Blackberries and Butternut

Our weather just turned rainy and cold (luckily no snow blizzard like most of you guys) but this definitely puts me in a homemade fancy comfort food mood. So after meeting a HEALTHY BITES customer at Whole Foods, I decided to see what was for grab. My plan, organic pork chops and soup. What kind?? Blackberry seared chops and homemade butternut squash soup. OH THIS HIT THE SPOT!!

p.s.
These pics are not my own. My camera died, yes died. But you can imagine they looked somewhat similar to these dishes, right???? haha!


Homemade Butternut Squash Soup


serves 6
1 15oz can organic Butternut Squash (pureed)
14oz can chicken broth
1 medium diced onion and/or celery
2 diced carrots
1/2 tsp baking soda
pinch of salt and black pepper
1 tsp cinnamon
1 chili pepper (optional)
2 cups half in half (we used half almond milk and half coconut milk instead)

In a large pot, add broth, onion, celery, carrots, baking soda, and rest of seasoning. Let it simmer uncovered for about 10 minutes or until vegetables are soft. Then place in blender or food processor and puree vegetables into broth (again, this is optional). Return to pot, add butternut squash and milk (coconut or half and half), and let is simmer again uncovered. I also added a tad bit of real butter and more cinnamon at the end. SO GOOD!!



For the pork chops, I just threw them in a skillet with a little bit of unsalted butter, raspberry and balsamic marinade, fresh blackberries, and salt/black pepper. Seared them on medium high (covered) for about 10-15 minutes. Lots of good sauce was left over. Eat up. Stay dry and warm!!

Cheers,

LC