Stirfry Shrimp and Butternut Squash Soup

Another P90X recipe from last week. :)

Butternut Squash Soup

Ingredients:
1 tablespoon shallot, minced
1 clove garlic, pressed or minced
3 cups butternut squash, peeled and seeded
1/2 cup fat-free chicken broth, low sodium (or vegetable broth if you prefer)

1. Combine the shallot and garlic in a nonstick saucepan and cook over low heat until traslucent, adding a slittle water if necessary to prevent scorching.
2. Add the squash and chicken broth and simmer utnil the squash is soft, about 20 minutes. Transfer to a blender or food processor and puree.
3. return the soup to the pan and place over medium heat until heated through. Serve.

Serves 3

*This soup just wasn't "soupy" enough for me because it was a bit thick. But the taste wasn't so bad. Really healthy!

Shrimp Stirfry

Ingredients:
8 ounces shrimp, peeled (and deveined if you're like me)
1/4 tablespoon low-sodium soy sauce
1/2 teaspoon rice vinegar
1/4 cup fat-free chicken broth
1/4 teaspoon garlic, minced
1/4 teaspoon ginger, minced
1/2 cup red onion, sliced in wedges
1/2 cup broccoli florets
1 1/4 cups snow peas, trimmed
1 1/2 cups mushrooms, halved
1/4 cup yellow bell pepper, cubed
1/4 cup canned water chestnuts, drained
*or you could just do what I did and add a bag of those frozen vegetable mixes*


1. Rinse shrimp and drain well.
2. Heat the soy sauce, rice vinegar, and 2 tablespoons of the chicken broth in a saute pan over medium heat. Add the garlic and ginger and saute until tender.
3. Add all the vegetables to the pan and continue to saute, stirring and adding more broth as necessary. Add shrimp when the vegetables are halfway cooked and saute until the vegetables are tender and the shrimp opaque.

*The flavor of this was okay, but a few days later I made another shrimp stir-fry that tasted much better to me. I sauted the shrimp in 2 tablespoons of honey butter and added fresh lemon juice to them as well as the vegetables.