Thirty communities in western Massachusetts have hunger rates that are six times higher than the statewide average.
With winter around the corner take a look at this butternut squash soup as a new way to use this winter squash.
1 large yellow onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
1 medium butternut squash, split lengthwise & seeded
3 apples, peeled and chopped
2 sweet potatoes peeled and chopped
1/2 teaspoon cayenne pepper (optional)
4 cups reduced sodium vegetable broth
1 cup light coconut milk
2 tsp cinnamon
1 tablespoon curry powder
1/2 tsp salt
Black pepper to taste
Directions: Bake squash face-down in a 375° oven on a lightly oiled, edged baking sheet, 30 minutes or until soft*. Cool and scoop out the insides (you will need about 3 cups). Heat large pot over medium heat. Add olive oil and sauté onion for 5 minutes. Add garlic, sauté for 2 minutes. Add apples, sweet potatoes, vegetable broth, coconut milk, cinnamon, curry, pepper, and cayenne. Cover, bring to a boil, then reduce heat and simmer for 15 minutes or until sweet potato is soft. Let stand 10-15 minutes to cool slightly. Add to blender along with the squash. Return to pot, bring back to a simmer, and add salt and pepper to taste. Suggestion: Serve over jasmine rice and top with toasted coconut and/or chopped almonds.
*If preferred, the squash could alternatively be prepared by peeling and chopping raw squash and adding this to the large pot to boil with the other ingredients for about 20 minute or until soft.
Nutritional info: Per serving: 157 calories, 26 gm carbohydrates, 3 gm Total fat, 2 gm Saturated fat, 2 gm Protein, 230 mg Sodium, 444 mg Potassium, 5 gm FiberComments Off
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