Better-Than-Butter Recipes

bowl of butternut squash soup

Cutting up a butternut squash is like trying to chop down a tree. It can be done, but I really don’t have a desire to do it. For other lazy cooks like me, keep an eye out for a bag of already diced butternut squash in the produce area.

My husband’s recent trip to the grocery store to pick up ONE bag reaped three bags. I was already doubling the recipe for one of my winter favorites, Lentil Chili. I can freeze half for future dinners or to-go lunches.

Then there were two bags. I did what any American would do, Googled Butternut Squash Soup recipe. And one that wouldn’t require another trip to the store. It was a success and will be successful for you too!

Butternut Squash Soup

2 – 12oz bags diced butternut squash

1 tablespoons oil of choice

1 medium onion, chopped

6 cups chicken or vegetable stock - low sodium

Nutmeg to taste

Salt & Pepper to taste

 

Use a large pot for this recipe. First add the oil and onions. Sauté until translucent. Now pour in the stock and squash. Bring the mixture to a simmer and cook for about 20 minutes. The squash should be tender. You can blend the soup with an immersion blender or by spooning the squash pieces into a blender. If you use a blender, you may need to add some of the broth too. Blend until smooth and then pour back in the pot. Mix well. Add seasoning to taste. I added about ¼ teaspoon nutmeg, salt and pepper, but your taste buds may differ from mine.

Recipe adapted from Food Network 

 

Lentil Chili

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoon chili powder

4 cups vegetable broth - low sodium

¾ cup dry lentils

2 teaspoons Tabasco Chipotle Hot Pepper Sauce

2 cups butternut squash, peeled & diced (or you can use the already diced bag here too)

1-14oz can petite diced tomatoes

 

Sauté the garlic, olive oil, and chili powder in large pot until mixed well. Add broth, lentils and Tabasco sauce. Bring to a boil and simmer uncovered for 15 minutes. Mix in squash and tomatoes. Continue cooking uncovered at medium heat until lentils and squash are tender which may take approximately 60-90 minutes.



By

Amy Hanus

Amy Hanus is an ACSM certified Exercise Physiologist with a degree in Exercise Science. She bikes, lifts weights, and creates some outrageously yummy, yet surprisingly easy recipes. She’s also the Social Media brain for Full Plate Living. Catch her on Facebook, Twitter, and Pinterest anytime.

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