Low Iodine Diet Recipes - Thyroid Cancer Canada

51Butternut Squash and Sage Soupolive oil2 medium butternut squash, about 1 kg (2 lb) total6 unpeeled garlic cloves2 large onions, peeled and quartered1/4 cup water3 cups apple juice or vegetable broth1/2 tsp dried thyme1/2 tsp ground or freshly grated nutmeg1 tsp non-iodized salt, to tasteblack pepperOptional topping2 tsp oilfresh sage leaves, sliced on the diagonal (approximately 20 leaves)Procedure1 Wash squash, dry and cut in half – removing seeds. Prick the skin of the squash in several places & put on an oiled baking sheet. Hide garlic clovesunder the squash. Add to the pan the quartered onions, tossed with a bit of oil.2 Pour the water into the bottom of the pan, cover with aluminum foil and bake for 45 minutes. Uncover and bake for 8 to 10 minutes more, until thesquash is tender and the onions are soft. When the squash is cool enough to handle, scoop out the flesh. Squeeze the garlic cloves out of their skins anddiscard the skins.3 In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until smooth. Pour the soup intoa pot and heat gently - do not boil hard.4 Optional topping: In a small skillet, warm 2 teaspoons of oil over low heat and sauté the sage leaves until curled. Top each bowl of soup with thesage leaves.Servings: 4 Oven Temperature: 400°F