Octoberfest Lunch

Welcome October!

Are you falling in love with the autumn season?
 Pumpkins, apples, jeans and warm sweaters.

Me too and my lunch the other day looked so festive...and October-festy, if that's even a word, that I felt it had to be documented. 

Complete with sprouted pretzel and all.  I made a quick Roasted Butternut Squash and Bean Soup, a side of kale chips and a little crunch.  Note to self...pretzel croutons rock!

It was a delicious lunch, really quick, easy and filling. 
I made a big batch of soup the other day, knowing I'd need some quick lunches this week.  I'm so glad I did...this came in handy for many days and I was even able to freeze some for another week. 

The soup recipe came directly out of my butt hole  head with just a few simple ingredients I had on hand. 

Fall Inspired Roasted Butternut Squash & Bean Soup

yields: 8-10 servings

Prep time: 10-15 minutes
Cook time: 30-35 minutes

Ingredients:

1 butternut squash, peeled & seeded or a package of pre-cut cubes-(major time saver)
1 tablespoon coconut oil or olive oil
1 medium onion, chopped
3 celery stalks, chopped
2-3 cloves of garlic, chopped
1 32 ounce box of low sodium vegetable stock or chicken stock
1 can of cannellini beans, rinsed and drained
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon of ground ginger
1/4 teaspoon of ground allspice*optional
salt & fresh ground pepper to taste

1.  Roast the butternut squash  at 425 degrees for 20-25 minutes, on a small cookie sheet  tossed with 1/2 tablespoon of coconut oil or olive oil and fresh ground pepper.  Stirring occasionally.

2. Meanwhile, saute the onions, celery and garlic at the bottom of a large soup pot with 1/2 tablespoon of olive/coconut oil.  Sauteing for 8-10 minutes until onions are soft and garlic is fragrant. 

3.  When the squash is roasted, add to the soup pot along with the vegetable stock.  Stir to combine, turning the heat up to bring the soup to a low boil. Once it is bubbling, add the beans and turn the soup down to low.  Continue to stir and add the spices, cinnamon, nutmeg, ginger and allspice. 

4.  Let the soup simmer on the stove top for 15-20 minutes.
 
5. Using an immersion blender, or a regular blender, blend the soup until smooth.  Salt and pepper to taste. 

Enjoy & feel amazing eating this warm, cozy soup for lunch or dinner. 
Here's to Octoberfest. 
Traditional German outfits, cleavage and beer steins are optional.
xo
be well