Winter Clubhouse

November/December - Recipe of the Month

Butternut Squash Soup Equipment
  • Measuring spoons
  • Cutting knife
  • Cutting board
  • Apple core remover
  • Measuring cup
  • Blender
  • Large pot
  • 8 bowls
  • 8 spoons
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 1 small butternut squash, peeled, deseeded and chopped
  • 1 large Granny Smith apple, peeled, cored and cut into pieces
  • 1 quart low-sodium chicken or vegetable broth
Directions
  1. Sauté onions and carrots in oil until softened, about 5-7 minutes.
  2. Add chopped squash and apple and cook for 2 minutes. Add broth.
  3. Bring to a boil, then cover and simmer for 20 minutes.
  4. Transfer to a blender and puree until smooth, working in two batches if necessary.
Serves 8

November/December - Activity of the Month

EXPLORERS HIKE! Go for a hike somewhere you have never been before for at least 30 minutes.