For those of you who attended yesterday's award cerimony, you saw a perfect example of a dominant theme of this blog, namely the issue of quality. There are small, but noticeable differences in quality between the two different presentations that were made. There are worse ways to spend a few minutes.
Cindy made this butternut squash soup for her super smashing successful dinner party the other night, and felt that it was sort of bland. It is dietetic for sure. Note no salt. The issue, how do you spice it up and give it more flavor without adding a ton of calories. That means you can't add bacon, which would obviously work. Adding some salt will help. I am hoping I can temp my blog sister Alison into the fray. she's a much better cook than I am. I'm sure that many of you are too. My knee jerk reaction was to throw in 30 minced gloves of garlic. What would you do?
Butternut Bowl o' Soup
(from Eat Up, Slim Down)
Prep time: 15 minutes [ha!]
Bake time: 60 minutes
Cook time: 5 minutes
1 butternut squash (about 2 lbs), halved & seeded
1 vidalia onion, quartered [honestly, I used a regular yellow]
1 sweet potato, peeled & quartered
Dash hot sauce
1/2 tsp curry
1/4 tsp nutmeg
2 cups reduced sodium chicken broth
ground black pepper
1/2 cup fat free half-and-half
Preheat the oven to 300. Coat a 13x9 baking dish with nonstick cooking spray. Place the squash cut side down on the baking dish, and arrange the onion and potato sections around it. Bake for 60 minutes, or until the vegetables are tender. When the squash is cool enough to handle, remove the skin.
In a food processor, blend together the squash, onion, potato, hot sauce, curry and nutmeg. Add the chicken broth as needed to thin the mixture.
Transfer the squash mixture to a large saucepot over medium heat, and stir in the remaining chicken broth. Cook for 5 minutes or until warm. Season to taste with pepper. Stir in the half-and-half just before serving.
Makes 6 servings
Per serving: 116 calories, 4 g protein, 26g carb, 1 g fat, 0 mg cholesterol, 54 mg sodium, 4 g fiber
Diet exchanges: 0 milk, 2.5 veg, 0 fruit, 1/2 bread, 0 meat, 0 fat