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Healthy Recipes of the Month

Baby, It's Cold Outside...The Best Soup in Town

Bowls of comfort... Nothing provides wintertime satisfaction quite like a helping of a simple and healthy bowl of soup.

Velvety Squash Soup

Two types of squash create a fuller, more rounded flavor--the earthiness of acorn squash offsets the sweetness of butternut--but you can use all of one type, if you prefer. Raw winter squash is tough to peel and dice, so we call for roasting the squash halves first, then scooping out the tender pulp.

Ingredients

Cooking Instructions:

Preheat oven to 425°. Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray.

Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.

Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes.

Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.

Yield: 10 servings (serving size: 1 cup)

Nutrition Facts:

Winter Vegetable Soup

Potatoes, squash, and white beans combine for a substantial main-dish soup. Pancetta is Italian cured bacon. If you can't find it, 2 strips of smoked bacon will substitute.

Ingredients:

Cooking Instructions:

Heat oil in a Dutch oven over medium-high heat. Add pancetta; sauté 3 minutes. Add onion and garlic; sauté 3 minutes. Add squash and next 6 ingredients (squash through thyme), stirring to combine; cook 4 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.

Stir in broth; bring to a boil. Reduce heat; simmer 8 minutes. Add kale; simmer 5 minutes. Add beans; simmer 4 minutes or until potato and kale are tender.

Yield: 4 servings (serving size: about 2 cups)

Nutrition Facts:

Recipes Source:

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