Welcome back fitness friends!!!
This week we are whipping some comfort food that won't result in squish, mush,
rolls and jiggle haha! Fall is the best time of year to make foods full of rich
flavor and nutrition without sacrificing our waistlines. We will be making a
very robust butternut squash soup that is chalk full of heart healthy nutrients
to keep that ticker ticking :) Alright this recipe is super quick and
easy...I'm starving so let's hit the kitchen!
Fun Fact ♥: Butternut Squash is actually a Fruit not a Vegetable
Skinny Grocery List:
This is the worst time of year to
go into the store blind.... make a list and get out! There are far too many
delicious temptations that will bring your diet to its knees! Be strong and
move on! xoxo
4-4.5lb Butternut Squash (This
will equate to approx. 3.25lbs after it is prepped)
1 Medium Yellow Onion (Approx.
1 Cup)
1.5 Large Red Bell Peppers
2 Tbsp. Minced Garlic
1/2 Tsp. Sea Salt (I would
suggest to start with 1/2 Tsp. and if you find you want more salt add it after
the soup is done or give your taste testers the option to add more ;) )
1/2 - 1 Tsp. Black Pepper
32-40 oz. Reduced Fat Low Sodium
Chicken Stock (I like my soup thicker but feel free to add more stock to
create a thinner consistency)
1.5 C 0% Fage Greek
Yogurt
1.5 Tbsp. Dill (Fresh or
Dried) (Optional)
2 Tbsp. Onion Powder
Kitchen Tools:
Cutting Board
Large Knife (Very Sharp) This
is for cutting your squash so please choose something you're comfortable
handling to avoid any accidents :(
Paring Knife
Measuring Spoons
Spatula or Large Spoon
Measuring Cups
Large Soup Pot
Blender
Medium Bowl
Directions to Soup Satisfaction:
We will start with chopping our
squash into approx. square inch pieces (give or take of course) see the
pictures below for a small tutorial
Note: Please be careful this can be very difficult to cut through! Watch your
digits!!!
Set your Chopped Squash aside
Dice your yellow onion until you
have a full Cup
1) Remove the Seeds 2) Cut into square inch cubes 3) Remove outside of your onion 4) Dice |
Heat the Large Pot on medium high
and spray the bottom with Non-stick
Add Onions to heated pot and sauté
until opaque
Now Chop your Red Peppers into
less than square inch pieces (Should equate to 2 Cups)
1) Med-High Heat Saute Onions 3) Rinse Peppers 3) Dice Peppers 4) Onions are Done :) |
Once Onions are opaque add
peppers, minced garlic and squash - Stir together
Add Chicken Stock and Bring to a
rapid boil for approx. 10 Minutes
Lower heat to a simmer and cover
for 15 minutes
1) Add Peppers and Garlic to Pot 2) Add Squash 3) Mix Well 4) Add Stock |
1) Bring to a Boil for 10 minutes 2) Reduce heat to a simmer for 15 Minutes 3) Add Onion Powder and Dill to Yogurt 4) Mix well - Set Aside |
While your
soup is simmering we can now mix our sauce :)
Mix 1 Cup Greek Yogurt, Dill and
Onion Powder together and set aside (Too easy!)
After your 15 minutes is up
remove soup from heat and let cool briefly
Very Carefully add soup mixture
to your blender (1/3 at a time)
1) Let Soup Cool 2) Add 1/3 to Blender - Add Salt 3) Add Pepper and Blend on High 4) Pour into a bowl and Blend the remainder |
Blend on high until fully pureed
(Make sure soup is cooled...if its too hot it can damage your blender - been
there, done that :( )
Done and Done!!!! Hoooooray!!!!
So Delish! |
Portion out 8oz of soup and top
with a sprinkle of Dill and stir in 1 Tbsp. of your Greek Yogurt Sauce
mmmm mmmm mmmmmm fall never tasted so amazing!!!
Skinny on the Nutrition:
Yields 12 Approx. Servings
Serving Size - 1 Cup
Calories…………..80
Carbs…………….. 12.75g
Fat……………….. <1g
Sugar……………..7.5g
Protein……………3.5g
Fiber………………1g
***Note: All
Nutrition is based off of brand recommendation and serving size.
Thank You for
visiting Deliciously Skinny Recipes and I hope to see you again real soon!
XOXO
Magan
My Dear Fitspirational Friend Bonnie Love you Girl!! XOXO |
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