Butternut Squash Soup

We saw a cooking show where they made a Butternut squash soup, this is my healthy version, sorry the measurements are not exact, but it also depends on the size of your squash.
4 Butternut Squash, peeled and cubed
2-4 cups chicken broth(maybe more)
1 onion
4-6 cloves minced garlic
1 teaspoon parsley
1 teaspoon basil
Spray large pot with cooking spray. Saute garlic and onion. Add Butternut Squash cubes and saute 6 more minutes. Add parsley and basil. Add chicken broth, enough just to cover cubes. Simmer 40 minutes. Blend with hand blender until smooth.

Easy Chili Beans

I differ every time I make Chili Beans in my attempt to make them just like Grandpa's, but they are never just like his. This is one really easy version anyone can make.
2 pounds ground beef
2 onions
1 Tablespoon Garlic salt
1 Tablespoon Cumin
1 Tablespoon Chili powder
2 cans Rotel tomatoes and green chiles
2 cans green chile
2 cans tomato sauce
2 cans kidney beans
2 cans pinto beans
Brown Ground beef and onions together, add seasonings. Add rest of ingredients, bring to a boil and simmer 30 minutes.

Vegetable stew

4-6 cups beef broth
1/2 pound carrots
4 med zucchini
1/2 head cabbage

1 teaspoon dried Parsley

2 teaspoons garlic salt

1 can Ro-tel(diced tomatoes and green chiles)
1 package frozen winter squash

Start with 4 cups beef broth in a very large pot, over high heat. Wash and slice carrots into 1/2" slices, put in pot. Bring to a boil, reduce heat to medium-high. Let carrots cook about 20 minutes while you wash and slice zucchini into 1/4" slices, put in pot. Wash and coarsely chop cabbage, put in pot. Add parsley and garlic salt. If you feel you need more liquid at this time, you can add 2 more cups of broth to give more of a soup texture, we prefer more of a chunky stew texture. When carrots and zucchini are cooked through(about 1/2 hour) add Rotel and winter squash. Bring back just to a boil until winter squash is heated through, then serve.

The winter squash is 1 point for a cup and the carrots are 1 point per cup when they are cooked, however, you don't get a full cup of either in a cup of soup. I estimate this soup to be 1 point per cup, I believe this to be a generous estimate because all of the other ingredients are 0 points.

White Chili

Olive Oil flavored Pam
1 onion, chopped
1 can green chile
3 Tbsp Flour
2 tsp garlic salt
1/2 tsp cayenne pepper(or 1T chili powder)
2 cans Great Northern beans(white beans)
2 cups(or 1 can) chicken broth
1 1/2 cups chopped cooked chicken breast
salsa(optional)
Spray skillet with Pam and cook onion until transparent. Add green chile, flour and spices. Cook and stir 2 minutes. Add beans and broth, simmer 10 minutes or until thick. Add chicken, cook until hot.Top with salsa. Can make in Crock pot. You can also use dry beans if you prefer. 3 points per cup.