Yummy Fall Food ~ Roasted Squash Soup
Preheat oven to 425
Roast until tender (30-40 minutes) 1 large butternut squash split in half seeds removed brushed with oil and sprinkled with salt and pepper. Remove the cooked pulp with a spoon and chop into bite size pieces
Sauté 1 large diced onion in 2TBSP good oil (MCT or Sunflower). Add 1 TBSP dry Thyme (or Sage) a pinch of pepper flakes if desired cook until fragrant. Add squash pulp and cook briefly. And 1 qt chicken broth
Cook soup for 15-20 minutes (adjust broth if necessary) and then puree with an emersion mixer (or blender). Add Celtic salt and pepper to taste
Garnish as desired with: a swirl of cream either dairy or cashew lightly roasted pumpkin or sunflower seeds a sprinkle of chives or parsley
Additional flavor options: for a richer sweeter soup: Add 1-2 cups coconut, almond or cows milk or cream and warm gently before serving. Spice with cinnamon and a pinch of nutmeg instead of thyme
Squash cooking options: If you don’t have the time to roast the squash, skin and seed it and cut it into bite size chunks sauté a few minutes with the onion and then proceed as above.
Salmon Pesto Salad
Place all ingredients in food processor or blender and plus to make a smooth paste:
1 bunch basil leaves only (2-3 cups)
1/3 cup pine nuts
1-3 cloves minced garlic to taste
½ tsp celtic salt and pepper or to taste
¼ cup MCT Oil
¼ cup Olive Oil
If desired stir in ¼ cup grated Pecorino Romano cheese (Sheep’s milk)
Salmon (or other firm fish)o
Place salmon filets or steaks on a broiler pan and brush with sunflower oil. Sprinkle lightly with celtic salt.
Broil approximately 10 minutes per inch (thickness) brushing a layer of pesto sauce on for the last few minutes of cooking.
Place on a bed of you favorite greens and garnish as desired with tomatoes and cucumbers or other veggies of choice. Top with additional pest sauce and dress greens with your favorites vinaigrette or simply MCT/Olive oil and lemon.
Breakfast fresh from our peach tree!
Goat yogurt, fresh peaches and blueberries topped with a few pecans. What a great way to start the day!