Joan’s Butternut Squash Soup Recipe

Butternut Squash Soup Recipe From Joan Lunden! 

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Joan Lunden shares her Butternut Squash Recipe with Make Life Special readers!  

I just interviewed Joan Lunden about her new cookware, Twiztt  and I think she is really an amazing person.  As you know, Joan Lunden hosted ABC’s Good Morning America for nearly two decades which made her the longest running host on early morning TV ever.  She is the mom of 7 ( including two sets of twins, ages 7 & 9),  a caregiver to her elderly mom, and a businesswoman and entrepreneur.  She really does know how to juggle it all!  She also shared several great tips for entertaining with us .  Joan loves to make this Butternut Squash Soup Recipe.

 Here is the Butternut Squash Soup Recipe!

Joan's Butternut Squash Soup
 
This delicious soup has 85 calories per 1 cup serving
Author:
Recipe type: Soup
Ingredients
  • 1 medium butternut squash (about 2¼ pounds)
  • Nonstick vegetable oil spray
  • 1 medium onion, chopped (about 1 cup)
  • 1 tablespoon freshly grated ginger, optional
  • 1 tablespoon unsalted butter
  • 3 cups chicken broth OR canned reduced-sodium chicken broth
  • 1 to 2 cups water, as needed
  • Salt and pepper to taste
  • Low fat or nonfat sour cream and apple slices for garnish, optional
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half lengthwise, and scoop out and discard the seeds. Arrange the halves cut side down in a roasting pan that has been sprayed with the nonstick vegetable spray. Bake the squash in the oven for 40 to 45 minutes or until it is very tender. Set aside to cool.
  3. When the squash is completely cool, scoop the flesh from the skin.
  4. White the squash is baking, cook the onion and the ginger (if using) in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened. Add the chicken broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan.
  5. Transfer the mixture to a blender or a food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the saucepan and cook it over moderate heat until it is hot.
  6. Garnish each portion with a heaping teaspoon of low-fat sour cream and a few apple slices, if desired.

 Be sure to check out Joan Lunden’s website for lots of great tips and recipes!  

 

JoanLunden.com

 

Black Bean Soup

My Black Bean Soup is super fast to make and really healthy!

 

This easy to make Black Bean Soup is zesty with the cumin and salsa.  You can kick it up a notch by using spicier salsa to suit your taste.  This is a healthy, low fat vegetarian soup that’s on the table in less than 20 minutes.  Don’t forget to add a big dollop of sour cream, some shredded Monterey Jack Cheese and a few pickled Jalapeno Pepper slices to each bowl when you serve this.  If you want to add some cooked ham chunks, or crumbled cooked bacon  to the soup pot — that would be good too.  Note:  For a thicker soup, reduce water down to 1  1/2 cups.  Enjoy!

Black Bean Soup
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 4
Ingredients
  • 2 14.5 oz cans Chicken Broth
  • 2 chicken bouillon cubes ( optional)
  • 3 cups water ( reduce down to 1½ cups for a thicker soup)
  • 1 medium onion, chopped
  • 4 15 oz cans black beans, undrained
  • 16oz jar salsa
  • ½ teaspoon cumin ( this gives it some kick!)
Instructions
  1. Combine the broth, bouillon cubes, water and chopped onion in a soup pot. Cover and cook over medium heat for 5 minutes. Then, reduce the heat to medium low.
  2. In a blender, puree 2 cans of the undrained black beans until smooth. Add to the soup pot along with the remaining 2 cans of undrained black beans.
  3. Stir in the salsa and cumin.
  4. Simmer 10 minutes, giving it a stir occasionally.
  5. Garnish each bowl with a big dollop of sour cream, some shredded Monterey Jack cheese and a few slices of pickled Jalapeno pepper.
  6. Get ready for your tastebuds to dance with delight!

Ingredients:

2  14.5 ounce cans chicken broth

2 chicken bouillon cubes (optional)

3 cups water ( For a thicker soup, reduce water down to 1 1/2 cups)

1 medium onion, chopped

4  15 ounce cans black beans, undrained

16 ounce jar salsa

1/2 teaspoon cumin

In soup pot, combine the broth, bouillon cubes, water and chopped onion over medium heat.  Cook for 5 minutes, or until the onions are tender.  Then reduce heat to medium low.

In blender, puree 2 cans of the undrained black beans until smooth.

 

Add to the soup pot along with the remaining undrained beans, salsa and the cumin.

Simmer for 10 minutes, stirring occasionally.  

Garnish each bowl with a big dollop of sour cream, some shredded Monterey Jack cheese and sliced pickled jalapeno peppers.  Enjoy!

You can also use a hand blender to puree this soup.  Here is a great deal for Make Life Special readers!  These hand blenders from Cuisinart come in luscious colors like Papaya,Watermelon,Sorbet,Passion Flower  and Key Lime….and are almost 50% off.


 

Make Life Special
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Phone: 217-556-8297 Website: http://www.makelifespecial.com