Creamed Butternut Squash Soup – Low-Calorie and Delicious

I feel like I have been absent from blogging quite a bit. I never truly forget about you (mythineaters) but I don’t seem to find the time to post new recipes. I keep my Instagram and mythineats Facebook page updated but for some reason actually taking the time that I should to post the recipe slips through the cracks.

It’s that time of year that I love! The trees start changing colors, the weather gets colder, the smells in the air are rustic and I love all things Autumn.
With that being said as soon as it got just chilly enough at night, I decided that I would attempt making something to keep us warm and cozy, but that didn’t have to take hours and that would be filling and a great way to welcome the colder weather.

So, my Husband and I stopped at our Farmer (where we buy most all of our fruits and vegetables from) to see what she had picked that day and what was new in season. I instantly saw a lovely butternut squash and knew that that was what we were having for dinner. My Husband especially loved the idea so we got the butternut squash and home we went.

Butternut squash has so many health benefits. 1 cup of butternut squash has more potassium than a banana. Is rich in vitamin A, C, E, B6, Magnesium and Folate just to name a few. So, let’s eat it up!

Now, I’ve seen plenty of recipes for this type of soup that call for heavy cream, coconut cream, milk, butter, etc.
I’m all about skipping that. I don’t think that it’s a necessary ingredient and I don’t miss it. I like to keep our meals with as little ingredients as possible. I must admit it turned out quite delicious and I’ve already made it about 3 times thus far and each time I change a few things.
The first time I added a couple potatoes. The second time I didn’t add any starch. And the third time I added a sweet potato. I have to admit the flavor was pretty much always the same so technically speaking you don’t need to add anything and it will taste delicious. You choose.

Making this off the top of my head I don’t have true measurements so I’ll try my best to give you some.
I hope you love just as much as we did!

Ingredients:

1 Butternut squash, medium sized
1-2 Shallots
Drizzle evoo
200 ml of Water**
2 Vegetable bullions, yeast free and organic**
1-2 tsp. Turmeric1 Sage branch (or 4-5 leaves), fresh
Salt and Pepper to taste

In a smaller pot put water and bullion to boil.
Now, clean you butternut squash by slicing in half remove the seeds with a spoon, and then peel. Be careful as it is tough, I generally cut mine in 3 parts and peel individually.
Once peeled, cube and set aside.

Peel and finely chop your shallot. Get a medium pot place over medium flame on the stove, add the evoo and then the shallot. Allow to cook for about 3 minutes.
Now add your butternut squash and mix thoroughly, mix in your turmeric and after about 5 minutes add the sage and your bullion water (vegetable stock). Place lid on top and allow to boil for about 20 minutes.

At this point you should be able to pierce the butternut squash with a fork. If you can then turn off the stove top if you can’t cook until you can.

Remove the sage, grab your immersion blender place all the way inside the pot and blend until pureed. (if you don’t have an immersion blender then simply grab your regular blender and carefully scoop the soup inside it and blend).

Serve with a drizzle of evoo.

Variations:
– Add potatoes or sweet potatoes to the soup, peeled and cubed, just add a little more water.
**
Instead of water and bullion you can heat vegetable stock already made.
– Top off at the end with toasted pumpkin seeds, or bacon bits, or croutons.

 

 

Advertisements

Low Fat and Low-Calorie: Zuppa alla Contadina (Farmers soup)

Vegetable soups are very popular here in Italy, it seems that anywhere you go you can order a delicious soup made with farm grown seasonal vegetables, light and just simple flavors cooked together and delicious. I love soups! But I do hate when they are more fattening than eating a piece of fried chicken.

Soups for me are something I choose to eat when I am trying to stay light, detox and stay warm, not for the opposite. Don’t get me wrong there are lots of soups out there that are just over the top and taste great, I don’t know like say chicken and dumplings, potato soup, tomato soup, etc… but one thing they all have in common is how heavy they are and how many calories are in them. I say if you really are craving it and that is all there is to eat then feel free (I’m no one to judge) but I just can’t justify eating it all the time; and for the amount of soups I eat and how I was raised in Italy with all these fresh low cal and delicious soups, the soups mentioned above just don’t even fase me, or exist in this country for that matter.

I am going to say that I have had them a couple of times while in the States and I do like them, but I definitely didn’t eat them if I was trying to be healthy or detox.
All this is to say that there are alternatives to soups not all of them are bad and heavy, they can be light, nutritious and perfect for a cold winter day. I hope that you enjoy this soup and lets all have a light and wonderful day!

Ingredients:

1/2 cup each of mixed dried Legumes, soaked over night (makes sure you have at least 5-7 different ones)*

½ cup Barley

1 Carrot

2 Celery stocks

1 Onion

1 Garlic clove

2 small Potatoes

1 sprig of fresh Thyme

1 sprig of fresh Rosemary

5 leaves of fresh Sage

2-3 Bay leaves

2 tbsp Extra Virgin Olive oil + ½ cup Extra Virgin Olive oil

Salt and Pepper to taste

Chop up your celery, carrot, onion, and potato into small cubes. Put a medium pot over medium flame and heat up 2 tbsp of olive oil, add the cubed, celery, carrot, onion and potatoes as well as your garlic clove peeled but still whole. Let cook for about 5 minutes, then throw in your soaked legumes and barley, mix together and add water, you always want to make sure when cooking legumes you add double the water (so if you legumes arrive to 1/4 of the pot add 3/4 water.)

Add bay leaves, salt and pepper and bring to a boil, lower heat and let simmer for 2 – 3 hours.

In the meantime chop up finely your thyme, sage and rosemary. Put 1/2 the cup olive oil over heat in a small pot or pan and add your thyme, sage and rosemary, allow oil to get hot and then turn off heat and let sit.

Once your soup has boiled and the legumes are cooked remove the bay leaves and grab 3 ladles and blend smooth rejoin the blended soup to the pot and mix. You may begin to plate once all are served get the aroma olive oil and drizzle over the bowl of soup and enjoy!

* I used: Adzuki beans, garbanzo beans, pinto beans, black-eyed peas, soy beans, dried split peas, dried lentils.

 

Homemade Artisanal Flat Buns (Vegan Friendly)

Snow, snow, snow, I’ve been in the house all week and I am actually enjoying it. I’m 5 ½ months pregnant right now so I’ve been able to catch up on some me time and experiment different recipes for you (the reader). It’s been nice; from reading, to cleaning, to working out, making a snowman, and cooking different things. I have actually gotten a lot of things out of the way that I probably wouldn’t have, had it not been snowing.

Well, I was online Friday late pm and I came across some biscuits and I all of a sudden got a craving for a nice warm biscuit with some honey on it. Go figure, I didn’t have anything in the house that resembled anything like a biscuit or the ingredients to make one. So, snow and all I figured that Saturday I would go to the little store up the street from the house and buy some of the ingredients to make them.

I woke up and of course didn’t have the craving for a delicious warm biscuit, but we however decided that we would go to the store and buy a few fresh veggies for a nice soup. It was gorgeous out, the snow was falling and it was all white outside, I got geared up and we walked up the street. In the store we decided that we should get some nice warm bread; as you can imagine there was a line because I think most people were out of food. The lady before us ended up getting the last 5 pieces of fresh bread, so my Husband and I turned around and I got the ingredients and decided that I would do an in-between of biscuits and bread and this is how this recipe was brought to life.
They were delicious and light, nothing too heavy and perfect with the homemade preserve I had bought last week.

Perfect for a snowy and cold day. The best thing is that I had never attempted to make bread so this was a good step for me. I think these would be great with honey, preserves, peanut butter, eggs at breakfast, a small sandwich, and anything that you can think of.

Please enjoy!

Yields 15 buns

Ingredients:

4 cups flour

2-½ tbsp. sugar

1 tsp. salt

1 packet dry Yeast

1-½ cups warm water

3 tbsp. melted margarine or butter (olive oil is an option as well)

 

Let yeast set in warm water for 5 minutes

Mix dry ingredients together first and then add the yeast mixture.

Roll out on a lightly floured flat surface to about ¼ inch thickness, then cut into buns with round cookie cutter or biscuit cutter. (I made them just a tad bigger than a biscuit)

Place on baking sheet, brush margarine on top and cover with cloth and let rise for about 1 hour.

Bake at 400° F (200° C) for about 12 minutes or until top is golden brown.