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Roasted Butternut Squash Soup

by GoodCarbs on October 27, 2012

1 butternut squash (about 2 or 3 pounds)
2 tsp olive oil
1 medium onion, chopped
1 quart vegetable or chicken broth
freshly grated nutmeg to taste
1/4 to 1/2 tsp ground cinnamon
sweetener equal to 1 tsp sugar (use your favorite sugar substitute or choose low glycemic agave nectar)

Preheat oven to 400*F. Cut butternut squash in half lengthwise and remove the seeds. Spread cut side of squash with olive oil, then place squash cut side down onto baking dish. Bake for about 40 minutes or until squash is tender. Remove from oven and let set until cool enough to handle.

Cook chopped onion in a large nonstick saucepan or Dutch oven, covered, with a small amount of water. Stir often and add a little more water if necessary. Cook until the onion is translucent then remove from heat. Scoop the butternut squash from the shell and add to saucepan, discarding the shell. Add 3 cups of the broth to mixture. Use a stick blender in the saucepan to blend all ingredients until smooth. Alternatively, process mixture a little at a time in a blender.

Add enough of remaining broth to provide the right consistency for soup. If not thin enough, add just enough water to bring to the right consistency. The amount of liquid you add may vary slightly since butternut squash can vary widely in moisture levels.

Season with nutmeg and cinnamon to taste.

This soup tastes great freshly cooked or leftover. It also freezes well!

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Spiced Vegetable Kabobs

by GoodCarbs on October 27, 2012

You can make use our spice mix recipe, or use any prepackaged spice blend you have on hand for an easy to prepare vegetable dish. Grill the kabobs outdoors if weather permits, or cook them under the broiler. Add or replace any of the vegetables with your favorite veggies or anything in season, such as eggplant.

Spice Blend:
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground fennel seeds
1/4 tsp ground allspice
1/4 tsp ground red pepper

Veggies:
8 large scallions, white part plus enough green to make 3 inch pieces
1 red bell pepper, cut into 8 chunks
2 small summer squash, cut into 8 chunks
8 white mushrooms
1 fennel bulb, quartered then cut to make 8 pieces
8 cherry tomatoes
2 Tbsp olive oil

Place vegetables in a bowl and toss with the oil. Add seasoning blend and toss to coat well.

Thread vegetables onto 8 skewers, dividing them evenly.

Broil until tender, or cook on an outdoor grill for the most flavor.

Makes 8 skewers, serves 4 or 8 as desired.

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