So you know how on my last post I said I hated bug bites
umm…. julia…. name a person who loves them?
Yes we all share the same hatred, but I can guarantee you mine is stronger.
the damn bite gave me cellulitis. what the ell man. I’m talking a red tender bump that is now the size of my thigh which if you have seen my thighs, probably takes up the most real-estate on my body. its horrifying. thank god we in pant season.
the hypochondriac in me is just waiting for the bacterial infection to turn full blown MRSA and my whole leg will need immediate amputation. ((insert nervous laugh here)).
but for real you guys. i’m the absolute worse when it comes to any diagnosis, no matter what the case is (paper cuts / scraped knee / bad haircut, etc) my google results always end in “death, you are going to die, so just crawl into a hole pronto”.
And on a side note: which one of you freaks is googling “can cellulitis kill me” !?
i mean you’re just forcing my hand to click on the link and putting me into full blown panic mode.
dear google, please block all negativity so i don’t feel like i am on a one way ticket to a permanent sleep.
anyways. thank the Lard that i am one of those millions of people that are immediately comforted by a good meal.
and in this case, a warm bowl of shut the hell up.
Butternut Squash, Pear & Pepper Soup.
You guys. This recipe is SO simple and incredibly raw ingredients. I guess most of my recipes incorporate raw ingredients but I mean… that cream!? yeah. no cream involved. You can blame the beautiful squash for the awesome texture.
You don’t have to chop everything into 1/2″ pieces… because you are going to be blending your ingredients once they have finished cooking….. butttt this just helps speed up the cooking process (as the smaller the pieces, the more quickly it’ll cook).
TIP::::::: IF YOU ARE MAKING THIS FOR A PARTY::::::::
I always feel it is important to have a meat option, especially if this soup happens to be a main course, and it totally can be. SO in a separate pan while the soup is boiling away, go ahead and brown up about 1lb of sweet or spicy (dependent on the crowd) italian sausage (casings removed). And then remove from heat and cover until you’re ready to serve. I did that and it was a hit! All the guests have to do is spoon about 1/4 cup of meat into their soup per serving (or more…..)
NUTRITIONAL FACTS ARE AMAZEBALLS. under 200 calories per serving. hummudahumuda-ha.
- Serves: 4
- Serving size: 3 cups
- Calories: 196
- Fat: 3.1g
- Saturated fat: .4g
- Carbohydrates: 40.4g
- Fiber: 7.5g
- Protein: 6.3g
- 2 tsp olive oil
- 3 cloves garlic, diced
- 1 tsp fresh grated ginger
- 1 yellow onion, chopped into ½" pieces
- 2 yellow peppers, chopped into ½" pieces
- 4 cups butternut squash cubed ½" (or one large squash roughly)
- 2 cups pears, chopped into ½" pieces
- 32 oz low sodium chicken broth
- 1 tsp curry powder
- 1 tsp paprika
- 3 tsp kosher salt
- 2 tsp coarse black pepper
- 4 springs fresh thyme
- ¼ cup pepitas for sprinkling
- In a large pot over medium heat add your olive oil.
- Once olive oil is heated up add your minced garlic and ginger. Saute until fragrant, about 30 seconds
- Next add your onion, peppers, butternut squash and pears.
- Saute for about 8 minutes, stirring occasionally.
- Add your chicken broth, curry powder, paprika, kosher salt and black pepper.
- Stir & bring to a boil.
- Lower temperature down to medium low heat, add your fresh thyme on top of soup. Cover with lid and let soup continue to cook for about another 25 minutes or until butternut squash cubes are fork tender.
- Remove soup from heat and let cool down for about 10 minutes. Next very carefully pour your soup into a high-speed blender. Cover and blend on high until soup is a creamy puree.
- Pour soup back into pot and cover with lid (slightly) May simmer (stirring occasionally as not to burn the bottom of soup).
- Serve and top with pepitas (optional)