re tender. They should be easy to mash with a fork
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.
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.
l on top of the squash and bake in the oven
400F.
Coat pieces of squash in olive oil and roast
nd 3/4 cup butternut squash soup in blender until smooth.
ubbling. Slowly whisk in butternut squash soup until combined and smooth. Continue
ray. Sprnkle cut hlaves of squash with salt and pepper. Arranceh
peeled and dice.
Place squash, onions, garlic, rosemary and red
minutes.
Place butternut squash in a microwave-safe dish
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.
s smooth. Gradually stir butternut squash soup into cheese mixture. Season with
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.
arge airtight plastic container).
Soup Directions:
Sort and wash
rom burning.
While the squash is roasting, cook the onions
referred way of cooking your squash, cook it and mash it
large pan, combine the squash, stock, onions and bay leaf
Wash squash and cut in half lengthwise.
Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
Saute onion in butter.
Stir in squash and seeded lemon slice. Sprinkle with flour.
Cook 3 minutes over low heat, stirring, until all lumps are batter-floury.