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myhealthyvegas curried butternut squash soup

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I threw a small butternut squash in the slow cooker this week and after one meal we had some left over cooked squash.  I wanted to do something interesting with it.   After some research of recipes on the web it sounded like a curried soup seemed inviting and fit the bill with what I had in the pantry.

I only had 2 cups of left over squash and a 1/2 jar of unsweetened applesauce which worked out perfectly for 2 servings of soup.

Served with oyster crackers

 

 

myhealthyvegas curried butternut squash soup
 
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Curried butternut squash soup gets a nice sweetness to it and extra fiber from unsweetened apple sauce. You can reduce the fat added by eliminating the shredded cheese at the end.
MyHealthyVegas:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 cups cooked, skinned and mashed butternut squash
  • ½ cup unsweetened applesauce
  • 1½ cup no-fat, low sodium chicken stock
  • 1 tsp extra virgin olive oil
  • ⅛ tsp celery salt
  • ¼ tsp onion powder
  • ½ tsp curry powder
  • ½ tsp crushed garlic
  • 1 bay leaf
  • ¼c low fat shredded cheese (three cheese mix)
Instructions
  1. In a medium sauce pan, heat the following ingredients until pot starts to boil: stock, oil, celery salt, onion powder, garlic, bay leaf and curry.
  2. In a small mixing bowl combine squash and applesauce.
  3. Add squash mixture to boiling stock and simmer uncovered on med heat for 15 mins. stirring often. Aroma from curry should start happening soon.
  4. After 15 mins., reduce heat to low and simmer an additional 15 mins. stirring often.
  5. Remove pan from heat. Add ¼ cup shredded cheese and stir well. Using a hand mixer, blend the mixture to desired consistency on low setting.
  6. Serve immediately and enjoy! You can top with oyster crackers or additional cheese if desired.
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myhealthyvegas broccoli soup

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I received a gift card one Christmas for Williams-Sonoma and used it to buy an amazing kitchen tool.  My Cuisinart Blend and Cook Soupmaker (SBC-1000).   It does more than just cook soup.

To date the best soup that I have made in it is this broccoli soup.   I kept adjusting the recipe each time.   Eventually deciding that adding dried thyme and tarragon were what made it the best.

I have used both fresh and frozen broccoli.   It seems to make little difference.  With frozen broccoli I use a bit more potato  to make it thicker.   Golden potatoes work real well or you can use russets.

I top the soup with either oyster crackers or more shredded cheese.

myhealthyvegas broccoli soup
 
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Easy to make soup in a blender that does it all or not. Potatoes make if creamy and you do not feel cheated by not adding fatty cream.
MyHealthyVegas:
Serves: 6
Ingredients
  • 2 cups fat-free, low-sodium or sodium-free chicken broth (vegetable is good too)
  • 1 garlic clove
  • ½ small yellow onion cut into small pieces
  • ½ teaspoon dried tarragon
  • ¼ teaspoon dried thyme
  • 2 tablespoons of sherry
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground pepper
  • 4-6 good size golden potatoes or 2-3 russet potatoes, cut into small pieces
  • 1 bunch of fresh whole broccoli (stemmed and cut into small pieces) or 16-oz bag for frozen florets
  • 1 teaspoon lemon
  • 2 ounces reduced-fat shredded cheese of your choice (cheddar, three-cheese blend, etc.)
Instructions
  1. Pour broth into blender jar. Add garlic, onion, tarragon, thyme, sherry, salt, pepper, potatoes and broccoli. Cover and set timer for 10 minutes with temperature on high. (I add the broccoli first and then fill with as many chopped potatoes as will fit. If cooking in a stock pot this would not be a concern. )
  2. If mixture does not boil before the timer expires, adjust the timer and add more time till you get it to boil. Once boiling, stir the mixture for 15 seconds. Turn temperature down to medium and set timer for 30 minutes. Stir occasionally. (I stir every 10 minutes).
  3. When timer expires, add lemon and cheese. Blend on speed 1, gradually raising to speed 3 for 3 minutes, or until completely smooth.
  4. Taste and adjust seasoning as desired.
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MyHealthyVegas Tortellini Soup

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This soup has my favorite ingredients:  spinach, mushrooms and Tortellini.   I originally found this recipe through Weight Watchers 5 Ingredient 15 Minute Recipes magazine (Winter 2011).   My preference is to make it with Spinach Tortellini and more fresh baby spinach.

 

This makes a large batch.   I actually get far more servings out of it than six.  It will keep in the fridge all week.  The Tortellini does get over done with reheating so sometimes I reduce the amount of cook time on the front end knowing I will be cooking it again to reheat during the week.

MyHealthyVegas Tortellini Soup
 
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Great tasting and easy Tortellini soup featuring garlic, spinach and mushrooms.
MyHealthyVegas:
Serves: 6 servings
Ingredients
  • 3 ½ cups fat-free, low-sodium or sodium-free chicken broth
  • 1 ½ cups water
  • 9-ounce package of Buitoni Spinach Tortellini (or Tortellini of your preference)
  • Pam Original cooking spray
  • 8- ounces of sliced mushrooms
  • 1 bundle of fresh baby spinach (washed with stems removed)
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon Kosher salt
Instructions
  1. Combine chicken broth and water in large stock pot. Bring to boil. Stir in Tortellini and cook according to package directions. Do not add oil or salt at this stage to the broth.
  2. Spray a large non-stick skillet with cooking spray and sauté mushrooms and garlic for 5 minutes until mushrooms soften.
  3. Add mushroom mixture to broth in large pot. Bring to boil again using high heat. Once boiling add spinach, pepper and salt. Cook 1 minute or until spinach is wilted. Serve immediately.
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MyHealthyVegas easy skillet chili just in time for football season

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This chili is quick,  easy, and thick without the guilt over too much fat!  The recipe serves four and can be easily doubled for guests.

skilletchili (4)

Spray a large skillet with Pam and heat. Add beef and a few dashes of the above seasoning. No need to add more as the Ms. Dash seasoning will be added later. Add just enough to flavor the beef on its own. Add frozen bell pepper once beef begins to brown. Stir frequently, leave uncovered while you simmer to allow moisture from frozen vegetables to reduce.

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