meatless monday: fleur de sel butternut squash soup

I have my first cold of the season.  Normally, it takes longer than this to get sick.  I think I even made it until January or February last year before I had to invest in a life’s supply of kleenex.  Needless to say, I was miserable today.  Sneezy, sniffly, drowsy eyes, sneezing… yuck.  I was happy to get home and be able to have some nice, hot soup for dinner.  The only thing that would have made it better is the crock pot.

When I got home, I got to work cutting up 2 large butternut squash to start it roasting.  This step could definitely be done ahead of time to cut down on preparation on a weeknight.  The final product was so creamy and delicious, it was definitely worth the wait :).  Fleur de sel was the perfect addition to butternut squash.  It is the french sea salt that is commonly used in salted caramel flavored desserts, making it the perfect salt for a sweeter variety squash.  Per bottle, it is a bit pricy.  But I have been using the container I got at Williams Sonoma for almost two years and it was totally worth it.

Fleur de sel Butternut Squash Soup

  • 2 large butternut squash
  • 2-3 cups veggie broth, depending on thickness desired
  • 1/8t-1/4t garam masala
  • 1/8t-1/4t cumin
  • 1t fleur de sel, or more to taste
  • kale, optional
  • optional topping: pepitas
1. Preheat oven to 425′.  Cut up squash in small cubes and roast for 45 minutes to an hour.
2. Once the squash is cooked, put it into a blender (in batches if necessary) with the veggie broth.  Puree until smooth.
3. Once the squash is all pureed, put into a soup pot and bring to a boil on the stovetop, adding the spices and kale.  Thin, if needed, with additional veggie broth.
4. Top with pepitas and additional fleur de sel.
This might be my favorite butternut squash soup.  I do love Trader Joe’s, but this one is 100x thicker.  This will definitely be made again this year!

Bring on more soup!  And more importantly, bring on the kleenex!

what i ate wednesday #10

Number TEN?!  I can barely believe it!  And this is my first WIAW where I had to pack my food because I had to eat at work – which is definitely taking some time to get used to.  Now I have to go back to thinking what I’m going to eat for lunch and snacks and get it ready in the morning, much more work than just grabbing stuff whenever!  So here we go…

Breakfast:

Dough Boy + Protein Powder.  Topped with ground flax, 1/2 a banana, blueberries and sunflower butter.  I also had a buckwheat blueberry muffin Kinley made last night.

Lunch:

Leftover dinner from last night – Oh She Glow’s Heat Wave Summer Salad.  I almost followed the recipe exactly, but instead of the speltberries I used quinoa to keep the gluten away!  It was so delicious.  I am loving the cold pasta/grain salads during the week!  And another buckwheat blueberry muffin (pictured below).

Afternoon Snack:

I had a jar of pineapple and strawberries – my favorite combo!  And two rice cakes (didn’t end up putting the AB&J on them but I’ll be bringing them along tomorrow and hopefully I get the chance to eat it this time!)

Dinner:

In honor of Mama Pea’s book coming out, I made Mmmm Sauce for the first time.  It was Mmmm good.  Had it on top of brown rice pasta + lentils with kabocha squash on the side.  So good.

Time to go relax for a few hours and go to bed!