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Spicy Butternut Squash Soup May 2, 2011

Filed under: Soups and Stews,Vegetarian — delishuss @ 3:22 pm
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My friend Kathy passed this recipe onto me. It’s a zero pro-points weight watchers recipe.  Go easy on the chilli and half the spices if you prefer food a little less spicy.  It’s a great filling food and it’s a bit more interesting than the standard vegetable soup.  A good one to have in the freezer.

 Ingredients

Low fat cooking spray

1 butternut squash peeled and cubed

2 carrots, diced

2 celery sticks, diced

1 onion, chopped

1 chilli, finely diced

1 tablespoon turmeric

1 tablespoon ground coriander

2 teaspoon fresh ginger, finely chopped

1 tablespoon, smoked paprika

2 cloves garlic, finely chopped

1 litre chicken stock

2 bay leaves

Salt and pepper

Method

  1. Heat a saucepan and spray with cooking spray.
  2. Sauté the butternut squash, carrots, celery, onion for 5-7 minutes until softened. Cover the saucepan with a lid and sweat for another couple of minutes.
  3. Remove the lid, add the garlic, ginger and chilli and fry for 2 minutes. Add the spices and stir, cooking for another minute. Add the bay leaves and chicken stock.
  4. Bring to the boil and reduce to a simmer.
  5. Remove the bay leaves and blitz with a blender. Season with salt and pepper.
 

Roasted Butternut Squash Risotto June 25, 2010

Filed under: Rice and Grains — delishuss @ 8:40 am
Tags: ,

Serves 3 people

Ingredients

2 tblsp of olive oil

1 butternut squash- peeled and chopped

1 onion

1 stock cube

2 pints of boiling water1 clove of garlic

150g of risotto rice

3 tblsp of balsamic vinegar

Salt and pepper

75g of low fat garlic and herb cream cheese (Philadelphia extra light is good)

Instructions

  1. Pre-heat oven to 200 degrees Celsius. Add the butternut squash to a baking tray and mix add in 1 tblsp of oil and the balsamic vinegar. Cook in the oven for about 45 mins until soft and turning black. The butternut squash could alternatively be par-cooked in the microwave and then cook in the oven for the remainder to char them.
  2. Meanwhile, fry off the onion for about 3 mins in the remaining olive oil, add in the garlic and fry for another 2. Remove from Pan.
  3. Add in the rice and fry for 4- 5 mins, re-add the onions and garlic and cooked butternut squash.
  4. Melt the stock cube in boiling water and add enough water to cover the rice. Keep re-adding the stock when the water runs low and cook rice until al dente.
  5. Stir in the cream cheese.
  6. Check for seasoning, there tends to be a lot of salt in the cream cheese and stock so you may not need to add any additional salt.