First Post + Roasted Butternut Squash and Apple Soup
Recipe
First Post + Roasted Butternut Squash and Apple Soup
I love this soup. You can make it as thick or thin as you like. It’s so nourishing and perfect for lunch. It also freezes well!
Ingredients
1 medium butternut squash, peeled, large dice
1 medium apple, cut in quarters, remove seeds
1 tablespoon olive oil
2 cups chicken broth, veggie broth or water
2 sprigs thyme, see note
salt and pepper to taste
1 teaspoon gochugaru or red chile flakes, optional
1 tablespoon olive, garnish, optional
Instructions
Toss the butternut squash and apple in olive oil, salt and pepper and bake at 425° until golden brown and fork tender - about 30 minutes.
In a powerful blender, such as a Vitamix, add the squash and apples, half the chicken broth, thyme and gochugaru. Blend on low.
Add the rest of the broth, 1 TBS of olive oil and blend. If you like it thinner, you can add more broth.
Season with salt and fresh ground pepper to taste.
Chef Carla Notes
- I have been adding fresh basil to the soup in the early fall to add freshness instead of the fresh thyme to the soup. You can actually use any fresh herb parsley, cilantro, sage. Experiment!
This is the first blog post on my shiny new website! I have been known as the girl with the red clogs for the past five years, which was why my former business was called Red Clog Kitchen. And those of you that have followed me on this journey may know: I had some great adventures being on the TV shows such as Chopped! and Cook your Ass Off, I did food styling for magazines and newspapers, owned my own catering and meal delivery company, was a personal chef to celebrities, taught cooking classes, and straight up hustled in New York City.
In the past two years, I started a new chapter of my life: moved to New Jersey and had my two children Ella (19 months) and Massimo (8 weeks). I started to work on my postpartum health coaching and personal chef business. I decided to focus on postpartum because when I looked for recipes for healthy freezer meals when I was pregnant with Ella, it was all lasagna’s, casseroles and junk food. I decided not to make any of those recipes and to follow my own from my life as a personal chef in NYC.
My mission is to make pregnancy and postpartum easier, more delicious, and nutritious for mamas either as their health coach or as a personal chef cooking their meals. Click here to learn more about my services. Below is an easy recipe to make towards the end of your pregnancy or simple enough to make while the baby sleeps or better yet as your partner watches the kids. It also makes a great toddler food. My daughter Ella dipped her bananas in it the other day!
Please let me know if you have any questions. I would love to help you hello@carlacontreras.com
Eat Well,
xo Carla
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Feliz Latinè Heritage Month! It’s celebrated September 15th through October 15th. I am a proud Latinè, my father is from Chile. I am excited to share my heritage through a paid partnership with Pinterest this month. One of the deepest ways I’ve connected with my Latinè heritage is by drinking ceremonial cacao daily. It’s a plant medicine that has been drunk for thousands of years by the Olmecs, the Mayans, the Toltecs, the Aztecs, the Incas, and other cultures. It’s known as a heart opener and it’s cracked mine wide open to opportunities and the potential of my life.