Articles You May Find Interesting
When I run into people I know at the local ice cream shop, they always seem surprised to see me there—I guess they think being a dietitian makes me crave steamed broccoli for dessert. The truth is, I...
Can you remember what food groups make up the Food Guide Pyramid and in what order? Neither can I, and I’m a registered dietitian. And neither can a lot of other people, concluded the U.S....
There are so many ways to make a great veggie burger. This recipe is a delicious and quick option. The baking soda is the secret ingredient that makes a great crispy crust while the burger remains...
This recipe for Butternut Squash Soup is simple and full of flavor.
½ cup chopped onion
1 tablespoon Smart Balance® Buttery Spread Original
1 cup peeled and chopped apple (1 medium)
2½ cups chicken broth
1 pound potatoes, peeled and diced
1 (12-ounce) package frozen cooked butternut squash
¼ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon ground coriander
¼ teaspoon ground ginger
1 cup Smart Balance® Low Fat Milk and Omega-3s
Sauté onion in buttery spread in a large saucepan for 3 minutes over medium heat or until translucent. Add chopped apple and sauté 2 to 3 minutes longer or until softened but not browned.
Add broth and potato to saucepan and bring to a simmer. Cover and cook for 20 minutes or until potato is very tender.
Add frozen squash, salt, pepper, coriander and ginger, and cook and stir until squash is thawed.
Remove from heat and puree mixture using a stick blender or in a regular blender.
Stir in milk. Reheat slightly; do not bring to a boil.
Makes 6 servings. (serving size: 1 cup)
Nutrition Per Serving:
2.5g total fat
0.5g saturated fat
0.5g polyunsaturated fat
0.5g monounsaturated fat
0g trans fatty acid
89mg omega-3 fatty acid
498mg omega-6 fatty acid
3g dietary fiber