(A GLUTEN-FREE VARIATION)-

INGREDIENTS:

1 medium butternut squash, peeled and chopped (heat the whole squash in the microwave on high for 2 minutes. It should then be easy to cut using a sharp knife.)

8 oz.  (250 g) sliced mushrooms

2 tbsp  (25 ml) butter or margarine

1 tbsp (15 ml) curry powder

1/2 cup (125 ml ) dry white wine or chicken broth

pinch of ground nutmeg

1/2 cup (125 ml ) chopped onion

2 tbsp (25 ml) GF flour

5 cups (1250 ml) chicken broth

1 tbsp (15 ml) liquid honey

1 cup (250 ml half and half (10% cream or 2 % milk

PROCEDURE:

1. Steam squash until tender: puree in a food processor until smooth.

2. In a saucepan over medium-high heat, cook mushrooms and onions in butter until softened. Add GF flour and curry powder; cook  stirring for 5 minutes. Gradually stir in broth and wine; cook until smooth and slightly thickened. Whisk in squash, honey and nutmeg; reduce heat and simmer 15 min.

3. Stir in cream or milk and reheat to serving temperature.  Sprinkle with nutmeg to serve.

OPTIONAL: You may add GF noodles if you like.

Thanks you Jane for bringing this tasty soup to our meeting.

As mentioned in my blog, many low-fat recipes depend on  buttermilk for a rich taste while still maintaining a product compatible for a heart-healthy diet.

In my book, Muffins From The Heart, I also use buttermilk in a number of my recipes.  (see below).  Sour milk can be used if you don’t have buttermilk, you will not get the same rich taste.  Although buttermilk was never high in fat, despite  the name,  you can now buy 1% buttermilk for those who require the lowest fat products on the market.

Buttermilk Date Bran Muffins  pg. 22 (High Fibre)

1 cup natural bran

2 cups buttermilk

3 cups whole wheat flour

1 tbsp. baking powder

1   1/2 tsp. baking soda

1/4 cups canola oil

1/4 cup applesauce

1/2 cup liquid honey

4 eggs or equivalent egg substitute

1 cup washed, chopped dates

Preheat oven to 350 degrees.

Pour milk over bran.

In another bowl, mix together dry ingredients. Stir in chooped dates.

Beat together oil, applesauce, honey and  eggs .

Add liquid mixture to dry, stirring only until blended.

Fill paper-lined muffin tins about 2/3 full.

Bake until golden.  Baking time depends on size of muffin.  Usually  20 min. for a regular sized muffin.  (approx. a generous 1/4 cup batter)

Enjoy.