I’ve been loving the Archer Farms frozen butternut squash lately because it is so much easier to get cubed squash this way! Seriously, have you ever tried cutting into one of those bad boys? I always feel like I’m going to chop my hand off. This is a really easy solution and it makes me much more likely to cook with healthy veggies.
In fact I use a lot of frozen vegetables. Whenever I buy fresh veggies I immediately chop them, transfer them to zip bags, and pop them in the freezer. This way I know there are no preservatives, and my veggies don’t go bad. I can’t tell you how many times I’ve thrown away perfectly good produce because we just can’t get to it fast enough. I especially love doing this with onions and peppers. I love having these chopped and ready to go, to add a bit of flavour to tons of dishes. It really makes dinner time a cinch. This is also great for smoothie fruit. Currently my freezer is stocked with frozen strawberries, mangoes, pineapple, spinach, and blueberries all ready for a delicious smoothie.
So for this recipe I had one head of cauliflower and one bag of frozen butternut squash. This made for a super delicious really low calorie soup that i’m sure you’ll love! I had originally planned on adding some herbs and spices, but once I tasted the soup, the incredible vegetable flavours just spoke for themselves. I love when a recipe with so few ingredients tastes so amazing. You’ll find that it favors the taste and texture of potato soup, but without all the carbs! I think in the future I might try it with more squash, I love the orange color.
Here’s the best part: The whole pot was only 624 calories! This recipe serves 4, so that means only about 150 calories per bowl. I can’t wait for you to try it. It is definitely going to be a new favourite in our home.
Here’s what you need:
- 1 medium (4″-5″) head of cauliflower, greenery and stalks removed
- 2 cups of butternut squash cubed
- 5 cups of chicken stock. (I like the swanson cartons because they are always bogo at publix and I stock up… lol no pun intended. I wish I was fancy enough to make my own but I just don’t have that kind of time.)
- 2 T butter or spread
- 1 cup of half and half or milk (low fat milk will make this lower in calories but less creamy)
- Salt & Pepper
Here’s what to do:
Start by boiling the cauliflower for about 8 minutes, add the butternut squash and boil for another 10 minutes. Drain and return to pot. Add the stock and with an emersion blender, blend until everything is smooth. Add the cream, s&p, and butter, then simmer for about 15 minutes. Do not boil.
Seriously, that’s it. This recipe is so easy, delicious and healthy. Go make it!
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