b>butternut squash soup and 3 Tbsp apple sauce. Process til smooth. Add additional soup and apple
Oil a large frying pan and place over medium heat. Cook meatballs for 2 mins, or until browned. Remove from heat.
Combine squash soup, 1 cup water and coconut milk in a medium saucepan over low heat. Add meatballs and simmer for 10 mins, or until meatballs are cooked through.
Meanwhile, rinse noodles under hot water to separate strands. Add vegetables and noodles to soup and simmer for 2-3 mins, or until vegetables are tender. Add lemon juice and cilantro and stir to combine. Serve.
ore the apple; cut into rough chunks. Peel squash and cube. Note
Heat oil in large saucepan. Add leeks and cook gently until tender and fragrant.
Add apple, squash and potato. Combine well. Add stock and seasonings. Bring to a boil. Reduce heat, cover and simmer gently for 30 minutes or until squash is very tender.
Puree soup. If too thick, add more stock or water. Taste and adjust seasoning if necessary. Sprinkle each serving with grated cheese.
about 5 minutes.
Place butternut squash in a microwave-safe dish
hickpeas and 3/4 cup butternut squash soup in blender until smooth.
ntil bubbling. Slowly whisk in butternut squash soup until combined and smooth. Continue
l on top of the squash and bake in the oven
stirring often.
Add cubed squash, chopped apples, and stock, and
Pour soup carton into a large pot and cook on medium.
Add spinach leaves and stir until mixed together and let simmer for a few minutes.
Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
Serve with toasted whole wheat bread or in a whole grain bread bowl.
400F.
Coat pieces of squash in olive oil and roast
Combine leek, ginger and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender. Add apples, squash, 1 cup of broth and 1 tsp splenda. Cover and simmer 1 hour or until very tender.
Puree soup using a hand-held immersion blender or in small batches in a regular blender.
Add remaining 3 cups of broth, salt and pepper. Simmer 10 minutes or until heated through. Stir in half and half. Serve and enjoy.
Chop all vegetables into small bite size pieces placing them into large 4 quart pot.
Add butternut squash soup and water.
Add salt to taste.
Add cooked turkey if desired.
Cover and simmer on low heat 40 minutes, stirring occasionally.
Ladle into soup bowls and garnish with 1/4 c walnuts.
Heat oil over medium heat in a stock pot or a large pot. Add onions and garlic and cook gently 2-3 minutes or until soft and fragrant.
Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.
Puree soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary.
ixture is smooth. Gradually stir butternut squash soup into cheese mixture. Season with
f a pan. Place the squash into a steamer basket fitted
Sprnkle cut hlaves of squash with salt and pepper.
peeled and dice.
Place squash, onions, garlic, rosemary and red
Bake squash at 425\u00b0 for 45 minutes to 1 hour. Halve and remove pulp and seeds. Combine remaining ingredients and simmer 45 minutes. Add squash. Blend well in blender. Reheat before serving. Garnish with parsley.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.