By Ruth Lahmayer Chipps, MS, RDN, CD, Communications Director for Jackson In Action
Butternut Squash Soup. Photo: Ruth Chipps
Soup has so many benefits: It’s warm and satisfying on a cold day; provides nourishment without too many calories and provides the opportunity to use ingredients that may have been a casualty of household food waste. The produce drawer is often a source for multiple soup ingredients. Consider carrots, celery, broccoli, leftover cooked vegetables, rice and more.
Our Harvest of the Month Butternut Squash recipe provides a method that can have many modifications. For example, if you don’t have squash on hand, utilize carrots and potatoes.
Household food waste is a serious problem with an estimated 30-40% loss from food that is thrown away and ends up in landfills or incinerators. It’s estimated that 72 billion pounds of food perishes before it even makes it to the refrigerator. While there are a variety of reasons why food is lost and wasted, there is a real problem when it is thrown into the trash, generating greenhouse gases that contribute to the climate crisis.
So, to help combat food waste, why not dare to discover what’s lurking in your fridge and transform it into a warm and fulfilling soup? Use this Butternut Squash Soup recipe as a template and vary it with available ingredients.
Butternut Squash Soup
Makes 7 servings (1 c. each)
Ingredients:
2 T. Butter (or olive oil)
¾ c. Onion, chopped
¼ c. Red pepper, chopped
¼ c. Green pepper
2-14 oz. Cans chicken broth or vegetable broth
2 c. Cooked or baked squash or more (butternut, acorn, hubbard or other)
¼ c. Half & Half (or low-fat milk)
2 tsp. Cumin (or more)
1-1/2 tsp. Fresh minced garlic (or 1/2 t. granulated garlic)
¼ tsp. White pepper
1/8 tsp. hot pepper sauce
Method:
Brown onion, red and green pepper in the 2 Tbs. butter on medium heat, until soft and tender. Add stock and simmer slightly. Add squash, cut in bite size pieces and the cream. Heat only (do not boil). For a thicker soup, puree in blender or use an immersion blender.
Serve with slices of granny smith apple if you wish.
Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes & videos and is host of “Harvest of the Month” on WEAU-TV 13 (NBC). More at www.Lahmayer.com
Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.