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MAKES 6 SERVINGS

1 large butternut squash

2 tablespoons olive oil

2 garlic cloves

1 teaspoon salt

½ teaspoon pepper

2 tablespoons grapeseed oil

1 large yellow onion, chopped

1 quart (960 ml) vegetable stock

½ cup (120 ml) water

1 large red apple, chopped

1 teaspoon ground ginger

1 teaspoon agave nectar

1 teaspoon cinnamon

½ teaspoon ground nutmeg

½ teaspoon dried sage

¼ cup (35 g) poppy seeds, for garnish

Preheat the oven to 375° F (190° C).

Cut the butternut squash in half lengthwise, creating two equal halves. Scoop the seeds, and place squash, cut-side up, on the baking sheet. Drizzle each squash half with 1 tablespoon of the olive oil to create a small pool of oil in the cavity. Put 1 garlic clove in each cavity. Sprinkle with salt and pepper. Put the squash in the oven and bake 45 minutes, or until squash is tender when pierced with a fork. Remove from the oven and let cool. When cooled, peel off the squash skin and cut the squash into large chunks. Reserve the garlic cloves.

In a large pot, heat the grapeseed oil on medium heat. Add the onion, stirring until softened, about 5 minutes. Pour in the vegetable stock and the water. Add in the butternut squash, apple, and the two baked garlic cloves. Cover and simmer 20 minutes, or until the apple is very tender. The squash should already be tender. Remove from the heat and pour half of the soup into a food processor or blender. Let cool for 10 minutes. Leave the remaining soup in the pan to cool. Purée the soup until smooth. Add the remaining soup and blend together until creamy. Pour the soup back into the pot and add the ginger, agave nectar, cinnamon, nutmeg, and sage. Season with additional salt and pepper, if needed. Garnish with the poppy seeds.

Srv: 378 g | Cal: 190 | Fat: 10 g | Sat Fat: 1 g | Col: 0 mg | Carb: 27 g | Fib: 5 g | Pro: 3 g

Corn Chowder

Growing up in Rhode Island, I practically lived on New England clam chowder. This version loses the clams and brings in the corn, but it’s no less creamy and filling. Every time I prepare this chowder, it just brings me back to childhood.

MAKES 8 SERVINGS

2 tablespoons grapeseed oil

1 small onion, chopped

½ cup (50 g) chopped celery

2 garlic cloves, chopped

6 small red potatoes, cut into medium-size chunks

2 cups (280 g) corn, fresh or frozen

4 cups (960 liters) vegetable broth

2 sprigs fresh thyme

2 cups (480 ml) almond milk

1 tablespoon unbleached all-purpose flour

3 tablespoons water

1 teaspoon salt

Freshly ground pepper, to taste

2 teaspoons chopped fresh dill, for garnish

In a large saucepan, heat the oil and sauté the onion and celery until soft, about 4 minutes. Add the garlic and sauté 30 seconds. Add the potatoes, corn, broth, thyme, and almond milk. Simmer 20 minutes, or until the potatoes are tender.

In a small bowl whisk together the flour and water until smooth. Add to the soup. Simmer 5 minutes. Add the salt and pepper. Garnish with the dill.

Srv: 343 g | Cal: 180 | Fat: 5 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 21 g | Fib: 4 g: Pro: 4 g

Kale and White Bean Soup

While this might be a nourishing winter soup, it makes me feel good any time of year. I am a big fan of kale because it is high in fiber, acts as a powerful detoxifier, and is packed with nutrients that may help fight cancer. For my Skinny Bitches, it also helps fight fat. Bingo!

MAKES 6 SERVINGS

2 tablespoons grapeseed oil

½ onion, finely chopped

1 garlic clove, chopped

1 cup (130 g) peeled and chopped carrots

1 celery stalk, chopped

½ cup (75 g) peeled and cubed potatoes

2 tablespoons tomato paste

6 cups (1.4 l) water

2 tablespoons white miso paste

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon salt

2 cups (135 g) chopped kale, with hard spine

removed

1 (14-ounce/400 g) can white beans, drained

and rinsed

¼ teaspoon dried thyme

1 tablespoon chopped fresh basil

Pinch of pepper

Heat the oil in a large saucepan over medium heat. Add the onion and sauté until golden brown, about 4 minutes.