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Tag Archives: Bay leaves

Skinny Butternut Squash soup

I love having Wednesdays as my slow cooker/crockpot day. It’s really nice to have one day out of the week where I have to do little or no preparation for dinner lol. So then I can have the whole day to myself to do some chores and other miscellaneous stuff. Haha!

However, yesterday after my morning workout, this time, it was an entirely different story. Why might you ask??? Because I had to wrestle with a butternut squash (In other words had to remove the skin, it took forever lol.) and yes I do admit that I did get a little irritable lol, during my scuffle with the vegetable. Although I was determined to show it who’s boss and yes, of course, I did win! The result of me defeating the butternut squash was that I prepared this incredibly delicious not to mention healthy butternut squash soup. The soup almost has the consistency and the taste of applesauce but with a kick.


Give this soup a try, because I promise you 100% you’re gonna LOVE it!!!!!


Skinny Crockpot Butternut Squash Soup

Ingredients

4-pound butternut squash
3 apples
1 sweet onion
1 medium white onion
32 oz Pacific Organic Reduced Sodium Chicken Broth
2 bay leaves
1 Tbsp rosemary and garlic blend seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp Olive oil

Optional*:

reduced-fat sour cream, fresh chives, chopped, *Optional ingredients does not include in nutrition calculations.

Instructions

Preheat oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down. Peel and dice apples and add to your crockpot. After squash and onions have cooled, remove skin and chop squash.

3. Add the squash to the slow cooker. Dice the onions and add to slow cooker. Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker. Stir all ingredients to combine and cook on high for four hours or on low for eight hours. After squash has cooked, discard the bay leaves and using an immersion blender or blender, blend to desired consistency. To serve, top with an (optional) tablespoon of light sour cream and fresh chives.

Source Skinny Mom

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CREAMY BROCCOLI CHEESE SOUP

I love Panera Bread’s soups. Here are some of my favorites: loaded baked potato, tomato basil, and creamy broccoli cheese. And oh let’s not forget about the bread bowls lol. Yum yum! 😀 Lol, so anyway I want to share with you a creamy broccoli cheese soup recipe and no it’s not Panera Bread’s copycat version, but it is similar. One of these days I will share the copycat one with you too. 🙂 This creamy, cheesy, warm and cozy broccoli cheese soup is excellent for a chilly, rainy day. This soup will warm you up from the inside out.

What is your favorite soup?

CREAMY BROCCOLI CHEESE SOUP

Directions

5 Tbsp salted butter
1 C. white onion diced (about ½ a large onion)
2 cloves garlic, finely minced
¼ tsp dried thyme
⅓ C. flour
2 C. chicken broth
¼ tsp. nutmeg
2 bay leaves
2½ C. milk
¾ C. half and half
3½ C. chopped, fresh broccoli pieces
2 carrots, peeled, grated
2 C. freshly shredded cheddar cheese
3 Tbsp. Parmesan cheese shredded or grated
1/8 tsp. salt
1/2 tsp. pepper

Directions

1. Melt the butter in a medium saucepan over medium heat. Combine the onion and sauté for seven minutes or until the onion starts to turn translucent. Then add the garlic and thyme and continue to cook for one minute.

2. Mix in the flour and continue to cook for another minute, stirring constantly. Whisk in the broth, nutmeg, bay leaves, milk, and the half and half. Cook and frequently stirring until the mixture begins to boil, approximately six-nine minutes.

3. Add the broccoli pieces along with the grated carrots. Allow the broccoli to get slightly tender, about six-eight minutes. Turn the heat off, remove the pot from the stove, add in the cheddar and parmesan cheese. Season with salt and pepper to taste. Serve warm with crusty French bread.

Source Little Spice Jar

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