This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Serve with gluten-free roll in place of whole-wheat roll.
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
Serve with a 2 ounce whole wheat or gluten-free roll and 1 ounce semi-soft goat cheese.
Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad
|2 lbs||butternut squash|
|fresh ground black pepper|
|1/2 tsp||dried thyme leaves|
|1/8 tsp||ground nutmeg|
Place the water in a large sauce pan fitted with a steamer basket over high heat. Put the cubed squash in the steamer basket. Steam until tender (20 - 30 minutes).
Let the squash cool and then add it to the remaining steaming water in the bottom of the sauce pan. Using a stick blender or a blender puree the squash and water until smooth.
Place the pan over low heat and add the salt, pepper, thyme leaves and ground nutmeg.
Reheat the soup gently. Stir in the remaining water to the desired consistency. It may take as much as 1 1/2 to 2 cups.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 103||Calories from Fat 2|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 5g||18%|
|Vitamin A 485%||Vitamin C 80%|
|Calcium 11%||Iron 10%|
|Vitamin K 5 mcg||Potassium 804 mg|
|Magnesium 78 mg|