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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
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Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Butternut Squash Soup

Published in Recipes, Soups & Stews Author: CentraCare

CentraCare Health Weight Management Recipe

Ingredients

  • 2 lbs. butternut squash, peeled, seeded and chopped into 1-inch chunks
  • 2 Tbsp. unsalted butter
  • 1 onion, chopped
  • 6 cups reduced sodium chicken stock
  • Ground black pepper, to taste

Directions

  1. In a large pot, melt butter and cook onion until translucent, about 8 minutes.
  2. Add squash and stock and bring to a simmer and cook until squash is tender, about 20 minutes.
  3. Remove squash and onion with slotted spoon and blend in a blender until smooth puree
  4. Return to pot and stir.
  5. Season with pepper and serve.

Yield: 8 cups

Serving: 1 cup

Nutritional Information Per Serving
  • Calories: 100
  • Fat: 3 g.
  • Cholesterol: 8 g.
  • Sodium: 420 mg
  • Carbs: 17 g.
  • Fiber: 3 g.
  • Protein: 4 g.

Exchanges per serving: 1 Starch; ½ Protein; ½ Fat