Butternut squash is an economical source of nutrition that can serve double duty as decoration as well, so stock up, and enjoy their beauty and their taste.
Butternut Squash Soup
www.allrecipes.com
Submitted by: Mary
Servings: 6
Ingredients:
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
Directions:
In a large saucepan, sauté onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Kim’s nutrition note: Use Neufchatel (1/3 less fat) cream cheese to save on fat and calories, and try sodium free bouillon to keep sodium in check, too.
Watch for up to date information every week. If there is a specific health or nutrition related issue you would like more information on, please e-mail us at nutricion@lawndalenews.com or write to:
Lawndale News
5533 W. 25th St.
Cicero , IL 60804
ATTN. Fresh Take on Health and Nutrition Column from Jewel-Osco
Until next time!