Fall Squash Soup

Written By Susie Roberts

Ingredients:

•        1 tablespoon olive oil

•        1 cup diced onion

•        1 tablespoon minced garlic

•        2 pounds fresh (or frozen) butternut squash

•        1 bay leaf

•        1 pinch nutmeg

•        Freshly ground pepper, to taste

•        4 cups low-sodium chicken broth

•        1 tablespoon thinly sliced green onions

 

Directions:

1.     Sauté onion and garlic in a large pan until golden, about 1-2 minutes. Add the squash, seasonings, and broth. Bring to a boil and reduce to a simmer. Cook for 10 minutes.

2.     Remove bay leaf and serve with sliced green onion on top.

3.     This soup goes great with a salad.

 

Serves 6, Serving = 1.5 cup

 Nutrition Facts:

·        127 calories

·        3 grams fat (0.5 g saturated fat)

·        0 cholesterol

·        23 grams carbohydrates (3.5 grams fiber)

·        5 grams protein

Susie Roberts

As a registered and licensed dietitian in her private practice, Susie specializes in making nutrition simple for people. In addition, she has forged several business and employer partnerships that provide a variety of community nutrition-related services. Partners include the central Iowa YMCA and the KEYS to Dementia Prevention; Employee & Family Resources and the City of Ames, providing employer nutrition workshops and individual employee nutrition consults. Susie volunteer work for the American Heart Association as well as Junior Achievement.

In her current role as a part-time clinical dietitian at Knoxville Hospital and Clinics, Susie provides medical nutrition therapy (MNT) primarily in the outpatient setting. In addition, she holds the position of Program Quality Manager for KHC's accredited Diabetes Self-Management Training program, ensuring compliance with both the State of Iowa and the American Diabetes Association.

Before becoming an RD in 2016, Susie's background included an extensive career in employee benefits, including fifteen years in the health insurance industry. This gives her a unique perspective as she navigates the complex world of dietitian insurance coverage, including billing and coding.

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