Nourishing Pumpkin & Squash Soup

This healthy soup was super easy to throw together (thank you canned pumpkin and frozen butternut squash) and tasted delicious. What more can you ask for? Enjoy!

• 2 Tbl olive oil, divided
• 1 large yellow onion, chopped
• 4 large garlic cloves, chopped
• 1 pound bag of frozen butternut squash
• 3 cups of canned pumpkin 
• 1 tsp sea salt
• 1/2 tsp ground cinnamon 
• 1/2 tsp ground ginger
• 1/8 tsp cayenne pepper, optional
• 4 cups (32 ounces) vegetable broth
• ½ cup full fat coconut milk OR whole fat milk/heavy cream
• 1 Tbl maple syrup or honey
• 2 Tbl freshly squeeze orange juice, for brightness 
• 2 cups of cooked brown rice, optional
• ¼ cup toasted pepitas, for garnish
• salt & pepper, to taste

Heat olive oil in a large pot over medium heat. Add onion and cook for 10 minutes. Add garlic, salt, and frozen butternut squash stirring to combine and cook for another 6 minutes.

Add canned pumpkin, cinnamon, ginger, cayenne and vegetable broth. Stir and bring to a low boil. Reduce heat and let simmer for 15 minutes.  If you have the time, turn off the heat, cover with a lid and let soup sit for an hour - #1. The flavors will meld as the soup sits and #2. It is safer to blend the soup when it is room temperature. If you must blend the soup when it is hot, please make sure to remove the plastic insert from the top of the blender lid and cover with a clean kitchen towel to let the steam escape.

Blend soup and return to pan. Add coconut milk and freshly squeezed orange juice and stir.  Add brown rice if using. Warm to desired temperature. Ladle into bowls. Top with a sprinkling of toasted pepitas. Season with salt and pepper, to taste. Serve with a side salad and some good crusty bread. Enjoy!

Pineapple Fried Rice

This pineapple friend rice recipe from Carlsbad Cravings was absolutely delicious!! My only complaint was that I didn't double the recipe because everyone in my house was crying for second helpings - it was that yummy!!!! I made mine vegetarian, but she recommends using shrimp or chicken.

I really really love the blog Carlsbad Cravings and I go there often for recipes.  Everything I have ever tried has been delicious.  Please click HERE for her very detailed, in depth descriptions and photos explaining how to make this rice taste like you ordered it from your favorite Thai restaurant! It is definitely worth the read!!!!

Here is Carlsbad Cravings' recipe word for word:

• 1 tablespoon unsalted butter
• 2 tablespoons vegetable or canola oil
• 1 ripe pineapple chopped
• 1 tablespoon sesame oil
• 12 oz. medium shrimp peeled and deveined, with tails
• 4-6 garlic cloves minced
• 1 onion finely chopped
• 1 tablespoon curry powder or more to taste
• 1/2 teaspoon ginger powder (or 1 ½ teaspoons fresh)
• 4 cups cooked CHILLED long grain rice like jasmine or basmati rice
• 1 cup raisins or craisins
• 1/2 cup unsalted roasted cashews
• 2 Roma tomatoes seeded, chopped
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1/2 tablespoon sugar
• 1/4-1/2 teaspoon pepper
• salt to taste I use 1/4 teaspoon
• 3 stalks green onions thinly sliced

Directions:

1. Melt butter with 1 tablespoon canola/vegetable oil in a large wok, cast iron skillet or non-stick frying pan over medium heat. Increase to medium high and add pineapple. Cook, stirring constantly, for 3 to 5 minutes or until the edges of the pineapple are caramelized. Remove to a plate using a slotted spoon.
2. Add 1 tablespoon canola/vegetable oil and 1 tablespoon sesame oil to any juices/oil left in the pan. Add the shrimp in a single layer and cook over medium-high heat for approximately 3 minutes per side, or until fully cooked. Transfer shrimp to the pineapple plate using a slotted spoon and set aside (leave oils/juices in pan). You can chop the tails once cool enough to handle if desired.
3. Add onions to remaining oil and cook 3 minutes over medium-high heat. Add the curry powder, ginger powder and garlic and cook 30 seconds, stirring constantly.
4. Add rice to the pan, give it a good stir then pat the rice grains down with a spatula. Let rice cook for about 30 seconds, then fold the rice over. Repeat patting the rice down and folding over a few times until the rice grains have separated and the rice is fully coated with the curry powder.
5. Add the raisins/craisins, cashews, tomatoes, pineapple and shrimp to the pan (reserving some shrimp for garnish if desired) along with fish sauce, oyster sauce, sugar, salt and pepper and stir to combine. Taste and adjust the seasoning with salt, pepper etc. if needed.
6. Transfer to hollowed out pineapples or serving plate and garnish with green onions and any remaining shrimp. Serve with soy sauce and additional sesame oil if desired.