Articles You May Find Interesting
By Sidra Forman, Chef Thanksgiving is practically synonymous with food—and lots of...
This week, you couldn’t help but have chocolate on the brain—whether or not you’re even a fan of Valentine’s Day. All the tempting chocolate ads and bulging display cases make it hard to resist the...
How do you think this day is going to go? This week? The upcoming year and beyond? Do you generally expect that more good things than bad will happen and that most of your goals...
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