Tag Archives: fresh vegetables

Cauliflower and Butternut Squash Soup – Only 150 calories!

Since I’m on a cauliflower kick I thought I’d keep going with the fun new recipes! Last night I was looking for something delicious and healthy with veggies I had on hand.

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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Rustic Chicken Linguine with White Wine Lemon Butter Sauce

Thursday night we invited our dear friends Erick and Kelly over for dinner. They are charming and fun, and we always have a blast when we get together. Last time they were over I made my brother’s recipe for Ginger Crusted Chicken. It was a hit, so I needed to outdo myself this time.

I hit the produce mother-lode at my mom’s house. She, for some, reason stocked up on fresh vegetables before leaving for vacation, so she loaded me up with a ton of goodies on Wednesday night before she left town.

I had a great selection of ingredients to work with! Oh how I love fresh vegetables! I ended up with several pickling cucumbers, 3 bell peppers, 3 roma tomatoes, a whole carton of baby bella mushrooms, 3 leeks, some spinach, romaine lettuce, and a partridge in a pear tree.

The nice thing about having a professional chef for a brother is that anytime I need to impress friends I can call him up and he’s always game for a recipe challenge. (Not that the perfectly stocked pantry I possessed was much of a challenge!) Together we decided on a Chicken saute’ with Mushrooms, leeks, and red pepper in a white wine, lemon, butter sauce over linguine. I also served a fresh summer salad of peppers, cucumber and tomato on the side.

No one was home so I invited Billie Holiday over, poured a glass of wine, and started chopping my vegetables. This is one of the best most cathartic parts of my day. Nothing but me and my food. It is a glorious moment to be kinetic with everything I’m about to devour! It is so very human.

“It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.” -Julia Child

For the salad I chopped the pickling cucumbers, orange bell peppers, yellow bell peppers, and tomatoes into uniform pieces. I added about 2/3 cup apple cider vinegar, a little olive oil, minced garlic, salt & pepper, and a bit of sugar to cut the acidity of the vinegar. Put them in the fridge for at least an hour and this will sort of pickle the salad. It is really delicious!

For the main dish I cubed 4 chicken breasts and sauteed with a bit of olive oil, garlic powder, salt and pepper. 4 breasts are really too much for 4 people so I set a little bit aside and stored in the fridge to use in a chicken salad for lunch another day.

Once your chicken is cooked through add one diced red bell pepper, LOTS of sliced mushrooms, and 2 sliced leeks.

Also add about a cup of white wine, salt & pepper, garlic, lots of lemon juice, and about 3 Tbsp of butter. Let this cook down for a good 30min-1 hour. After it has cooked down add about 2/3 cup of milk and let is reduce a little. You want it to be all stewy and amazing.

 

 

 

 

When it is ready it will like like this… —->

Prepare your linguine, drain, and then pour all this stewy goodness right over the pasta and stir.

Top with freshly grated parmesan cheese.

Since all the big kids had wine and lime-a-ritas… as a special little treat I made Kelly a Pregnancy Cocktail. She is having a little girl in September 🙂 The cocktail consisted of strawberries and blueberries dropped into a champagne flute. A little cranberry juice, peach sparkling cider, and lime juice. She loved it!