Happy Sunday! Did anyone else forget that it’s a holiday weekend? Totally clueless over here. My hubby said “I should have known that you forgot since we aren’t traveling this weekend”. Wanderlust probs.
I need to apologize for the lack of photos in this post.. and by that, I mean that there are no photos. I cook dinner 6 nights a week, so while I want to document everything and share it all, it’s not super realistic. But yesterday, I had the realization that it was kinda selfish for me to keep these recipes to myself simply because I didn’t do a good job of taking photos. I mean, it’s not great blog etiquette, but I’m hoping the goodness in this recipe outweighs the lack of photos.
Don’t let this soup recipe scare you off, I know it seems like a lot of work! Honestly, roasting the veggies took very little effort – simply put them in the oven and set a timer. I actually roasted them while I was making breakfast early in the day and roaming around, picking up the house. I just threw them in some tupperware until I was ready to put the whole recipe together for dinner. This can also be made in a crockpot if you’d like, just follow all the steps and set a crockpot on low to warm the soup instead of using a sauce pan.
I love the heartiness of this meal – it’s loaded with veggies and healthy fats, plus offers a little warm bread and cheese for those chilly evenings.
To check out some of the items I used, click here!
Ingredients
- 1 medium butternut squash
- 1 red pepper
- 3 carrots, peeled OR 15 baby carrots
- 1/2 cup canned coconut milk
- 3-4 cups chicken or veggie stock
- 1 tsp olive oil
- 1/8 tsp nutmeg
- 1 T ground cinnamon
- 1/4 tsp black peper
- 1/2 tsp parsley
- 1 tsp coconut oil
- 2 cups baby spinach
- 1/2 cup ricotta cheese
- 2 T shredded mozzarella cheese
- 2 tsp organic butter or ghee
- 2 wraps or 4 slices of bread (I prefer sprouted grain bread in brands such as Ezekiel, Dave's Killer Bread, and Angelic Bakehouse)
Directions
- Preheat oven to 400 degrees
- Peel skin from squash and roast for 30 minutes on a cookie sheet
- Carefully cut in half and place back on cookie sheet, along with the rest of the vegetables
- Drizzle olive oil over the veggies and return to oven for an additional 25 minutes, or until everything is soft
- Place all soup ingredients (leave out the 4th cup of veggie stock) in a blender or food processor and blend until smooth
- Slowly add in the remaining veggie/chicken stock if desired for consistency
- Pour soup into a pan and heat until warm
- While soup is warming, heat a skillet with coconut oil
- Place spinach and ricotta cheese in skillet over medium-low heat and stir consistently
- Once the ricotta has melted, immediately remove from heat
- Heat panini maker (can also use skillet with 1 tsp coconut oil)
- Spread butter or ghee on one side of each slice of bread or wrap
- Fill with cheese mixture, add 1 T shredded mozzarella cheese to each sandwich, close sandwich, and place on heated surface
- If using a skillet, flip sandwich after 1 minute and cook on the other side
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