RECIPE OF THE MONTH
Butternut Squash Soup

Serves at least 6

Most Sunday afternoons in the fall I like to prepare a hearty soup. The soup not only nourishes my family but it warms us up after a long walk in the woods. Butternut squash is one of my favorite fall vegetables. The spices and the cream really give this soup a sweet, delicious flavor.

Ingredients:

• 1 medium chopped onion
• 2 T. unsalted butter
• 6 cups peeled and cubed butternut squash
• 3 cups chicken or vegetable broth
• 1 t. mace (if available)
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 1/8 t. cayenne pepper
• 1 cup half and half (whole milk if you want to reduce the fat)
• Salt and black pepper to taste
• Dollop (about 1 T) sour cream

Sauté onions in butter in a large saucepan until translucent. Add the cubed squash, broth, mace, cinnamon, nutmeg, and cayenne pepper. Bring to a boil and then simmer until the squash is very tender - usually about 25 minutes. Remove from heat and add the half and half. Then, puree in batches using a blender or food processor, and return to pan. Heat through before serving-but don’t boil. Serve hot and garnish. If you want to reduce the calories, use fat-free sour cream for the garnish and use whole milk instead of half and half.

Nutritional information (per serving) 214 calories

12 g fat (less if you use less butter or whole milk), 7 g saturated fat, 130 mg calcium, 5 g protein, 25 g carbohydrate, 6 g fiber

Portions: 2 vegetable, 1.5 extra