Over the weekend in NYC, Mother Nature handed us a bitter blast of cold air. During these wintery days, it’s easy to eat heavy foods to warm you up but then you have to work extra hard at losing the winter weight. I want to offer you a delicious, easy and healthy soup recipe to keep you warm as you stick to your weight loss goals as we finish up the winter season. Oh, Did I mention it’s delicious?
Consuming a small cup of butternut squash can provide an ample amount of Vitamin A, which is important for eye health and immune functions. This orange vegetable is low in fat ( I do not suggest low-fat diets), great source of complex carbohydrates to give you sustained energy and is rich in antioxidants.
For vitality in your mind, body and soul, make sure you take time to work out your amazing body and then sit down for a nice bowl of comforting soup. For complete satisfaction, sip it slow and enjoy each and every bite.
COCONUT BUTTERNUT SQUASH SOUP
( makes 2- 3 servings)
1 tablespoon extra-virgin olive oil
1 small onion, minced
1 clove garlic, minced
1 teaspoon ginger, minced
2 cups water
½ cup canned coconut milk
1 teaspoon salt
¼ teaspoon red pepper flakes
1 bay leaf
2 cups fresh or frozen cubed butternut squash
ASSEMBLE THE SOUP. Place a large pot over medium-high heat. Add oil followed by onion. Sauté for 3 minutes. Add garlic and ginger and sauté for 1 minute. Add 2 cups water, coconut milk, salt, red pepper flakes, bay leaf, and squash. Bring the pot to a boil. Cover, reduce heat, and simmer for 20 minutes or until squash is tender. Stir occasionally.
BLEND THE SOUP. Remove the bay leaf and place squash mixture in a blender. Note- Remove center piece of blender lid to allow steam to escape. Secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth and serve.
I know you’ll love this simple recipe. Cooking your own meals is one of the most nourishing things you can do for your life.