Tag Archives: fall

Butternut Squash-White Bean Soup (Fall Favorite)

10 Oct

Butternut Squash-White Bean Soup

Ingredients:

6 slices of bacon (or just cook up the whole pack)
1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
4 cups (¾-inch) cubed peeled butternut squash (about 1 ½ pounds)
1/3 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1 teaspoon ground cumin
¼ teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ cup whipping cream
1 tablespoon chopped fresh oregano
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained
3 tablespoons unsalted pumpkin seed kernels, toasted

Procedure:

Cook bacon in a large soup pot over medium heat until crisp. Remove the bacon from pan, reserving  drippings in pan; crumble the bacon, and set aside.

Add onion, celery, and garlic to pan; cook 6 minutes or until tender, stirring occasionally. Add squash; cook 7 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. You may want to add more of the seasonings. Taste and see. Depending on how flavorful your squash is. Remove from heat. Sprinkle each serving with bacon and pumpkin seeds.
Yield

6 servings (serving size: 1 ½ cups)
Nutritional Information

CALORIES about 324

To toast the pumpkin seeds just sprinkle with a little bit of olive oil and salt. Toast in oven until golden. ;o)

 

 

 

 

 

 

 

Serve the Bacon crumbles and Pumpkin Seeds with the soup

 

 

 

 

 

 

 

 

Yummy Soup!

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Pumpkin Chocolate Chip Muffins

1 Sep

Pumpkin Chocolate Chip Muffins

Ingredients:

3 ½ cp flour
½ tsp salt
2 tsp baking soda
½ tsp ground cloves
1tsp all spice
2 cups brown sugar
1 cp vegetable oil
4 eggs
2/3 cup water
1 large 29 0z can pumpkin
2 cups chocolate chips

Procedure:

1. Preheat the oven to 350 degrees . Grease and flour muffin pan or use paper liners.
2. Mix it all together. fold in chocolate
3. Fill muffin cups 2/3 full with batter. Bake for 20 to 25 minutes.

Yeilds
36 muffins