Ginger Squash Soup Yield: 6 servings Ingredients: 3 cups chicken broth 2 packages cooked winter squash, thawed 1 cup unsweetened applesauce ¼ c orange juice 2 tbsp ground ginger 1 tsp ground nutmeg ½ teaspoon salt ½ cup whipping cream Directions: In a large saucepan, simmer broth and squash. Add the applesauce, orange juice, ginger, nutmeg and salt. Bring to a boil. Reduce heat to low. Stir in cream. Cook for 30 minutes on low or until soup reaches desired consistency. Stirring occasionally Chunky White Bean Soup Ingredients: 12 oz ground turkey breast 1 T chopped onion 1 T olive oil 2, 15 oz cans great northern beans 1, 16oz jar green salsa 1 ¾ c chicken broth 1 ½ tsp cumin Directions: Sauté the turkey with the chopped onion in the olive oil.  Drain and rinse.  Return to pan and add the beans, salsa, broth and cumin.  Simmer, uncovered 15 minutes. . . Shrimp Egg Drop Soup Yield: 4 servings Ingredients: 1 cup mushrooms, sliced 1 Tbsp canola oil 3 ¼ c chicken broth ¼ c rice wine vinegar 2 Tbsp soy sauce 1 Tbsp sugar 1 Tbsp grated fresh ginger 12 oz peeled raw shrimp ¼ c peas ¼ c shredded carrots 1 Tbsp cornstarch 1 egg Directions: Saute mushrooms in canola oil.  Add chicken broth, vinegar, soy sauce, sugar and ginger, simmer 2 minutes.  Add shrimp, peas and carrots.  Mix cornstarch with 1 Tbsp cold water and add to sauce pan.  Beat in one egg, simmer until shrimp is pink and cooked through. 208 calories, 22 grams protein, 7 grams fat, 13 grams carbohydrate . . Provencal Chicken Pesto Soup Yield: 4 servings Ingredients: 2 c chicken broth 1 pound boneless, skinless chicken breast, cut into 1-inch cubes 1 15 oz can cannellini beans, rinsed and drained 1 medium zucchini, cut into ¾ in pieces 4 plum tomatoes, coarsely chopped 2 Tbsp prepared pesto 2 Tbsp grated Parmesan Ground black pepper Directions: In a medium saucepan, bring chicken broth to a boil.  Add chicken and return to a boil.  Add beans, zucchini, and tomatoes, reduce heat to a simmer.  Cook 10-15 minutes, or until chicken is cooked through and zucchini is tender. Divide soup among 4 serving bowls and top each with a heaping teaspoon of pesto, ½ Tbsp Parmesan, and a few grinds of pepper. Per 2 cup serving:  285 calories, 7 g fat . Ghoulish Grilled Cheese with Terrifying Tomato Soup Ingredients: 2 slices cheese 2 slices bread Butter or margarine 1 can tomato soup Bottled Ranch salad dressing toothpicks Halloween cookie cutters Plastic spider Directions: Heat soup according to directions, pour into soup bowl Prepare the grilled cheese sandwich Using Halloween cookie cutters make shapes in the sandwich and trim as necessary Using the Ranch dressing, make circles on the soup and pull out using the toothpick to create a web effect. Place spider in the web. This is a quick Trick or Treat dinner for the little ones! Pumpkin Soup Ingredients: 1 Tbsp butter 2, 15 oz cans pumpkin 2, 14 oz cans chicken broth 1 cup half and half, light cream or milk ¼ cup maple syrup 1 Tbsp grated fresh ginger Salt and Pepper Maple syrup or brown sugar (optional) Pumpkin seeds or Chopped pecans (optional) Directions: In a large saucepan, melt butter over medium heat. Stir in pumpkin, chicken broth, half and half, syrup and ginger. Bring to a boil. Reduce heat and simmer 10 minutes. Season to taste with salt and pepper. Ladle the soup into serving bowls. Garnish with syrup or brown sugar and seeds or nuts if desired. Meatball Minestrone 6 Servings Ingredients: Meatballs ½ pounds ground turkey ½ cup shredded Italian fontina or mild provolone cheese 1 small garlic clove, crushed or minced fine 1/8 tsp salt 1/8 tsp pepper 1 Tbsp olive oil Soup 1 Tbsp olive oil 1 medium onion, chopped 1 garlic clove, crushed or minced fine ½ pound carrots, peeled and diced ½ pound peeled and diced butternut squash 1 can (48 oz) chicken broth 1 can (15 ½ oz) can canelli beans, drained and rinsed ¼ tsp salt 1/8 tsp black pepper 1 cab (14 ½ oz) Italian style tomatoes ½ pound escarole, trimmed and chopped 1 small zucchini, diced Directions: To make meatballs: In a medium bowl, combine turkey, cheese, garlic, salt, and pepper; mix until just blended. Shape into about 24 (1-inch) balls. Pan-fry meatballs in 1 Tbsp olive oil, turning until browned; cool. To make soup: Heat oil in large 5 qt pot over medium heat. Add onion and garlic. Cook until softened, about 4 minutes. Add carrots and squash, broth, beans, salt, and pepper, and bring to a boil. Reduce heat to low, cover and simmer about 10 minutes or until vegetables are soft. Add cooked meatballs and tomatoes; return to a boil. Reduce heat and simmer 4 minutes. Stir in escarole and zucchini. Serve with extra fontina cheese on top!