After the overindulgence of the holidays -- and boy did I overindulge!!! -- I need to get back to healthier eating. With starting my new company, though, (did I mention Windy City Cocoa?), I don't have a ton of time to spend in the kitchen.
How do I get my eating back on track?
I make delicious food that's easy to pull together and full of nutrition like this vegan, gluten-free butternut squash soup with hemp seeds. It's got protein, fiber and lots of vitamins and minerals.
The easiest way to cook butternut squash is in the slow cooker. All you need to do is wash the outside, pop the whole thing in the slow cooker, and cook for 4 to 6 hours. If you're not ready to go forward with the rest of the soup yet, you can keep the cooked squash in a covered container in the refrigerator for a couple of days.
Butternut Squash Soup (vegan, gluten-free, allergy friendly)
Makes 2 servings
1 tablespoon olive oil
1/2 cup diced onion (red, white or yellow)
2 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 tablespoons grated ginger
3 tablespoons hemp seeds
1 cooked butternut squash (skin and seeds removed)
2 cups water
In a stockpot or large saucepan, heat olive oil over medium flame.
Add onion and garlic, and saute until soft, but not brown, approximately 2 minutes.
Add salt, red pepper flakes and ginger. Saute for one minute.
Add remaining ingredients and stir well.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend with an immersion blender or in a blender until smooth.
Shared with Allergy-free Wednesdays.
My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.