Vegan Butternut Squash Soup

Fall is definitely the beginning of the soup and stew season. And butternut squash soup is always top of the list at my house. The reason I love butternut squash soup is that it's the easiest soup to make. It's really just throwing a few things in the pot, putting a lid on it and then blending it at the end. And it's always delicious. You really can't go wrong with it. You can dress it up for dinner parties or enjoy it in your pjs.

Vegan Butternut Squash Soup 

Fridge:

2-2 1/2 lbs butternut squash, peeled and cut into 1-2 inch cubes

Counter:

Approx 4 1/2 cups of water (enough to cover the vegetables 3/4 of the way up)

2/3 cup apples, peeled and cubed 

2/3 cup yellow onions, small dice 

Pantry:

1/4 tsp ground cinnamon

Pinch of nutmeg

1 1/4 tsp salt

Few cracks of black pepper

Optional topping:

Pomegranate seeds 

Sunflower seeds

Tools:

Medium pot with lid

Blender or food processor 

Cutting board

Chopping knife

Measuring cups/spoons 

Throw all the ingredients in the pot and cover 3/4 of the way up with water. I used about 4 1/2-3/4 cups in my pot. Cover with the lid and place over medium to low heat. The vegetables/fruit will simmer and steam at the same time. 

Simmer for 25-30 minutes until butternut squash is soft and beginning to fall apart. 

Ladle the entire pot into a blender (I had to do mine in two batches) and pulse until desired consistency is reached. I prefer mine completely smooth and then I add texture with the pomegranate seeds and sunflower seeds. 

At this point you can add 1/2 cup of light cream if you want a creamier soup but I wanted to keep this version vegan. Now how simple is that soup?!? Xo

Everything in the pot!

Banana Corn Muffins

Does anyone else feel like they constantly have overripe bananas to use up? As someone who hates waste- I am always trying to use up those super soft bananas and since I love muffins and breads- that's usually the route I go. Today we had a play date with a bunch of under two year olds and they all happily munched on these banana corn muffins. These are definitely kid friendly and easy to throw together. These are a great use of leftover ripe bananas and I had the muffins out of the oven by 8am! Can't beat that! Give it a go! 

Banana Corn Muffins 

Fridge:

1/4 cup butter, melted 

1 egg 

Counter:

4 overripe bananas

Pantry:

1 1/4 cup cornmeal 

1cup ap flour 

1/2 tsp salt

2 tsp baking powder

3/4 cup white sugar 

1/4 cup canola oil

1 tsp vanilla extract 

Canola oil spray 

Tools:

Electric hand mixer

Muffin tray

2 medium bowls

Ice cream scoop or large spoon

Preheat oven to 350 degrees. Spray your muffin tray with canola oil. 

In one bowl mix together cornmeal, flour, baking powder and salt. Combine well.

In the other bowl add the ripe bananas, egg and sugar- blend together with the electric mixer. Then add the melted butter, canola oil and vanilla extract and mix again. 

Pour the wet ingredients into the dry ingredients and blend together with electric mixer. Once the batter has come together, use an ice cream scoop to fill the muffin tray.

Place the tray in the preheated oven and bake for 25-28 minutes or until the edges are golden and the top is firm but spongy to touch. 

Remove and allow to cool for 5-10 minutes before slabbing with butter and enjoying! Xo

Allie and Charlie enjoying the muffins on the way to school! 

Butternut Squash & Spinach Lasagna

Is it possible to make a super healthy lasagna? I'm sure it is but I am not one to skimp on cheese and going vegetarian with a lasagna is about as close to healthy as it gets for me. Both my bosses and the kids I nanny for really enjoyed this lasagna- so it is a great fall family meal!

Butternut Squash & Spinach Lasagna 

Fridge: 

2 1/2- 3 lbs of butternut squash, thinly cut

9 oz spinach 

3/4 cup heavy cream 

1 1/2 cups whole milk

1 tbs butter 

1 1/2 cups Asiago cheese, grated (extra for sprinkling on top-optional) 

1/2 cup parmesan, grated (extra for sprinkling on top- optional) 

1 egg

3 cups ricotta, I use whole milk ricotta

Counter:

3 garlic cloves, minced 

Pantry:

20 pieces of lasagna pasta* 

1 1/2 tbs ap flour

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg 

1 1/2 tsp salt 

1 tsp fresh black pepper 

1 1/2 tsp olive oil 

Canola spray 

Tools:

Large pot with boiling salted water

Colander

Large casserole dish 

Medium bowl 

Mixing spoon

Mandoline or sharp knife to thinly slice butternut squash 

Large sauté pan 

Wooden spoon 

Whisk 

Measuring cups/spoons 

First add the lasagna to your large pot of boiling salted water. Cook for 5-7 minutes until it is just under al dente. Drain in colander and set aside. 

Heat the same large pot over medium heat. Add the butter and allow to melt. Once melted add the flour and whisk together for a couple minutes to cook out the flour taste. Then add the heavy cream and milk. Let this come to a simmer and then add the asiago and parmesan cheese. Whisk this all together and allow cheeses to melt. It's ok if the sauce is lumpy- it will melt once lasagna is baked. 

Heat the sauté pan over medium to high heat and add olive oil. Once hot- add the minced garlic. Heat garlic for 30 seconds and then add the spinach. Allow the spinach and garlic to cook for a couple minutes and then turn off the heat. Squeeze out the excess liquid from the spinach and set aside for layering. 

In the medium bowl- add the ricotta cheese, egg, ground cinnamon, ground nutmeg, 1/2 tsp of salt and 1/2 tsp of black pepper. Mix well. 

Preheat oven to 375 degrees. Spray your casserole dish with canola oil and begin to create your lasagna. 

Here is how I layered mine but keep in mind- you can layer however you want because it all tastes the same: 

Thin layer of ricotta mixture, pasta, butternutsquash, salt/pepper, cheese sauce, pasta, ricotta, spinach & garlic, pasta, butternut squash, salt/pepper, cheese sauce, pasta, butternut squash, salt/pepper and sprinkled with cheeses to finish. 

Cover the lasagna with aluminum foil and bake at 375 for 45 minutes. Remove foil and cook uncovered for another 25 minutes. Remove from oven and allow to cool for 15 minutes before serving. 

Enjoy it!! Xo

* my casserole dish fits 5 pieces of lasagna per layer and I had 4 layers within this lasagna so I used 20 pieces. I recommend laying out your lasagna into the casserole dish to see how many you need per layer and then multiply by 4 and cook that many pieces of pasta. 

Edamame & Cilantro Hummus

I love hummus and I love edamame. Why not combine the two loves? This is great served with a crudite platter or even served on toast points. I like to add it to my veggie roll up sandwiches as well. It's very versatile and easy to throw together in the food processor. 

Edamame & Cilantro Hummus 

Frozen: 

8 oz shelled edamame, cooked and cooled

Fridge:

2 1/2 tbs cilantro, minced

Counter:

Juice 1/2 lemon, approx 1 1/2-2 tbs 

1 garlic clove, minced 

1/3 cup water 

Pantry:

1/2 tsp ras el hanout* 

3 1/2 tbs olive oil 

1/2 tsp salt

Few cracks of pepper 

1/2 tsp siracha (optional) 

Tools:

Food processor or blender

Cutting board

Chopping knife

Measuring cups/spoons

Add the cooled edamame, cilantro, garlic, salt, pepper, ras el hanout, lemon juice and water to the food processor. Turn on processor and then stream in the olive oil. Process until smooth. Taste and season to your preference. 

*ras el hanout is a Moroccan spice made up of multiple spices. It's accessible at most grocery stores. I bought mine at Stop & Shop made by McCormick Gourmet spices- and it says Moroccan seasoning, ras el hanout on the front.

Charlie loved it!! Enjoy it! Xo

Mama Kern's Monkey Bread

On my first day of college I met one of my favorite people on the planet, Mike Kerner. Not that I want to blow up his ego anymore than it is but he is probably one of the funniest and coolest kids I know. And I must say- he gets it all from his parents!! The Silver Fox and Mama Kern's are one of the reasons I return to the Outer Banks every summer- they are genuinely amazing people. And Mama certainly knows her way around a kitchen. She introduced me to delicious seafood lasagna and her famous monkey bread. And although I know her recipe is different than mine- this is my ode to her and her famous monkey bread. Thank you Mama and Papa Kern's for always putting up with us crazy kids taking over your home for a long weekend! You guys are the best!! 

Mama Kern's Monkey Bread 

Fridge: 

3/4 cup milk plus 1 1/2 tbs for frosting

1/4 oz package rapid rise yeast 

1/4 cup cream cheese

2 tbs butter melted plus 4 tbs melted butter, separate 

1 tbs butter, softened 

Counter:

1/2 cup warm water 

Pantry: 

1/4 cup white sugar plus extra separate 1/4 cup 

1/3 cup brown sugar 

1 1/2 tsp salt

3 1/2 cups ap flour plus extra to sprinkle on counter for kneading 

1 1/2 tsp ground cinnamon 

2/3 cup confectioners sugar

1/2 cup minced pecans or walnuts (optional) 

Canola oil spray 

Tools:

Large mixing bowl

Plastic wrap 

3 small mixing bowls 

Bundt pan 

Large plate 

Measuring cups/spoons 

First add the warm water to a small bowl and pour in the rapid rise yeast packet. Allow to sit and bubble up for 3-5 minutes. This allows the yeast to begin to waken up. 

In the large mixing bowl- add flour, salt, and 1/4 cup white sugar. Mix well. Make a well in the center and add 3/4 cup of milk, 2 tbs melted butter, cream cheese and yeast water mixture. Using a mixing spatula begin to mix until it can't come together anymore. Sprinkle a little flour on a clean surface and dump the dough on it. Begin to knead together the dough. If it's too sticky sprinkle a tiny bit of flour at a time. Too much flour will make the dough tough- so be careful. Your goal is too have a tight dough but that is very smooth and easy to work with. You want it to be shiny and smooth (see photo below). Knead the dough for 5-7 minutes straight. This takes work and muscles- can be fun to get others involved at this point. 

Once dough is kneaded, spray the large clean bowl with canola oil and place dough in the center. Cover bowl with plastic wrap and place in a warm spot for 1-2 hours so it can double in size. 

Grease your bundt pan with 1 tbs softened butter- make sure to get into each nook and cranny. 

After dough has risen, begin to take 1-2 inch pieces off the dough and roll into small balls. I made 36 small dough balls. In a small bowl add the 4 tbs melted butter and on the large plate add 1/3 cup brown sugar, 1/4 cup white sugar and 1 1/2 tsp ground cinnamon. Add the minced nuts to this plate if you are using as well. Roll each dough ball in the melted butter and then roll in the cinnamon sugar plate. Place into the greased bundt pan. After you cover the bottom of the pan with balls, stagger the next layer in between the bottom layer dough balls. Continue to do this until all the dough balls are buttered and covered in cinnamon sugar. Cover the bundt pan with plastic wrap and place in a warm spot to rise for 1-2 hours again. 

Preheat the oven to 350 degrees once the dough balls have almost doubled in size (see photo below). Remove plastic wrap and place in the oven to bake for 30-35 minutes. 

Remove from the oven once the top is golden and bread is firm but spongy to touch- allow to cool for 5 minutes to set up and then flip the bundt pan onto a large serving tray. Try some while still warm- it's soo good!! 

Quick cheat method: instead of homemade dough- you can use store bought biscuit dough and begin at the buttering and cinnamon sugar stage. 

Dough while kneading 

Before and after first rise 

Before and after second rise 

You can see how the dough balls are staggered- makes it easy to just pull a piece off like a monkey. 

Beautiful end result- great to take to a brunch! 

The kids obviously loved this!! Who wouldn't?? This is definitely a great addition to weekend breakfast/brunch!! Xo