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.
rocessor, add 2 cups butternut squash soup and 3 Tbsp apple sauce
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.
50 degrees.
Cut each squash in half and discard seeds
l on top of the squash and bake in the oven
0F/200\u00b0C Cut butternut squash in half and use
minutes.
Place butternut squash in a microwave-safe dish
egrees C).
Place the squash, cut side down, on baking
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
Heat oil in a large pan. Add onions and garlic cook till translucent about 3 minutes.
Add ground turkey and cook for 5 more minutes stirring to break up. Sprinkle ingredients 1/2 the sage through the curry over the turkey mixture and mix inches Add pureed squash and milk. Stir to mix and thicken. Add peas and remaining sage toss to mix.
Serve over noodles.
If need be, you can butter or oil the noodles. I did avoid to keep the fat down! Garnish with sage.
ray. Sprnkle cut hlaves of squash with salt and pepper. Arranceh
peeled and dice.
Place squash, onions, garlic, rosemary and red
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
Heat butter in a saucepan, add squash, onions and cayenne and cook until onions are soft. Add stock and bring to a boil then cover and simmer for 15 mins. Reserve a little squash then puree rest. Mix cornstarch with cream until smooth then add to pureed soup. Season and gently reheat. Add balsamic vinegar then transfer to plates. Garnish with reserved squash and fresh cilantro.
referred way of cooking your squash, cook it and mash it