Happy Earth Week!
We will be moving through this week together, each day focusing on something different to support Mother Earth more every day. Our daily tasks and to-do lists can be done with more effort placed on sustainability, less waste, more presence and more love for the earth we all live on! This is the perfect week to explore some of the ways we can channel what we’re already doing to be more earth-friendly.
The companies that I’ll be talking about through the week are important to me. They are leaders in recycling, up-cycling and composting and are creating products that support the earth and our highest wellbeing. I am proud to share their work with you. *Disclaimer: Some of these mentioned will be affiliate links. That means, if you make a purchase after clicking on the link, I may earn a small commission at no extra cost to you.
In this strange new dynamic, we who aren’t essential workers are being asked to stay at home. This can turn into long days on the couch or in bed, believe me, I’ve been there. Today, I’m asking you to mix it up a bit and make a picnic for yourself so that one of your meals that is usually eaten on the couch or watching a show is taken outside, in connection with the earth. We all don’t live in the wilderness, so even if your outside means a porch, a fire escape (please be safe), a front stoop or a back patio (in my case!), do what you can, keep a safe physical distance from anyone you don’t live with and enjoy a meal outside!
Here is the recipe for the soup we’re making today:
Creamy Roasted Butternut Squash and Cauliflower Soup
This soup is incredibly easy and delicious. It takes a little bit of time to cut veggie and for them to roast but otherwise it’s a pretty hands-off process which is my favorite because it gives more time to do other stuff! I say this in the video, but in this time I’m also streamlining a lot of my cooking so that I don’t “waste” veggies by throwing them all together. For example, I’d rather make a focused soup and then have some cauliflower leftover to make Alfredo sauce or buffalo cauli wings.
- 1 butternut squash
- 1/3 head of cauliflower
- 1 bulb garlic
- 1/2 onion
- 2 cups almond milk (I make my own in my Nutramilk but store bought is fine too!)
- 2 cups water (you could use veggie broth too and then maybe less salt/spices?)
- Salt and other spices to taste
- Olive oil for roasting
Preheat oven to 375 degrees F.
Peel and cube the butternut squash, season with salt and drizzle of olive oil and pop into the oven when it’s heated. These will be in here for 30 mins (check on them!)
Cut up cauliflower and onion and enclose garlic bulb in aluminum foil (for ultimate creaminess!) Drizzle olive oil on these too and into the foil with the garlic and after the squash has been going for maybe 20 mins, this tray goes in the oven for 15 mins.
At this point, I wash and dry the seeds from the squash, pop them into my toaster oven with a pinch of salt at around 200 degrees F for about 10 minutes until their dry roasted and have the most delicious crunch!
After everything is roasted, it all goes into the Nutramilk (or your blender) with almond milk, water and spices. Blend until smooth.
Serve with roasted butternut squash seeds on top (I also ate mine with crispy paprika chickpeas I made last night).
The companies I’m showcasing today:
Repurpose: Makes products from plants. They have a whole line of products that are completely compostable and an amazing dinner set that is also made from plants and is reusable and dishwasher safe!
Rareform: Upcycles billboards and makes all kinds of really awesome bags and accessories.
Teaonic: Creates 100% organic, unsweetened herbal wellness teas and shots. All packaged in glass.
Nutramilk: Has created my favorite kitchen appliance! I make all of our milks, nut butters, sauces, soups etc in it and it has reduced my waste immensely as I’m not buying these containers/cartons anymore and we get our nuts in bulk. Use KIKI50 for $50 off your purchase.
See you again tomorrow! You’ll get the cookie recipe, I promise! 🙂