New Recipes!

Hello from Philly!

Something to share as we head into fall!

Red Kuri Squash and Shallot Soup

What you need:

Buy 2 medium size Kuri squash

(they look like tear drop shaped pumpkins, see the picture above)

4 shallots

1 box of fat free chicken broth ( approx 3 1/2 cups worth)

1 tablespoon of Olive oil

Salt approx 1/2 table spoon or Janes's all mixed up spice which I love!

Chopped Garlic 1 tablespoon

How to make it:

Preheat the oven to 375

Cut the squash in half and remove the seeds then peel it.

Chop the squash into cubes

Remove the skin from the shallots and cut them in half (you will have a few cloves from the four you bought, use them all)

In a baking dish place the shallots, add the Olive oil, salt and garlic

Then add the squash to the pan as well and mix it up

Place the pan in the oven and bake it for 50-55 minutes

Make sure to check it a few times and stir

When it's done place half the squash and shallots in a blender with half of the chicken stock

Blend but cover with a towel or you may be sorry.

Pour the first half in a pot, blend the rest and add that to the pot as well.

**A quick blending tip is too make sure you soup is pureed not chunky. Stop half way and stir the contents before blending again

**A quick trick to get everything out of your blender is to pour a little broth in it, after you remove the pureed squash soup and kick it into high gear. The soup may be a little thick so go a head and add the broth to your pot. I recommend doing this both times you blend.

Heat for 5-7 minutes on the stove and add additional salt to taste

The consistency of your soup should leave a thin coating on the spoon or ladle. If it isn't and it seems too thick add just a little more broth.

Continue to heat and then serve! Trust me it's worth all the peeling and chopping!

Oh and p.s. it's low cal and lowfat

Enjoy!

Up next...a few cocktails and some new places I deem worthy to dine in Philly, Tally and SRQ