Food, Surviving Chaos

Butternut Squash Soup

Butternut Squash Soup

This Butternut Squash soup recipe is perfect when you’re short on time or get home late week nights. With all the activities we have going on (dance, soccer, piano, gymnastics) this is my favorite recipe that we can make when we get home and its supper health. Its a great source of Vitamin A, C, Magnesium and Potassium and helps us keep our goal of 1 vegetarian meal a week. And of course the kids love it, especially since its yellow!!

Ingredients

  • 2 tablespoons (tbsp) of unsalted butter
  • 1 yellow onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 2 green apples, cored and cubed
  • 4 cups of chicken broth
  • 24 oz of butternut squash (frozen squash saves you time!)
  • 1/2 teaspoon (tsp) kosher salt
  • 1/4 teaspoon (tsp) ground pepper

Let’s Make It!

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, and apples for 5 minutes, or until lightly browned.
  2. Pour in enough of the chicken stock to cover vegetables. Add butternut squash.
  3. Bring to a boil. Add salt and pepper.
  4. Reduce heat to low, cover pot, and simmer 20 minutes, or until vegetables are tender.
  5. Blend until smooth.
  6. Mix any remaining stock for desired consistency.
  7. Garnish options: sour cream, chives, nutmeg or cilantro!

Surviving Chaos Tips

  • You can freeze Butternut Squash soup for up to 2 months!!
    • Store in freezer bags (lay flat for better storage)
    • When your ready, add to your soup pot to defrost and reheat

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Food

Kid Friendly Fried Shrimp

Kid Friendly Fried Shrimp

This is one our kids favorite meals!!! It is quick, easy and takes about 20 minutes from start to finish. The great thing about this recipe is its easy to customize. Like a little spice? Add some red pepper flakes to the mixture. Want some sweetness? Add some shredded coconut. And its easy to pair with your kids favorite veggie. The possibilities are endless. Enjoy!!

Ingredients

  • 1 lb large or extra large peeled and de-veined shrimp (tail off)
  • 1 cup of cormeal (2 cups if you have 2 lbs of shrimp)
  • 1 cup of flour
  • 1 egg (beaten)
  • 1/4 cup of chopped fresh parsley
  • Salt and black pepper to taste
  • Canola oil for frying

Instructions

  1. With a sharp knife butterfly the shrimp cutting almost in half lengthwise, but not all the way through.
  2. In a bowl mix the flour cornmeal, and parsley. Season with salt and pepper.
  3. Meanwhile heat oil in a large sauce pan or deep fryer to 360 degrees. About 4 inches of oil.
  4. Rinse shrimp in water then dip and coat in beaten egg.
  5. Add shrimp to the corn meal mixture and coat each shrimp thoroughly.
  6. Fry shrimp in batches. Do not over crowd pan.
  7. Cook for about 4 minutes or until golden.
  8. If shrimp browns too quickly, reduce the heat.
  9. Serve with tartar or cocktail sauce.