Recipe of the Month

Since its so cold in Orlando this week , I like to share a great warm recipe with you. Please send back your comments!
Enjoy.

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Butternut Squash Pumpkin Soup

3 lb Butternut squash, cut and cubed (comes in 1 lb bags)
3 to 4 cups low sodium chicken broth
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
½ tsp fresh ginger, optional
½ cup brown sugar
¼ cup maple syrup
2 Tbsp butter
1 cup pumpkin puree, canned
¾ cup low fat milk, or fat free half and half or soy milk

Combine butternut and chicken broth over medium high heat in a large stock pan. The squash should be slightly covered in broth. Bring to a boil and cook until squash is fork tender. Reduce heat to low. Add cinnamon, nutmeg, ginger, sugar, syrup and butter. Cook squash mixture for 3 additional minutes. Remove from heat. Using a hand wand blender, puree soup until all ingredients are smooth. Add pumpkin puree. Blend again until smooth. Add milk, stir softly , bring back to stove at medium heat. Cook over medium heat for 2 minutes. Remove from heat, serve hot.