New Year, New Recipe!
Happy 2014 from REACH! We hope everyone had a lovely holiday season!
After a short holiday hiatus, the folks at REACH are chompin’ at the bit and ready to work hard to resume providing healthy food programs to the wonderful residents of the Queen City. Our regular programs and schedules will be resuming on Monday, January 6th.
If healthier food is on your radar, why not save money, eat right, and give a REACH Community Kitchen a try for only $7 for 6 portions of food! Enjoy learning affordable, healthy recipes while putting a check mark beside your ‘eating healthier’ new years resolution. The next community kitchen is on Friday, January 17 from 11 a.m.-2 p.m. For more information or to register, call Meghan at (306) 347-3224.
Here is a soup recipe that covers healthy and comforting all in one:
Curried Squash Soup
Serves 4
- 1 large or 2 small butternut squash, cut in half
- Oil for cooking
- 1 onion, chopped
- 2 tbsp fresh ginger, peeled and finely grated or 1 tsp dried ginger
- 2 tsp curry powder
- 1tsp cumin
- 2 tsp turmeric
- 4 cups stock (vegetable or chicken)
- 1 can coconut milk or regular milk
- Salt and pepper to taste
- ¼ cup cilantro or parsley to garnish (optional)
Directions
1 Slice squash in half and scoop out seeds. Lightly drizzle with oil and roast in a 400 degree oven, flesh side up, until flesh is tender. Scoop out flesh and set aside.
2 In a large pot over medium high heat, heat a tablespoon of oil. Cook onion until translucent (about 3 minutes) then add ginger and all spices. Cook for several minutes.
3 To the pot, add the squash, stock and milk. Bring to a gentle boil, reduce heat to low and simmer for about 15 minutes. Using a hand masher, immersion blender, or standing blender, mash or puree the soup to a desired smooth consistency. Season with salt and pepper, and garnish with cilantro or parsley upon serving.
