Roasted Apple + Butternut Squash Soup

This soup is so easy and delicious and as a bonus, it is also super healthy.  It is full of vitamin rich squash, it's very low fat, and has a nice sweet flavor.  I topped my soup with a tablespoon of low fat sour cream.  It was the perfect accompaniment. 

Roasted Apple + Butternut Squash Soup {makes about 5 servings}
-5 heaping cups of butternut squash, cut into large pieces {I'/ lazy so I just used 2 bags of pre-cut squash from Trader Joe's}
-1 large apple, cut into large pieces
-1 large onion, cut into large pieces
-6 cups of vegetable broth
-1/2 teaspoon of ground cinnamon
-1/2 teaspoon of ground ginger
-1/2 teaspoon of garlic powder
-salt, pepper, and about a tablespoon of olive oil


1. Set the oven at 400 degrees and lay the squash pieces, apple pieces, and onion pieces out onto a large baking sheet.  Sprinkle the cinnamon, ginger, a little salt and pepper, and one tablespoon olive oil over the squash, apple, and onion,  Use a large spoon or your hands to toss all together.
2. Roast for about 45 minutes.
3. Remove pan from oven and dump everything into a large soup pot.  Cover with 6 cups of vegetable stock and simmer for about 20 minutes.  
4. Turn off the heat and allow the soup to cool for a little before blending.  If I have time, I like for the soup to completely cool before I blend.  Blending hot liquids can be a little risky...if you decide to blend while the soup is still hot, crack open the lid of the blender and cover with a dish towel.  This will allow steam to escape and will prevent the soup from popping the lid off the blender....and burning you in the face {I had this happen once, it is not fun :)}.
5. Serve with sour cream on top and/or with a few crackers.

Enjoy!

p.s. If you are looking to lose a few pounds before Spring, this recipe is Love Food: Lose Weight approved!

White Bean and Spinach Soup

Wow, it is taking me just about foreeeevvvveeerrrr to get through this 12 Days of Soup series I created, umm, last October.


I guess I haven't been eating as much soup as I intended to eat this winter.....


Anyways, here is my latest creation - it is healthy, hearty, and super tasty.  Top it with a little fresh parmesan and - YUM!

White Bean and Spinach Soup {makes about 5 servings}
-1 can of cannellini beans {aka white kidney beans}
-1 bag of baby spinach leaves
-1 medium onion, diced
-3 cloves of garlic, minced
-3 pieces of pancetta or bacon, diced
-4 cups of chicken or vegetable broth
-olive oil, salt and pepper


1. In a large pot, saute the pancetta or bacon in a tiny bit of olive oil.  As it gets crispy, add the onion and continue to saute until soft.  Last add the garlic and the spinach.  The spinach will seem like a lot at first, but it will quickly cook down.

2. Once spinach has cooked down, add the broth and bring the soup to a boil.  Reduce heat, mix in the beans, and simmer for about 7 minutes.


That's it - Enjoy!

Roasted Tomato and Red Pepper Soup

This soup is low maintenance, full of flavor, and low fat.  You can't go wrong!

Roasted Tomato and Red Pepper {makes 4 small servings}
-1 pound of tomatoes {I used a pack of Trader Joe's heirloom tomatoes}
-1 large red bell pepper
-1 large onion
-1/2 teaspoon garlic powder
-1 teaspoon dry oregano {fresh or dry}
-1 teaspoon basil {fresh or dry.....if you use fresh, use a small handful}
-a little olive oil
-salt and pepper
-1/4 cup low fat evaporated milk
-about 2 cups vegetable or chicken broth


1. Cut the tomatoes, red pepper, and onion into large pieces and spread out on a baking pan that is lined with foil.  Drizzle about a tablespoon of olive oil over the veggies and sprinkle a little salt, pepper, and the garlic powder on top.  Toss the veggies so all are well coated and bake in a 375 degree oven for about 30 minutes {until everything is tender}.
2. Remove pan from oven and set aside so that it can cool for about 20 minutes.
3. Spoon the roasted veggies into a blender and add about a cup of broth - just enough to get the blender going.  Blend until smooth {be careful if the vegetables are still hot}.
4. Pour the blended mixture into a large pot and add the evaporated milk and another cup of broth {or however much you need to achieve you desired thickness}.  Also stir in the oregano, basil, and some salt and pepper.  Bring the pot to a simmer, taste, and adjust seasonings if necessary.


I ate mine with a mozzarella and goat cheese grilled cheese on a thin bagel - yum!

Low Fat Broccoli and Cheese Soup

I figured this 12 days of soups thing would take me...oh, about 12 days.  I guess I was being a little too ambitious :).


My third soup is super easy, healthy, and, might I add, so delicious. Trust me, you won't miss all the fat and calories that come with a traditional broccoli and cheese soup.

Broccoli and Cheese Soup {serves 4}

- 3 cups of broccoli, chopped

-1 small onion, diced

-3 stalks of celery, diced

-2 cloves of garlic, minced

-1 small yellow potato {about ½ cup chopped}

-4 cups of chicken or vegetable broth

-1/2 cup fat free evaporated milk

-2 ounces shredded low fat sharp cheddar {or 1/2 cup}

-olive oil, salt, and pepper

1. In a large pot, heat one tablespoon of olive oil over medium heat.  Saute the onions, celery, potato, and broccoli for about 5 minutes.  Add in the garlic and cook for another minute.
2. Add the chicken broth and bring to a boil.  Reduce heat and simmer for about 20 minutes – until the broccoli and potatoes are soft.
3. Remove soup from the heat and stir in the fat free evaporated milk.  Allow to cool for about 20 minutes and blend {in batches} until smooth. 
4. Return the smooth soup to the pot and re-heat.  Stir in the cheese and taste.  Add a little salt and some pepper.