Cook Up a Cure: Cancer-Fighting Recipes from Philly Chefs

Butternut Squash Soup with Honey and Sage /
From Robert Aikens / Serves 12

Ingredients
2 bay leaves
2 Tbsp. fresh sage leaves
6 Tbsp. unsalted butter
1 lb. white onions, sliced
1 1/2 Tbsp. sea salt
1/2 tsp. ground white pepper
8 c. butternut squash, peeled and cut into 1-inch cubes
5 Tbsp. honey, plus more for serving
10 c. water
3 Tbsp. lemon juice

Directions: Wrap bay leaves and sage in muslin and set aside. Melt butter in a six-quart pan over medium heat. Add onions, the herbs wrapped in muslin, salt and pepper. Cook 5 minutes, or until onions are translucent. Fold in squash and honey. Cover, reduce heat to low, and cook 10 minutes, stirring occasionally to prevent squash from browning. Add water, turn heat to high, and bring contents to a boil. Reduce heat to medium, and simmer 15 minutes. Stir in lemon juice. Remove pan from heat and ladle contents into a blender until it is two-thirds full. Blend 2 to 3 minutes to a fine puree. Repeat with remaining ingredients. Pass puree through a fine sieve. Adjust seasoning to taste and garnish with a drizzle of honey.

Per serving: 136 calories, 6 g. fat, 3.7 g. sat. fat, 1.5 g. protein, 22 g. carb, 2.7 g. fiber, 10.8 g. sugar, 15.2 mg. cholesterol