Butternut Squash Soup
I LOVE thick, hearty and rich vegetable based soups in the winter. This soup has so much flavor that there really is NO cream required. You will be surprised at how easy it is to make and by the flavor. The onion, garlic and ginger give it a nice spice, while the brown sugar and squash sweeten it slightly. I actually learned how to make this simple Butternut Squash soup during my Bikini Bootcamp Challenge. I LOVE how the challenge always had you start each dinner with a broth based soup so that you would eat less during dinner. If you want more low calorie soup recipes like this, be sure to check out the Bikini Bootcamp Challenge or look up my Soups tag.
The BEST part is the fun toppings and add-ins you can use to make it a meal, just have it as is for a snack or before dinner.
BUTTERNUT SQUASH SOUP
INGREDIENTS:
1 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, minced
1 thumb-sized piece ginger, peeled and minced
2 Tbsp brown sugar
1 medium butternut squash, peeled and cut into chunks
3 c low-sodium chicken or vegetable broth
Sea Salt & Freshly Ground Pepper to taste
Optional topping: Toasted pumpkin seeds or almond slivers for garnish
Optional add in: Serve over steamed vegetables ~ My NEW FAVORITE way to make this filling soup even heartier.
INSTRUCTIONS:
1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger, and sauté, stirring frequently, for 6 to 8 minutes, until the onion is soft, but, not browned. Stir in the brown sugar and set aside.
2. Cook the squash in a large pot with the broth until tender, 25 to 30 minutes.
3. Remove the squash from the heat, but do not drain. Let cool for 10 minutes. Add the garlic-ginger mixture.
4. Work in batches, transfer the soup to a food process or blender and process until smooth.
5. Return the soup to the pot and cook over medium heat for 5 minutes longer. Season with salt and pepper.
6. Top each serving with a sprinkle of toasted pumpkin seeds or almond slices. Serve immediately.
Makes 4 heaping 1 cup servings
Nutritional information per serving (excluding toppings or add-ins):
Calories 136.6, Total Fat 3.6 g, Saturated Fat 0.5 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 2.5 g, Cholesterol 0.0 mg, Sodium 62.5 mg, Potassium 522.2 mg, Total Carbohydrate 25.1 g, Dietary Fiber 5.3 g, Sugars 0.0 g, Protein 3.4 g
This soup FREEZES well. I like making up a big pot and freeze half for the nights when you just don’t want to cook. I added this to my SpringIt so you all can add it to your collection. 
Have a great night all! I will be back tomorrow with my daily recap and my first LONG run recap. Fun!
Nite all!
Welcome Back Wafflewich & BBC WI!
Happy Monday All! I was sooooo excited to sleep in this morning ~ after two weeks of early morning workouts, I earned that morning of not getting up to “feel the burn”. I have to admit though, my morning somehow seemed incomplete – like something was missing. I even decided to skip my Morning Burst (hot water plus lemon) to have some Decaf Cinnamon Vanilla Nut Coffee. You know what ~ It didn’t taste good! I wanted hot lemon water…..funny how we work, right?
I found the BIGGEST glass I could to make up a Morning Burst and have exactly what I was crazing ~ A Wafflewich!
MMMMMMM ~ How I’ve missed my wafflewich! Just look at how good it looks from the side
And up close and personal!
Two weeks is just too long to go without one of these fantastic sammies!
2 Kashi Strawberry Flax Waffles
1 BIG Tbsp Naturally More PB
1 Tbsp All Natural Apricot Preserves
1 small banana, sliced
All for 6 Weight Watchers Points and worth EVERY BITE! Ok, so I have to share with you what absolutely MADE my day today……aside from my Wafflewich.
My 14 day Bikini BootCamp Results!
Weight lost: 5.6 lbs!!!! How awesome is that?!
Inches lost all around (some areas got bigger – go biceps & calves, while others smaller) 2.75 inches lost!
Awesome! It made EVERY day totally worth it. I really think it helped me not to peak at the scale each day and let that dictate my mood. This was my mid-month check up and I like what I am seeing.
As I told you all last night I plan on keeping with several aspects of the program for the month and turning them into a lifestyle.
* I am allowing myself one “treat” meal tomorrow and making a healthy steak dinner tonight for The Husband (so he doesn’t disown me). Everything else in between will be BBC.
* I am modifying my eats to fall into their eating concepts/categories (light breakfast with fruit/veggies plus protein, salad type lunch, 1-2 light snacks, soup plus healthy carb, lean protein and healthy fat dinner with the occassional dessert.
* Workouts ~ I will continue working out 6 out of 7 days a week and plan on doing morning/afternoon workouts often.
I think that’s a good start ~ My next Weigh In point will be before our Vegas Trip, 06/25/09 and then a final Weigh In at the end of the month when we return.
Quick recap for yesterday:
Calories burned: 2,897
Steps taken: 13,645
Alright all ~ Today is a pretty busy day ~ such is life when the work week starts again 
Here are some FUN THINGS to check out today!
* Heather is having one of the best giveaways ever – a FREE YEAR of Yoga downloads. Click HERE to check it out.
* Michele is hosting a Naturals Giveaway – Click HERE.
* And if that wasn’t enough Giveaways to satisfy you, Tip Junkie is having OVER 50 Giveaways. Click HERE to check them out.
You can now enter my fantastic Healthy Holey Donuts Giveaway. Click HERE!
Have a Fantastic Monday all ~ well, if that is at all possible on a Monday!
A BBC Vegan Mexican Night….
Are you all surprised as The Husband was to see Mexican Food on the menu again tonight? I LOVE the Mexican Food theme of the Bikini Bootcamp Challenge (BBC), however, I do think it appears ALOT.
The Husband wanted to have “snacks” tonight. I decided to make him some homemade Bean dip with these super cool chips I found at Trader Joe’s called LongBoard Chips. Check out the shape – just like a surf board – Fun!
Spicy Bean Dip
Why buy a jarred, funky looking dip, when you can whip up your own in minutes.
15 oz can organic pinto beans, drained and rinsed
1 roma tomato, quartered
1/2 red onion, chopped
1 small jalepeno, seeded, cleaned and chopped
1 clove garlic, minced
1 Tbsp freshly squeezed lime juice
1/4 C Fire On The Mountain Salsa
Sea Salt & Pepper to Taste
if it isn’t hot enough, add a few dashes of HOT sauce
Whirl it all up in your food processor (or blender) until it is smooth. Then have your Husband add a ton of his cool new chips to enjoy! (he’s so funny!)
I also whipped up a quick batch of Guacamole for fun dipping for The Husband and topping on my vegan meal.
I found these super cute Mini Tacos for The Husband at Trader Joe’s….so he enjoyed these with ALL the toppings while I whipped up a batch of Basic Black Beans and Vegetable Fajitas.
Tonight like all the other nights was supposed to start with soup. It was a Spicy Lentil Soup that I actually made up last weekend and froze. However, I decided to not pull it out of the freezer so you will get to see it along with the recipe another night
I absolutely LOVED my dinner tonight – no tortillas were even needed. However, you might seen tortillas make an appearance for lunch tomorrow.
Easy Veggie Fajitas
1 Tbsp Extra Virgin Olive Oil
1 small onion, sliced
1/2 green and 1/2 red bell peppers sliced
1 yellow zucchini, sliced
7 button mushrooms, sliced
2 Tsp Taco Seasoning – THIS is my favorite one
Salsa Mexicana
Guacamole
Basic Black Beans
In a large pan, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened. Add remaining veggies and cook for 4-5 minutes until crisp tender. Sprinkle with taco seasoning and remove from heat. Serve with Salsa Mexicana, Guacamole and Black Beans. Makes 2-3 nice size servings.
This is such a low-cal, low Weight Watcher Point, Vegan, healthy and full of flavor meal. Here is what my plate looked like with all the topping goodness!
Veggie Fajitas plus Basic Black Beans
I am completely satisfied and finally sitting down for the first time ALL day long – phew! Busy weekend. I am off to catch up on your blogs and comments before I catch some zzzzz’s!
Night all!
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