Do you know what I slept in last night? Are you ready for this? I’m going to tell you in the order they would have to be put on:
-knee high socks
-fleece boot slippers
-flannel PJ bottoms
-long sleeve shirt
Ridiculous? Yes. Was I warm and toasty in bed? Yes!
I told you my apartment was cold. I wasn’t joking!!
Because my roommates and I have not turned on the heat yet (its suppose to get up to the 60s at the end of the week and we are waiting to plastic our windows so we aren’t heating the outside), all I can think of is hot things like:
-Ryan Gosling without a shirt on
Hey, Whatever works!
I was actually planning on giving you guys a homemade peanut butter cup recipe today but really, I should have posted that last week so that you were all prepared for the Halloween onslaught of non-vegan candy. If you are anything like me, you’ve
shoved your face with seen so much candy the last few days that having more presented to you would simply be over kill. Plus, peanut butter cups are best served cold and I can’t even think of going near my refrigerator.
So here’s more soup. This is approximately my 100th soup recipe since I started this a month ago. I’m probably the worst blogger ever. But its cold outside (or inside, if your me). And our bodies want to hibernate. And soup is so good for that! Plus, you can pack it in nice to-go containers and bring it to lunch so it saves you time AND warms you up AND its stuffed with good stuff.
Butternut Squash-Apple Soup
courtesy of my friend, Melissa Constantine
makes 3-5 servings
2 bags of frozen butternut squash or 2-3 fresh butternut squash, depending on the size, cut into 1″ cubes (I used frozen)
3 apples (not red delicious), peeled and chopped
1/2 an onion
1 large container of veggie broth
1 stick of vegan butter (I used Earth Balance)
1 tsp of Pumpkin Pie Spice
Brown sugar- optional
Cream (such as the cashew cream I made for the Mushroom Onion Soup)- optional
Sunflower seeds/pecans- optional
Melt the butter slowly, and add the onion. Cook the onion just a bit, then add in apples. Cook for a few minutes over medium heat. Add in butternut squash. It cooks faster, so add it last. Stir. Add broth. Let bubble, stirring every once in while for an hour, or until the squash has completely fallen apart and the apples are easily squashed with a spoon.
Add about a tsp of pumpkin pie spice, then blend with an Immersion blender. Don’t have an Immersion blender? A Regular blender works just as well. Puree until consistently smooth.
Taste it and decide if you would like to add the optional ingredients such as brown sugar, if you want it sweeter, or a few tablespoons of cashew cream, if you want it thicker.
I opted not to add these ingredients. I think the apple made the soup sweet enough and I was planning on having the soup for lunch so wanted it to be on the lighter side, so opted out of the cream. If I was serving this for dinner or wanted an extra kick of protein, I would most likely add the cashew cream.
I did sprinkle with sunflower seeds and pecans, though. I love smooth soups for lunch but I like adding that little bit of crunch. It helps me from feeling like I’m not eating hot baby food.
Do you think Ryan Gosling is single? I bet he has his heat on. Or, you know, enough body heat for two…