Good evening! As promised…a semi-quick post.
Breakfast: Two Kashi Go Lean blueberry waffles with 1 tbsp almond butter and a sliced banana, all sandwiched together. Yum. 🙂
Morning Snack: Dark chocolate covered strawberry!!! They were delivered to us this morning from a dear friend in North Carolina. Of course I dug right in while my lunch was heating!
Lunch: Spinach salad and TJ’s Veggie Lentil Soup. My salad consisted of spinach, hearts of palm, orange bell pepper, alfalfa sprouts, dried cranberries and light ranch dressing (I know you’ve seen a lot of the light ranch lately…I’m trying to use up the bottle!).
Afternoon Snack: Peppermint Eggnog Scone and a cup of Sugar Cookie Sleighride. This is the last of the scones, I sent the others to the office with Brian. They were way too tempting (as evidenced by my last few posts…)!!!
Dinner: Butternut Squash Potage (recipe follows) and a spinach salad with yellow bell pepper, black beans, fresh currants and light ranch.
This soup is so easy and perfectly creamy, without any cream! I made a variation a few weeks ago here. I’ve been thinking about using the potage method to make a butternut squash soup for awhile now, and am so glad I did! I have an old favorite squash soup recipe that uses 1 cup of cream, and I couldn’t even tell that the recipe I made tonight didn’t have any cream! Healthy and yummy…perfect.
Butternut Squash Potage
makes 4 servings
calories: 267 fat: 3.2g sat fat: 1.9g carbs: 54.8g fiber: 5.9g protein 8.5g
- one small butternut squash (1-1.5 pounds), peeled and diced into 1″ pieces
- one medium-large onion, diced
- 4 medium russet potatoes (about 1 pound), peeled and diced into 1″ pieces
- 1 tbsp unsalted butter
- 5 cups chicken or veggie broth (I use Better Than Bouillon no chicken base…love it!)
- salt + pepper
- Melt butter in large saucepan on medium heat. Add chopped onion and saute until soft and translucent, 5-7 minutes.
- Add diced potato, squash and broth. Bring to boil, lower heat and simmer uncovered for 20 minutes until potatoes and squash are soft.
- Strain veggies from soup and reserve broth. Puree the veggies in a food processor or blender using some of the reserved broth as needed.
- Add all broth and pureed veggies back to saucepan and heat through. Season to taste.
I love the Better Than Bouillon line. We keep the no-chicken base in our fridge at all times…its so much better than having cans and boxes taking up room in our teeny pantry!
Alrighty…I’m off to continue with Christmas holiday/travel/baking/gift prep. Have a fabulous evening and Tuesday!