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Whitsons Community Blog Forum!

Welcome to Whitsons’ community blog forum! We believe it is important to get involved with our team members, clients, and customers, as well as create a space for information exchange, interesting perspectives, and interactive communications.

Here, you will find professionals from all around the company sharing their experiences and knowledge on a range of topics, from industry-specific trends and recipes to health and nutrition and team motivation.
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We look forward to hearing your feedback, and to share about everything we stand for: People, Food, and Communications. Enjoy!!

Let’s Get Squashed!

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on Monday, 28 January 2019 in Recipes

GettyImages 491135228Squash is an excellent source of vitamins A and C. A one-cup serving of winter squash provides about half of the daily requirement of vitamin C, and 4.5 times the daily requirement of vitamin A. One cup of cubed winter squash contains about 80 calories, virtually no fat, and very little sodium. Some of the more popular types of winter squash include acorn, butternut, and spaghetti squash. Enjoy a new soup recipe featuring butternut squash—perfect for National Soup Month in January!

 

Butternut Squash & Sage Soup

 

INGREDIENTS

  • 3 lbs. Butternut Squash, peeled, seeded, cut into 2" chunks 
  • 1 tbsp. olive oil 1 medium onion, diced ¼" 
  • 1 large leek (white & pale green parts only), sliced thin 
  • 2 garlic cloves, minced 
  • 1 large Granny Smith Apple, peeled, cored, diced ¼" 
  • 3 cups reduced sodium vegetable stock 
  • 1½ tsp. dried sage, crumbled 
  • ¼ tsp. black pepper 
  • Pinch of cayenne 

 

DIRECTIONS

Put squash in steamer basket; set into large pot over 1" of boiling water. Cover and steam until squash is tender but still holds its shape; about 15 minutes. Meanwhile, heat the olive oil in a large sauce pan over medium heat. Add onion, leek and garlic. Cook while stirring until softened; about 5 minutes. Add squash and all remaining ingredients; bring to a boil.

Reduce heat and simmer, keep covered until squash is very soft; about 15 minutes. Remove sauce pan from heat; let cool for 15 minutes. Puree soup in batches if needed in food processor or blender. Return soup to pot, and reheat over medium heat. Garnish with fresh sage or fresh chopped chives. Enjoy!

 

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