Butternut Squash Soup with Goat Cheese

It’s finally kinda sorta cold in Virginia. It’s chilly and rainy at least, so it’s kinda sorta fall! My fave. I spent today thrifting with my mom, found a super cute antique coffee table, and found myself wanting a nice hot dinner. Butternut squash everything is all over Pinterest right now, and I had some other produce to use up, so this soup is what I came up with. A true “what I had in my fridge” recipe if there ever was one. Plus I got to use my immersion blender, which is always fun!

Serve this with some toasted bread and butter for dipping. If you have a snoring pug to sit next to while you eat, it tastes even better!

10153727_10100847029822894_6940444746071292516_n

Butternut Squash Soup with Goat Cheese

1 butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
1 large onion, peeled and chopped
1 large sweet apple, peeled, cored, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp ground nutmeg
salt and pepper
olive oil
4 cups chicken broth

chilled goat cheese to top

1) Combine squash, sweet potato, apple, onion, and garlic with 1 tsp of salt  and two tbsp olive oil in a heavy bottomed soup pot. (I use a heavy dutch oven for soups, always!). Cook on medium for about 15 minutes, covered.

2) Cover with broth and add spices. Cook until vegetables are soft, about 15-20 minutes.

3) Remove bay leaf and transfer to blender. Blend until smooth. I use an immersion blender because you can safely blend hot soup right in the pan! They’re inexpensive and awesome. I have this one.

4) Serve hot with crumbled goat cheese on top. Relax. Your day is about to get better.

Advertisements

Ethiopian Spiced Coffee

My favorite thing that I’ve purchased for myself in the last year is a Keurig. It’s red and shiny and adorable. I especially love the little refillable loose coffee pod, because K-Cups are expensive. If you MUST purchase them, I highly recommend these through Vitacost, which I’ve also been able to find at my local grocery store. They are organic and more eco-friendly than regular all plastic K-cups, which is always good.

What I didn’t realize is that you really do, for real, need to clean your Keurig regularly. It will start leaking grounds into your coffee, your hot water will start to have a soupçon of coffee taste and smell, and you’ll get less than a full cup. Unacceptable, especially if you telework a lot and aren’t interested in Starbucks every morning. Also if you’re a grouchy pants in the morning. Which I am.

I remembered finding a couple pins through Pinterest about how to clean your Keurig and since I didn’t want to buy any of those little descaling pods, thought I’d try the method I found at A Few Shortcuts. It was worth the bottle of white vinegar and 35 minutes! I noticed a definite difference in how much water was coming out, and it was clear after the vinegar. Success is mine!

To commemorate my clean Keurig, I’m sharing a “recipe” for Ethiopian spiced coffee, which I first tried at The Blue Nile in Harrisonburg, VA. I’m friends with many of the bartenders and was able to find out what to add to my ground coffee to get the same spiced flavor.

 

Here's my grumpy pants morning face

Here’s my grumpy pants morning face

Ethiopian Spiced Coffee

Mix equal parts ground cinnamon, ground cardamom, ground cloves, and ground ginger ( I did about a 1/2 tsp of each) in a small dish or jar. Thoroughly mix until completely blended.

Fill a reusable Keurig cup with 1 to 1 1/2 tsp of ground coffee* and 1/8th tsp of the spice mixture. Brew normally. I doctor mine with cream and sugar to keep the morning grumpies at bay.

 

*Ground coffee, any dark roast that you’d like (I like Italian espresso!)