3 tablespoons butter 1 small onion, chopped 1 tablespoon fresh chopped ginger or nutmeg to taste* 3 cups chicken broth 1 butternut squash, cut into chunks Lite cream (optional) Sour cream for topping (optional) Sauté onion and ginger or nutmeg in butter. Add chicken broth and cook for 10 minutes. Add squash and cook until tender. Purée mixture until smooth. Add a tiny bit of lite cream and top with a dollop of sour cream, if desired. From Irene Whalen *Note from Irene: I thought the ginger was too overpowering. I much preferred the nutmeg instead. Note from McClug: “Irene is my very excellent Physical Therapist. She has helped me more than words can express. Thank-you, Irene, for everything.�?SPAN>
From Irene Whalen
*Note from Irene: I thought the ginger was too overpowering. I much preferred the nutmeg instead.
Note from McClug: “Irene is my very excellent Physical Therapist. She has helped me more than words can express. Thank-you, Irene, for everything.�?SPAN>
Nutritional Information:
11/28/2005
Free Forum Hosting
Important Announcement
