A Truly Healthy, Sweet and Satisfying Butternut Squash Bisque

Two weeks ago, Lou and I stopped by Panera for dinner before my fall basketball meeting.  The picture of the "Vegetarian Autumn Squash Soup" topped with pumpkin seeds over the register was so inviting, and it was cold that night so I was craving something that would warm my insides! I ordered it and shortly after, devoured it, sopping up all the leave behinds with a warm french roll. It was so delicious and extremely satisfying!

This week, I was craving it. It was chilly out every day, I was wearing plaid and pulled out my scarves and was just like "AHH IT IS FINALLY FALL!" and I wanted that friggen soup from Panera.  However, at something like $7 for 1 1/2 cups was crazy and Louis and I have a vacation coming up that we are putting money aside for so Panera just wasn't making the cut. So I started researching "butternut squash soups" and what I found was a wide variety of soups but so many were made with cream and cheese and butter and FAT! Not interested...

Then I though hmm.. Panera advertises that this soup is "vegetarian" and "healthy".. But is it?

One serving (appx 1 1/2 cups) of Panera's squash soup is 350 calories, with 18g of fat (7g of saturated fat) 1240 mg of sodium, 1g of protein and 31g of sugar! (sourced right from panera.com).

So I found a Paleo recipe, and tailored it to what I was looking for, and it basically came out to be the most delicious soup I have ever tasted. I was a little nervous about how it would taste.. Would it live up to the flavor I got at Panera?? 

Well, it did, and I recommend this to anyone looking for a warm dish with the flavors of fall but without all the fat and calories!  And if you have a crock pot, IT IS SO FRIGGEN EASY!

Here is the base recipe:

• 1 large butternut squash, peeled, seeded, and cubed.  You can use the precut stuff, just get two packages! You want 3lb (6 cups).
• 1 can of coconut milk 14oz
• 2 cups low sodium chicken stock
• 1 apple (any kind), peeled, cored and cubed
• 1 cup of carrots, chopped 
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg

This base will get you an amazing soup, but I decided to elevate it with these amazing options:

• 1 jalapeno pepper
• 6 oz crispy bacon 

Basically, chop everything up and put into your crock pot! 

Cook on low for 8 hours, or high for 5-6 hours (depends on how much time you have!).  You'll know when it is ready, it will be bubbling, the squash will be very tender and easily squished with a wooden spoon.  Every hour or so, I stirred everything around but I don't think that is totally necessary. 

Once you've determined your concoction is ready, open the lid of the crock pot and let it air out for about 10 minutes. You will be happy you did once you start blending! You don't want to burn yourself!

If you don't have an emulsion blender, let this mixture cool, then put into a blender and blend!!!
If you have an emulsion blender, have at it! I left a few chunks because Louis and I both like a little bit of texture. Yes it will look like baby food, but that's the point! It is a bisque! Not Campbell's chunky chicken noodle soup!  I actually sauteed chicken on the stovetop and chopped it up and put it on the bottom of each bowl and poured the soup on top. This added texture, and heightened the protein content which we both were looking for after working out hard a few hours earlier.

The macros for this soup are sooo much better than Panera's!!! 

 

Panera:  350 cal for 1.5 cups

Elena: 201 cal for 1.5 cups

Panera: 18g fat (7g saturated fat)

Elena: 6g fat (4g saturated fat)

Panera: 1240mg Sodium

Elena: 150mg Sodium

Panera: 1g Protein

Elena: 7g Protein

Panera: 31g Sugar

Elena: 9g Sugar 

(ALL NATURAL! from apples & squash)

 

So delicious! I added 1 strip of crispy bacon on top for garnish! Can we just revisit the thought that my macros INCLUDED BACON! Panera's did not, and they still lose!

I added some cinnamon on top too, because it is fall. And there is no limit on cinnamon.

My love thoroughly enjoyed his portion!

Yea.. GONE!

In short, Panera is no where near as healthy as it advertises.. And you can ALWAYS whip up something better for your body with just a little more effort! I threw this all together after yoga this morning, around 11am, and then forgot about it! That is the beauty of the crock pot.

So whip this up and let me know what you think! I promise you will not be disappointed, and to my friends who live far away and can't experience the actual season of fall (cough couch Nick and Marissa), make this and instantly feel transported back to the Northeast!

-Elena

[Cake] For the Love of the Game

My first passion in this life was the game of basketball.

I was 6 years old and my mom asked if I wanted to sign up and play, and I said no. I had no interest. Then she took me with her to my brother's first practice and I watched so intently, at the end of it I asked if I could play.  So she signed me up late, I joined the rec team and learned how to dribble, pass and shoot, and I never looked back.

I played for 15 years.  I went from rec teams, to travel rec teams, to the school teams and AAU.. summer league, fall league.. it was my entire life.  I loved being on a team. I loved meeting the girls (most of them anyways).. I got to travel on the weekends with my family and spend the days hot and sticky in the gym, playing game after game and eating Subway for lunches while listening to Sox games in the parking lot.  High school team was a blast.. I loved the away trips on the bus.. Pasta dinners and time spent with 20 girls who, for those four months, felt like sisters I never had.

But to play the game was what I loved the most.  Weighing 100lbs, I fluttered across the court like a butterfly, mostly on my toes.. speeding past everyone, lay up after layup.. You couldn't catch me.  I worked best outside the key, on the 3pt line, waiting until someone dished out the ball to me from inside and swish.. in it went.  I wasn't the best at defense, and I couldn't handle the ball in the best way to play point guard, but I always found my place on the floor, and I loved it.

A month ago my friend and old teammate Chelsea asked me to do a tray of cake pops for her sister's high school graduation.  Her sister was an outstanding player for Ellington, and even wore my old number, 23.  I was thrilled to do it, and it really took me back to my playing days.

Basketballs with purple and gold Knight pride..

I owe my passion and drive to the game of basketball.  Every coach that pushed me, every player that helped make me better by shoving me to the ground, and to my parents for pushing me through on the days when I felt like giving up.  Basketball taught me patience, how to set goals and work towards them, how to do things with passion, how to be aggressive, and how to work with people as a team. I owe the game so much.

This fall I am Captaining a women’s league team in a local league, and I literally shriek with excitement whenever I talk about it.  It’s like a child on their way to Disney World – I AM SO EXCITED to get back on that court.. but instead of a tiny young girl, I’ll be a more confident, toned woman.. with over 20 years of experience and an eagerness to feel the rush of scoring a basket again.   

-Elena 

Rustic Sweetness

Back in February, I got a message from Lizzie asking me if I was interested in catering her summer wedding, after she had recently found out the woman she had hired to do her cake wasn't going to be able to follow through with the order (eeek!) ... Of course I jumped on board immediately, and was even more excited as she shared more details of her wedding with me!

Lizzie and her fiancee Eddie wanted a very small cake to keep in tradition with the cutting of the cake, but were looking more for small, individual desserts that people could pick at! I was instantly excited.  Most people assume I want to open a bakery some day, but my dreams are quite the opposite. Catering full dessert tables is what I really want to do, and Lizzie was giving me the opportunity to do my very first one.

From the moment we left Starbucks on the cold morning, until the day before yesterday, we probably emailed eachother about 45 times back and fourth, met up a bunch of times to go over details, sent text messages of pictures of perfect plates, paper, colors, flavors.. You name it, we covered it.  Together, we took Liz's vision and built it step by step into a reality. I was so thankful she allowed me so much creative freedom as well.. The basics were -- summer wedding, to be held at The Ranch Golf Club in Southwick, MA--a very rustically beautiful venue with hardwood floors and exposed beams wrapped in white lights.  Her colors were light sage green and peach mixed with taupe and browns... and she wanted everything to be dainty, rustic, and anthropologie-like.  And she wanted an ombre ruffle cake.

I'd say we made it happen..

I could not choose just 5-10 photos for this one, so I posted them all.

 The cake was soft, delicate and feminine with ruffles made from a 50/50 fondant/gumpaste mix.

 Lizzie's florist added hydrangeas on top, and I included a birch piece underneath the plate to tie into her centerpieces.

 

The cake pops included peach, greens, white and browns with wild flowers, hydrangeas, and sprinkles.  Lizzie and Eddie chose mint chocolate, peanut butter, cherry chunk, vanilla  and lemon rosemary.  The cupcakes were vanilla and cherry chunk with a french vanilla whipped butter cream.

 My porcelain plates were lovely on top of my crocheted place mats, which my yia yia made for me.  They were perfect for this rustic, romantic theme. 

 Lizzie found these crates which were rustic and perfect for adding height to the display.

 Lovely gold birch paper was found at the paper source in Boston, and matched the birch trees cut for her centerpieces.

 The flickering light of the white enamel lanterns added a homey feel to the display along side the peach roses and baby's breath. Delicate and just simply elegant.

 

This was the final product!

 

  About a month before the wedding, we decided to basically double the order, and add a cake pop to every seat as part of the guest's favors!  172 individually wrapped, tagged and ready to be devoured!

This venue was just a dream.. 

Congratulations to the beautiful couple! I can't thank Lizzie and Eddie enough for letting me sweeten their special day!  My first dessert table was a huge success, and I was told today there wasn't one cake pop or cupcake left.  There is no better news I'd rather hear! Catering a wedding was a overwhelming but so rewarding.  I loved being at the venue, helping to create a magical day for two people who love each other, and I already can't wait for my next adventure!

Though I will say... I made around 2,000 mini desserts and three cakes since March.. I am ready for a little break :)

-Elena