The mister and me participated in an interesting nutrition challenge from mid-September through mid-October. Short version of the story: the mister followed a paleo lifestyle while I embraced a gluten-free and sugar-free lifestyle. Since I am the main cook at home, all dinners were prepared using paleo recipes.
At the end of the challenge, we decided to embrace these choices at the end of the nutrition challenge. That is...except for beer.
It had been a bit of time since we had enjoyed an all-veggie dinner, and I saw this recipe while looking for a way to use butternut squash. I really like butternut squash, but that's because someone else prepares it. This one almost looked TOO easy, I had to try it. So, here goes nothin'...
Ingredients:
- leeks or onions, about 1/4 cup diced
- carrots; three, peeled and chopped
- garlic; a couple of cloves smashed and chopped
- butternut squash; about 2 - 2.5 cups, peeled and cubed
- spices: cumin, ancho chili powder, cinnamon, curry powder, nutmeg; I suggest 1 teaspoon of each, with the exception of the nutmeg--just do 1/2 teaspoon
- 2.5 c. stock (veggie, chicken, beef, it makes no difference)
- 1 28 oz can of diced tomatoes
- 1 15 oz can full-fat coconut milk
- a generous amount of kale, cut into thin ribbons; I covered an entire dishtowel with kale. You can NEVER have too much kale!
Steps:
1. Bring your burner to medium and coat a large dutch oven with olive oil and add the leeks/onions, carrots, and garlic and saute until soft (about 5 min)
2. Add butternut squash and coat with spices, saute for 3 minutes
3. Pour in stock and can of tomatoes, mix well and bring to a boil; reduce heat to a simmer for 20 minutes
4. Add can of coconut milk, and kale; simmer until kale is wilted (about 5 minutes)
5. EAT DINNER!
6. Enjoy leftovers the next day.
Notes: To make this dish with more "heft," you could add small meatballs (lamb or beef, or a combo) while the soup is simmering for 20 minutes. Alternatively, if you wanted to add more veggie/vegan options add a can of garbanzo beans. Like I said, this recipe pleases many and can be adapted for many different lifestyles.
It was divine and fed us for several days.
