Butternut Squash Soup
Hey cubicle-dwellers: this simple recipe definitely rivals the soup-and-sandwich joint down the block, so cook up a pot over the weekend to eat throughout the week. To start, peel, core, and chop one squash. Next, sauté a bit of celery and onions with butter, then add 3 cups of low-sodium broth and 1 cup of water. Cover, bring to a boil, and then simmer until the squash softens (about 30 minutes). Then, transfer the mixture to a blender or food processor and puree. Mix it up by adding other fruits and veggies: apples and cinnamon add sweetness; carrots, ginger, and a pinch of cayenne pepper ramp up the heat.