Sorry I’ve been MIA lately! I have had a wonderful, busy September. We went on our first family vacation, I turned 31 and tomorrow my oldest boy turns 6. Life is moving at warp speed and my days are crammed full of homeschooling, photo sessions, church activities and snuggle time with my 3 loves. I have so many intentions of blogging and then next thing you know, days have gone by. But! I’m going to try to get back to blogging at least once a week, hopefully more.
This is a super fast and easy recipe to get a hearty, healthy dinner on the table on the quick. Not eating potatoes? Omit them. I’m not a fan of making every meal out of pre-bought materials, but man, isn’t it nice to have a few staples in the cabinet when you need them? I used organic products bc the frozen variety is very economical, I bought the stock, squash and potatoes for $6.50 and had everything else on hand.
2 10 oz bags frozen, cubed butternut squash (you can also roast a whole squash yourself to use)
1/2 bag Organic Shredded Potatoes (I only like a little potato but you can use the whole bag if you want)
1 32 oz carton Organic stock (you can use chicken, beef or veg)
1 tsp oil (coconut, olive oil) or butter
1 clove garlic, minced or pressed
1/3 cup milk or cream (more if you want it thinner)
fresh parsley and parmesan cheese for topping (optional)
Using a heavy bottomed pot, heat oil or butter on medium heat and add garlic, cook about 1 minute then add butternut squash. Stir to coat, then add stock. Simmer on medium for about 5 minutes, stir and smash with the back of your spoon or a using a whisk. Add in shredded potatoes, stir and simmer until heated through. Add milk or cream, stir in salt and lots of pepper. Top with parsley and parmesan and enjoy!