If you need a more accessible version of this website, click this button on the right. Switch to Accessible Site


You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

Request An Appointment


Each month, a GFC staff member will share a recipe that is on the healthier side. Enjoy!

Current month's recipe:

Curried Butternut Squash Soup

Recipe from Ellie Krieger & foodnetwork.com


1 Tbsp canola oil

2 cups onion ,chopped

2 cloves garlic, minced

1(2 ½ lb) butternut squash, peeled, seeded & cut into cubes

6 cups vegetable broth

1 Tbsp + 2 tsps curry powder

½ tsp salt

2 Tbsps honey

4 tsps plain low-fat yogurt, for garnish


Heat oil over medium heat in a 6-quart stockpot. Add onions & garlic & sauté until soft. Add the butternut squash, broth, curry powder& salt & bring to a boil. Reduce heat & simmer until squash is tender. Remove from heat stir in honey & puree until smooth. Season & salt, to taste.

Go to top of page