As I planned, I went to Soulard Farmers Market yesterday morning after a tough spinning and Crossfit class. I will be taking it easy this week with no Crossfit or early morning runs. Rest and sleep will be important this last week before the monster run!
Every time I go to the farmers market, I only bring $20 with me. This trip was filled with a variety goodies and I spent $19.25:
- 5 pears
- 1 pound grapes
- 2 acorn squash
- 3 butternut squash
- 3 yellow onions
- 2 sweet potatoes
- 1 bushel of broccoli
- 2 steak size tomatoes
- 5 multicolored peppers
- 5 avocados
- 1 ginger root
…I think that was it!
I decided to make Butternut Squash Soup with kale, cannellini beans and greek yogurt while I still had my vitamix to make a smooth puree (I am sending it away on tomorrow). I created the recipe as I went.
Low-fat Creamy Butternut Squash Kale Soup
- Butternut squash, cubed
- Yellow onion, 1 medium size, sliced
- Cannellini beans (any white bean will do), 7 oz can, rinsed
- Vegetable broth (can use chicken broth as well), 2 cups
- Rosemary, 1 tsp
- Thyme, 1 tsp
- Cracked black pepper, 1/2-1 tsp (to taste)
- Salt, 1/2 -1 tsp (to taste)
- Ginger, 1 Tablespoon, chopped
- Cinnamon, 2 tsp
- Optional (used in my recipe)
- Kale, fresh, 2 cups
- Greek yogurt, non-fat plain, 1/2 cup
- Peel and cut the butternut squash into large 1-2 inch cubes and slice onion. Place into the crockpot.
- Add the rinsed cannellini beans, vegetable broth, rosemary, thyme, ginger, salt and pepper to the crockpot.
- Put the crockpot on HIGH for 3 hours until butternut squash is soft.
- Scoop out the hot mixture into a blender until mixture is a smooth puree (I used a vitamix gradually putting the speed up to HIGH for 30 seconds). You got butternut squash soup!
- Pour the puréed mixture back into the crockpot and stir in the cinnamon. Taste the soup to make sure there is enough cinnamon, salt, and pepper (add more if needed)
- Optional Step/extra ingredients: And add the kale and Greek yogurt. Stir well.
- Cook soup for another 30 minutes and your butternut squash soup is ready to be served!
Now you have creamy butternut squash soup with kale :). The beans alone make the soup creamy, but Greek yogurt gives the soup a little thicker consistency. I would say this soup is nutritionally balanced with vegetables, carbohydrates, fiber, and good sources of protein (beans, greek yogurt).
Let me know if you try and like my recipe!
Random: Remember my funky eggplant….I made another egg bake for the week with eggplant, onion, red pepper, spinach, kalamata olives, and basil.
I am all set for my meals this week! I even got seduction bread to have with my apple butter in the mornings or a night-time snack 🙂
Week 2 Crockpot Dinner will probably be mid-next week since I won’t get back from Chicago until late Sunday. I am thinking a chicken or beef dinner sounds good 🙂
Any suggestions or recipes you swear by?
I will leave you with a Grannyism that will might make you think a bit……..
if you didn’t know your age, how old would you be?
I don’t think I could say an exact age, but I am aiming to be young for a long long time and hopefully nutricising will help make that happen!
I am on my way to get a pumpkin latte 🙂 Enjoy the rest of your Sunday!