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.