Dec 292010
I’m back! I feel like it’s been forever but I just didn’t feel like turning the computer on while I was home. We had such a wonderful, busy holiday filled with family, friends and delicious food.
Friday night we had Christmas Eve dinner at my Mom’s house with ham, smoked turkey, fruited rice, sweet potato pie, pear salad and baked apples. Christmas day we had dinner at Chris’s parent’s house with a roast, green bean casserole, mashed potatoes, veggie platter with cheese and lots of fabulous Christmas cookies.
How was your holiday? If you celebrate Christmas did Santa bring you everything you wanted? If not, how did you spend the weekend?
I was lucky enough to get all my CSA veggies last Thursday so I got to work making this soup to enjoy before all the heavy holiday meals and afterwards used a few more to make some healthy dishes with the left-over meats.
I can’t wait to share some of my recipes with you!
Peel and cube your calabaza or other squash such as butternut or acorn.
Add about two cups carrots.
1 cup chopped onion
1 apple, chopped
Poultry seasoning, salt, pepper, garlic powder and bay leaves.
1 carton vegetable broth (4 cups)
About a cup of pumpkin puree.
Bring to a boil, reduce heat and let simmer until carrots are soft enough to cut through with spatula. Puree with immersion blender or pour soup into blender.
Creamy Calabaza Carrot Soup
6 servings
**2 WW Pts Plus
Ingredients
Cooking spray
1 cup shopped onion
1 calabaza squash, peeled, seeded and cubed (butternut, acorn or other mild squash would be perfect here as well)
2 cups carrots
1 apple, chopped
1 carton vegetable broth (4 cups)
Poultry seasoning, salt, pepper, garlic powder, to taste
2 bay leaves
1 cup pumpkin puree
Directions
1. Spray Dutch oven with cooking spray and heat over medium high heat. Sautee onion until translucent, about five minutes. Add squash through bay leaves, bring to a boil then reduce heat and simmer until carrots are soft enough to be cut with a spoon. Stir in pumpkin puree and simmer an additional 5 to 7 minutes.
2. Remove bay leaves and puree mixture with an immersion blender or blender. Divide between six bowls.
**Delicious as is or sweetened with honey.
**Dollop of cool plain Greek yogurt would be delicious.
**Add white beans for added creaminess, fiber and protein!
Nutrition Facts
6 Servings
Amount Per Serving
Calories 70.7
Total Fat 0.8 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.8 g
Cholesterol 3.3 mg
Sodium 947.3 mg
Potassium 361.7 mg
Total Carbohydrate 15.6 g
Dietary Fiber 3.4 g
Sugars 5.9 g
Protein 3.5 g
Vitamin A 151.7 %
Vitamin B-12 5.6 %
Vitamin B-6 4.1 %
Vitamin C 4.2 %
Vitamin D 0.0 %
Vitamin E 0.7 %
Calcium 2.8 %
Copper 9.1 %
Folate 2.8 %
Iron 5.2 %
Magnesium 1.8 %
Manganese 20.1 %
Niacin 19.8 %
Pantothenic Acid 1.3 %
Phosphorus 11.1 %
Riboflavin 5.4 %
Selenium 5.8 %
Thiamin 1.8 %
Zinc 2.7 %
What a yummy sounding soup. Healthy foods and soups are what I'm craving right now! Glad you had a wonderful Christmas. This year was one of my favorite ones ever.
I am so glad you had a great one. I'm the same way in regards to the soup right now. Warm, healthy, filling and satisfying.
That soup looks great. I love making creamy squash soups.
Welcome back! I know what you mean, it was nice to get away from the computer for awhile
I love soups like this! So silky and tasty, looks great!
This looks chock-full of flavor and nutrition. This is exactly what we all need right now! I am glad to hear you had a lovely holiday. We had a beautiful Christmas, but I'm so glad to be home. Thank you for sharing this recipe with me. I wish you and yours a blessed weekend and new year!
I am seriously impressed with your squash-peeling abilities. And what a fantastic soup! Definitely needed to start off the new year right.
I'm glad to hear you had such a wonderful Christmas! Happy New Year!