Roasted Butternut Squash and Beet Soup

I just happen to have a bag of beets in the fridge last week and really needed to do something with them.  I was in the mood for cooking on this day, so soup it would be.  The great thing about beet soup, I think it could taste great warm or chilled. Ingredients 3 Beets peeled, and cut into wedges} 1 Butternut Squash 1 Cup Steamed Cauliflower Fresh Ginger Kefir Plain Greek Yogurt Agave EVOO Kosher Salt Ground Pepper Directions Peel and cut beets into cubes or quarters Place beets in boiling water and boil until tender {yes I boiled the beats for this soup}. Cut your butternut squash in half and poke a few holes in it with a knife or fork Drizzle some agave on top {this just adds a bit of extra sweet} Drizzle EVOO in baking dish and place the squash face down in the dish…  Read More…

Fresh Pumpkin Ginger Soup

Thanks to my Better Homes and Gardens Soups…I was able to make this great pumpkin soup…With a few tweeks and revisions of our own, we added some fun to it..:)  The prep was easy and with grilled tuna and tomato on whole grain sour dough, it made for an amazing fall lunch. Ingredients 1  – 15 ounce can pumpkin 1 – 14.5 ounce can veggie broth (low sodium) 1 1/2 cups mango OR apricot nectar (SEE Revision) 1 tbls grated fresh ginger 2 cloves minced garlic 1 – 5 ounce can evaporated milk OR 2/3 cup of unsweetened coconut milk 1/4 creamy peanut butter 2 tsp rice vinegar 1/4 tsp crushed red pepper flakes (optional) 1/4 fresh cilantro chopped/minced Sour cream OR plain Greek yogurt *REVISED* Ginger snaps, pumpkin seeds, fresh mango In a large saucepan combine the pumpkin, broth, nectar, ginger and garlic.  Bring to a boil, reduce the…  Read More…

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