This winter has been one of the snowiest in Keene in years.
To stay warm and healthy, Amy Ansaldo, RD, LD, one of our inpatient dietitians, shared her recipe for winter squash soup. The recipe is from her recently published low-sodium cookbook, Happy Taste Buds and Healthy Hearts.
Winter squash soup is a nutrient-dense, low-calorie meal that is high in fiber, potassium and vitamins A and C. This soup will help support heart health, immune function and digestion, while also providing antioxidant benefits to reduce inflammation.
Winter Squash Soup
Ingredients
Serves 6-8
Prep Time: 45 minutes
Total Time: 60 minutes
- 1 winter squash
- 1 carrot, chopped
- 1 yellow onion, chopped
- 4 to 6 cups of salt-free broth
- ½ cup of cashews
- 2 tbsp white balsamic vinegar
- 1 tbsp of olive oil
- ½ tsp of sage
- ½ tsp of thyme
- Fresh black pepper
Instructions
Step 1. Preheat oven to 350°. Cut squash lengthwise and scoop out the seeds. Roast for 40 minutes on an oiled baking sheet.
Step 2. In a large pot, heat oil over medium-high heat and sauté carrots and onions for 5 minutes.
Step 3. Add herbs and broth to pot. Reduce to a simmer and add cashews. Simmer for 30 minutes, then turn off heat.
Step 4. Once cool, scoop the squash into the pot and puree ingredients until smooth.
Chef’s tip: Add more broth or water to pot if soup is too thick.