Prep Time: 20 minutes
Cook Time: 40 minutes
Amount: 8 servings
Ingredients:
16 thin slices baguette bread
4 tablespoons wild harvest® Organic Extra Virgin Olive Oil, divided
1/3 cup finely shredded Parmesan cheese
16 wild harvest® Organic Fresh Sage Leaves
1 cup chopped leeks
1 cup chopped carrots
1 cup chopped celery
1 tablespoon chopped garlic
1 (32 ounce) container vegetable broth (or you can use reduced sodium chicken broth)
3 pounds butternut squash, peeled, seeded and cubed
2 tablespoons chopped wild harvest® Organic Fresh Sage Leaves
1 cup wild harvest® Organic Half-and-Half
Directions:
Lightly brush slices of bread with 1 tablespoon olive oil and place on baking sheet. Sprinkle with cheese. Bake in a preheated 400°F oven 5-6 minutes or until golden brown. Set aside.
In large stockpot or Dutch oven heat 3 tablespoons oil over medium-high heat. Add sage leaves and fry about 30 seconds or until dark green and crisp. Remove with tongs to paper towel; set aside.
Add leeks, carrots, celery and garlic to oil; salt and pepper to taste. Sauté until leeks are softened (about 3-5 minutes).
Add in broth and squash; bring to a boil. Reduce heat and simmer 30 minutes or until squash is tender. Stir in chopped sage last 5 minutes of cooking. Remove from heat.
Using a food processor or blender, puree soup in batches; return to pot. Stir in half-and-half and continue simmering 5 minutes.
Serve soup with croutons and fried sage leaves as garnish.
Note: Soup and croutons can be made ahead and reheated just before serving.
Nutritional Information (using vegetable broth):
Serving Size ⅛ of recipe; Calories 270; Total Fat 12g; Saturated Fat 4g; Cholesterol 12mg; Sodium 500mg; Carbohydrates 37g; Fiber 1g; Protein 5g
Copyright © 2008, SUPERVALU, Inc. All rights reserved.
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Heidi Diller, R.D.
Heidi Diller, R.D., serves as the Corporate Dietitian for SUPERVALU and supports all health and nutrition marketing and communications initiatives for the Albertsons, Cub Foods, Jewel Osco and the Shop n Save Banners. A culinary enthusiast with a passion for making healthy eating fun and delicious, Heidi easily turns the science into consumer friendly concepts and store programs. Her mission is to provide customers and associates with inspiring health solutions they can incorporate into their everyday lives.
Diller is a graduate of Cal Poly, San Luis Obispo, California with a B.S. degree in Dietetics and Food Administration. She completed her internship as Northridge Hospital in Los Angeles. She is a Registered Dietitian and an active member of the Academy of Nutrition and Dietetics (AND), Dietitians in Food and Culinary and Supermarket Dietitian Practice Groups.
Her passion for nutrition, health and wellness combined with nine years of supermarket expertise has made her a sought after speaker, brand ambassador and media spokesperson. Diller has presented lectures locally and nationally including the AND’s Food and Nutrition Conference and Expo as well as at the Food and Marketing Institute (FMI) National Convention. She has also appeared on over 900 media interviews locally and nationally. She enjoys cooking, hiking, photography and writing.
Jennifer Shea Rawn, MS, MPH, RD
Jennifer Shea Rawn MS, MPH, RD is a leading health and nutrition communications expert and Registered Dietitian.
Rawn holds a Bachelor's Degree in psychology from Boston University, a Masters in Nutrition (MS) from the Friedman School of Nutrition Science and Policy at Tufts University and a Masters in Public Health (MPH) from Tufts University School of Medicine. Rawn is a Registered Dietitian (RD) and completed her Dietetic Internship through Simmons College. Rawn is a member of the Academy of Nutrition and Dietetics, the Rhode Island Dietetic Association and the Food and Culinary Dietitians Practice Group. In 2009, Jennifer was awarded the Women of Influence in the Food Industry Award by the Griffin Report of Food Marketing.
Rawn's passion for health and wellness has led her to positions as media expert, health and nutrition expert, public speaker and consultant. Jennifer is currently the Retail East Dietitian for SUPERVALU where she covers the supermarket chains of SHAW'S and STAR MARKET, FARM FRESH, SHOPPERS, ACME Markets, JEWEL-OSCO, HORNBACHER'S and SHOP 'N SAVE.
Rawn is a source for national and local TV, radio, print and social media. Rawn has worked with groups ranging in size from 1-400+ in both community and corporate environments.
Jennifer currently resides in East Greenwich, Rhode Island with her husband, and is a long-time native to New England. In her free moments, she enjoys spending time outside running, hiking, relaxing at the beach, cooking, trying new restaurants, learning about all things food and wine, boutique shopping, practicing yoga, learning to garden, listening to music and traveling. Rawn has completed 9 marathons and countless half marathons around the New England area.
About SUPERVALU INC.
SUPERVALU INC. is one of the largest companies in the U.S. grocery channel with annual sales of approximately $37 billion. SUPERVALU serves customers across the United States through a network of approximately 4,300 stores composed of 1,104 traditional retail stores, including 798 in-store pharmacies; 1,309 hard-discount stores, of which 922 are operated by licensee owners; and 1,900 independent stores serviced primarily by the company’s traditional food distribution business. SUPERVALU has approximately 135,000 employees. For more information about SUPERVALU visit www.supervalu.com.
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