Roasted Butternut Beer Nut Soup

SSOOOOOOOOOOOOOOOOOOOOOOUUUUUUPPPPP makes me want to slllllllllllllllllllllllllluuuuurrrrrp.

Sorry .. except, it’s true.

One of my pet peeves is loud eaters … there’s something about hearing someone chew like a cow that makes me want to ninja them in their head. I know sometimes it can’t be helped. It’s mostly those who chew with their mouths open that I can’t handle. Not that I would actually do anything to them, except shoot them evil laser beaming stink eye.

Here’s the fun part of this whole story … I’m a gulper.

My coffee … I gulp.

My Tea … I gulp.

And soup … I gulp.

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Not on purpose and I definitely want to throat punch myself when I realize I’m doing it… but this soup – it’s totally gulp/slurp worthy.

Slurp away home-fries …

Perfect for a cold fall day, sweet – spicy – nutty. I added beernuts as a thickening agent to this soup… and beer #WINNING.

Another little story before I get to the recipe … or you can ignore this jibber-jabber and just scroll down. I read tons of food blog, some I comment on – others I read and admire in a corner.. in true creeper form. There are two blogs though that I read no.matter.what. these two are by far my favourite bloggers in all of internet land and I would probably get heart palpitations if I were to ever meet them in person.

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Joy, from Joy the Baker and Jessica from How Sweet It Is. These wonder women and freaking geniuses … not to mention, cooler than this cat would ever be. The reason I mention this, is both these lovely ladies, have used funky things to thicken up their soups. Joy in her Vegan Carrot Jalapeno Soup used cashews .. cashews!!! ~ I don’t mean to be a snob, but TOLD YOU SHE WAS A GENIUS!!

And Jessica in her Smoked Gruyère butternut soup ( first, how freaking delicious does this sound?!?) added coconut milk.

I die. And also, because I want to be hip and happening like them when I grow up .. I used both soups as inspiration aka, I totally copied their ideas and then threw in some LTSL love.

Roasted Butternut Beer Nut Soup 

INGREDIENTS

1 large butternut squash, sliced in half lengthways

1 onion cut into chunks

4 Cloves of garlic

3 bay leaves

1/2 Cup Olive Oil

sea salt

pepper

2 cups of water

2 Cup of Beer Nuts

2 1/2 cups pumpkin ale

1 teaspoon Cinnamon Spice

1 teaspoon smoked sweet paprika

1/2 teaspoon ground cloves

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Directions

Preheat oven to 400 degrees.

Toss squash, onion, garlic, bay leaves, olive oil, salt and pepper. Spread in single layer on rimmed baking sheet. Roast with skin size up for  60 minutes.

While roasting, combine water and beer nuts in blender. Blend for 1 minuet to create a smooth paste.

Remove bay leaf from roasted vegetable and allow to cool slightly ( 10 minutes)

Add cooled roasted vegetables and blend until desired consistency ( you may need to add some water if you prefer a thinner soup – I ended up adding about a cup of water).

Pour into large pot, and reheat over medium.

Add cinnamon, paprika, clove and pumpkin ale.

Heat thoroughly and serve.

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…. Welcome to a mish-mosh of thanksgiving and Sunday football!!

Open-faced Pineapple Turkey Summer Slider

It’s Monday, and it seems like your socks need to be rocked.

 Drop your glasses, shake your asses

Face screwed up like you having hot flashes

Which one, pick one, this one, classic

 … *gasp* bad words

Also, that song will now be in my head all day … I’ll be strolling down the street , yelling Eve at the top of my lungs.

 That’s some classy stuff right thhhuuurr.

I annoy myself … on the constant. True story. 

I like it when my food looks pretty, I feel like it’s half the battle.

Especially these days, I’m trying to eat healthy and I know that healthy doesn’t have to taste or look like cardboard but sometimes it can get boring. A woman can only drink so many smoothies, and eat so many kale / spinach salads.

 I’m on a new sweet-salty-savory combo kick these days. And pretty – when life fails, get pretty.

 And then I made this pish-posh meal. It looks fancy pants, but is a breeze – that’s the good stuff. Wow your tummy and guest by making it seem like you got all Haute and bothered, when actually you’ve been sipping margaritas with your feet in the pool all day.

 I actually had no intention of writing about this recipe, therefore I have little to no pictures, but then I tasted it.

And it would be wrong ( and probably a little greedy) if I didn’t sprinkle some sum-sum-summaaa time in your life.

Annoyed. I know. Sorry.

 Open-faced Pineapple Turkey Summer Slider

Grilled Pineapple:

Ingredients:

1 Large Pineapple

 Directions:

Slice the pineapple into 1inch rounds – set aside, as you will grill these at the very end.

 

 Sweet Onion Bourbon Jam:

Ingredients:

5 Large onions

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Bourbon Rum

1 Tsp. Sea salt

 Directions:

Finely slice each of the onions – no need to be neat, they will melt down either way.

Over medium heat, add 1 Tbsp Extra virgin Olive Oil.

Add onions to pan and brown for 25 minutes.

Add 1 tbsp. of bourbon, cover and reduce heat to low.

Allow to cook for 40 minutes, mixing occasionally.

 The onions will caramelize and begin to melt down. Add sea salt.

Remove from the heat and set aside for your burger

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Turkey Rye Burger:

Ingredients:

1 Lb Ground Turkey

1 large egg

4 Cloves of Garlic – minced

¼ cup fresh parsley – chopped

1/2 Tbsp Sea Salt

½ Tbsp Ground pepper

½ Tbsp chilli flakes

2 slices of day old rye bread broken into small pieces ( you should end up with about a cup and a half of pieces)

 

Directions:

Mix together all of your ingredients, forming 4 large-thick patties.

Grill your burgers to your liking.

Before turning off the grill, add your pineapples to the BBQ for 2 minutes on each side ( just long enough, to get those delicious char marks)

 

Cranberry Compote:

Ingredients:

4 cups Fresh Cranberries

¼ Tbsp Cinnamon

 Directions:

Preheat oven to 450 oc

Wash and dry your cranberries. Scatter onto a baking tray.

Roast for 40 minutes, turning half way through to avoid sticking.

 Remove from the heat, place in large bowl and add cinnamon. Using a potato masher, mash until smooth.

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 Layer all of your components and chow down!!