Butternut Squash Soup

Butternut squash is one of my most favorite foods...and then when you make it into a soup, it just makes everything better!!  I've had many different recipes with this. One I used to make was very time consuming and had lots of cream in it.  However, I discovered that you really don't need to add tons of extra calories to it to make it delicious!  Simple is delicious too!

This is super easy, healthy and delicious!

First, I'll say I take the easy way out now and buy the already cut into cubes butternut squash.  Personally I hate cutting squash.  If you're really looking to save money, buy a whole squash and cut it up!  I buy the precut at Costco and then roast the squash!

Ingredients:

2 lbs of Butternut Squash cubed
2 tsp Melted coconut oil
Kosher Salt to taste
1 onion chopped
1 clove garlic
Chicken Broth (as needed)

Directions:

1. Preheat oven to 400 degrees
2. Toss squash and melted coconut oil together until coated
3. Bake butternut squash for 20-25 min or until soft and browned
4. Brown the chopped onion and garlic in a skillet
5. Transfer roasted squash and onion in blender
6. Add about a cup of broth to blender and blend
7. Continue to add liquid as needed for desired consistency
8. Add salt and pepper to taste

Serve hot!

21 Day Fix Containers (per serving of green container)
1 Green
1/2 tsp

Butternut Squash and Brussels Sprouts with Pomegranate Seeds

I absolutely love Brussels sprouts and butternut squash.  I make these all the time separately, but this time I found a recipe to combine the both of them!  This is a perfect dish for Thanksgiving...super healthy and OH so tasty!  Give it a try and let me know what you think!

1 lbs butternut squash (diced, I like to get mine precut)
1 lbs Brussels Sprouts
1 red onion quartered
2 tbsp olive oil
Kosher salt and ground pepper (to taste)
1/2 tsp chili powder
1/2 cup pomegranate seeds

Trim the Brussels sprouts, then cut them in half.  Toss Brussels sprouts and butternut squash together with the salt and pepper, olive oil, and chili powder.

Arrange on the baking sheet with squash, spread out in one layer.  Break the onions apart and add to baking sheet.

Bake at 400 degrees for 30 to 35 minutes or until browned.

Remove from oven and top with pomegranate seeds.  Serve immediately.

Sage Chicken Breast with Roasted Butternut Squash

Well, there's nothing like a great recipe from Trader Joe's...and that's exactly what this is!  Delicious, simple and quick!!

Sage Chicken Breast

Fresh Sage

Chicken Breast

Salt & Pepper

Olive Oil

Place the amount of chicken you require into a baking dish.  Cut 3-5 slits on top of the chicken breast and insert fresh sage.  Drizzle with olive oil and salt and pepper.  Bake in 425 degree oven for 30 minutes.

Roasted Butternut Squash

Butternut squash peeled and chopped into 1-inch square pieces.  Toss with olive oil and salt and pepper.  Drizzle with honey.

Bake at 425 degrees for 30 minutes.  

(You can bake the chicken and butternut squash at the same time).