Curried Butternut Squash Soup

Curried Butternut Squash Soup. Who doesn’t love a warm and comforting bowl of soup on a chilly day? (Or any day in my case) This soup is incredibly easy to throw together. You can easily omit the curry if your not a fan of that flavor. The rich and sweet flavor of the butternut squash is infused with cream, garlic, onion, brown sugar and curry! Just the right balance. A warm filling and flavorful soup that’s perfect for fall and winter. What is your favorite way to cook butternut squash? Leave a comment below.

Enjoy

Xo- Ayesha

 

 

 

Curried Butternut Squash Soup

One tablespoon olive oil
One small white onion, sliced
Two garlic cloves, minced
One butternut squash, 6 cups cubed. (Feel free to use the pre-cubed packaged fresh squash)
2 cups vegetable stock
1 1/2 cups heavy cream (Can substitute half and half or coconut milk)
1 1/2 tablespoons curry powder
2 Tablespoons brown sugar
Pinch cinnamon
2 Tablespoons creme fraiche, plus more for serving. (greek yogurt can be substituted)
Salt and pepper to taste
1 cup pepitas (Optional)

*Tip* You can also freeze this for up to a month!

 

Heat oil in a dutch oven or stockpot over medium heat.

Once the pan is hot add onion and garlic, cook until the onion is softened about 2-3 minutes.

Add in your butternut squash. Stir well and add in seasonings along with a pinch of salt and pepper. You can season some more at the end.

Add in your cream, stock, and sugar. Stir well.

Bring to a boil. Reduce heat to low, cover, and simmer for about 10-15 minutes. Or until your squash is fork tender.

Carefully transfer your soup to a blender. You can also use an immersion blender straight in the pot.

Add in two tablespoons of creme fraiche. Puree until smooth.

Return to pot and adjust your seasonings. Continue to cook over low heat for another 3-4 minutes.

Remove from heat and serve with your desired garnishes!

 

Simple Sheet Pan Dinner With Balsamic Drizzled Chicken And Vegetables

Simple Sheet Pan Dinner With Balsamic Drizzled Chicken And Vegetables

Take the stress out of cooking for family and friends with this delicious sheet pan dinner. One of my all-time favorite meals to make. Chicken, sausage, brussels sprouts, and butternut squash with a balsamic glaze drizzle. Umm yes, please! Everything is seasoned to perfection and spread out before roasting away. This is one of the easiest dinners possible! I like to use chicken thighs as they are juicy, flavorful and get that delicious brown crispy skin when roasting. Such a simple process that takes only minutes to prep. It can even be made beforehand and stored in your refrigerator until ready to be baked.

You can also choose to cover your sheet pan with foil or parchment paper for a simple cleanup. I’m using my non-stick brown sugar sheet pan from my new home collection! So clean up was a breeze. Just toss your vegetables on a sheet pan and drizzle with olive oil and seasonings. Top with chicken and pop it into the oven! It finishes cooking in less than 30 minutes. You can substitute in different fruits and vegetables like baby potatoes, sweet potatoes, thick chunks of apple, zucchini and more. Just make sure to cut them into uniform sizes for quick and even cooking. I hope that this makes your holiday entertaining just a little bit simpler. Share with me your favorite one-dish meals in the comments below.

Enjoy!

XO Ayesha

 

Simple Sheet Pan Dinner With Balsamic Drizzled Chicken And Vegetables

6 bone-in, skin on chicken thighs
1/2 pound (3-4 links) sweet Italian sausage links
4 tablespoons olive oil, divided
1lb brussels sprouts, trimmed and halved.
1lb butternut squash, cubed. (I love to use those pre-cut organic containers!)
One red onion, sliced.
4-6 garlic cloves, whole.
2 tablespoons apple cider vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Preheat oven to 450 degrees.

Place Brussels, squash, onion, and garlic in large bowl and drizzle with half olive oil and vinegar. Season with salt and pepper and toss to coat.

Add spices to a small bowl and mix with remaining olive oil. Massage mixture over chicken. Set aside. Cut each of your Italian sausage links into four pieces.

Place vegetable mixture on a large rimmed baking sheet and spread into an even layer. Set chicken and sausage over vegetable mixture. Roast in preheated oven until juices run clear from chicken and vegetables are golden brown, about 25-30 minutes.

Tip: You can broil this dish during last few minutes if you love that golden brown crispy skin on your chicken. (Oversee it!)

Drizzle with a balsamic glaze (Can be bought in any store) over the top and serve immediately!

Yum!