14. November 2014 by swissfitchick
Hi! I’m Laura from Sprint 2 the Table!
Sprint 2 the Table is a collection of food adventures, fitness conquests, and general pontification. Basically, I live my life from meal to meal. Sometimes I think I’m just hustling through my daily activities so I can get to the next occasion for mastication. It’s a sickness, and it’s only gotten worse as I shovel in 7 meals a day in preparation for a figure competition.
I finally got to meet Lucie in person when I crashed her place in Switzerland last spring. Some people would be nervous about traveling to another country to stay with a stranger… but it was like hanging out with my sister. (L: ‘TO CRASH’ is the verb spot on. We adapted very well and in about 10 minutes my apartment looked like 4-5 bombs exploded. Love.)
Since she’s my sister, Lucie shares my love for winter squash (Yes Lucie, you can also make this with kabocha) (L: As if I didn’t turn orange yet). I pre-roast a lot of veggies for my weekly meal prep. Most of the time this means sweet potatoes and some sort of winter squash. More often than not, this means butternut squash. I love winter squashes plain (doesn’t everyone stand in the fridge door eating squash with their fingers?) (L: No, Laura. No one.), but they also make a killer fall soup.
Even better is a sweet-and-spicy Butternut Squash Apple Soup. When Lucie, my favorite sweet-and-spicy Swiss twerker asked me for a guest post, I knew this was the perfect recipe for her. (L: Is the lady in the back laughing at us??!!)
So first the sweet. Georgia, my home state, is known for peaches. The peaches are fine, but really amazing are the fall apples. Eating one straight from the tree is a treat – they’re chilled from the air, and perfect juicy and sweet. While I love my sweets I also need a little heat. In bed. I used locally made red pepper-infused olive oil for this particular spice. You could also just add some red pepper flakes.
Pic: Butternut Squash Apple Soup
BUTTERNUT SQUASH-APPLE SOUP
- 1 T red pepper infused olive oil
- 3 garlic cloves, minced
- 1 medium (~4-5 C) butternut squash, pre-cooked and diced*
- 2 apples, diced (I used Gala)
- 1/4 C yellow onion, diced
- 1T rosemary (fresh)
- 5 C vegetable broth
- 1/4 tsp turmeric powder
- Freshly ground pepper
Heat olive oil in large pot over medium heat. Add minced garlic and roast until just beginning to brown.
Add pre-cooked* butternut squash, apples, onion, rosemary, and veggie broth and stir to combine. Bring to a boil, reduce heat, and allow to simmer for 10 mins (until apple is tender).
Using a hand mixer or blender, puree ingredients. Add additional seasonings – turmeric, salt, and pepper. Mix and allow to cook 5-10 mins more.
Pour into bowls, drizzle with rosemary-infused olive oil, garnish with fresh rosemary spring, and enjoy!
Makes 4 servings
Notes: You can use regular olive oil and add red pepper to taste. Be creative with the seasonings! I’ve also done this with some cinnamon and nutmeg!
*To pre-cook squash: Cut in half (soften in the microwave if too hard to cut). Place cut side down in a baking dish and fill with ~1 inch of water. Roast in 350 degree oven for 45 mins, or until outside skin is soft to touch