOO
• Pam

What to do:

1. Preheat the oven to 350.
2. In a medium mixing bowl, mix the eggs, milk, and salt and pepper together. Set aside.
3. In a medium skillet, heat up the EVOO on medium. Add the ham, kielbasa, and 2-3 tbsp of adobo sauce. Cook until done and seasoned well (approximately 5-7 minutes).  Set aside.
4. Coat a 9 inch cake/pie pan with Pam. 
5. Add the potatoes and kielbasa/ham mixture into the bottom of the pan. Top evenly with the egg mixture. Top with the cheese crumbles.
6. Cook 30 minutes or until done.

Mac and Cheese w/Ham, Kielbasa, and Veggies!

Ingredients:

• 2 cups of cubed ham
• 2 cups of kielbasa, chopped
• 1 onion, chopped
• 8 ounces of mushrooms, chopped
• 2 tbsp chili paste
• 2 garlic cloves, chopped
• 1 tbsp coconut oil
• 3 cups wheat elbow macaroni 
• Salt and pepper
• 4 ounces goat cheese crumbles
• 2 cups grated sharp cheddar cheese
• 2 ounces feta cheese, seasoned with Italian seasoning
• 2 cups of low fat milk
• 2 tbsp flour
• 2 tbsp butter
• Pam
• Small can of chipotle peppers in adobo sauce (need about 4 tbsp of sauce)

What to do:

1. Preheat oven to 350.
2. Heat the coconut oil in a large skillet on medium high heat. Add the kielbasa, ham, onion, garlic, mushrooms, chill paste, adobo sauce, and salt and pepper. Saute for approximately 8 minutes. Set aside.
3. Meanwhile, cook the elbow macaroni according to instructions. Strain and set aside.
4. In a large oven safe bowl (ceramic), coat the bowl with Pam and add the noodles. 
5. Meanwhile, in a medium sauce pan, heat up the milk, flour, butter, and salt and pepper. Whisk constantly under evenly heated through. Once brought to a slow boil, add the goat cheese, cheddar cheese, and feta cheese, stirring constantly until smooth. Remove from heat. Pour over the noodles in the oven safe bowl.
6. Add the kielbasa/ham mixture to the bowl and mix thoroughly. 
7. Cover with foil and cook for 30 minutes.

Crustless Mini Quiches!

Ingredients:

• Cupcake paper holders
• 1 head of broccoli, thick stems removed and separated into florets
• 12 large eggs
• 2/3 cup whole milk
• 2/3 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp pepper
• 3/4 cup shredded sharp Cheddar cheese
• 1/2 cup crumbled goat cheese
• 4 asparagus stems, halved
• 12 cherry tomatoes, cooked and sliced

What to do:

1. Preheat the oven to 375. Lightly spray two 12 cup mini muffin pans with cooking spray or line with paper liners.
2. Briefly cook your broccoli at a boil for 1 minute, then cool immediately in cool water, pat dry, and set aside. 
3. In a bowl, whisk together eggs, milk, cream, salt, and pepper.
4. In each muffin cup, place a few small pieces of broccoli and a pinch of cheese (both types or mix and match). Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche. Mix and match by adding a tomato half or asparagus to the top of some for color, variety, and flavor.
5. Bake until tops are puffed and just beginning to brown, about 15-16 minutes. Transfer to wire racks and let cool about 5 minutes. 

Easy Homemade French Apple Pie, for Pi Day!

In honor of Pi Day on March 14, I cooked two Apple Pi(e)s for my work celebration Thursday. Tomorrow I'm baking mini quiches as well. :) Stay tuned and don't forget to celebrate your Pi(e) Day! Let me know what recipes you come up with....

Ingredients:

Filling-

• 3 apples, peeled and diced
• 1 tsp cinnamon 
• 1/4 tsp nutmeg
• 1/2 cup original bisquik mix
• 1/2 cup granulated sugar
• 1/2 milk
• 1 tbsp butter, softened
• 2 eggs

Streusel-

•  1/2 cup original bisquik mix
• 1/4 cup packed brown sugar
• 2 tbsp firm butter or margarine 
• 1/4 cup chopped pecans

What to do:

1. Preheat the oven to 350. Grease 9 inch pie pan. In medium bowl, mix apples, cinnamon, and nutmeg, place in pan. 
2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pan. 
3. In small bowl, mix streusel ingredients until crumbly, sprinkle over filling.
4. Bake 40-45 minutes until knife inserted in center comes out clearn. Cool 5 minutes. Store in refrigerator. 

Chicken and Sausage Gumbo!

Ingredients:

• 1/3 cup flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces cooked smoked turkey sausage links, quartered lengthwise and diced
• 1 1/2 cups chopped cooked chicken
• 2 cups sliced okra (or other veggies if you don't care for okra)
• 1 chopped onion
• 1 chopped green pepper
• 1/2 cup chopped celery
• 4 cloves garlic, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 cups hot cooked rice

What to do:

1. For roux, in a medium heavy saucepan stir together flour and oil until smooth. Cook and stir constantly over medium high heat for 5 minutes. Reduce heat to medium and cook and stir constantly about 15 minutes more or until dark reddish brown color is reached. Cool.
2. Place water in slow cooked. Stir in the roux. Add sausage, chicken, okra (or other veggies), onion, green pepper, celery, garlic, salt, black pepper, and cayenne pepper.
3. Cover and cook on low-heat setting for 6 hours or high heat setting for 3-3.5 hours. Skim off the fat. Serve gumbo over hot cooked rice.

Beer Braised Chicken!

Ingredients:

• 8 skinless boneless chicken thighs
• Salt and pepper
• 1 tbsp EVOO
• 12 ounce bottle of beer (I used Dos Equis)
• 1 cup shallots, peeled and halved
• 1/2 pound small red skinned potatoes, halved or quartered
• 2 tbsp dijon mustard
• 2 tbsp brown sugar
• 4 sprigs thyme
• 3 tbsp freshly chopped parsley
• Rosemary, to taste

What to do:

1. In a large pot, heat the EVOO on medium high. season the chicken with salt and pepper, and brown the chicken (about 6-7 minutes). Add the chicken in batches to brown it.
2. Add the beer, shallots, potatoes, mustard, sugar, thyme, 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the parsley.
3. Serve in a bowl. Enjoy!

Homemade Veggie Pizza!

Ingredients:

• 2 plum tomatoes, sliced
• 6-8 bella mushrooms, sliced
• 1 red pepper, chopped
• Capers
• 1 cup mozzarella cheese
• 1/2 cup pepper jack cheese
• 1 Pillsbury pizza dough package (I use wheat)
• 1 can pizza sauce

What to do:

1. Preheat the oven to 350 (or follow instructions on your package for the dough). Place your pizza dough on a non-stick pan and fit to the edges. Heat the dough alone for 5 minutes.
2. Meanwhile, chop up your veggies and grate your cheese. 
3. Remove the dough from the oven, add 1/2-3/4 cup of tomato sauce and spread evenly across the dough. Top with the cheese evenly and then add your toppings: tomatoes, mushrooms, red pepper, and capers. Feel free to add whatever other veggies you have (tip: if you have hard veggies like carrots, precook them in a skillet to soften them). 
4. Place back in the oven and cook for 8-10 minutes.

Enjoy!

Pork and Fennel Ragout!

Ingredients:

• 1 tsp fennel seeds
• Salt and pepper
• Zest and juice of 1 lemon
• 3 1 inch thick boneless pork loin chops, trimmed and sliced into 1/4 inch wide strips
• 3 tbsp all purpose flour
• 5 tbsp chopped fresh parsley
• 3 tbsp EVOO
• 1 cup sliced shallots
• 1 small fennel bulb, trimmed and chopped
• 2 tbsp tomato paste
• 10 ounces cremini mushrooms, sliced
• 1.5 cups red or white wine

What to do:

1. Grind the fennel seeds with 1 tsp salt and 1/2 tsp pepper in a spice grinder or chop with a knife. Transfer to a medium bowl, mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tbsp parsley.
2. Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, about 1 minute per side, transfer to plate. Add the shallots, fennel, the remaining 3 tbsp parsley, and salt to taste to the skillet. Reduce the heat and cook until the veggies are wilted (2 minutes). Add the tomato paste and cook, stirring for about 3 minutes.
3. Add the mushrooms, wine and 1/2 cup water, scrape up any browned bits with a wooden spoon. Cover and simmer over low heat until the fennel is tender, about 12 minutes. Add the pork and heat through, 2-3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.

Skillet Veggie Lasagna!

Ingredients:

• 1/2 cup EVOO
• 4 garlic cloves, sliced
• 1.5 pounds ripe tomatoes, diced
• 4 tbsp chopped fresh basil and/or parsley, plus more for topping
• Salt and pepper
• 1 cup ricotta cheese
• 1 large eggo
• 2 tbsp grated parmesan cheese, plus more for topping
• 6 sheets no bake lasagna noodles
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 3.5 cups baby spinach
• 1/4 pound mozzarella cheese, grated

What to do:

1. Heat the 1/4 cup EVOO in a large skillet over medium-high heat. Add the garlic, cook until golden, 1 minute. Add the tomatoes, 1 tbsp herbs, 1/2 tsp salt, and pepper to  taste, cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low, reserve the remaining sauce.
2. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tbsp herbs, 1/2 tsp salt, and pepper to taste in a bowl. 
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top, drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tbsp of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes. Let rest a few minutes before slicing. Top with more parmesan and fresh herbs.

Enjoy!

Risotto Cakes with Mixed Greens

Ingredients:

• 2 tbsp chopped chives or scallion greens
• 2 cups leftover fontina risotto with chicken chilled (see Fontina Risotto with Chicken recipe)
• 8 cups cubes fontina cheese (optional)
• 1/2 cup breadcrumbs (I used Italian)
• 2 tbsp EVOO
• Kosher salt and pepper
• Salad greens, enough for 4 people
• 1/2 bulb fennel, thinly sliced
• 1 tsp fresh lemon juice

What to do:

1. Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Optional: press a hole in the center of each patty and stuff with a cube of fontina, pat risotto around each hole to cover. 
2. Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate and cover with plastic wrap and refrigerate for 20 minutes or until ready to cook this meal.
3. Heat some EVOO oil in a medium non-stick pan. Fry the cakes, 2-3 at a time approximately 1.5 minutes per side. Transfer to a paper towel lined plate to drain; season with salt and pepper.
4. Combine the greens and fennel in a bowl, drizzle with 2 tbsp EVOO and lemon juice, season with salt and peppers and toss. Divide the risotto cakes and salad among 4 plates.

Enjoy!

Fontina Risotto With Chicken

Note: this recipe has a partnered left overs recipe. If interested, set aside 2 cups of risotto and start next recipe.

Ingredients:

• 4 cups low-sodium chicken broth
• 5 tbsp unsalted butter
• 1 medium onion, chopped
• 2.5 cups arborio rice
• 3 sprigs thyme
• Kosher salt
• 1 cup finely grated parmesan cheese
• Freshly ground pepper
• 1 cup coarsely grated fontina cheese, plus more for topping
•  8 ounces deli smoked chicken breast, diced 
• 1/4 cup roughly chopped fresh parsley
• 1 cup dry white wine

What to do:

1. Take 4 tbsp butter in pot over medium-high heat, add onion, cook until translucent (4 minutes). Add rice and thyme, stir and cook until rice is glossy (1-2 minutes). Add the wine and cook, stirring until liquid is absorbed. Add 1 tsp salt. 
2. Ladle in 1/2 cup broth and 1/2 cup water and cook until absorbed, continue adding these portions until the rice has fully absorbed all the fluid (takes about 25 minutes). Total will be 4 cups broth, 4 cups water. Be sure to stir it so the rice doesn't burn.
3. Remove the thyme, stir in the parmesan, the remaining tbsp butter, 1/2 tsp salt and pepper to taste. Gently stir in the fontina and chicken. Serve in bowls and top with parsley and more fontina cheese. 

Note: If you want to try the next Risotto Cakes with Greens Recipe, set aside 2 cups of the risotto. 

Butternut Squash Soup

Ingredients:

• Two butternut squashes, halved, deseeded, peeled, and chopped
• 4 garlic cloves, chopped
• 2 onions, chopped
• 4 tbsp butter
• Salt and pepper
• 1/4 tsp Paprika
• 1/4 tsp cinammon
• 1/4 tsp nutmeg
• 6 cups vegetable broth
• 1 cup heavy cream

What to do:

1. In a pot, heat up the butter on medium high. Add onion and garlic cloves and saute. Then add the butternut squash, broth, and spices. 
2. Boil for 15-20 minutes, until squash is tender. 
3. Put the squash mixture into the mixer and mix until you have the right consistency. Add heavy cream if you want a creamy soup. Taste and add salt, pepper, or additional spices as needed. 
4. Sprinkle cinammon on top of each serving. 

Enjoy!