Tasty Tuesday: SC Butternut Squash Soup

butternut-squash-soup

It’s cold outside! And nothing warms you up better than a savory soup that cooks all day and makes your house smell amazing! Two secret ingredients ( a granny smith apple and coconut milk) give this recipe a one of a kind flavor,and it’s an easy recipe too!  Just toss your ingredients into your slow cooker and you’re good to go!

Recipe from Gimmesomeoven

Ingredients:

  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)

Directions:

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the sage.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper, coconut milk, and cayenne if needed.

Serve warm, with optional garnishes if desired.

*A medium-sized butternut squash should weigh around 2 lbs or so, or about 2 1/2 cups, (so you would need about 32 ounces if buying pre-cut butternut squash).

Advertisements

Tasty Tuesday: SC Mango Chicken

mangochicken

I know it’s Wednesday, but I didn’t get around to posting a favorite healthy recipe yesterday, and I just couldn’t wait another week to share this one with you!

Not only are mangoes delicious, they have tons of health benefits too!

nutrition-tip-mango

This recipe only has a handful of ingredients and you can even make it into a freezer meal. Recipe from six sisters stuff

Slow Cooker Mango Chicken

slow-cooker-mango-chicken
Photo Via

Ingredients

  • 5 boneless, skinless chicken breasts (mine were frozen)
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • 3 cups mango salsa
    • TIP: You can buy premade mango salsa at the store either in the refrigerated section or canned in the aisle with other salsa varieties. Make sure to read labels for added ingredients  that aren’t clean. If you can’t find premade salsa, you can always make your own  using this recipe, just leave out the sugar and add a few more tomatoes to offset the taste)
  • Cumin to taste (1/2 to 1 tsp.)
  • Lemon Pepper to taste (1/2 to 1 tsp.)

Instructions

  1. Put chicken breasts in slow cooker.
  2. Mix all other ingredients in a separate bowl.
  3. Pour over chicken breasts and cook on high for 4-6 hours.
  4. Shred chicken with two forks in the crock pot and serve over rice.
  5. Garnish with cilantro, if desired.