We continue to monitor COVID-19, flu and other respiratory viruses in our communities. Read the most current information about prevention, testing and where to go if you're sick.

COVID-19 Information

3D Mobile Mammography Van Delivers Care to Rural Missouri

The Breast HealthCare Center's Mobile Mammography van brings routine screening mammography services to neighborhoods across St. Louis and towns in rural Missouri.

Read more

Five Steps to Prevent Diabetes

Did you know more than 562,000 people in the St. Louis area are living with prediabetes? Take steps to understand your risk and improve your health today!

Read more
Rich Welmon stroke survivor sits in his workshop.

Every Second Matters When a Stroke Occurs

That fall day in October 2016 was just like any other weekday. Rich Welmon, a mechanic, got up and went to work; he didn’t think anything of the heaviness he felt in his leg or the short episode of dizziness he experienced during the day. But when his left hand refused to respond the next evening, he knew something was wrong.

Read more
Dr. Higano continues to follow up care with Ira.

An Alliance to Save Lives by Saving Time

On Dec. 5, 2017, 57-year-old Ira Schalk began to feel nauseous on his job at a lead mining operation near Viburnum, Mo. For days he had felt tired, but thought it might be the flu. It wasn’t.

Read more

Living Life to the Fullest with Relapsing-Remitting Multiple Sclerosis (MS)

Just as MS affects each individual somewhat differently, the different options for treatment are varied and tailored to the individual. Learn how the experts at the MS Center for Innovations at Missouri Baptist are making a difference in the lives of people living with the chronic disease.

Read more
First1516171820222324Last

Related Content

Butternut Squash Soup
James W
/ Categories: Nutrition, Recipes

Butternut Squash Soup

Soup is an excellent prep ahead meal to have on hand. Blended soups like this one are an excellent way to increase vegetable consumption.

Image

Ingredients

1 Tbsp Olive Oil
6 cups Butternut Quash, cubed
1 cup Leek, sliced
2 cups Yukon Gold Potato, cubed
2 tsp Thyme
4 cups Chicken Stock
1 tsp salt
½ tsp pepper

Directions

Add olive oil to a Dutch oven or large saucepan and turn to medium heat.

Add squash to pot and stir. Cook for 2 minutes. Add potatoes and stir. Cook for an additional 2 minutes. Add leeks and stir, cooking for 1 more minute. Add salt, pepper, thyme and chicken stock and stir.

Bring soup to a boil and simmer until vegetables are tender, usually 20-25 minutes.

After vegetables are tender, carefully blend soup until smooth using an immersion blender, or transfer soup from the pot to a regular blender and blend in batches.

Tips: Leeks should be soaked in water after cutting to wash away any soil trapped beneath the layers.  To save time, pre cut butternut squash can be used.  Vegetable stock may be substituted for chicken stock to make a vegetarian soup.

Per one serving:  

192 Calories, 0 mg Cholesterol, 4 g Total Fat, 1 g Saturated Fat, 1125 mg Sodium, 37 g Carbohydrate, 5 g Fiber, 7 g Protein.

Print
9841 Rate this article:
No rating

Find a Doctor or Make an Appointment

Our new search tool will help you choose a doctor or health care provider that is best for you or your family.

Search Now