Butternut Squash Soup and Pumpkin Spice Doughnuts

This week has been a difficult one for any Penn State alumni, and even more so as a Second Mile employee. I have never felt such a whirlwind of emotions that in the end, can best be described as sad. I am so proud to be a Penn Stater, and the way our students and alumni have come together this past week has shown everyone what it means when we say We Are..Penn State.

The sunshine, warm fall weather, and a huge Steelers win, help to end the weekend on a more positive note. But after all that happened, some comfort food is still necessary. Although it doesn't quite feel like chili and soup weather, the color of the trees outside say differently. I am still on my pumpkin kick, and seem to also be on a butternut squash one as well. I have always wanted to try and make my own butternut squash soup, and today was a perfect day for it! I have been utilizing technology and I am loving the Whole Foods Recipe app. It has great recipes, most of which are healthy, and it easy to pull them up on your phone. I listed the ingredients for the original recipe which serves 4-6, but I ended up doubling everything to freeze for later. And for dessert? Pumpkin doughnuts! They are delicious, and can be eaten for breakfast too!

Butternut Squash Soup

Ingredients:
1 1/2 cups water, divided
1 small yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium butternut squash, peeled and cut
1/2 tsp chopped fresh thyme
4 cups low-sodium vegetable broth
1/4 tsp group black pepper

1. Bring 1/2 cup water to simmer in a large sauce pot over medium-high heat. 

2. Add onion, carrot, and celery.
Cook until vegetables have begun to soften (6-7 min).

3. Add butternut squash and thyme.
Stir to combine with vegetables.
4. Stir in broth and remaining water and pepper.

5. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 40 minutes. 

6. Use an immersion blender to carefully puree soup.
Or, let soup cool slightly and carefully puree in batches in a blender.

And Enjoy!!! Yum! 

Pumpkin Spice Doughnuts

For my pumpkin doughnuts, I searched the internet for a pumpkin doughnut recipe, and tweaked it a bit. The recipe I modified came from another blog, Pumpkin Spice Doughnuts. I made a few changes to try and make the doughnuts a little healthier. I also made these into doughnut holes, using my Babycakes maker.

Ingredients:
1 3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla
3/4 can pumpkin
1/2 cup of light soy milk

1.  In bowl, mix together flour, baking powder, salt, and spices.

2. In bowl of mixer, whisk together oil, brown sugar,
egg, vanilla, pumpkin, and milk until combined.

3. Slowly add dry ingredients. Mix until combined. 

Fill Babycake maker with batter. Bake for 5-6 minutes, until brown. 

Coating:
Spray butter (healthier then dunking in butter), cinnamon, sugar
Spray doughnut with butter, then roll in sugar and cinnamon mixture. 

Doughnuts for breakfast or dessert! 

Butternut squash soup is a great alternative to tomato soup, and is as vegetarian as you can get! The best part is how easy it was to make. I have to say, the doughnuts were absolutely delicious. They were enjoyed for breakfast on the way to watching the Penn State game Saturday, and also as dessert, warmed up with a little pumpkin ice cream on the side. Yum! 

Hopefully this week will bring some peace to Penn Staters, and continue to bring us all together. And here's to hoping for a week as beautiful as this weekend!