Acorn Squash Soup, Roasted Beet Hummus and Butternut Squash Hummus

Happy Sunday !!! I’m so excited to be in the kitchen all day and watch the Dallas Cowboys game…football, food and fun…a typical Fall Sunday around our casa :)

Today, I made another batch of Melissa’s Ladybug bars…my kids SCARFED down the first batch so I made a double batch this time so I can freeze some :)

Then I made some Acorn Squash Soup….SO YUM !!!   My husband even liked it and he is a meat and potatoes guy.

Acorn Squash Soup

Acorn Squash Soup:

2 medium acorn squash, seeded and halved

3 cups chicken or vegetable broth

2 granny smith apples, chopped (the tartness is the perfect complement to the sweet squash)

1/2 yellow onion, chopped

1 cup unsweetened apple juice

2 tsp fresh ginger root, peeled and grated

1 T fresh lemon juice

pepper to taste

 

Cook squash, pulp side down in a casserole dish with about an inch of water at 350 for 40 minutes.  Combine apples, onion and 1/2 cup broth in a medium saucepan.  Cover and cook on low for 10 minutes.  Add squash pulp, remaining stock, apple juice, and ginger.  Cover and simmer until ingredients are very tender, about 20 minutes.

Puree soup with an immersion blender.  Season with pepper and croutons.

I also tried a couple new hummus recipes.  I make hummus a lot and sometimes get tired of the same flavor everytime…I’ve added roasted red peppers before and I LOVE it but this time I tried adding some roasted beets to one batch and some butternut squash to another.  They were both delish !

Roasted Beet and Butternut Squash Hummus

Roasted Beet Hummus :

1 can chickpeas

1 clove garlic

1 tsp tahini

1 Tablespoon olive oil

2 roasted beets

2 Tablespoons lemon juice

Pinch of Paprika

Pour a can of chickpeas with about 1/2 the liquid into a food processor or Vitamix.  Add a clove of garlic and about a teaspoon of tahini and a drizzle of olive oil (about a tablespoon) and blend until smooth.

Add  2 roasted beets (cook beets wrapped in foil @ 350 for 1.5 hours), 2 Tablespoons lemon juice, and a pinch of paprika.  Puree until smooth.

 

Squash Hummus :

1 can chickpeas

1 clove garlic

1 tsp tahini

1 Tablespoon olive oil

1 cup cooked butternut squash

2 Tablespoons lime juice

Pinch of Cumin

Pour a can of chickpeas with about 1/2 the liquid into a food processor or Vitamix.  Add a clove of garlic and about a teaspoon of tahini and a drizzle of olive oil (about a tablespoon) and blend until smooth.

Add 1 cup cooked butternut squash, 2 Tablespoons lime juice and a pinch of cumin.  Puree until smooth.

Enjoy the rest of your weekend everyone and GO COWBOYS !!!! :)

Jenn

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About Jennifer

I am the mother of 2 beautiful children, Presley-7 and Cash-5 and married to an amazing husband and father, Todd. I have always thought of myself as a healthy person...I've always loved sports, working out and eating healthy. However, looking back, I've actually had a lot of unhealthy habits. I've tried every diet out there : Low fat (How did I think eating a box of fat free snackwells cookies was healthy?), Low carb (can you say fried pork skins GROSS)... as well as a long stint with disordered eating which started in college as a way to avoid those "freshman 15".
Well it wasn't until my 30s that I realized those kind of diets are just a quick fix, not a lifestyle. I think all foods can fit into a healthy diet as long as you practice moderation. I have found that I feel and look my best when I am eating mostly plant-based foods. Not to say I won't indulge in a filet every now and again... but I find that I crave meat less and less ! I have recently been fascinated with trying new vegetarian recipes...I NEVER thought I could give up chicken...used it eat it everyday, but I actually don't miss it at all.
I am trying to pass these healthy eating habits onto my children so they can avoid some of the diseases related to unhealthy diets.

Thanks for reading and hope you have a healthy day !!!!

Comments

  1. mooreganics says:

    When you roast the beets, do you need to peel them first?

    Thanks. I make hummus all the time too and changing up the ingredients is a great idea! I will have to try these out.

    Thanks!
    Laura

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