Roasted Butternut Squash Soup

 

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Roast 2 butternut squash in oven at 400 for one hour ( cut in half and take the seeds out and place face down in roasting pan)

4-6 cups fat free chicken broth

2 cloves of garlic

1/2 sweet onion

1 tsp All Spice

1 tbsp Cinnamon

salt and pepper

1 bay leaf

In a large stock pot, add 2 tbsp olive oil and add 1/2 sweet onion diced with 2 cloves of garlic diced, season with salt and pepper. Cook for 5 minutes med-high. Place in blender and puree till slightly lumpy. Put back in stock pot..Pour in 1 cup of fat free chicken broth reduce heat to low. In blender add 1/2 cup of broth and butternut squash..puree. Add to pot. Pour rest of chicken broth in to your liking for consitency. Add bay leaf, 1 tsp All Spice and 1 tbsp Cinnamon.  Simmer for 15-20 min. Remove bay leaf and serve!

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Roasting Butternut Squash to make Soup!

Pears, Toasted Walnut and Gorganzola Cheese Salad

Make this salad all season long!

1 package of Gorgonzola cheese

1/4 cup of walnuts chopped and toasted ( add to heated olive oil in pan on medium high and stir until browned and the aroma has enticed you..place on paper towel to drain)

1 small red onion sliced thin

2  romaine hearts chopped

1 radicchio chopped

1 English cucumber sliced and halved

sea salt and pepper

2 pears sliced and skins left on

Balsamic Vinegar for dressing

Place all salad ingredients in bowl, top with pears, Gorgonzola and walnuts. Season with sea salt and pepper. Serve 4-5  Drizzle with balsamic vinegar 🙂

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