So this week has been a week of introductions and today's contribution comes from our regular contributor Jen B! So you have now met all of our regular contributors Super Dave, Kate S, Nichole G and last but not least Jen B. We will be adding a profile for Nichole and Jen hopefully within the month so you can hear a little about who they are and their thoughts on food and health. Don't forget to follow our blog (see sidebar) and to leave comments - its encouraging to see you all droping by and hearing your feedback!
Winter Delight
Ingredients
1 Large
white onion, grated
1 Granny
smith apple, grated
6 Carrots,
shredded
2 TBSP Butter
1 Large
squash, cubed & roasted
1 BOX Vegetable
stock
2 TBSP Sugar
1 TBSP Ginger
1/2 Tsp Salt
1/2 Tsp Cinnamon
1/2 Tsp Cayenne
1 C Cream
Directions
Heat pot @ med-high heat
Add butter, melt
Add onion, apple, carrots & 1/2 of
stock
Stir, cook 10 mins
Add squash, broth, ginger, salt,
cinnamon, sugar & cayenne
Bring to boil & boil for 10 mins
Simmer on med-low heat for 10 mins
Remove from heat
Put in a blender & blend or blend
using a hand blender until smooth
Return soup to pot, med-high heat
Add cream, stir & warm
Enjoy!
Squash
needs to be roasted before hand in the oven at 400 for about 15 mins
I
usually toss the cubed squash in a bowl with olive oil, salt & pepper
before I put it on a pan to roast
You
can switch squash with pumpkin, if you want J
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