Butternut squash soup with shrimp
2 Tbsp butter
1 lb frozen large shrimp (peeled and deveined), thawed
1 med yellow onion, diced small
2 Tbsp chopped finely sage leaves
1/2 med butternut squash, peeled, seeded and cubed
1/8 tsp cayenne pepper
3 c. chicken broth
coarse salt
1/4 c sour cream (or I use fat free greek yogurt!)
1. Melt 1 Tbsp butter in large pot/Dutch oven over medium. Add shrimp and cook til opaque, 6 minutes. Transfer to plate; cover with foil.
2. Heat 1 Tbsp butter over med-high heat; add onion and sage, cook til onion softens, 8 minutes. Add squash and cayenne and broth and bring to boil. Reduce heat and simmer 20 minutes, til squash softens. Season with salt. Transfer 1/2 of mix to blender or food processor. Add sour cream and puree til smooth. Return to pot along with shrimp and stir to combine.
Serves 4 297 calories/serving and 28 grams of protein! yummy!
The girls had a good day at school today and Aubrie even took a nap!! That's a first in a LONG time. Her teachers even said her friends were poking her and trying to wake her up and she wasn't having it. Also, she stayed in bed this morning until past 7. She got up and was asking to get up (on the monitor) at 6:20, but fell back asleep. I don't know if she saw the 7:00 card and it reminded her or if she was just tired. We shall find out.
I'm still trying to get work done and I just got done mopping the floors (it's 10:30). This is the best time because nobody will walk on them and I can get a lot of work done after the girls go down. It took me 20 minutes just to find a checkbook this morning and it just took me 10 minutes to find a dustpan. Sigh.
Love to all!!!
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2 Tbsp butter
1 lb frozen large shrimp (peeled and deveined), thawed
1 med yellow onion, diced small
2 Tbsp chopped finely sage leaves
1/2 med butternut squash, peeled, seeded and cubed
1/8 tsp cayenne pepper
3 c. chicken broth
coarse salt
1/4 c sour cream (or I use fat free greek yogurt!)
1. Melt 1 Tbsp butter in large pot/Dutch oven over medium. Add shrimp and cook til opaque, 6 minutes. Transfer to plate; cover with foil.
2. Heat 1 Tbsp butter over med-high heat; add onion and sage, cook til onion softens, 8 minutes. Add squash and cayenne and broth and bring to boil. Reduce heat and simmer 20 minutes, til squash softens. Season with salt. Transfer 1/2 of mix to blender or food processor. Add sour cream and puree til smooth. Return to pot along with shrimp and stir to combine.
Serves 4 297 calories/serving and 28 grams of protein! yummy!
The girls had a good day at school today and Aubrie even took a nap!! That's a first in a LONG time. Her teachers even said her friends were poking her and trying to wake her up and she wasn't having it. Also, she stayed in bed this morning until past 7. She got up and was asking to get up (on the monitor) at 6:20, but fell back asleep. I don't know if she saw the 7:00 card and it reminded her or if she was just tired. We shall find out.
I'm still trying to get work done and I just got done mopping the floors (it's 10:30). This is the best time because nobody will walk on them and I can get a lot of work done after the girls go down. It took me 20 minutes just to find a checkbook this morning and it just took me 10 minutes to find a dustpan. Sigh.
Love to all!!!
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