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build me up, butternut

Even though it was hard for me to see summer go, the produce that fall brings makes the transition a little bit easier.  After a few tweaks, I am really excited to share my recipe with you for Butternut Squash Soup.  The perfect comfort food after a long day.  For extra creaminess, you can add milk or half and half.  But try it out first!  I found that I enjoyed this soup without the milk, or any additional seasoning.  After pureeing  the soup, I split the it in two separate pots, adding milk to one, and not the other.  Hey, I try to make everyone  happy =]

Butternut Squash Soup

serves 4

2-4 Tablespoons oil (canola, butter, or refined coconut oil-which does not taste like coconut)

1 small to medium butter nut squash, skinned and largely diced

1 carrot, skinned and diced

1 celery stalk, diced

1 cup Apple, peeled and chopped

1 cup yellow onion, diced

1 Tablespoon curry powder

1 Tablespoon whole wheat flour

3 cups vegetable broth

1/2 cup milk or half and half  (optional)   

Salt and pepper

Instructions:

Melt your choice of butter or oil in pot set over medium high heat.  Saute the squash, carrot, celery, apple, onion, and curry powder for 5 minutes, frequently stirring.  Add in the whole wheat flour and continue to cook for 2 minutes.  Pour in the vegetable broth, bring to a boil, and simmer (uncovered) for 3o minutes.  Puree the soup using a blender, food processor, or and immersion blender (a hand blender, which I love!  Mine is a cuisinart).  Pour the soup back into the pot, and add milk or half and half (optional).  Heat the soup until it reaches your desired serving temperature.  DO NOT bring to a boil.  Add salt and pepper if needed.

Links!

High sodium foods, will you be shocked?

Choosing your favorite tunes will definitely improve you workout

Increasing my love for greek yogurt- 10 greek yogurt recipes

Stay Natural ♥ C

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