Upping the Veggies

While housing a new member of our family I decided it was high time my diet got a little swicheroo. With the help of my awesome hubby, and a farmers market just up the road, we have been experimenting with a lot of vegetables lately. Heck, I have probably washed, chopped, peeled, diced, and pureed more veggies in the past 3 months than I have in a year! Ya, that’s a pretty big statement, and I’m gonna pretend I never confessed to it and keep on typing…

About 2 weeks ago Stephen came home with a butternut squash and I wasn’t sure what to do with it. I’d never cooked with one before, heck I don’t know if I had ever eaten one in my life, so I decided we’d try a new soup and began my internet recipe search. I found out how best to cook the squash and winged the rest. I was making soup, so I knew if I just threw a bunch of veggies in the pot with some different seasonings it was bound to taste good.

Most the recipes I found involving butternut squash mentioned how it’s a fall veggie and included things like brown sugar, or molasses in the recipe. Well I’m afraid that wasn’t gonna cut it for me and our 115 heat index. I decided to nix the sweet stuff and add some hot sauce instead. Pregnancy can change the taste palette, and mine is loving anything with a little heat to it.

Here’s a picture of most the veggies that I threw together.

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Sauteed Onion always adds a great smell to the kitchen.
(after my eyes have stopped watering and I can see again)

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pre-squash

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squash added

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During most of the process I kept the kiddo busy with her favorite (and messiest) snack: yogurt! She is little miss independent and wants to eat everything with her own spoon and fork. That, and she always wants to climb up me or be held right when I’m cutting and have a sharp knife in my hands.

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I added some chicken stock and simmered the concoction for about 2 hours.

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This was a great recipe that I’m adding to our soup rotation. It wasn’t heavy, which made it even better. I hate that post-meal heavy feeling that most soups have. It’s light and filling, without the bloated aftermath. Not that women get bloated, especially pregnant ones ;)

Let’s tally up the ingredients…
-Celery
-Onion
-Carrots
-Butternut Squash
-Pepper
-Minced Garlic
-Salt
-Hot Sauce

It was easy, cheap, healthy, and lasted us several lunch and dinners! That’s a successful recipe in our house. Even Sarah ate it. She always wants what we’re eating, kids are silly like that.

Anyone else doing some fun experimenting in the kitchen?

I dont’ know about you, but I’m so excited about the weather cooling down and cooking up more soups. The only downer is the price of fruit skyrocketing… oh how I’ll miss my watermelon, berries, and cantaloupe. On the up side: Pumpkin-everything, here I come!

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4 Thoughts on “Upping the Veggies

  1. It looks yummy. I love butternut squash.

  2. This recipe actually sounds really good… Why didn’t you bring me some while I was in town… Don’t you know that soup is for sick people (a jacked up heel counts as ‘sick’)

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