Over on the Mint Studios blog this week I've cooked up a warming butternut squash soup and corn bread recipe for you! Perfect for a brisk Fall night. Enjoy!
Fall Butternut Squash Soup
1 whole butternut squash chopped (comes out to about 4 cups)
1 whole white onion
2 TBSP coconut oil
2 tsp pumpkin pie spice
1 tsp salt
1 quart organic chicken broth
Toppings :: rosemary, chopped walnuts and/or extra pumpkin pie spice!
Heat coconut oil in a pot and then add chopped onions.
Add salt and pumpkin pie spice and then sauté onions until golden brown.
Add chopped butternut squash and chicken stock to the pot.
Boil the butternut squash in the chicken stock until tender.
Pour mixture into a food processor and puree until smooth (careful it's hot)!
Pour evenly into 4 bowls and serve with toppings of your choice!
I also love to pair this with this delicious "corn" bread recipe compliments of Danielle Walker from Against the Grain!
Skillet "Corn" Bread
Serves 8 to 10
1/4 cup ghee or coconut oil
3/4 cup almond milk
1/4 cup raw honey
1 teaspoon apple cider vinegar
2 1/4 cups blanched almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Preheat the oven to 350°F. Heat the palm shortening in a 10-inch cast-iron skillet over medium-high heat until melted. Swirl it around to coat the bottom and sides of the skillet, then pour the melted shortening into the bowl of a stand mixer fitted with the beater attachment, or use an electric handheld mixer. Place the cast-iron skillet back on the stovetop and keep on low heat.
Add the almond milk, honey, and vinegar to the mixing bowl and mix on medium speed for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the almond flour, coconut flour, baking powder, baking soda, and salt and mix until combined. Pour the batter into the hot cast-iron skillet.
Bake for 30 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean when. Cool for 30 minutes on a wire rack and serve warm.
Once the bread has cooled completely, tightly wrap it in the pan and store it in the refrigerator for up to 1 week. Serve it chilled, or reheat it in the pan in a 300°F oven for 15 minutes.