Articles You May Find Interesting
Go ahead and have a slice of (turkey) bacon with your eggs at breakfast in exchange for higher-fat items later in the day. This simple switch, as part of a diet that is low in saturated fat and...
If you’ve gone through this eight-week program, give yourself a very big hand! I’m sure you’ve seen significant changes in endurance and strength, and maybe even to your body. Even if you haven’t...
Take your workout to new heights, literally! Doing stairs is a great way to get your thigh muscles engaged while giving your heart a whole new challenge. Because the human body is really effective at...
This recipe for Butternut Squash Soup is simple and full of flavor.
½ cup chopped onion
1 tablespoon Smart Balance® Buttery Spread Original
1 cup peeled and chopped apple (1 medium)
2½ cups chicken broth
1 pound potatoes, peeled and diced
1 (12-ounce) package frozen cooked butternut squash
¼ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon ground coriander
¼ teaspoon ground ginger
1 cup Smart Balance® Low Fat Milk and Omega-3s
Sauté onion in buttery spread in a large saucepan for 3 minutes over medium heat or until translucent. Add chopped apple and sauté 2 to 3 minutes longer or until softened but not browned.
Add broth and potato to saucepan and bring to a simmer. Cover and cook for 20 minutes or until potato is very tender.
Add frozen squash, salt, pepper, coriander and ginger, and cook and stir until squash is thawed.
Remove from heat and puree mixture using a stick blender or in a regular blender.
Stir in milk. Reheat slightly; do not bring to a boil.
Makes 6 servings. (serving size: 1 cup)
Nutrition Per Serving:
2.5g total fat
0.5g saturated fat
0.5g polyunsaturated fat
0.5g monounsaturated fat
0g trans fatty acid
89mg omega-3 fatty acid
498mg omega-6 fatty acid
3g dietary fiber