Happy Healthy RD

Butternut Squash Soup

One Apple = Two Snacks

Butternut Squash Soup

It’s squash season! I have a deep love for anything with butternut squash especially this soup. I got this recipe from a friend of a friend 4 or 5 years ago and I have no idea where they got it from but it’s definitely a keeper. It’s a little sweet, a little spicy and so comforting on a damp fall day. I would call this a thai inspired recipe due to the lemongrass and Sriracha. I pretty much follow the recipe except I typically halve the mirin just to cut down on the sweetness. (FYI Mirin is similar to rice wine but much sweeter. It can be found in the Asian section of most grocery stores.)

I took pictures of the cooking process but unfortunately forgot to use a memory card so I just have a few pictures of the finished product. Oh, a couple more notes: I used one can of full-fat coconut milk and one can low-fat. I’ve made it with all low-fat and it still tastes great. I have never used creme fraiche – I just use sour cream, greek yogurt, or whatever creamy ingredient I have on hand.

Butternut Squash Soup

Butternut Squash Soup
  • 1 tbsp vegetable oil
  • 2 tbsp minced lemongrass {about 1/2 stalk}
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tbsp minced onion {white}
  • 1 tbsp Sriracha chile sauce {or another chile sauce that’s garlic-based}
  • 1 cup mirin
  • 1/4 cup rice wine vinegar
  • 2, 14 oz. cans coconut milk
  • 1 large butternut squash: peeled, seeds removed, and cut into 2-inch pieces
  • 2 tbsp soy sauce
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt
  • Garnish:

  • 2 tsp yellow curry powder
  • 1/4 cup creme fraiche
  • 1 lime, peeled, cut into segments
  • Toasted pumpkin seeds {also known as pepitas}
    1. 1. Make the soup: In a large pot, over medium heat, heat the oil and add the lemongrass, ginger, garlic and onion. Sweat the vegetables, stirring occasionally for 5 minutes. Add the Sriracha and stir to incorporate, then add the mirin, rice wine vinegar, coconut milk, butternut squash, soy sauce and cilantro. Stir, bring to a simmer and cook, covered, until the squash is tender, about 30-45 minutes.
      2. In batches in a blender, puree the soup until smooth. {For greater consistency, pass through a fine mesh strainer}. Return the soup to the pot and whisk in the lime juice and salt to taste.
      3. Garnish the soup: whisk the curry into the creme fraiche until incorporated. Pour the soup into bowls, garnish each with a spoonful of curried creme fraiche, lime segments and toasted pumpkin seeds.


    One Apple = Two Snacks

    It’s the first day of autumn and that means it’s apple season! Not many fruits can beat apples in their versatility and convenience. An apple makes the perfect on the go snack but also can be used in countless sweet and savory recipes. Last weekend we went apple picking and got a variety of delicious local Michigan apples. I believe the picture below is of the Golden Supreme variety but I can’t be sure (the trees weren’t labeled). Today I’m sharing two ways to use up just one apple. It’s a two for one bargain and I love bargains!

    Two Snacks

    First up: Apple Grilled Cheese

    Thinly sliced cheese and apple slices on whole grain bread takes a regular grilled cheese up a notch.

    Tip: Cover the pan with a lid to speed up cheese melting! There is something about the apple and cheese combo that I love. I used cheddar cheese but any type would work.

    Next Up: Apple Nachos

    This a great ‘healthy’ dessert. Melt a little peanut butter and chocolate together in the microwave. ( I usually stop about every 20 seconds to stop and the stir the mixture.) Top sliced apple with melted chocolate and chopped pecans. Oh my, I devoured this plate in about two minutes! It was so good and a little too easy!

    Happy Fall! Have a great day!