Butternut Soup with Coconut Milk

I have two food weaknesses.

Ok, I have more than two. But two that really stand out when it comes to savory meals.

If I'm at a restaurant and anything on the menu includes butternut squash or goat cheese, it's pretty much a no-brainer that I will get said item

If it includes butternut squash AND goat cheese? Shut the front door...or just the menu. Game over, that's what I will get.

Now that I think about it, I should have topped this soup with goat cheese. Next time, because there will be a next time.

A healthy, light, summer version of a hearty fall soup.

All whipped up in under 30 minutes. That's my kind of summer, weeknight meal!

 

 

Butternut Soup with Coconut Milk

Recipe from Cooking Light magazine, February 2013

Prep Time: 10 min. Total Time: 30 min.

Yield: Recipe states serves 8, We ate it as a main course and it served 4

 

Ingredients:

1 tbsp. olive oil

1/2 c. thinly sliced shallots

1 tbsp. minced garlic

1 tbsp. minced, peeled, fresh ginger

2 c. water

1/2 c. canned coconut milk

1 tsp. salt

1/4 tsp. ground red pepper

2 (12 oz.) pkgs. fresh cubed butternut squash (I found this in the produce section near the bags of broccoli, lettuce, etc.)

1 tbsp. fresh lime juice

Ground red pepper for sprinkling at end (optional)

2 c. rice, prepared

 

Directions:

1. Heat a large heavy saucepan over medium-high heat. Add oil to pan. Add shallots and sauté 3 minutes or until softened, stirring occasionally. Add garlic and ginger, sauté 1 minute. Add 2 c. water, coconut milk, salt, red pepper and squash. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.

 

2. Place squash mixture in a blender. Remove center piece of blender lid to allow steam to escape and secure lid on blender. Place a clean towel over top of blender to reduce splatter and blend until smooth. Stir in lime juice. Ladle into bowls and top each serving with about 1/2 c. prepared rice and a sprinkling of ground red pepper if you want extra spice.

 

Enjoy!

Laura

 

P.S. Leftover coconut milk? Use it to make a delicious smoothie in the morning with frozen fruit and spinach! 



Beef and Barley Soup

I wish there was some way I could count the number of times that I've said, "Skinnytaste strikes again!"

She is just so, so good.

What I love is that I am making hearty, delicious meals, sides and desserts that I don't feel guilty about and don't feel like I'm skimping out on a good meal!

She's good. Again.

I'd never cooked with barley before but it was very easy to incorporate into the soup. I found it in the self-serve aisle at my grocery store where you can bag however much you need of different granola, nuts and grains. Perfect.

 

This is a great meal as the weather (hopefully) gets colder and an even better meal to make and freeze the leftovers since it is a broth/water based soup. Everybody loves a meal that leaves your freezer stocked up, as well!

 

Click here to visit Skinnytaste for this hearty soup recipe!

 

I might be Skinnytaste's #1 fan,

Laura

 

P.S. This soup is even better when served with these Rosemary Rolls...and evens out the healthy aspect of the soup...

What's for Dinner?

How about...

Cornflake Chicken

 

Parmesan Pork

 

Pretzel Chicken

 

 

Split Pea and Ham Soup

 

Creamy Tomato Soup

 

Christmas in July Orzo Salad

 

Root Beer BBQ Pulled Pork

 

Take your pick!

Laura

 

Split Pea & Ham Soup

Remember when I was saying that you think you know a lot about your significant other and then you learn they like scones? Well, then you learn they like Split Pea and Ham soup.

What? That just sounded nasty...and mushy...and baby food-ish. Boy, was I wrong! It is none of those things. Well, maybe mushy, but only because it's soup and soup is pretty mushy.

Anyways, another one of my favorite blogs is Skinnytaste. It's full of healthy, scrumptious recipes all with their Weight Watcher points included. I don't use Weight Watchers but I love knowing that although a recipe may taste decadent or rich, it is low in calories and fat.

So, when my hubster told me that he is a fan of Split Pea and Ham soup, I went straight to Skinnytaste. Her recipe for Split Pea Soup with Ham Hock is anything but nasty, mushy and baby food-ish. It's creamy (without the use of cream), smooth and simple!

I always check our grocery store flyers for what meat is on sale that week to plan my recipes or to buy when it's cheap and throw it in the freezer. Last week, I bought a 10 lb. ham for $12! It's the little things, or 10 lb. things, in life!

After having ham and potatoes for dinner one night, I pulled the ham off of the ham hock and we had soup the next night! (With the PW Rosemary Rolls, of course!)

This recipe is also a great one to freeze and thaw out for a quick, easy dinner! You could even make one batch to have that night and use the ham hock again to make another batch to freeze. A quick tip for freezing soup: make sure to freeze it flat so it is easy to stack!

See here for the original recipe on Skinnytaste!

Enjoy!
Laura