You may have noticed the Red Dress Campaign last month.
If you didn't have time to check it out, no problem.
You can visit The Heart Truth website now.
You can even email them a question through the site.
It does have a few sponsors.
Like The Heart and Stroke Foundation.
And it does have recipes.
A nice soup would be perfect right about now.
Mushroom and Roasted Squash Soup
Makes 5 servings.
Cook time: 45 minutes
1 small butternut squash, about 1 kg/2 lbs
4 cloves garlic, minced
25 mL (2 tbsp) chopped fresh parsley
5 mL (1 tsp) curry powder (optional)
1 mL (1/4 tsp) freshly ground pepper
1 L (4 cups) no salt added chicken broth
10 mL (2 tsp) canola oil
1 pkg (227 g/8 oz) mushrooms, thinly sliced
5 mL (1 tsp) chopped fresh rosemary or 1 mL/1/4 tsp dried
5 mL (1 tsp) chopped fresh thyme or 2 mL/1/2 tsp dried
25 mL (2 tbsp) goat cheese (optional)
Peel and remove seeds from squash.
Chop squash into 2.5 cm (1 inch) pieces and place in large bowl.
Add 3 of the garlic cloves, parsley, curry powder, if using, pepper
and 75 mL (1/3 cup) of the chicken broth and stir to coat.
Spread onto parchment paper lined baking sheet and
roast in 220 C (425 F) oven for about 40 minutes or until tender and golden.
Meanwhile, in large non-stick skillet heat oil over medium high heat and
cook mushrooms, remaining garlic, rosemary and thyme for about 8 minutes
or until golden brown and liquid has evaporated; set aside.
Scrape butternut squash into blender and puree
with 500 mL (2 cups) of the broth until smooth.
Pour into saucepan and add remaining broth.
Bring to a simmer.
Ladle into soup bowls and top with mushrooms
and crumble goat cheese on top to serve.
Tip: For added texture and flavour, you can stir in mushrooms when simmering instead of sprinkling them on top.
Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation, 2012.