While we were hiking through the New Hampshire wilderness Taylor and I played a game called “what would you love to eat at the top of the next summit.” He wanted something deep fried and I wanted something/anything warm. And now that we are home safe and sound I think its only appropriate to eat what we were craving. (Sorry Taylor nothing deep fried in last nights dinner)
Before I get to our dinner, can I just say that my body feels like a ran a marathon. Backpacking is definitely harder than running. And working at the farm yesterday was not pretty. Bending over to harvest and carrying heavy crates was nearly impossible. I think extreme exercise should be saved for the winter when I am not farming. Lesson learned.
Butternut squash and carrot soup (I hope you all aren’t sick of butternut squash!) With a side of Kale chips
1 butternut squash
1 large carrot
spices such as Cumin, Paprika, and Chili powder
I peeled and cubed my butternut squash and tossed with olive oil, paprika, cumin, and chili powder. Roasted it in the oven at 375 for 20 minutes
I then put the squash and carrot (I cut my carrot into about 1 inch pieces) in the food processor and pressed the button
When that was done I combined the mixture with the chicken broth and simmered over the stove for about 30 minutes. Stirring occasionally to mix everything together.
We enjoyed our soup with some kale chips. Since Taylor didn’t get his deep fried wish I thought this was a close second. They hit the spot.
Enjoy your Wednesday.