What's for supper tonight

 The soup was delicious!  Unlike pumpkin soup, I did not have to sweeten it at all.. possibly from the sweetness of the apples.  I also used fat-free half and half which will also save calories.  Charlie NEEDS meat for supper, so I make these turkey meat balls quite often and make a double-batch and freeze half to be cooked later on a night like tonight when we're too busy to cook a full meal!

This is also a well balanced meal with fruit, vegetables, meat, dairy, and grains (bread crumbs... it's a stretch) all in one, easy meal!

Curried Butternut Squash and Apple Soup

8 servings 

Ingredients

• 2 butternut squash
• 3 tablespoons unsalted butter (or oil)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 tablespoon curry powder
• 1 teaspoon salt
• 4 cups reduced sodium chicken broth
• 2 apples, cored, and cut into 1 inch dice
• 1/2 cup fat free half and half

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. (For a less messy cleanup)
2. Cut squash in half lengthwise; discard seeds and membrane. Sprinkle with salt, pepper, nutmeg, and a drizzle of oil.  Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the apples and the reserved squash, and simmer until the apples are very soft, about 30 minutes.
4. Pour the soup into a blender/food processor, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. This is a frustrating step, but it makes a HUGE difference in the texture of your soup. Return the soup to the pot, stir in the half and half, and reheat. 
   
   Nutritional Information
   Amount Per Serving  Calories: 160 | Total Fat: 6.4g | Cholesterol: 17mg Powered by ESHA Nutrient Database
   Amount Per Serving
   Calories: 160
   

   • Total Fat: 6.4g
   • Cholesterol: 17mg
   • Sodium: 306mg
   • Total Carbs: 27g
   •     Dietary Fiber: 6.6g
   • Protein: 2.5g

    
   

   
   And Meatball Nirvana 
   4 servings
   Ingredients
   • 1 pound extra lean ground turkey
   • 1/2 teaspoon sea salt
   • 1 small onion, diced (and sauteed)
   • 1/2 teaspoon garlic salt
   • 1 1/2 teaspoons Italian seasoning
   • 3/4 teaspoon dried oregano
   • 1/2 teaspoon crushed red pepper flakes
   • 1 1/2 tablespoons Worcestershire sauce
   • 1/3 cup skim milk
   • 1/4 cup grated Parmesan cheese
   • 1/2 cup seasoned bread crumbs

   Directions

   1. Preheat an oven to 400 degrees F (200 degrees C).
   2. Place the turkey into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
   3. Bake in the preheated oven until no longer pink in the center at 160 degrees, 20 to 25 minutes.  

   Nutritional Information

   Amount Per Serving

   Calories: 343

   • Total Fat: 16.8g
   • Cholesterol: 95mg
   • Sodium: 940mg
   • Total Carbs: 15.3g
   •     Dietary Fiber: 1.5g
   • Protein: 31g

   **(NOTE: these meatballs have a LOT of sodium.  If you are watching your sodium intake, consider making your own Italian seasoning blend,  using garlic powder instead of garlic salt, and sodium-free bread crumbs.)