Butternut Squash Soup with Apples

Butternut Squash Soup with Apple

Butternut Squash Soup with Apple

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


Butternut Squash Soup with Apples Recipe


Butternut Squash Soup with Apple

1 shallot

1 clove garlic

¼ cup water

3 cups cored, peeled and cubed butternut squash

2 cups reduced-sodium, fat-free chicken broth

¾ cup apple cider

¼ cup plain non-fat yogurt

½ of an apple


Mince the shallot and garlic.  Pour the water into a soup pot, and cook them until soft, about 2 minutes.  Add the squash and the broth.  Bring to a boil, then reduce to a simmer and cook for about 20 minutes.

In a blender or food processor, blend the mixture.  Add the cider and yogurt and continue.  Put the soup back into the pot.  Dice the apple, leaving the skin in.  Reheat on low.           4-6 servings


(Recipe for Butternut Squash Soup with Apple, was in The Everything Soup Cookbook, 2002, 2015)


Curried Scallop-Apple Salad

Curried Scallop-Apple Salad

Curried Scallop-Apple Salad


This recipe, Curried Scallop-Apple Salad is from Diabetic Connect.  Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almond add crunch in this quick fall dinner salad.  Serve with toasted whole-wheat baguette and a glass of Sauvignon Blanc.


Curried Scallop-Apple Salad Recipe

Curried Scallop-Apple Salad

6 tsp. extra-virgin olive oil, divided

½ cup thinly sliced shallot

¾ tsp. curry powder

1 cup apple cider

½ tsp. salt, divided

1 tsp. cider vinegar

1 lb. dry sea scallops, tough muscle removed

¼ tsp. fresh ground pepper

8 cups mixed salad greens

1 tart, such as Granny Smith, diced

¼ cup dried cranberries

¼ cup sliced almonds, toasted


Heat 2 teaspoons oil in a large nonstick skillet over medium heat.  Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.  Add cider and ¼ teaspoon salt.  Bring to a boil and cook until reduced to ¾ cup, about 4 minutes.  Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.  Reserve ¼ cup dressing in a small bowl.  Wipe out the pan.

Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper.  Add the remaining e teaspoons oil to the pan and heat over medium-high.  Add the scallops and cook until golden brown, 2 to 3 minutes per side.  Transfer to a plate.

Add salad greens, apple, cranberries and almonds to a large bowl; toss to coat.  Top with the scallops and drizzle with the reserved ¼ cup dressing.        4 servings


(Recipe for Curried Scallops-Apple Salad came from Diabetic Connect, 2014)


Cider Pumpkin Bread Recipe

Cider Pumpkin Bread

It’s October and I found this Cider Pumpkin Bread in one of my cookbook (Pillsbury Simply from Scratch; Scrumptious, Easy Recipes; 1986).  Well, soon it will be PUMPKIN season, so there is no better time to try out this recipe, who knows, you might like it!!

Cider Pumpkin Bread Recipe

Cider Pumpkin Bread

1 cup firmly packed brown sugar

1 cup canned pumpkin

½ cup oil

½ cup apple cider or apple juice

1 ¾ cups flour

½ cup whole wheat flour

3 tsp. baking powder

 1 ½ tsp. cinnamon

½ cup chopped nuts

½ cup raisins


Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well.  Add flour, whole wheat flour, baking powder and cinnamon; stirring just until moistened.  Stir in nuts and raisins.  Pour into prepared pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.   1 loaf

(Recipe for the Cider Pumpkin Bread recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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