Easy Recipe For Butternut Squash Soup & Spaghetti

An easy recipe for spaghetti dinner, bake for 25 minutes.

Ingredients for Spaghetti

- 1/2 pound lean ground beef
- 1/4 cup chopped
- Pinch ground hot pepper
- 1 teaspoon dried leaf basil, crumbled
- 1/2 teaspoon dried leaf oregano, crumbled
- 2 1/2 cups water
- 1 1/2 cups marinara sauce or your favorite spaghetti sauce
- 12 ounces spaghetti, broken in half
- Freshly ground black pepper
- 1 cup grated Parmesan cheese

Method

In a large saucepan or Dutch oven, combine ground beef, onion, pepper, basil and oregano. Cook, stirring to break up meat until browned. about 5 minutes. Spread the excess fat.

Add 2 1 / 2 cups water, noodles and spaghetti sauce and boil, stirring frequently. Cover, reduce heat to low and cook, stirring frequently, until the spaghetti is tender and liquid is absorbed most, about 15 minutes.

Turn off heat and let stand covered pan for 5 minutes. Season with pepper and serve sprinkled with cheese.

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Ingredients for Butternut Squash Soup

- 1 cup finely-chopped onions
- 1 butternut squash - (about 3 lbs), peeled, cubed
- 4 cups deflated chicken broth
- 1 1/2 cups Mort's Natural apple sauce
- 1/2 tsp salt
- 1/4 tsp freshly-ground white pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp curry powder
- 1/4 tsp ground coriander

Method

Spray a large saucepan or Dutch oven with nonstick cooking spray, heat over medium heat until hot. Add onions and cook, stirring for about 5 minutes or until transparent. Add squash, chicken broth, apple sauce, salt, pepper, nutmeg, clove, curry and coriander.

Increase heat to high and bring mixture to a boil. Cover and reduce heat to low. Simmer 10-15 minutes or until squash is tender, stirring occasionally.

A food processor or blender is a process of cooking in small batches until smooth. Return to pot. Cook over low heat for 5 minutes or until hot, stirring occasionally then leftovers in refrigerator.

In microwave: In a microwave-safe bowl, combine the onion, squash, chicken broth, apple sauce, salt, pepper, nutmeg, cloves, curry and coriander. Cover and cook on High (100% power) 15 minutes or until squash is tender, stirring once.

In a food processor or blender, process the soup in batches until smooth. Return the soup in a bowl. Cover and cook on high for 3 minutes or until hot. Refrigerate leftovers.

Nutrition Facts

Nutrition (per serving): 112.0 calories; 6% calories from fat; 1.0g total fat; 238.0mg sodium; 25.0g carbohydrates; 7.0g fiber; 5.0g protein.

About the Author

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