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Short Summary
Main recommendation: Make a heart-healthy roasted butternut squash soup, built on extra virgin olive oil, low-sodium chicken stock, and optional nonfat plain Greek yogurt, with no added salt during roasting. The segment also promotes the Intermountain Medical Center Family Heart Fair in Murray on February 6, where families can get screenings and heart-disease education.
Key Points
- The soup uses fresh ginger, onion, and garlic as its flavor base, sauteed until softened before the squash is added.
- The butternut squash is cubed, tossed in extra virgin olive oil, seasoned only with pepper, and roasted about 20 minutes at 400 degrees until golden, which the host says brings out extra sweetness.
- Lee, a physician assistant from Intermountain Medical Center Heart Institute, mentioned she had never tried butternut squash before this segment.
- The Family Heart Fair is framed around families being each other's "eyes, ears, and support group," with the goal that the whole family stays healthy together.
Details Worth Noting
- Concrete instructions:
- Cut fresh ginger, then saute the ginger, onion, and garlic until softened.
- Cube the butternut squash, coat it with extra virgin olive oil, and season with pepper and no salt.
- Roast the squash at 400 degrees for about 20 minutes, until golden.
- Combine the roasted squash with low-sodium chicken stock, then add a little nonfat plain Greek yogurt at the end.
- The Family Heart Fair is on February 6 in Murray and includes screenings, kids' activities, interactive stations, and education for women about heart disease.
- Lee plans to give cooking demos at the fair on lightening up dishes while keeping flavor.
- The segment does not give exact quantities for the stock, yogurt, or ginger, or the final cooking time for the soup.
Bottom Line
A simple, low-sodium roasted squash soup can be made in a few steps, and the segment pairs it with a community heart-health event for families.
