e squash and bake in the oven at 400 degrees for
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.
edium-low and cover. Cook for 10-15 minutes until sweet
In a large soup pot, saute apples with olive
utternut squash that has been seasoned with cinnamon and salt for 30
Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.
for 1 minute or until bubbling. Slowly whisk in butternut squash soup until
egrees C).
Spread butternut squash cubes onto a baking sheet
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.
Preheat oven to 400\u00b0.
Place squash, carrots and onion in nonreactive pan.
Dot vegetables with butter.
Pour 1 1/2 cups of water over vegetables and sprinkle with brown sugar.
Cover pan tightly with foil and bake until tender, about 35 minutes.
Remove the pan from the oven and place vegetables and any liquid in a stockpot.
Stir in remaining 3 1/2 cups of broth, the mace, ginger, cayenne and salt.
Bring to a boil.
Reduce the heat and simmer uncovered for 10 minutes.
Stir in lemon juice.
Melt butter over medium heat in a heavy bottomed Dutch oven. Add onions; saute, stirring constantly, until onions are transparent.
Add chicken stock, reserved squash and apples and bring to a boil.
Cook until squash and apples are soft.
Cool mixture slightly.
Puree in a blender no more than 3/4 full.
Add whipping cream and sherry and season to taste with salt and cayenne pepper.
Heat through.
Pass sherry at table, if desired. Serves 12 as a first course.
400F.
Coat pieces of squash in olive oil and roast
Cut the squash in half lengthwise and then
nd 3/4 cup butternut squash soup in blender until smooth.
peeled and dice.
Place squash, onions, garlic, rosemary and red
dd the pumpkin or butternut squash and peeled potatoes to the
ray. Sprnkle cut hlaves of squash with salt and pepper. Arranceh
nd seeds, reserving seeds. Cut squash to fit a microwave safe
Cook squash and onion, uncovered, in boiling
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.