arge baking dish bake the banana squash (butternut will work as well
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.
Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker.
Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor.
Add hot sauce if desired.
Ladle soup into bowls and sprinkle with chopped chives.
edium-low and cover. Cook for 10-15 minutes until sweet
for 1 minute or until bubbling. Slowly whisk in butternut squash soup until
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
Cut the squash in half lengthwise and then
nd 3/4 cup butternut squash soup in blender until smooth.
Cut squash pieces into about 4 x 6-inch pieces.
Brush melted butter evenly inside part of the squash.
Sprinkle nutmeg and 1 tablespoon brown sugar over each piece of squash.
Place in shallow pan in oven.
Preheat oven to 350\u00b0.
Bake for 45 minutes or until tender.
Serves 6.
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.
For the fish stock, place all
minutes.
Place butternut squash in a microwave-safe dish
s smooth. Gradually stir butternut squash soup into cheese mixture. Season with