How I love Soup! Especially at the right place and time.
You know when it’s super windy and freezing outside and you have been trekking for hours? When you finally arrive home, all you want to do is curl up on the couch with a blanket and a cup of soup.
With the right recipe, you will exclaim “I love Soup!” as I do every time I have it. Best of all, the soup that you eat can be loaded with nutrients to warm the cockles of your heart and put the biggest smile on your face! Especially when you look outside and see where you just came from and realize where you are right now. At home, dry, warm, and cozy while being nourished with a cup of goodness.
Here’s one of our faves from @drweil – Dr. Andrew Weil M.D.
Doesn’t he look so “Zen”? 🙂
Butternut squash and apple soup
1 large butternut squash (about 2 1/2 pounds), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces.
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled, cored, and quartered
2 tablespoons extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock
Instructions
Preheat oven to 400°F.
In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.
Put half the vegetables with 2 cups of the stock in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth.
Correct the seasoning and heat to a simmer.
Enjoy as you say “I love soup!” After every bite.
I’m so grateful to be able to have the opportunity to write what I’m passionate about and what I think will serve others. If you would like me to write about you and/or your own company, please be in touch.