Acorn Squash Soup with Warm Spices

This soup is the perfect taste of fall; squash, cinnamon and cumin are set off with the tang of lime juice.  Delicious and filling, low in calories, high in fibre and vitamin A!  Try this super economical dish tonight!!!

ACORN SQUASH SOUP WITH WARM SPICES

Ingredients:

 1 kg acorn squash

2 tbsp olive oil

1/4 tsp salt

1 medium cooking onion, diced

2 garlic cloves, minced

1/2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp ground cinnamon

3 cups low-sodium vegetable broth

1 cup water

1/4 cup 35% cream (I used goat milk)

1 tbsp fresh lime juice

1/2 cup pepitas (young pumpkin seeds - optional)

• Peel squash, cut in half and scoop out seeds.  Cut squash into 1" cubes (approximately 7 cups worth)
• Heat a large pot over medium heat.  Add olive oil (or coconut or grapeseed), then onions. Saute until onions soften; approximately 5 minutes.  Add garlic, spices and remaining salt.  Cook for 1 minute.  Add cubed squash and cook 2 more minutes.  Add broth and water.  Bring to a boil and reduce heat to medium.  Simmer, partially covered, until squash is tender (approximately 30 minutes).
• Puree mixture in pot using a hand blender, or in batches using an upright blender.  Stir in cream and lime juice.  Ladle soup into bowls and garnish with pepitas.
• ENJOY!

Cajun Shrimp & Sausage Fettuccini

I made this dish for my friend Anne who sent me a less-than-subtle message on Facebook asking for this dish (in fact she sent me the recipe and said "Make this for me")...so I did!  Here is a fantastic dish that I served at a dinner party and disappeared in no time!!!

CAJUN SHRIMP & SAUSAGE FETTUCCINE

Ingredients:

1/2 to 3/4 lb cooked fresh fettuccine

2 tbsp olive oil

1 lb peeled, deveined raw large shrimp

1 tbsp plus 2 tsp Essence Seasoning (recipe below)

1 1/2 hot or smoked turkey sausages (I used turkey/chicken ones from Costco), diced into 1/2" pieces

1/2 cup diced green bell peppers

1/2 cup diced yellow onion

1 tbsp minced garlic

1/2 cup chicken stock

1 tsp dried thyme

1 tsp dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan Reggiano or Peccorino Reggiano

 Essence Seasoning:

2 1/2 tbsp Hungarian paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp dried thyme

• Heat 1 tbsp of oil over medium heat in a large saute pan.  Season the shrimp with 2 tsp of the Essence.  Place the shrimp in the pan and saute until almost done.  Remove the shrimp from the pan and set aside.
• Place the remaining oil in the saute pan along with the onion and bell peppers.  Saute, stirring until the onions are translucent (about 3 mintues).  Add the sausage and cook another minute.
•  Add the garlic to the pan and saute, stirring quickly to avoid garlic burning, for another 30 seconds.
• Add the chicken stock to the pan and scrape up any browned bits from the bottom of the pan.  Add the thyme, 1 tbsp of Essence and 1/2 tsp salt and cook for 2 minutes.
• Add the heavy cream to the pan and cook for an additional 2 minutes.
• Return the shrimp and pasta to the pan.  Continue to cook the sauce and pasta, stirring occasionally to combine.  Remove from the heat and add the basil and Parmesan.
• ENJOY!