Butternut Squash Soup Recipe
Butternut Squash Soup Recipe
During winter, many fret about the scrumptious Thanksgiving turkey, the heavy ham of Christmas, and the delectable sweet treats along the way. While these foods are truly delicious, they bring tons of people the winter woes concerning their bodies and push people towards a weight loss goal for the new year.
My suggestion? Try some creamy, delicious vegetable soup in the winter to keep you full but prevent a big belly. My personal favorite is a butternut squash soup that I perfected last week. I’ve been having it constantly, and it fills me up throughout the day. Here’s the recipe, so you can try it yourself.
Ingredients-
– Medium sized butternut squash- peeled, seeded, and chopped into cubes
– 1 pound peeled and chopped carrots
– 2 medium potatoes peeled and chopped into cubes
– 2 stalks of celery chopped
– 1 onion chopped
– 1 apple peeled, cored, and cut into pieces
– 3 cloves of garlic
– Optional: 1 sweet potato, peeled and cut into cubes
– Optional: Seasonings
How to start:
1) Put the vegetables into pot. Cover with half vegetable stock and half water. Add seasonings, such as salt, pepper, thyme, fresh/dried sage, and marjoram.
2) Add 2-3 teaspoons of olive oil, 1 or 2 tabs of butter, and 2 tablespoons of brown sugar.
3) Boil vegetables on a low simmer for about a half hour-40 minutes, until soft.
4) Either put in a blender to puree, or use a hand blender to puree.
5) Serve in bowls with a spoonful of fresh cream in each bowl and a pinch of cilantro.
6) Enjoy!
I hope this soup recipe keeps you feeling healthy and refreshed in the cold winter days to come!
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