Butternut Squash Soup

INGREDIENTS

Extra virgin olive oil (EVOO)

1 large onion, chopped

6 cups vegetable stock

1 medium butternut squash peeled and seeded. Lawd this part was work!

Cut into 1 inch pieces

Vegan Chickenless Seasoning Salt ( Trader Joe’s). Figure out how much.

Black pepper. The ancestors will tell you how much.

  1. Heat EVOO in a large pot over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the squash, Vegan Chickenless Seasoning Salt and black pepper to the pot and cook, stirring, 1 minute. Add the broth, bring to a boil, then reduce heat and simmer until the vegetables are very tender, 22 – 25 minutes or so.
  3. Meanwhile, make you an adult beverage and heat oven to 375°F. Toss the reserved seeds with some EVOO, some of the Trader Joe’s Chickenless Seasoning and some salt and black pepper and roast until golden brown and crispy, 10 minutes.
  4. Using a blender, working in batches purée the soup. Sprinkle with the toasted seeds, cilantro and swirl in the coconut milk.
  5. Be creative. Add additional flavors if desired.

RH Restaurant

So I’ve been holding out going to RH Rooftop because the menu seemed underwhelming but today Galie suggested that we go there after Ikea.

The place is stunning. The staff is extraordinary. The food is beautifully plated and delicious too.

Get there. Have your own RH Rooftop Restaurant experience.


Menu:
Peach Bellini
Burrata
Avocado Toast
Smoked Salmon
Truffle Fries

#MinneapolisEntreepreneur

Top 5 Summer Picks

5. LolaRita from Lola on the Lake (formerly Tin Fish) at Bde Maka Ska (formerly Lake Calhoun) is an adult slushie that is sure to cool you off and chill you out. Try the strawberry or lime or mix them together.

4. Milkjam Creamery Vegan Ice Cream. My two favorite flavs are Black and PB vs Everybody.

3. GARDEIN™ VEGAN BURGER from Yard House

Red quinoa, kale, shiitakes, daiya vegan mozzarella, avocado, tomato, arugula, onion, miso, onion bun, mixed greens.

2. Cluster Truck … A delivery restaurant.

Smoked paprika-spiced chickpeas, quinoa, roasted sweet potato, purple cabbage and sliced avocado served on a bed of baby greens with tahini sauce and sriracha.

1. Best Guacamole EVER. Cafe Ena.

Period. Point. Blank.

Let me re-introduce myself!

THE WHAT

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THE WHO

NJP.Married.Divorced.Mother.Photographer.Aries
Extrovert.Determined.PassportStamped.Stern.
CreaterOfTheTallAlbum.GrannySipper.Qualified.
Classified.46.FoodAficionado.KitKatSnacker

THE WHY

I live, eat, think and breathe food.  But not just any food, the type of cuisine that makes me wanna photograph it and share it with the world.  About 15 years ago, I began photographing  all things food.  You name it; crab cakes, desserts, cocktails, vegetables.

Anything that could be captured and developed into a beautiful piece of artwork.  I have accumulated hundreds of memorable food moments over the years.  Now it’s time to contribute my  food moments. Don’t talk about it; Blog about it!

THE WHERE

Because I dine at various restaurants, I also appreciate the finer cuisine’s as well as the simple meals prepared in a tiny unsophisticated kitchen in the hood.  My food journey takes me to grocery stores, the Farmer’s Market, new restaurants, familiar places as well as my warm and inviting kitchen.  Sometimes it’s about the ambiance. Sometimes it’s about the food. Sometimes WHERE you are doesn’t really matter.