I'm a firm believer in the idea that a majority of our physical and emotional behavior can be linked back to food. Stressed, anxious, bummed, tired? Try changing your diet. Get allergy tested. Eat more of one item, eat less of another, and see how you feel. And while I'm not about to claim that food is a cure-all, it can help you figure out what works and what doesn't for your body to make you feel your optimum self.
So, needless to say, after my second--okay, maybe third--jar of Nutella, and more croissants and breads and meats and cheeses consumed in the past month than in all my 25 years, it's not too far off from the truth to say I haven't felt my physical best. And after so many inward complaints about how my head feels cloudy in the morning or I don't have as much energy as I should, I decided I had two options: keep on whining about how I feel or do something about it.
Now, you have to understand that I'm all about moderation. Not to mention the whole "When in Rome..." thing. So you better believe I've ditched my kale salad and acai bowls for olive oil soaked pasta and breads piled high with cured ham and cheese more than once. Hell, if their chocolate pastries look like they do here, you better believe I'm gonna do as the Romans do.
But on the same token, these delicious little foreign treasures can only go so far in the whole nutritional department. So today after school, I decided to go with the "stop complaining and do something about it" mantra.
Canned pumpkin doesn't exist on Mallorca which is really putting a cramp in my fall baking style. But you work with what you got, so I got a butternut squash at the farmer's market yesterday for an attempt at fall cooking.
That's where the Roasted Butternut Squash Soup with Apple and Rosemary comes in. And damn, was it good. This literally tastes like autumn in a bowl.
Now, if I could just figure out how to incorporate Nutella into fall baking and we'd be in business...
Roasted Butternut Squash Soup with Apple and Rosemary
1 medium butternut squash, peeled and cut into quarters
1/2 medium yellow onion
1 large sweet potato, diced
1 apple, diced
1 large clove garlic
1 sprig of fresh rosemary
1 cup water
4 tbs extra virgin olive oil
Salt and pepper to taste
1. Preheat the oven to 420˚F.
2. Place the butternut squash quarters, onion, sweet potato, apple, garlic, and rosemary on a baking sheet and toss with olive oil and salt and pepper until well coated. Roast for 35-40 minutes. (You want the veggies to be tender and you can cut through the butternut squash center easily with a knife.)
3. When done baking, place all ingredients in a food processor with a cup of water (more if you want the soup to not be as thick) and blend. I like to blend for a short period of time so there are still some chunks of butternut squash and sweet potato left - it tastes more hardy that way.
*Note: I wanted something a little bit more chunky, so I made some rosemary chicken and added some beans to the soup as well to make it a little bit more hardy. Or, add spinach and a grain (quinoa or millet work great). But feel free to enjoy this soup blended smooth and creamy. Enjoy!