The soup that kicked my butt!!!!

Hey, actually that was peeling a butternut squash, that kicked my butt.

Friday was the first time I peeled butternut squash and didn’t realize that it is so hard to do.

If you have an easy way to do that, please let me know, I would really appreciate it.!!!!!!!!

After the squash was peeled and the soup cooked, it turned out delicious, so I want to do it again, but with less butt kicking:)

OK so my soup was, Rachel Ray inspired, I think she is a wonderful Cook, and I am going to try some of her recipes , but make them healthier.

Actually in this recipe, she used butter, flower and milk  , but I decided to use almond milk instead and it worked great.

Her show was just on when I was doing my cardio on the stair master, and since I always look for new inspirations for cooking, of course my attention was drawn to the recipe.

I didn’t have a chance to write it up, so I tried to memorize all the ingredients. Unfortunately at the end of the workout I didn’t remember it all, so I decided to experiment with what I did.

Here is, what was on my memory list:  Butternut squash,Red onion,Leak,carrots,parsnip ,bay leaf ,oregano,black pepper,chicken stock.

I didn’t remember the quantities,so here is what I used

1/2 of large butternut squash(peeled and cubed)

1 large leak

2 medium carrots

1 large parsnip

1/2 large red onion

5 garlic cloves

2 tablespoons of chicken bullion

1 teaspoon of black pepper

1 teaspoon of Tuscan spice( I didn’t have oregano)

5 bay leaves

1/2 cup of almond milk

After chopping up all the vegetables, I put them in the pan and covered with water and got into a boil, added spices , bullion and garlic(pressed) ,  reduced the heat and let it cook until the vegetables got soft. At the end of cooking I added 1/2 of almond milk and let it cook for another 5-10 minutes.

This soup was a success in my eyes, I didn’t even ask Jamie to grade it, I liked it so much.

The good thing was that I didn’t waste the rest of the squash,  I roasted it in the oven in the casserole dish sprayed with Pam, I used a little of garlic salt to taste.

Baked it at 350 for about 30 minutes.Turned out great as well, making a great side dish next day.

Give it a try , and please let me know how you liked it.

PS. Please share with me the easy way of peeling the butternut squash!!!!

 

 

 

 

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