Taste Life Blog

Nour Zibdeh, MS RD CLT

Nour writes, “I love all veggies, especially roasted butternut squash, but on Thanksgiving, I’m craving sweet potato casserole. Two years ago, we made Pomegranate and Herb Stuffing it was amazing! www.nourition.com

Linda writes: “We like to start with butternut squash soup. It not only provides vegetables but helps you to feel fuller so you don’t over eat, as much.” www.dycomserv.com

Butternut Squash Soup

• 2 Tbsp olive oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash, peeled, seeded, cubed
• 32 oz chicken stock

Put oil in large pot and cook onion, celery, carrot, potatoes, and squash 5 minutes or until lightly browned. Pour in enough chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes or until all vegetables are tender. Use an immersion blender in the pot and blend until smooth. Mix in any remaining stock to attain desired consistency. Add a pinch of cinnamon, nutmeg, curry, cayenne pepper or garlic when served to please the individual palate. The soup freezes well for later use – if there is any left.

Happy Thanksgiving!