Soup for 2 – one for me, and one for me tomorrow!
I just made this up as I went along with a slight idea of the direction I wanted to go.
I knew I wanted a soup.
I knew I wanted butternut squash.
I picked up some herby chicken at the butcher today to add some heft to it.
I knew I wanted coconut milk as the creamy base.
I knew I wanted some frozen kale involved.
I started with that butternut
Tossed in olive oil, 1 tbsp maple syrup, cinnamon and salt.
And baked for 30 minutes at 425*
This herby organic chicken breast pair was a single girl treat from the Organic Butcher in town. It’s just chicken packaged with olive oil, rosemary, thyme, salt and pepper. I could have done this at home, but ya know, it’s single girl week and the rosemary is covered in snow!
Seared in a pan, it turned out AWESOME!
I deglazed that same pan with 1/2 a cup of water (major steam!) and then added my roasted squash
Somebody’s gonna have an amazing salad for lunch this week! I saved a little of each just for that purpose!
I also got this kale at Whole Foods recently. I have never seen frozen kale before! I love kale, and I love it raw, steamed, smoothied and chipped. I wanted to see if frozen was any good because geez that would save so much time and money!
And for a soup, it was perfection! Super duper easy.
The last ingredients were 1 cup coconut milk and 1/2 cup cooked wheatberries and a pinch of herby salt.
Walnuts for a crunchy garnish
Served two big bowls – one for tonight and one for later!
Served with a side of toast that I nearly forgot in the oven!
I just chewed down a piece of dark chocolate for dessert! Seems to be the theme of the week 🙂
Today was super productive – go me! Just a few more things to do tonight and maybe tonight I’ll start my book! [Last night was a bust].