Creamy White Bean and Butternut Squash Clam Chowder

I wait to make this recipe every year when the weather  gets  “cooler”..In South Florida cool is considered anything below 70 degrees :0)

After living in Boston for a bit, I became a connoisseur of Clam Chowder..And let me tell you there are so many ways to make this soup good and some just plain awful..But I found a couple of recipes that I did like and incorporated them into one with a healthy spin on it…So here it is! Hope you love it as much as we do.

1 small butternut squash peeled and idce into cubes

1 large onion diced and divided in half

6-8 cloves of garlic minced and divided

4 stalk of celery chopped

2 carrots chopped coarsely

2-3 lbs of little neck steamers ( when I can I use the Ipswich Steamers..the absolute best steamer I have ever had in my life..I’d do a commercial for them if I could!!)

6 cups fat free chicken broth

2 cups fat free creamer

3.4 cup cooking white wine..(A dry Chardonnay is also helpful)

2 cans of white beans undrained..1 can pour into blender and puree, the other can add to soup

1 tbsp thyme

2 bay leafs

salt and pepper

1 tsp paprika

2 tsp nutmeg

1 tbsp Italian Seasoning

1-2 tsp red pepper flakes

5 slices of Canadian bacon diced

1 a large pot with lid..add half of the onions and garlic, drizzle with olive oil and 1 tbsp unsalted butter…Cook for about 5 min on high heat and add in white wine, reduce heat slightly. add in rinsed steamers and cover with lid cook for 8-10 min. All the clam should be open and smiling at you. 🙂 resist the urge to eat less for the soup. Set colander on top of a bowl and drain steamers in the colander. Let cool. Once cooled off remove all the steamers and put into another bowl..Rinse and strain them once, Stir the remaining broth from the steamers and pour again thru colander into another bowl..slowly so that the sand stay in the bottom. Set aside as well.

Place all the veggies into the pot , drizzle with olive oil and add salt and pepper. Cook for 10 min stirring often..Add in Canadian bacon can of beans, chicken broth and seasonings plus the bay leafs. Add the broth from the steamers as well. Bring to a boil and then reduce heat..Simmer for awhile. Add in steamers…again resist the temptation to just eat one of those succulent things!Take 2 cups of the soup into a measuring cup and add in the fat free creamer slowly and then return back to the pot.  Simmer on low for about 20 in and then place lid on stock pot and turn off the heat!

Ladle into BIG bowls and serve with a warm Whole Wheat Baguette to soak up all the broth…Don’t forget the hot sauce 🙂


Roasted Orange Spiced Butternut Squash with Raisins

Using an orange zester to zest an orange.

Image via Wikipedia

I made this little side dish tonight while looking for something to go along with the chicken I thawed and pounded out into 3 servings ..I peeled and cubed a  large butternut squash..In the meantime, I put 1 cup of mixed raisins in a cup of warm water to soften them up. I had this large and ripe orange leftover from last weeks Crock Pot Orange Marmalade Sesame Chicken..So I couldn’t let it go to waste 🙂 And actually the kids benefited to because they got to enjoy Orange smile slices too.

Pre heat oven to 375~

On baking sheet lined with foil, place butternut squash on pan and drizzle with 2-3 tbsp olive oil. I had a large orange which I cut in half  and zested over the squash. I added sea salt, pepper, 1 tsp all spice, 1 tbsp cinnamon, 1 tbsp basil, 1 tsp ginger. I mixed in the raisins and all the spices together. Baked for about 25-35 min, giving it a good shake and stir half way 🙂 Once I plated them I drizzled them with Balsamic glaze to add a little pizazz.

After I placed the chicken into the baking dish I decided to incorporate the flavors from the butternut squash…So I juiced the orange over the chicken, cut the orange peel into little sections.. Seasoned chicken breasts with salt and pepper. Then added 1 tsp of dried mustard, 1tsp basil, and 1 tsp ginger. I placed to orange peels on each chicken breast and baked it at 375 with the squash for 20-25 mins.

These two ideas from the items I found on hand actually came out excellent! And the aromas while cooking were just so comforting. I love the smell of spices and oranges together. I often will add in small orange peels that I used and dried out to oil infusers and just fill my kitchen with this beautiful smell. (good to do after you’ve cooked seafood to FYI 🙂

My “Mock” Thanksgiving Dinner Today

Dinner was a success! The Molasses and Brown Sugar  Rub for the Pork loin cooked in 2 1/2 hours and it came out so very tender..the glazed outside was so tasty! So I’m saving the bone to use to make Kale and White Bean soup ( Ill post the recipe tomorrow)  in the crock pot tomorrow 🙂

The Roasted Fingerling Potatoes were crisp on the outside and tender on the inside. I found some turkey bacon in the fridge and added it to the roasted potatoes as well. Added a very nice flavor. I really enjoyed the pancetta with the Pan Roasted Brussel Sprouts! And this time the par boil on the brussel sprouts ahead of time really made quite the difference; not only did it cut down on the cooking time, but it made them so tender and they seared nicely in the pan.

Oh and I did add the red wine and I  also used red pepper flakes to the Fresh Cranberry and Blackberry Preserve Sauce…oh so good! Cant wait to use it on a wrap this week for lunch 🙂

My Lunch!

The soup I made this week has been such a delicious reward at work! I gave the Dr. some and he said “Its reminds me of walking into Williams and Sonoma in Chicago during the Fall”..Just made my day! That’s what I was trying to do 🙂

Creamy Pumpkin and Butternut Squash Soup

Cucurbita moschata 'Butternut'. Original descr...

Image via Wikipedia

Roast butternut squash ( slice in half and then in half again, remove seeds and place face down in baking dish and add 1/4 cup of water.) in oven at 400 degrees for about 45-60 min.

1 can of pumpkin puree

4 cups fat free chicken broth

2 cups water

1 can of cannelloni beans; rinsed and drained

3/4 cup of fat free creamer

1 onion diced

3 cloves garlic diced

1 bay leaf

1 tbsp agave nectar

1 tsp ground cloves

1/2 tbsp nutmeg

2 tbsp cinammon

salt and pepper

After butternut squash roasted, cooled, peeled, and diced, heat up 1 tbsp olive oil in pan and cook onions and garlic for about 3 min. Add in beans and cook together for about 5 min. Season with salt and pepper. Add in squash, mix together well. In blender or food processor, put in the mixture and puree.Add in pumpkin and puree. Put onto large stock or soup pot on stove top. Add in spices and broth. Bring to boil and reduce heat. Slowly add in creamer and turn heat to low..simmer for about 30 minutes.

Serve with a sprinkle of fresh Parmesan cheese

Roasted Acorn Squash

Acorn squash

Image via Wikipedia

Roasted Acorn Squash filled with cinnamon and 1 tbsp of brown sugar. Just slice acorn squash in half and place face down in baking dish and add 3 tbsp water. Bake for 30min. Flip over and add butter and spices. Bake another 10 minutes 🙂

Dinner Tonite..Roasted Butternut Squash Soup

Pumpkins and Squashes #1

Image by basswulf via Flickr

Even better the second time! So yummy 🙂 Topped the soup with reduced fat Parmesan cheese and fresh thyme.

Published in: on October 11, 2010 at 6:25 pm  Leave a Comment  
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Roasted Butternut Squash Soup


Butternut Squash pumpkins

Image via Wikipedia


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!

Turkey Shepards Pie with Butternut Squash for Dinner Tonite

Dinner Tonite: Turkey Shepard Pie with Butternut Squash
Check out my recipe! 🙂

Turkey Shepards Pie with Butternut Squash

butternut squash

Image by mary.w.e via Flickr

1 lb Ground turkey

1 onion

2 cloves of garlic

1/4 cup fat free beef broth

small bag of frozen peas and carrots

small package of frozen steamed butternut squash

1 cup reduced fat sharp cheddar cheese

1 tbsp thyme (rub between palm when adding it to recipe)

2 tbsp olive oil

salt and pepper

Pre heat oven to 350.   Add 1 tbsp olive oil to pan and brown ground turkey, drain. Add 1 tbsp olive oil to the pan and cook onion and garlic on medium heat. Add thawed peas and carrots, salt, pepper, thyme and mix. Add beef broth and simmer for a few minutes to absorb some of the liquid.  Heat squash in microwave. Spray baking dish with cooking spray. (I use a large round baking dish. ) Add alll ingredients from pan. Spread squash over the top. Sprinkle with cheese. Bake for 30 minutes until cheese browned on top.

Published in: on September 1, 2010 at 11:45 am  Comments (1)  
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