Eating well is an important part of being healthy. Here is a recipe that I really enjoy and which uses seasonal produce. It is from The Food and Mood Cookbook by Elizabeth Somer and Jeannette Williams. Serve with a simple salad of mixed greens.
Butternut Squash Soup with Cranberry Chutney and Roasted Pecans (serves 6)
cooking spray (optional)
1/4 cup pecans, chopped and toasted
1 tsp butter or oil
1 medium sweet onion, diced
2 apples, peeled, seeded and chopped
1/2 tsp ground nutmeg
3 cups chicken or vegetable broth
1 medium (about 1.5 lb) butternut squash, peeled, seeded and cut into 1/2-inch cubes
1/2 cup light coconut milk
1/2 cup half-and-half (fat free)
6 Tbl cranberry chutney, finely chopped
How to make it – get the directions here
– The short version: heat butter/oil in a large pot. Add onions, apples, and nutmeg. Cook several minutes; stir occasionally. Add broth and squash. Bring to a boil then reduce heat, cover the pot and simmer about until squash is very soft. Use an immersion blender or blender to puree this mixture. Add coconut milk and half-and-half and stir well. Add more broth or water if the soup is too thick and reheat if needed.
– Ladle into bowls.Top each bowl with 1 Tbl chutney and sprinkle with the toasted pecans.