BUTTERNUT SQUASH BISQUE

Cut butternut squash in half, take seeds out, and put face down in a baking dish.  Add 1/2 inch of water, cover in foil and bake on 400 degrees for about 40-50 minutes (until soft)

While that is baking...

Saute 1 yellow onion for several minutes, in 1 tsp olive oil.  Then add in 1 chopped green apple with skin on (I used a golden delicious but you can use granny smith as well). Add salt, pepper, garlic powder.  If you want a kick, add some cayenne too!  Cook until soften.  I added a few tablespoons of water and let it cook down some more to increase the flavor!

Take out the flesh of the butternut squash and put in blender along with the apple/onion mixture.  Add more salt, pepper, cayenne, garlic powder to taste.  Blend together, adding a bit of water to smooth it out as needed.  You can add a dash of maple syrup if you wish to cut the heat of the cayenne.  Add a dollop of greek yogurt if you wish.

Enjoy!

SLOW COOKER BUTTERNUT SQUASH SOUP

Put everything into the slow cooker:

2 1/2 cups vegetable stock
2 cloves of minced garlic
1 carrot, peeled and diced
1 Granny smith apple, cored and diced.  Keep the skin on!
1 medium butternut squash, peeled, seeded and diced
1 white onion diced
1/2 tsp salt
1/2 tsp ground pepper
1/4 teaspoon cayenne, or more if you like!
1/2 tsp cinnamon
pinch of nutmeg

Toss to combine it all then cook on low 6-8 hours or high 3-4 hours.  When it is done, stir in 1/2 cup coconut milk (I used light coconut milk and it still gives a good depth of flavor!)

Place in 2 separate batches into a blender and puree till the soup is smooth.  Serve it up with some more cayenne pepper on top and some extra coconut milk swirled in if you wish.

SO SO good on a fall or winter day!

HEARTY BEEF AND BUTTERNUT SQUASH STEW

Makes 6 servings.  Each serving is 1 red and 1 green.

1 tsp olive oil
1 1/2 pounds of raw lean beef meat, boneless, cut into 2 inch cubes
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, crushed
2 medium tomatoes, chopped
1 cup low sodium organic beef broth
1 bay leaf
1 tsp sea salt
1 tsp ground black pepper
2 cups cubed butternut squash
1/4 chopped flat leaf parsley

1. Heat oil in a large saucepan over medium high heat.
2. Add beef, cook, stirring frequently, or 4-5 minutes or until beef is brown.
3. Add onion and bell peppers, cook, stirring frequently for 4-5 minutes, or until onion is translucent.
4. Add garlic, cook, stirring frequently, for 1 minute.
5. Add tomatoes, broth, bay leaf, salt, pepper. Bring to a boil.
Reduce heat to medium-low, cook, covered for 40 minutes.
6. Add squash, cook, stirring occasionally for 8-12 minutes or until sauce has thickened and beef is fork tender.
7, Remove bay leaf and serve topped with parsley!

YUM YUM YUM!!!