Just curious if anyone would be interested in sharing recipes be it a meal for one or more (I’d be a one person lol) desserts? Snacks? I love to meal prep and make quick and easy meals with a week planned out in advance.
Just curious.
I make this butternut squash soup during the winter. This is my favorite!
This soup can get spicy. Be very careful with the chipotle pepper.
I can make a batch and freeze individual servings for another day. It thaws and reheats well.
Chipotle Butternut Squash Soup
Ingredients
• Ingredients
• 2 cups diced peeled butternut squash
• 1 small carrot, finely chopped
• 1 green onion, sliced
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups vegetable broth, divided
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (3 ounces) cream cheese, cubed
• 1/4 chipotle pepper in adobo sauce, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 2 cups fresh baby spinach
Directions
In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.
Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth.
Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. Yield: 5 servings.
Notes:
Nutritional Facts
1-1/3 cups equals 279 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 1,097 mg sodium, 43 g carbohydrate, 10 g fiber, 10 g protein.
Recipe from A taste of home