Curried Apple Butternut Squash Soup

I have become obsessed with Farmers Markets. I think I am craving a connection with the land being stuck here in the city so much. Last time I went it was pooring rain, I donned my long coat and hunters and spent a good 45 minutes there, soaking up the delicious dirt-natural feeling of the farmers. I wish I could make really good friends with one and go stay on a farm weekends, with a fireplace. I could help do chores! I could get dirty. I LONG to have dirt stuck in my fingernails from working with living things. Besides this craving, because I come from a great farm heritage, I am all for supporting local fresh markets, who don't overuse hormones and actually sell real food. I returned with many delicious, dirt-covered, organic foodstuffs; among them a large butternut squash. It was such a delectable experience scrubbing the thing, cutting it, and scrapng out the seedy pulp. I then made up this soup. It was delicious.

Ingredients:

2 large butternut squash, peeled, seeded, and cut into 3 in chunks

1 large onion, peeled and coarsely chopped

about 5 c chicken stock or water (if water, add extra salt to taste)

1 Tb olive oil

2 large apples, chopped and peeled (don't use green or red delicious, something like Empire or Macintosh)

1 Tb curry powder

1/2 tsp cinnamon

1/2 tsp sea salt

roasted sunflower seeds to mix in

Parsley for garnish

Saute onion in olive oil over med heat in large pot. Add stock, squash, apples, and seasonings. Heat to boiling, stir, turn to low, cover and simmer until vegetables are very soft (about 20 mins). Pour in batches into blender or food processor, or use immersion blender to emulsify soup to make a creamy consistency. Reheat, adjust seasonings as you like, and pour into individual bowls. Top with parsley and sunflower seeds. Enjoy~  

Blueberry Whole Wheat Yogurt Muffins

I don't like plain greek yogurt; I think it sort of tastes like something regurgitated. I had great intentions when I bought it, but alas, it is almost expired and I needed to do something with it.
So I made these muffins.

Adapted from this recipe (which calls for white flour)

Ingredients: (enough for 12 standard size muffins, double recipe if you want more).

4 Tb butter, softened (I used salted)
1/2 c brown sugar
1 egg
3/4 c plain yogurt (I prob could have used more with the wheat flour; next time if I do wheat I will use 1 cup)
1/4 tsp salt (though you could omit since the original recipe calls for unsalted butter-- I like the taste though)
1/4 tsp baking soda
1 1/2 tsp baking powder
3/4 c blueberries (next time I will use 1 cup)

Preheat oven to 350. Cream together butter and sugar, add egg and yogurt, mix well. Add dry ingredients, continue to mix well. The mixture will be thick; almost a cookie consistency. Do not let it sit and harden; immediately fold in blueberries and scoop into greased muffin tin. Bake on med oven rack for 20 mins, or until golden brown. Immediately remove from muffin tins to prevent overcooking and place on cooling rack. Enjoy with butter or yogurt, or fresh and plain!