Fall Squash Soup

Written By Susie Roberts

Ingredients:

•        1 tablespoon olive oil

•        1 cup diced onion

•        1 tablespoon minced garlic

•        2 pounds fresh (or frozen) butternut squash

•        1 bay leaf

•        1 pinch nutmeg

•        Freshly ground pepper, to taste

•        4 cups low-sodium chicken broth

•        1 tablespoon thinly sliced green onions

 

Directions:

1.     Sauté onion and garlic in a large pan until golden, about 1-2 minutes. Add the squash, seasonings, and broth. Bring to a boil and reduce to a simmer. Cook for 10 minutes.

2.     Remove bay leaf and serve with sliced green onion on top.

3.     This soup goes great with a salad.

 

Serves 6, Serving = 1.5 cup

 Nutrition Facts:

·        127 calories

·        3 grams fat (0.5 g saturated fat)

·        0 cholesterol

·        23 grams carbohydrates (3.5 grams fiber)

·        5 grams protein

Susie Roberts

Susie is a registered and licensed dietitian in private practice who is passionate about making nutrition simple, practical, and realistic for everyday life. Her work centers on community nutrition, diabetes prevention, and supporting long-term brain health through approachable, evidence-based habits people can sustain.

In addition to individual counseling, she partners with businesses and community organizations to provide nutrition education, workshops, and consultative services designed to translate complex nutrition science into meaningful, actionable steps.

Susie serves part-time as a clinical dietitian at Knoxville Hospital & Clinics, where she provides outpatient medical nutrition therapy (MNT). She also serves as the Program Quality Manager for the hospital’s accredited Diabetes Self-Management Training program, ensuring compliance with State of Iowa requirements and the American Diabetes Association Standards of Care. Most recently, she became a certified Lifestyle Coach and facilitates group sessions for the CDC’s Diabetes Prevention Program (DPP), helping participants build sustainable habits that reduce chronic disease risk.

She also works at the Meskwaki Health Clinic, providing outpatient MNT and leading community nutrition workshops for teen and adult members, with a focus on prevention, empowerment, and practical skill-building.

Prior to becoming a dietitian in 2016, Susie spent fifteen years in the health insurance industry within employee benefits. This background gives her a unique and valuable perspective in helping clients navigate insurance coverage for dietitian services, including billing and coding, removing barriers so people can access the care they need.

Previous

The Shape of Your Brain Neurons may Predict Your Shape…in Middle Age
Next

Nutritional Choices that Boost Gut and Brain Health