Squash Soup

So delectably cheesy, ‘they’ won’t know there’s squash in it. I could roll in it! Try it over baked potatoes!

Step: 1

Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.

Step: 2

Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.

Per Serving: 370 calories; protein 19.6g; carbohydrates 24.4g; fat 23.2g; cholesterol 70.6mg; sodium 1120.1mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.