Tag Archives: fall

Butternut Squash-White Bean Soup (Fall Favorite)

10 Oct

Butternut Squash-White Bean Soup


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


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.

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!


Pumpkin Chocolate Chip Muffins

1 Sep

Pumpkin Chocolate Chip Muffins


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


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.

36 muffins