Last year I wrote about Turkey Trots and Pies.
This year it was all about the Cheesecake!
I made a Sweet Potato Cheesecake earlier in November as a test run, so I would be prepared for Thanksgiving. I brought it into the salon and it was gone in 5 minutes. Guess it was good. On Wednesday we had a Thanksgiving feast at the salon. Everyone requested that I make the Sweet Potato Cheesecake again, so I did, along with a big pot of Butternut Squash Soup. ¬†Everything was a big hit!
So when it came to my family’s Thanksgiving, we all, headed to my mom’s house. Along with some mashed potatoes and root vegetables, I brought over a Sweet Potato Cheesecake with some fresh homemade whipped cream. Yum!
As for my Thanksgiving tradition – Running a Turkey Trot. ¬†Every year I run a different one in the area.¬†¬†This year, Lina and I ran the Arlington one.¬†It was a 5k of hills. The turkey trot is by far one of my favorite races. I love it ¬†for two main reasons, 1) it celebrates fall, 2) it is all about being with family and friends. There are people of all ages including kids, and even some dogs. But at the end of the day, no matter if you are ¬†running a turkey trot in the city or not, it always has a neighborhood feel.
This Turkey Trot was fun for me because I ran with Lina and….
P.S. That is NOT a food baby!
Did you run a Turkey Trot? I am always interested in new recipes. What did you make this year?
¬© 2014 sweatdaily
Besides running and cheering on the marathoners. I have been cooking and eating. It is my all time favorite season. The leaves are changing. The air is comfortably breezy and crisp. Lucky us! ¬†We have been having some absolutely beautiful FALL days here in Washington, DC. And although it hasn’t been too cold yet, I am still craving everything fall.
One thing that defines fall is butternut squash. When I was growing up it was a special treat that my mom made only at Thanksgiving, but now it is a staple in my house. I love everything about it. I eat it all different ways, but my favorite way is in soup form. That is why when I came across the Butternut Bisque recipe in the cookbook Isa Does It, I knew I had to make it asap, plus its Vegan!
- 1 large butternut squash
- oil (olive oil or coconut oil)
- 1 medium onion
- 1/2 sea salt
- 3 cloves of garlic
- 1 tablespoon fresh ginger
- 1/2 teaspoon crushed red pepper flakes (more if you desire)
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 1 cup coconut milk (extra for garnish)
- 2 tablespoons pure maple syrup
- 2 tablespoons fresh lime juice
TIP: (you can do cook the squash in advanced, and the soup will come together in 20 minutes.)
- Preheat oven to 425 F.
- Line a baking sheet with parchment paper.
- Cut the squash in half.
- Remove seeds.
- Brush the parchment paper with olive oil or coconut oil and place the squash pieces cut side down.
- Roast for 45 mins. until squash is tender.
- After squash is cooked let cool and continue with the soup recipe. If you are making squash in advanced, refrigerate the squash until ready to use.
LETS MAKE THE SOUP
- Preheat a 4 quart pot over medium heat, add coconut oil.
- Cut up onion, and add to the pot, saute until caramelized.
- Add ginger.
- Add garlic.
- Mix in red pepper flakes
- Add white wine and deglaze bottom of the pan, by scraping with a wooden spoon.
- Peel and scoop squash.
- Add squash to the pot.
- Add vegetable broth (if you don’t have vegetable broth on hand you can use water.)
- Add coconut milk.
- Add maple syrup.
- Add lime juice.
- After everything is heated all the way through, add soup to you Vitamix. I actually use the soup setting, which continues to heat everything. Blend until smooth. If you are using a Vitamix it shouldn’t take long.
- Pour bisque into a bowl, sprinkle with red pepper flakes and swirl coconut milk on top.
What is you favorite way to eat butternut squash. I would love to hear from you. Let me know what you think about this recipe.¬†
¬© 2014 sweat1xdaily