Butternut Squash w/ Cilantro & Parsley Drizzle and a little Arlo Guthrie



Snow is here and the resort will open on Thanksgiving day! I’m bubbling over with excitement! Wether it be at work or at home we are frantically getting ready for these winter months. Shoveling, chopping firewood, getting christmas light up (before the snow is to high), getting all our winter gear out and ready for play! At work the inventory is just rolling in and finding places for all the merchandise has become overwhelming! We live near Steamboat Springs and let me just tell you what a treat this place is! As we sit here on this fine Sunday morning sipping lattes’ and listening to the Acoustic Storm, I am humbled and grateful for this life we have been given, oh and Arlo Guthrie’s “Alice’s Restaurant” in it’s entirety. Not many people can claim they get to ski 5 out of 7 days in a week or head 10 minutes out of town into the Flat Tops Wilderness for some epic days hikes all summer long if they please. The snowshoeing, cross country skiing and back country skiing are also plentiful. We are surely blessed to live in such a beautiful place where nature offers its best for us to enjoy year round.

Yesterday Tyler knocked out our firewood so now we will be nice and warm all winter long. I just love the way stacked firewood looks!

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Now that I am done promoting Steamboat Springs, we can move onto the important stuff!


Thats right soup season is here! I love soups not only because they are awesome, but they make SO much. You can freeze your soups in batches and just thaw them out for a quick and easy meal. For us the quick easy meals can be crucial to our busy winter schedules. Often by the time we get in from our days full of powder, steeps, bumps….oh and a little work to, I am to whipped to cook! Enter SOUP! Nothing warms  you and fills you up like a bowl of good soup. This recipe is from my Eating the Alkaline Way cookbook by Natasha Corrett over at Honestly Healthy Foods. This has become my bible as of late. I have suffered from acid reflux ever since I was in high school and this book has great insight into the alkaline foods world (Another great book for information is Dropping Acid by a couple of doctors and a chef) . By eating foods that turn to alkaline instead of acid I should be able to rid myself of reflux completely.

This. Is. Exciting.

There are several different forms of reflux. Not all are the burning sensation we have come to relate with the reflux you get after overeating, spicy foods, etc…. They come disguised as congestion, tension in the chest, waking at night coughing and gasping for air, chronic cough, morning hoarseness, all of these being things you would not normally relate to acid reflux. Who knew?!? These are referred to as “silent reflux”. By eating foods that turn to alkaline instead of foods that turn to acid I should be able to rid myself of reflux forever. Click Here for a good basic list of alkaline vs. acidic foods. The good new is you never have to give up eating delicious foods in order to eat this way. Most vegans are basically already there. I’ll let ya know ow it goes! Ok enough chit chat, onto the recipe!

I give you Butternut Squash Soup with a Cilantro & Parsley drizzle!


Butternut Squash Soup

3 T Olive Oil

1 Red Onion, chopped

1 large Garlic Clove, diced

2 1/2 c. water

1 1/2 lb Butternut Squash, peeled, deseeded and chopped

1 large Carrot, chopped

1 t. Bouillon Powder

1 Red Chili, deseeded, and diced

1/2 t. Ginger, finely grated

1 t. Lemon Juice

Cilantro & Parsley Oil (recipe below)

-Heat olive oil in a pot, add onion and garlic and saute’ for about 5 min until softened.

-Add 5 T. water and continue to cook until the onion absorbs the water.

-Add the butternut squash and carrot and cook until they start to sweat.

-Add remaining water and the bouillon powder and bring to a boil.

-Simmer for about 15 minutes.

-Next add red chili, ginger, lemon juice and simmer for another 15-20 minutes. Until squash and carrots are tender.

-Transfer the soup to a blender or use a hand-held blender and blend until smooth.

-Serve hot with oil drizzle!


Cilantro & Parsley Oil

Leaves from 1/2 small bunch Cilantro

Leaves from 1/2 small bunch Parsley

6 T. Olive Oil

Pinch of ground Cumin

– Blend all ingredients in a food processor.

-Lightly drizzle over butternut squash soup.



3 thoughts on “Butternut Squash w/ Cilantro & Parsley Drizzle and a little Arlo Guthrie

  1. Pingback: A Soup for the Season | Adventures of an Expat Returned

  2. Pingback: Cashew Cream Parfaits |

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