Can you picture it? An elaborate vacation spot with blue waters and blue skies fit for a queen. It would be nice ; however, I am actually referring to one of the hundreds of varieties of squash or gourds. Seriously, who knew they all existed? Butternut, spaghetti, acorn okay; but little gem, sweet meat, and big max are quite the surprise.
As I stated last night, I planned on making a squash soup using the vegetable stock I cooked up last night.
After an hour of simmering on the stove, I had about 1.5 quarts of sienna colored vegetable stock. Using my stock and simply yellow summer squash along with carrots I made some savory soup. The whole time it was cooking I was not feeling like soup at all due to standing around in the heated kitchen from having the oven on, but once it was finished it turned out nicely and I enjoyed the flavor.
Squash and Carrot Soup
5 yellow squash, peeled if desired
2 carrots, peeled
1 tbsp. olive oil
3 slices bacon
1 small onion, diced
1.5 quarts vegetable stock
1 tbsp. honey
1/2 tsp. dried basil
1/4 tsp. cayenne pepper
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
Salt and white pepper to taste
3 tbsp. butter, divided
1 tbsp. flour
Greek yogurt (optional)
Directions: Preheat oven to 400*. Chop squash and carrots into large chunks. Pour olive oil over vegetables to coat and place on baking sheet. Roast in oven for 30 minutes tossing half way through. Meanwhile, cook 3 slices of bacon and drain on paper towel. Crumble once cooled for soup topping if desired. Using bacon grease sauté onion. Once onion is tender, remove from grease and add to soup pot. Add roasted vegetables and stock with honey and all seasonings through salt and pepper. Bring to a boil. In a small bowl, combine 1 tbsp. of softened butter and flour to form paste. Add 1 cup of vegetable stock to paste and mix. Return mixture to pot and stir to combine. Remove from heat and let sit for ten minutes. In batches, puree soup in blender or food processor making sure to leave liquid cover off to allow steam to escape. Cover opening partially with a towel to prevent splatter. Return to soup pot once pureed. Add 2 tbsp. of butter and stir. Simmer on the stovetop for 30 minutes. To serve, top with crumbled bacon and a dollop of Greek yogurt.
This was my first cup, but I did get about 3/4 cup more. I have never had any other squash or carrot soup to compare it to, but it turned out tasty for my first try. There isn’t anything I would say for sure I would change if I made this again. Perhaps I might use Brummel & Brown instead of real butter to save some calories, but I do not think it is necessary depending on what it is being served with. I just had the soup for dinner, but I might have a cold treat before the nights over with.
As for the rest of my eats, my morning started off with overnight oats for me and hub. He wanted to try it, but he normally bypasses breakfast altogether.
His and Hers
I doubled my mix to make his. In my bowl:
- 1/4 c old fashioned oats
- 1/4 c low fat milk
- 1/4 cup fat free plain yogurt
- half banana
- maple syrup
- small handful of granola
- peanut butter and grape jelly (added in the a.m.)
Cold Oats + Hot Chai
Lunch included a leftover stuffed bell and the other half of my nanner from breakfast with some berries.
I also stole some chocolate from a coworker—chocolate peanut butter shaped pumpkin. After work I headed to the gym for a cardio session. It included 15/15/15 of elliptical, arc trainer, and treadmill. The treadmill was killer today because my legs are sore from Sunday’s strength training.
When I arrived home, I found some goodies on my kitchen counter.
There is no Trader’s Joe’s here in LA, but Mom went out of town this weekend to Chicago. I watched her dog, Prissy, and in return I got some neat eats (plus some money). I got Mom reading some blogs as well, so we talk about the different things we see and Trader Joe’s topped our list. It was right across the street from the condo she stayed in. No fair! Just kidding I got all this without even being there.
Sesame Honey Almonds (ate 10 and they are GOOD possibly of an addictive quality good), trail mix, green bean chips (tried a few and thumbs up), apple clusters, pumpernickel pretzel sticks +
Snapea Crisps, mini peanut butter cups, dried figs (had 3 and well, it’s figs).
THANK YOU MOM! I will enjoy!! 🙂
Question of the Night: What is the most outlandish squash you have consumed?
My grandpa used to grow cucuzza, which is an Italian squash. It can grow up to 3 feet long. Wowza, that’s a lot of squash.