Serves 8
Prep/cooking time: Approximately 60 minutes
2 tbsp. unsalted butter
1 cup onion, chopped
2 ½ lbs. butternut squash,
peeled, seeded and sliced into
½ inch cubes
½ Granny Smith apple
3 cups low-sodium chicken broth
1 ½ cups apple cider
1 ½ tsp. salt
½ tsp. chopped fresh thyme
¼ tsp. fresh-ground pepper
In a large stockpot melt the butter over medium-high heat. Add onions and sauté for 5 minutes, until softened. Add both the squash and the apple and sauté an additional 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer, cover and cook for about 20 minutes or until squash is tender. Remove from heat. Using a blender or food processor, puree the soup in small batches until smooth. Serve hot.
Easy lower-carbohydrate and calorie substitutions, in addition to mindful eating strategies, will help you enjoy every mouth-watering moment of a nutritious Thanksgiving meal.
Read More
Carb cycling is a systematic approach to eating carbohydrates that shifts between high, moderate, and low-carb meals on specific days. ...
Read More
Makes 8 Slices Ingredients 3 cups cauliflower florets 2 egg whites 2 teaspoons dried oregano, basil, sage and/or thyme ½ cup low-fat mozzarella, shredded Directions Preheat oven ...
Read MoreWhen you need local health information from a trusted source, turn to the CHI Health Better You eNewsletter.