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Butternut Squash Soup

butternut squash soup Butternut Squash Soup

Butternut Squash Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 2 teaspoons minced, peeled, fresh ginger
  • 4 cups cubed butternut squash
  • 5 cups low sodium chicken broth
  • ½ cup dry white wine
  • 1 small cinnamon stick
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • ½ cup fat free evaporated milk
  • 2 teaspoons fresh lime juice

Instructions
  1. Heat the oil in a large nonstick pot or dutch oven over medium heat.
  2. Add the onion, celery, and carrot.
  3. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  4. Add the garlic and 1 teaspoon of the fresh ginger; cook until fragrant, about 30 seconds.
  5. Stir in the squash, broth, wine, cinnamon, nutmeg, salt, and pepper; bring to a boil.
  6. Reduce the heat and simmer, stirring occasionally, until the squash is soft enough to mash, about 30 minutes.
  7. Remove the pot from the heat and let cool for a few minutes.
  8. Puree mixture with a hand held blender.*
  9. Stir in evaporated milk, lime juice, and remaining 1 teaspoon of ginger; return to a simmer.
  10. *Alternatively, transfer mixture in batches to a blender and puree. Return soup to pot and continue.

Notes
WW Points = 2

Adapted from Weight Watchers Entertains Cookbook

imggrocerylist Butternut Squash Soup

Beef Tagine with Butternut Squash

Beef Tagine with Butternut Squash

BeefTagine 223x300 Beef Tagine with Butternut Squash
Serves: 4
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour, 10 minutes
Meal type: Main Dish

Ingredients

  • 1 teaspoon ground cinnamon
  • 2 teaspoons paprika
  • 3/4 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red paper
  • 1/4 teaspoon black pepper, freshly ground
  • 1lb beef roast (choose a lean cut like a petite tender roast)
  • 1 tablespoon olive oil
  • 4 shallots, thinly sliced
  • 4 garlic cloves, chopped
  • 1/2 cup chicken broth, fat-free, low sodium
  • 1 can diced tomatoes, undrained
  • 3 cups butternut squash, peeled, cut into 1/2 inch cubes
  • 1/4 cup cilantro

Directions

imggrocerylist Beef Tagine with Butternut Squash

Step 1
Cubed Beef1 244x300 Beef Tagine with Butternut Squash

Trim fat from beef and cut into 1-inch cubes. Combine beef with paprika, cinnamon, salt, ground ginger, red pepper and black pepper. Aside
Step 2
CubedSquash 224x300 Beef Tagine with Butternut Squash

Peel and cut butternut squash into 1-inch cubes.
Step 3
tagine 273x300 Beef Tagine with Butternut Squash

Heat oil in tagine or Dutch oven over medium high heat.
Step 4
BrownedMeat 224x300 Beef Tagine with Butternut Squash

Add beef and cook until browned. Add shallots and cook 4 minutes longer, stirring occasionally. Add garlic and cook until fragrant.
Step 5
AddingSquash 224x300 Beef Tagine with Butternut Squash

Stir in broth and tomatoes; bring to a boil. Add squash; cover, reduce heat and simmer for 30 minutes or until squash is tender. Sprinkle with cilantro.
Step 6
Serve with Israeli couscous.