Easy Butternut Squash Soup: Recipes for Your Holiday Table (Week 44, 52 New Foods)

Posted by Jennifer Lee on November 12, 2012 2 Comments

This easy butternut squash soup recipe is a must for your holiday table! It’s a healthy version of my favorite holiday soup – and can be made ahead to give you more time to celebrate with friends and family.

The holidays sparkle at our house with family celebrations, but I can easily lose my sparkle when I get burdened down with too much cooking and not enough socializing! That’s why I rely on a stable of tried and true make-ahead recipes, and this easy butternut squash soup is one of my favorites. It’s deliciously, creamy texture comes from using fresh roasted butternut squash puree – there’s not a drop of cream in this soup making it healthy and tasty.

Easy Butternut Squash Soup

Prep time: 30 minutes
Cook time: 25 minutes
Yield: Makes 6 to 8 servings

Ingredients:

2 cups butternut squash puree (made from 1 medium size butternut squash)
2 cups low sodium chicken broth
1 small onion, chopped
2 Tbsp olive oil
Salt and pepper to taste

Directions:

1. Heat a medium stockpot, then add the olive oil and onions.  Sautee gently until the onions are soft and fragrant.

2. Add the butternut squash puree and chicken broth to the onions. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

3. Puree the soup in a blender for about 2 minutes.

4. Add a little salt and pepper, then garnish and serve! If you're making this recipe ahead, let the soup cool completely then store in a glass container in your freezer. When you're ready to serve, just thaw, heat gently and enjoy! 

What we Liked: My kids loved how the smell of this simple butternut squash soup brought back fond memories of family celebrations! Make it ahead for an easy addition to your holiday table or turn a regular weeknight dinner into a festive gathering.     

* What is your favorite way to serve butternut squash?

Craving more easy recipes to try? Catch up on last week’s recipe: Baked persimmon!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

Read More

Butternut Squash Puree: Recipes for Your Holiday Table

Posted by Jennifer Lee on November 12, 2012 0 Comments

Roasted butternut squash puree is easy to make and turns holiday soups into delicious, healthy dishes.

Prep time: 2 minutes
Cook time: 30 minutes
Yield: Makes about 2 cups

Ingredients:
1 medium butternut squash

Directions:
1. Slice the butternut squash lengthwise, scoop out and discard the seeds.

2. Place the butternut squash face down on a lined baking sheet. I like to use a Silpat liner for easy cleanup.

3. Roast in a 400 degree oven for about 30 minutes.

4. Let cool then scoop out the flesh and use to make our easy butternut squash soup.

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

Read More

Persimmon: Recipes for Your Holiday Table (Week 43, 52 New Foods)

Posted by Jennifer Lee on November 05, 2012 3 Comments

Move over baked apples. Persimmon is our new food of the week and the votes are in: it’s a landslide victory!  

During the holidays, we always feature our traditional family favorite recipes like cranberry sauce and homemade pumpkin pie. But this year, in honor of our 52 New Foods Challenge, we wanted to add a few new additions to our holiday table. On our weekly visit to the local farmers’ market, my kids spotted overflowing bushels of beautiful persimmons. We loaded them into our basket, baked them up with a little honey and cinnamon and discovered a new fall treat that will most definitely be making an appearance at our holiday table this year.

Baked Persimmon

Prep time: 5 minutes
Cook time: 40 to 50 minutes
Yield: Makes 8 servings

Ingredients:

4 medium Fuyu persimmons
2 Tbsp honey
1/2 tsp cinnamon
1/8 tsp ginger
1 cup hot water

Directions:

1. Cut the tops off the persimmons. Slice the remaining fruit in half, horizontally. Place in a foil lined baking pan.

Note: Admire the beautiful pattern inside the fruit.

2. Add the honey and spices to the cup of hot water. Mix gently until dissolved.

3. Pour the honey mixture over the persimmons. Cover and bake at 350 for 40 to 50 minutes, or until the fruit is soft.

4. Garnish with a drizzle of the honey cinnamon syrup.

What we Liked: We searched through several persimmon recipes, but this simple dish from The Kitchn was easy and tasty. You can also enjoy the simple pleasures of persimmon by just slicing the fruit and adding to a hearty fall salad.     

* Do you have a favorite persimmon recipe? How do you like to prepare this delicious fall fruit?

Craving more easy recipes to try? Catch up on last week’s recipe: Homemade pumpkin pie!

About the author: Jennifer Tyler Lee is a mom of two children and the creator of Crunch a Color® -- the award-winning nutrition games that make healthy eating fun. Like most parents, she struggled to get her kids to eat healthy, balanced meals, so she decided to make it into a healthy eating game and she’s giving back to support non-profit kids’ nutrition programs. Winner of the Dr. Toy and Parent Tested, Parent Approved awards, Crunch a Color® has been featured by Jamie Oliver’s Food Revolution, Laurie David’s Family Dinner, Kiwi Magazine, Dr. Greene, and Yum Food & Fun For Kids, among many others, as a simple, fun and playful way to get kids to eat healthy and try new foods. Jennifer’s passion is making mealtime fun, easy and healthy for busy families. Her easy recipes, quick tips, and new food adventures are regularly featured at Pottery Barn Kids, Jamie Oliver’s Food Revolution, The Huffington Post, and on her weekly recipe blog at crunchacolor.com.

Read More