Ingredients
1 large butternut squash (3-4lbs.), halved lengthwise and scooped clean
2 Tbs. olive oil
2 apples, peeled, cored and halved lengthwise
1 large yellow onion
8 fresh sage leaves, shredded
6 c. chicken or vegetable broth
½ tsp. fresh grated ginger
½ tsp. fresh lemon juice
¼ tsp. nutmeg
1 Tbs. Fibergy Plus
Salt and pepper
Directions
Preheat oven to 400° and line a baking sheet with aluminum foil. Place butternut squash, cut side down, on foil. Bake until tender, which should take about one hour and 20 minutes. Drizzle 1 tablespoon of olive oil over apple halves and place on baking sheet during last 20 minutes of roasting. Once squash is tender, remove baking sheet from oven and allow squash to cool. Scoop out flesh of butternut squash and place into large bowl with the roasted apples.
In a large saucepan over low heat, heat another tablespoon of olive oil. Add onions and half of the sage and cook until onions are tender and translucent, approximately five to ten minutes. Add broth and squash pulp into saucepan and bring to boil over high heat. Once boiling, reduce heat to low, add fresh ginger and simmer for 10 minutes. Turn off heat. Mix in lemon juice, nutmeg and Fibergy Plus. Using an immersion blender, puree the soup until smooth.
Yield
Serves 10
Nutrition
Canned soups are often over-processed and full of salt. This will take you mere minutes to make, and it’s downright good and healthy. Ingredients 2 14.5-oz. cans low sodium diced tomatoes, undrained1 large onion, chopped4 cloves garlic, pressed2 Tbs. olive oil, divided2 large carrots, chopped2 small celery stalks, chopped1 medium turnip, chopped2 c. green beans, cut in 1-inch pieces6 c. low-sodium chicken broth¼ of a head of cabbage, chopped½ tsp. thymeSalt and pepper to taste Directions In a large soup pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion and cook until nearly translucent. Next add the garlic, being careful not to let the garlic brown. Saute another couple of minutes. Add the rest of the chopped veggies, sauteing for just a minute or two. You’re not cooking them— just sauteing for the wonderful flavor this quick step will infuse in your soup. Add the thyme, salt and pepper while sauteing. Now put the veggies in a crock pot, followed by the tomatoes and broth. Cook on a low heat setting for seven to nine hours, depending on your crock pot, or on high for four to six hours.
Ingredients1 c. chopped onion 1 c. chopped carrot 1 c. chopped celery 2 tsp. oil 3 (14.5 oz.) cans chicken broth 1 (10 oz.) box frozen chopped spinach ¾ c. uncooked tubetti or ditalini pasta ½ tsp. dried oregano ½ tsp. dried basil ¼ tsp. ground black pepper 1/8 tsp. garlic powder 2 (15 oz.) cans Cannellini, Great Northern or white beans, rinsed and drainedDirectionsIn a large saucepan over medium heat, cook onion, carrot and celery in oil for five minutes. Add chicken broth, spinach, pasta, oregano, basil, pepper and garlic powder. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Add beans, and cover cooking saucepan for five more minutes.YieldNutrition
Ingredients2 cans (14.5 ounces each) gluten-free, low-sodium chicken broth, such as Swanson’s Natural Goodness 1 can (15 ounces) petite diced tomatoes, including juices 1/4 c diced fresh onion 1-1/2 Tbs. of finely chopped fresh oregano, basil, marjoram and rosemary, plus extra for garnish 1/2 tsp. sugar 1/4 tsp. salt, or to taste 1/4 c instant brown riceDirectionsCombine all the ingredients in a two-quart heavy saucepan. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, for 20 minutes. Serve hot, garnished with a sprinkle of fresh herbs. Brimming with the fresh herb flavors of southern France, this recipe uses instant rice that slightly thickens the soup as it cooks and gives it body. If you don’t like chunks of tomato, puree the tomatoes in a blender before you cook them. Or, puree the entire soup with an immersion blender after it has simmered 20 minutes for an extra-smooth consistency.Yield4 servingsNutrition
