Spicy Curried Butternut Squash Soup

WARNING: This soup is HOT HOT HOT! With a yummy asian flair.

2 butternut squash
2 cloves garlic
1 T olive oil
1 T toasted sesame oil
1 stalk lemongrass
2 leeks, chopped coarsely
1 habanero pepper, sliced coarsely (seeds included)
1/2 lemon (juiced)
1 head cauliflower, stem removed, coarsely chopped
8 oz. baby carrots
6 cups water
1 t turmeric
1 T cumin
Salt to taste

1) Preheat oven to 425. Line cooking sheet with tin foil, and spray with cooking spray.

2) Cut each squash in half, and scoop out seeds. (Set aside and roast separately!) Spray inner portions of squash with cooking spray and place on cooking sheet. Roast at 425 in oven for about 25-30 minutes, until squash is tender and easily separates from skin.

3) Meanwhile, heat oils and garlic in large soup stock pot over medium-low heat. Add leeks and habanero pepper/seeds. Cut ends of lemongrass stalk, then smash with side of garlic knife. Place in stock pot. Cook until leeks are just starting to soften. Add lemon juice and raise heat slightly. Cook about 2 minutes.

4) Add cauliflower and carrots. Toss to coat. Add water, and raise heat to bring soup to a boil.

5) Remove skins from squash and scoop out "meat" into soup. (Should yield ~6-8 cups) Continue to boil until all vegetables are soft.

6) Remove from heat. Add turmeric and cumin (and salt to taste), and puree with an immersion blender until soup is smooth and creamy.

7) Serve with a sprinkle of parmesan cheese.

Nutritional info (does not include cheese or any salt):

Calories		115.2
Total Fat		3.0 g
	Saturated Fat	0.4 g
	Polyunsaturated Fat	0.8 g
	Monounsaturated Fat	1.5 g
Cholesterol		0.0 mg
Sodium		46.3 mg
Potassium		674.3 mg
Total Carbohydrate		22.7 g
	Dietary Fiber	6.4 g
	Sugars	0.8 g
Protein		2.8 g

Vitamin A	279.1 %
Vitamin B-12	0.0 %
Vitamin B-6	18.4 %
Vitamin C	89.3 %
Vitamin D	0.0 %
Vitamin E	2.0 %
Calcium	8.7 %
Copper	7.6 %
Folate	19.8 %
Iron	9.4 %
Magnesium	14.7 %
Manganese	22.1 %
Niacin	9.9 %
Pantothenic Acid	9.7 %
Phosphorus	8.0 %
Riboflavin	4.5 %
Selenium	2.1 %
Thiamin	10.3 %
Zinc	2.8 %

Back to Healthy -- "Leftover" Casserole

I call this Leftover Casserole, because it's made out of all my need-to-be-used-up vegetables.

2 Garlic Cloves
2 Leeks
Orange Bell Pepper
Red Bell Pepper
Bunch Asparagus
Brocollette
2 Eggs
1 Tbsp Olive Oil
1 Tbsp Whole Wheat Flour
1/4 cup Bread Crumbs
2 Tbsp Parmesan Cheese
2 oz Mozzarrella Cheese

Preheat oven to 400 F. Spray small casserole dish with cooking spray.

Chop all vegetables and mix well in mixing bowl with Olive Oil. Beat two eggs, add to bowl and toss well to coat. Sprinkle flower over bowl and toss to coat.

Transfer vegetables to casserole pan. Top with bread crumbs and cheeses. Bake at 400 F for about 30-45 minutes, until vegetables are well cooked.

Makes 8 servings.

Nutritional Facts:

Calories		134.7
Total Fat		5.3 g
	Saturated Fat	1.8 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	2.3 g
Cholesterol		66.7 mg
Sodium		215.9 mg
Potassium		376.1 mg
Total Carbohydrate		15.6 g
	Dietary Fiber	3.1 g
	Sugars	2.2 g
Protein		7.8 g

Vitamin A	40.6 %
Vitamin B-12	3.7 %
Vitamin B-6	9.8 %
Vitamin C	164.2 %
Vitamin D	1.9 %
Vitamin E	9.5 %
Calcium	11.9 %
Copper	7.4 %
Folate	27.1 %
Iron	10.5 %
Magnesium	6.8 %
Manganese	18.6 %
Niacin	6.4 %
Pantothenic Acid	4.6 %
Phosphorus	13.1 %
Riboflavin	13.2 %
Selenium	13.8 %
Thiamin	12.0 %
Zinc	5.6 %