Since butternut squash is a winter vegetable, they are plentiful and cheap this time of year.  I have adapted this recipe from the website which is listed at the bottom.  The nutritional stats are based on the website recipe.  I made the soup without the sweeteners as I felt the carrots would add enough sweetness to the soup and it was delicious.

Butternut Squash, Cinnamon and Ginger Soup                                                                                                                              
  2 tsp. canola oil

1 1/2 tsp. minced fresh garlic

1 1/2 cups sliced leek 

5 cups peeled and diced butternut squash (about 1 large whole squash)

4 cups chicken stock
1 cup diced carrot

1 tsp. ground cinnamon

1 tsp. ground ginger

2 Tbsp. molasses

A pinch of salt and freshly ground black pepper

2 Tbsp. honey/agave syrup/liquid Splenda

3 Tbsp. Greek yoghurt, optional

 

Directions:

1.     Spray a non-stick saucepan with cooking oil, add the canola oil and place over medium-low heat. Stir in the garlic and leeks. Cover and coo****il softened, about 3 minutes.

2.     Stir in the squash, stock, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the vegetables are tender. Add the molasses and honey.

3.     Transfer the soup to a food processor or blender. Purée until smooth, working in batches if necessary.

4.     Ladle into individual bowls and garnish with a dollop of Greek yoghurt, if desired.      

 

Nutritional Analysis per Serving (with molasses, honey, yoghurt)

Calories                178

Protein  4.7 g

Fat          3.5 g

Saturated Fat      1.2 g

Carbohydrates    25 g

Cholesterol          5.1 mg

Sodium  97 mg

Fibre      6.1 g

 

 

Serves 6

Source: theartoflivingwell.ca

I am going to a luncheon pot luck and am looking for ideas to feed a crowd.

Thanks for sharing. I was looking for a good easy recipes for these. Will have to try this.

Hi All,
I'm a newbie around here. I found this site while searching for unflavored protein for DH who had VGS on 12/9. I have been experimenting in the kitchen, and tonight I made this.

Small portabella mushrooms (6)
small can of crab meat, drained (1)
Boursin garlic/herb cheese, about 1/2 of the small container
a bit of the part of the mushroom you hollow out
parmesan cheese (a little bit in the mix & to sprinkle on top)

I cleaned and hollowed out the mushrooms, then I mixed the cheese, crab, and the soft part of the mushroom that was hollowed, I did not use the stems. I added just a bit of parmesan to help it stick together a little better. I stuffed the mushrooms and placed them in a small baking di****hen sprinkled on a bit of parmesan. I baked them at 350 for about 15-20 minutes (I was baking fish at the same time). I have no idea on the nutrition stats, but DH liked that he had something different for dinner tonight.

 Anyone have a good recipe for the stuffing for a baked shrimp or fish? Would greatly appreciate.
Thanks.