Your Email:
Your Name:
To:
Subject:
Message: Super Energy Butternut Squash and Swiss Chard Soup Serves 4 Ingredients 2 tablespoons olive oil 8 ounces of organic skinless chicken breast, diced 1 medium onion, diced 1 teaspoon ground cumin 2 cups of butternut squash, peeled and diced 2 cups of swiss chard, rinsed, stems removed, and chopped fine 4 cups chicken broth or vegetable broth 1 tablespoon fresh lemon juice Salt and pepper to taste Directions 1. Heat 1 tablespoon of olive oil in a soup pot over medium heat. Season chicken with salt and pepper, add it to the pot and cook till just cooked through, about 8 minutes. Transfer chicken to a dish and set aside. 2. Add the remaining oil to the pot; add the onion, pinch of salt and cumin and sauté onion are soft, about 5 minutes. Add squash and sauté, till vegetables are tender. 3. Add the broth. Bring it to boil. Return chicken to the pot. Add swiss chard. Lower heat to simmer and let it cook for about 10 minutes. Add a bit more salt if needed, add a few grinds of pepper, adjusting to your taste. Add lemon juice and serve. http://thepalettefund.org/155
Message: Super Energy Butternut Squash and Swiss Chard Soup This is a quick and easy soup to make; it includes two of my favorites healing winter vegetables. Butternut squash, intensely rich in color and equally rich in nutrients, and Swiss chard, another nutrient dense vegetable. Both are loaded with antioxidants and minerals. This duo is an excellent food choice for people undergoing cancer treatment. Serves 4 Ingredients 2 tablespoons olive oil 8 ounces of organic skinless chicken breast, diced 1 medium onion, diced 1 teaspoon ground cumin 2 cups of butternut squash, peeled and diced 2 cups of swiss chard, rinsed, stems removed, and chopped fine 4 cups chicken broth or vegetable broth 1 tablespoon fresh lemon juice Salt and pepper to taste Directions: 1. Heat 1 tablespoon of olive oil in a soup pot over medium heat. Season chicken with salt and pepper, add it to the pot and cook till just cooked through, about 8 minutes. Transfer chicken to a dish and set aside. 2. Add the remaining oil to the pot; add the onion, pinch of salt and cumin and sauté onion are soft, about 5 minutes. Add squash and sauté, till vegetables are tender. 3. Add the broth. Bring it to boil. Return chicken to the pot. Add swiss chard. Lower heat to simmer and let it cook for about 10 minutes. Add a bit more salt if needed, add a few grinds of pepper, adjusting to your taste. Add lemon juice and serve. http://thepalettefund.org/84
