Articles You May Find Interesting
My hometown, Washington, D.C., is a true melting pot. The area attracts more foreigners than most other American cities. We have immigrants from El Salvador, Guatemala and other Central and South...
Here’s a plan you can dive right into, no matter what your current level. For examples of cardio and strength exercises, see our suggestions. Here’s how it works: Week 0: Take a week to record your...
When I was a teenager, I spent a fair amount of time at the mall. Oh, heck: Who am I kidding? I spent A LOT of time there. I wasn't hanging out with a gang of friends scouting for boys, though; most...
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