Serves 6
Serving Size: 1-1/2 cups
7 stalks Bright Lights® Swiss Chard
1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
6 cups chicken broth
3 cups diced butternut squash (See Tip)
2 cups diced potatoes
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
1. Remove the colorful stems from the Bright Lights® and cut the stems into 1/2-inch pieces; set aside. Cut the leaves of 2 of the stems in half lengthwise and then into ¼-inch ribbons; set those aside as well. (Wrap up the remaining 5 leaves and save them for a salad or another use.)
2. In a soup pot over medium heat, heat oil until hot. Sauté onion and garlic for 4 to 5 minutes or until tender. Add chicken broth, Bright Lights® stems, (not the leafy part), squash, potatoes, nutmeg, salt, and pepper; bring to a boil.
3. Reduce heat to low and simmer for 10 minutes. Add the cut-up Bright Lights® leaves and continue to simmer for 5 to 8 minutes, or until vegetables are tender.
Salad Savoy Tip! Rather than trying to cut up a fresh butternut squash, pick up a 16ounce package of fresh diced butternut squash in your produce aisle. It’s a whole lot easier!
