Healthy Recipes - Gold Butternut Soup & Sweet and Tangy Fruit Salad

21 April 2006

Gold Butternut Soup

6 cups Butternut squash, peeled and diced
1 cup sliced carrots
1/2 cup chopped onion
4 cups vegetable broth
1/3 cup honey mustard
1/4 teaspoon curry powder

METHOD
Combine the squash, carrots, onion, broth, mustard and curry powder in a large saucepan. Simmer 10 minutes or until carrots are tender.

Place 2 cups of the soup in a blender jar. Cover and process on low speed until smooth. A food processor won't make the mixture as silky smooth as a blender will.

Transfer soup to a bowl. Repeat with remaining soup mixture. Return all to saucepan. Season with salt and pepper. Heat through. If desired, serve with a dollop of plain yogurt or low-fat sour cream. Good with sesame crackers.

Serves 6

Sweet & Tangy Fruit Salad

1/4 cup honey mustard
1/4 cup plain nonfat yogurt
1 tablespoon brown sugar or honey
/8 teaspoon cinnamon
2 medium winter pears, seeded, cut up
1/2 cup sliced celery
1/2 cup halved grapes
2 tablespoons chopped pecans

METHOD
Combine mustard, yogurt, sugar and cinnamon in a large bowl. Mix well. Add the pears, celery, grapes and pecans. Toss to coat. Cover and chill until ready to serve.

Serves 6

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