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Goat cheese, fig, and argan spread
Quinoa salad with pecans and cranberries
Curried Butternut Soup
Indian spices blend with the mellow richness of butternut squash for a delicious and nutritious soup.
1 tablespoon canola oil
1 large onion, diced
4 teaspoons curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
4 cloves garlic, crushed
1/2 teaspoon ground ginger
1 large butternut squash, peeled, seeds removed, and cubed (about 8 cups)
2 large Granny Smith apples, with skins, cubed
1 teaspoon salt
4 ounces (1/2 cup) reduced fat sour cream
1. Heat the oil in a large soup pan and add onion, curry powder, cayenne, cumin, and garlic. Cook briefly (about 3 minutes) stirring frequently.
2. Add ginger, squash, apple, and 8 cups water. Bring to a boil and reduce heat, simmering covered for 30 minutes or until squash is tender.
3. Puree soup in blender, half at a time, and return to pan.
4. Add sour cream and salt and heat thoroughly but do not boil.
Nutritional Information
| Serving size | Calories | Fat (g) | Carbohydrate (g) | Protein (g) |
|---|---|---|---|---|
| 1 1/2 cup | 160 | 4 | 28 | 3 |