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20/02/2019
Moving Forward With Stroke - Goderich
2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
21/02/2019
Wine & Cheese Tasting - Supporting Clinton Public Hospital Foundation
7 p.m. / Clinton Town Hall / Tickets $25 - includes 8 sample tickets / Tickets available at Clinton Town Hall, Clinton Public Hospital Foundation Office or online
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Q & A with a Speech Language Pathologist
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HPHA's Annual Report at a Glance
Connecting the Dots for Caregivers - Newsletter #6
Patient Partner Profile: Lynae
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Former Student, Now Staff Member!
Operating Rooms at Clinton Public Hospital Temporarily Closed
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New Name and Look for St. Marys Memorial Hospital Foundation
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February Blood Donor Clinics
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Update on the Clinton Public Hospital Restoration Project
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What's For Dinner Wednesday
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What's For Dinner Wednesday
What's For Dinner? Butternut Squash & Apple Soup with Toasted Almonds & Wild Rice

 

Image: diabeticgourmet.com

Ingredients

Rice

  • 2 cups water
  • 1/2 cup wild rice

Soup

  • 1/2 cup sliced almonds
  • 1 1/2 Tbsp canola oil
  • 1 cup chopped onion
  • 2 cups low-sodium chicken broth
  • 2 cups water
  • 1-3 lb Butternut Squash, peeled and flesh cut into 1-inch cubes to yield 8 cups
  • 1 Granny Smith apple, peeled, cored and coarsely chopped
  • 1 bay leaf
  • 1 cinnamon stick
  • 1/2 tsp salt, optional
  • 1/2 tsp nutmeg


Directions

  1. In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
  2. In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they donÂ't burn. Remove and set aside.
  3. In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
  4. Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp toasted almonds.


Recipe Yield: Yield: 12 servings. Serving Size: 1 cup

Nutritional Information Per Serving:

Calories: 110
Fat: 4 grams
Fiber: 4 grams
Sodium: 115 milligrams
Protein: 3 grams
Carbohydrates: 17 grams

 

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