As someone who personally lost 150 pounds the “old fashioned way," I’ve learned that cooking healthy doesn’t mean sacrificing flavor.
Here’s a healthy butternut squash soup to help warm up those chilly winter nights. It’s filled with flavor… and Vitamin A!
2 tablespoons margarine
1 onion, diced
1 butternut squash, peeled and diced
1 potato, peeled and diced
water (to cover)
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
Cook onions in margarine until soft in large saucepan. Add squash and potato. Cover with water and bring to boil. Reduce heat and simmer until vegetables are soft. Using stick blender or counter blender, puree squash and potato until liquid. Add brown sugar, balsamic vinegar, and dill to taste. Serves 8.
Susan Caldwell is a mom of two and the owner of Lil' Chef, a cooking studio for kids and teens in Raleigh's North Hills. She offers recipes several times a month on Go Ask Mom. Find recipes here every Friday.