Sunday, March 24, 2013

Spicy Butternut Squash Soup

Makes 4 servings.

1/2 -1 tsp garlic
1 onion, chopped
1 TBSP Olive Oil or Butter, which ever you prefer
1/2 - 1 tsp ginger, I prefer chopped fresh
1/2 - 1 tsp nutmeg
1/2 - 1 tsp sage
1 - 2 tsp cinnamon
1/2 - 1 tsp pumpkin pie spice
1 - 2 tsp black pepper
4 No Sodium chicken powder packets,
       (or 4 cups low sodium chicken broth)
1 - 2 teaspoon chili powder, preferably Ancho
1/8 - 1 tsp red pepper flakes
1 - 2 TBSP of brown sugar
4 - 5 cups water
2 medium  or 1 large butternut squash, peeled and cubed (about 8 cups) 

Saute onions and garlic in Olive Oil or Butter, or cover and cook for one minute in the microwave, naked.

Mix spices and chicken broth powder with water and add to sauted onions and garlic. (Red pepper and Ancho chilli powder amounts vary depending on how spicy you like your soup.)

Add in cubed butternut squash.

Cook in crock pot all day, or for a few hours on the stove until the squash is soft.

Put soup in your blender or Vita Mix and puree.  Simmer for 10 minutes and serve.



 We had this for dinner tonight and it was delicious. Above is a picture of the leftovers ready for lunch tomorrow.



Wednesday, March 6, 2013

Tomato Soup

This recipe is so easy and so quick.  I love it on a cold afternoon when time is short for making dinner.

Ingredients:
3 cans of diced or petite no salt added tomatoes
1 package of  no sodium chicken broth powder
1 can of water
1 -2 tsp basil
1 tsp oregano
pepper to taste
red pepper to taste
1-2 cloves of garlic or garlic powder
1 tsp sugar

Parmesan Cheese to garnish

Throw everything but the cheese in the blender for just a minute to crush the tomatoes.  (If you use crushed tomatoes and garlic powder there is no need to blend, but I cannot fine no salt added crushed tomatoes.)

Simmer on the stove about 15 minutes to let the flavors blend and allow the soup to warm and serve garnished with Parmesan cheese or if you prefer a grilled cheese sandwich.

Delicious!

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