Laura’s Butternut Squash Soup

Usually what makes these types of soup yummy is the cream, but that also adds a lot of fat and calories.  This is a soothing, tasty and healthier alternative. Go ahead and tinker with the amount of each ingredient to attain the flavor you prefer.

Laura’s Butternut Squash Soup 

Nutrition facts for three servings

using 3 cups unsalted vegetable stock

 

Ingredients:

1 tbsp.olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 tsp. ground allspice

1/2 tsp. ground ginger

4 cups cubed fresh butternut or other winter squash

3-4 cups low-sodium chicken or vegetable broth (I use 3 cups because I want it a little thicker)

2 tbsp. maple syrup

salt to taste

4 tsp. plain 0% Greek yogurt for garnish

Crazypotato98's Moroccan Chicken and Butternut Squash Soup

Bring the heady aroma of Moroccan spices to your table with this delicious soup!

The nutrition facts for this delicious soup were created at Calorie Count, the best FREE online website to count your calories!

Moroccan Chicken and Butternut Squash Soup

Ingredients:

8 servings

1 tbsp oil

1/4 cup onion, chopped

0.38 kg (14 oz) chicken, boneless, skinless

1 tsp cumin, ground

1/4 tsp cinnamon, ground

2 1/2 lb butternut squash, peeled, cubed

2 tbsp tomato paste

5 cups chicken stock

1 cup brown rice, cooked

1 zucchini, quartered and sliced into 3/4 inch pieces

Directions:

Saute onion in oil until browned. Cut chicken into bite-sized pieces, add to the onion and cook for four minutes or until no longer pink.

Add cumin and cinnamon to pan; cook one minute, stirring constantly.

Add squash and tomato paste; cook 1 minute. Stir in chicken stock. Bring to a boil. Reduce heat and simmer 8 minutes or until squash is tender.

Stir in cooked brown rice and zucchini. Add salt to taste. Cook five minutes more or until all vegetables are tender.

Stewartp's Helpful Hint for Mashed Potatoes

This simple hint from Stewartp will ramp up the nutrition facts for your mashed potatoes - and give you creamier potatoes with a bit of lovely fall color.

Helpful Hint for Mashed Potatoes

When  cooking mashed potatoes, add a bit of butternut squash or sweet potato to the pot at the same time you add the potatoes.

Mash it all together!

Some of the best hints are so very simple. If you have a helpful hint to share, post your hint in the  comments below!

Marie’s Grilled Butternut Squash

Marie decided to experiment with her grill the other day and the result was pure deliciousness. Her family loved it and so will yours! The nutrition facts were designed at Calorie Count.

Marie’s Grilled Butternut Squash

Ingredients:

1 Butternut Squash
2 T Vegetable Oil
1/8 Salt, or to taste

¼ t black Pepper, or to taste
1 t Chili Powder, or to taste

1 t Garlic Powder, to taste
1 tsp local honey, or to taste and totally optional

Directions:

Rinse and slice a bit off the large end of the squash. Remove seeds with a spoon. Peeling is optional – the skin grills up tender and tasty. Slice the squash into ½ inch thick rings (or halves if you like) and put in baggie with everything except the honey - shake until well coated, adjust the liquid if there is not enough to coat all the squash.

Grill on hot grill for approx. 10 minutes. Brush with honey while cooking.

Summer Squash Chips

Have a dehydrator? Looking for a healthier snack for you and the kids? The nutrition facts for summer squash were found at Calorie Count. There's nothing added here except a pinch of salt. Eat them out of hand or dip them. Just eat lots of them, they're good for you!

Summer Squash Chips

Ingredients:

as many summer squash (zucchini or yellow) as you want to use
Salt to taste
Optional: onion or garlic powder

Directions:

Slice summer squash into 3/8 inch thick slices.

Sprinkle with salt.

Arrange the slices on a dehydrator. They'll shrink, so crowd away!

Dry at 140 degrees F for 5-10 hours or until they are nicely dried.

These can be left at room temperature if you eat them within a week. Otherwise, store them in the fridge!

Meganr’s Yellow Squash and Tomato Chutney Frittata

Frittata recipes are a little loosy goosy. Mix and match seasonings based on your preference for that day. Meganr says the cast-iron skillet is necessary for a perfect frittata and an investment that is worth every penny. The nutrition facts were made at Calorie Count.

Meganr’s Yellow Squash and Tomato Chutney Frittata

four servings

Ingredients:

6  eggs (at room temperature)

¼ cup  water
½ cup tomato chutney

½ tsp oregano, dried

½ tsp basil, dried

½ tsp thyme

Pepper to taste

3 garlic cloves, minced

6 tbsp Parmesan cheese

2 tbsp olive oil 

2 cups yellow squash, diced

½ cup onions, minced (or 2 green onions)

Directions:

Preheat your oven to 500 F.

In a medium mixing bowl, beat the eggs, chutney, water, herbs, and garlic. Add the Parmesan and mix well.

In a large cast-iron skillet, sauté the yellow squash and onions in the olive oil for 3 - 5 minutes, or until tender.

Before adding the egg mixture to the pan, make sure the sauté mixture is evenly spread across the bottom of the skillet. Then add the egg mixture, but do NOT mix or scramble, and cook for about 6 - 9 minutes or until the edges of the frittata are starting to separate from the sides of the pan.

Then place the pan in the preheated oven and bake for another 5 minutes or so, until the center of the frittata is fully cooked. Remove from the oven, let set a few minutes, slice and serve.

Sharpshootinstar’s Butternut Squash Beef Stew

This recipe came about by accident. If you are a squash fan you will love it. Can be made with chicken or pork and easily transitions to a curry with the addition of a teaspoon or two of curry powder. Make with light coconut milk for a skinny version.

The nutrition facts are at Calorie Count!

Butternut Squash Beef Stew

Ingredients:

4 cups Squash Butternut

1 1/2 cups coconut milk

3 cups chicken stock

1 cup onion chopped

1 cup celery chopped

1 lb ground beef

Directions:

Cook one pound of lean ground beef, drain and set aside (you can use chicken or pork, or leave the meat out entirely if you like). Peel and chop one large butternut squash. You should have approx. four cups of cubed squash. 

Next chop one large onion, and four to six stalks of celery. You want about one cup of each. You may also add chopped carrots if you like. 

Put the vegetables and beef into your slowcooker, and pour in the coconut milk and chicken stock. As this cooks down, it will thicken. You may want to add more stock or water, depending on how thick you like it. 

Cook on high for 4-6 hours or low for 7-9. 

I recommend adding a few teaspoons of smoked paprika and a dash or two of cayenne. Or add your favorite curry spice blend.