NUTRITION/RECIPE
Butternut Squash Soup
Serves: 6-8
INGREDIENTS
3½ lb butternut squash (4 cups roasted)
2 cups chicken broth
1 cup onions, diced
2 cloves garlic, minced
¼ cup half-and-half
½ teaspoon black pepper
½-1 teaspoon salt
¼ teaspoon sage
¼ cup butter
INSTRUCTIONS
1. Preheat oven to 425.
2. Place butternut squash on a baking pan
lined with parchment paper, and bake for
60-80 minutes or until squash is tender
to the touch. Afterward, remove butternut
squash from oven and let cool.
3. Slice the squash in half lengthwise, and
scoop out and discard the seeds
4. Scoop out 4 cups of the flesh and place
into a blender
5. Add chicken broth to the blender and
puree until smooth. Set aside.
6. Sauté onion and garlic in butter in a large
pot over medium heat until tender, then
add in the squash mixture, heavy cream,
black pepper, salt and sage.
7. Simmer for 10 minutes. Remove from
heat and let it cool slightly.
8. Place the soup into the blender and
puree until smooth.
9. Return soup to the pot and heat until hot
again
Savory Soup
Recipes
By RAVEN A. DAVIS
~TIPS~
Top with lightly salted pumpkin seeds.
Make it a meal by serving with small chicken
meatballs.
Freeze individual portions (about 2 cups) for
fast lunch or dinner options.
Add peeled and cubed granny smith apples
at the same time as the onions to slightly
change up the recipe.
20 | JANUARY/FEBRUARY 2014 AFIYA MAGAZINE