|2 tbsp / 25 ml||canola oil|
|2 cups / 500 ml||chopped onion|
|6 cups / 1.5 L||water|
|4 cups / 1 L||cubed butternut squash|
|2||apples, peeled and chopped|
|1 tbsp / 15 ml||minced ginger root|
|1/2 tsp / 2 ml||salt|
In a large pan, heat oil over medium heat. Add onions and sauté until soft, about 4 to 5 minutes.
Add water, squash, apples, ginger root and salt.
Cover and simmer for 30 minutes, or until squash is tender.
Puree until smooth, or desired consistency.
Serves 8. Per serving (1 cup): 80 cal, 1 g pro, 4 g total fat (0 g saturated fat), 13 g carb, 2 g fibre, 0 mg chol, 152 mg sodium
Excellent source of beta-carotene
Low in saturated fat and cholesterol
Source: Heart Healthy Foods for Life