Hey hey my friends,
As promised I am here sharing one of the posts that my teething, cranky, been sick for a month babe didn't allow me to post this week.
First up, the incredible Jennifer of Empowered Body is contributing this week with one of her favorite Fall dishes. And I could not be more excited because squash is a big hit for both of the little people in my home.
Jennifer has been a competitive athlete for the majority of her 31 years. Track and field, volleyball, and soccer were her strengths in high school and college.
Her passion for the body continued as she worked for several years in New York City as a neuromuscular massage therapist for athletes, corporate clients, as well as many celebrities. Continuing her education in Holistic Nutrition, she began working privately as a nutrition counselor, later leading her to run a food program for her fitness clients.
Pursuing fitness instruction was a natural next step for her balancing her background and knowledge of anatomy and physiology. She thrives on creating high intensity, sweat-filled workouts for her clients. She pulls all of her years of experience in highly competitive training, pilates, barre, and strength training into a one-of-a-kind workout.
Her favorite compliment to date has been “I hate you, see you tomorrow.” Her workouts are always moving, changing, evolving, much like all of us in life. It’s so important to her to keep the energy, and exercises in the studio, fresh. She lets music move her, creating a class that drives you to just. keep. going.
CHECK OUT THE SCHEDULE and help yourself start the new year on track! Better yet, DM me and we'll go together!
1 medium butternut squash, peeled, seeded, and cut into 1 inch chunks
1 sweet or yellow onion, cut into thin strips
4-6 cups vegetable stock, depending on how thin or thick you want your soup
2-3 cloves garlic, minced
2 tbsp. coconut oil, divided
1 tsp. rosemary
1 tsp. paprika
1 tsp. hot curry powder
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1/2 tsp. grated nutmeg
1-2 tbsp. maple syrup
Preheat oven to 400.
On a sheet tray mix 1 tbsp. coconut oil and all the dry spices, allowing the heat of your hands to soften the oil.
It will create a paste like texture. Really work it in, so All of the squash is coated with the spices.
Roast for 25-30 minutes until the squash has some dark brown bits and is easily pierced with a fork.
While that’s roasting, in your soup pot add 1 tbsp. coconut oil and your sliced onions over medium low heat.
Making sure to stir often.
Caramelizing onions takes patience! Be careful not to let the onions brown too quickly. You want them to get really soft and to caramelize slowly. They’ll become sweet and delicious.
Once they’re caramelized, about 20-25 minutes, add garlic, and cook for an additional 2 minutes.
Add 4 cups stock, and the roasted squash.
Using an immersion blender, blend until silky smooth.
At this point, assess if you need/want to add more stock. Once you have the right consistency, stir in the maple syrup, and taste for seasonings. I
n the picture, I garnished the soup with spicy roasted chickpeas and rosemary.
Enjoy this soup, enjoy your friends and family, and enjoy your Holiday season!