Thursday, July 17, 2014

Apple/Butternut Squash Soup with Sweet and Sour Meatballs

I was really looking forward to both of these dishes that I got from the Thin Kitchen Cookbook that comes with T25!  The verdict in my family was that everyone loved the meatballs (me, hubby, and a 7,4, and 2 year old) but the kids were NOT a fan of the soup.  I on the other hand loved the soup and thought it was delicious!  My husband liked it too but as usual he thought it needed more seasoning!  I'm not great in the kitchen and I don't really even like to cook so this soup was a little much for me with all the pureeing and stuff and I did make quite the mess!  =)  Try them and let me know what you think!!

Apple and Butternut Squash Soup

4 lbs. butternut squash
4 tsp. canola oi
1 red onion, chopped
5 medium Granny Smith apples, peeled and diced
1 cube vegetarian bouillon
1/2 tsp. grated fresh ginger
1/4 tsp. ground nutmeg
4 cups water
1-1/3 cups 1 percent skim or soy milk
1 tsp. salt
1 tsp. groud white pepper
Parsley to garnish (optional)

Preheat oven to 400 degrees. Cut squash in half, scoop out seeds, place halves cut side up on pan and bake for 45-50 minutes.  Set aside to cool.

In saucepan, heat oil and add onion, cooking until golden.  Add apples, bouillon cube, ginger, nutmeg, and water.  Mix well.  Increase heat to high and bring to a boil.  Reduce heat to low, cover saucepan, and simmer until apples are tender, about 10 minutes.  Remove from heat.

Scoop out sqush from shells.  In food processor, puree half of the suash with 1/2 cup milk until smooth.  Transfer to medium bowl and rpeat with remaining sqush and milk.

Transfer half of the apple mixture to food processor and puree until smooth.  Repeat with remaining apple mixture and then add to the saucepan along with squash puree.  Mix well and add milk if it seems too thick. Cook until heated through, add salt and pepper, garnish with parsley and serve.

Looks like baby food but I thought it was yummy!!

Sweet and Sour Meatballs

1 lb. of lean ground turkey
1 cup cooked brown rice
1 8 oz can crushed pineapple in juice, drained
1/2 cup green onions
1 Tbsp. light soy sauce
1 tsp. ginger
3/4 cup reduced sodium, low fat chicken broth
1/2 cup chili sauce
3 Tbsp. rice vinegar
2 Tbsp. brown sugar
2 tsp. cornstarch
1/2 tsp. ground ginger 

Preheat oven to 350 degrees. Combine meatball ingredients in a bowl and mix thoroughly.  Line a baking sheet with foil, place cooking racks in foil lined baking sheet.  Shape meatballs and place on racks.  Bake for 25 minutes or until thoroughly cooked.  Transfer to serving dish and keep warm. 

Combine sauce ingredients in small saucepan and stir until cornstarch is dissolved.  Place over medium heat and stir intermittently until mixture comes to a boil.  Reduce heat to low, and stir for another minute or until mixture thickens slightly.  Pour sauce over meatballs, and gently toss to coat them.  

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