CONGRATS to everyone on getting through Strike Sugar September!! It wasn’t that hard now, was it?? Aside from those terrible few days of slip ups I had, everything went amazing. After I found out about the trip I have to take in less than two weeks, I kicked it into high gear and have been avoiding (refined) sugar like the plague. So what now? I am continuing this strike for the most part. I still have to (and WANT to) look and feel my best for my trip but I also may or may not have had one of these today:
Mind you, I asked for it a quarter sweet because those syrups honestly make my teeth hurt from being so sweet. I’m not a coffee drinker at all but when it starts getting chilly I like to enjoy a super (soy) milky latte once in a while. I usually ask for extra milk and foam, minimal coffee. The foam is more fun if you ask me!
So it’s that time of year for pumpkin and I am seeing recipes all over websites and such. As much as I love pumpkin, fall is SOUP season for me. I absolutely love soup and can eat it every single day. I wanted to try making a new-to-me soup so I decided on butternut squash. I’ve had butternut squash soup before but only in restaurants. I had no idea where to start but a little googling brought me to this recipe from Oxygen Magazine.
Ready in 1 hour and 30 minutes • Makes 6 servings
- 1 butternut squash
- 4 cups water
- 2 tbsp canola oil (I used olive oil)
- 1 cup chopped sweet onion
- 1 clove garlic, crushed
- 1 tsp curry powder
- 1 tbsp fresh ginger, about 2”, grated
- Sea salt and freshly ground pepper, to taste
- 1 cup low-sodium chicken or vegetable broth
Preheat oven to 350°. Cut squash in half, lengthwise. Scoop out seeds. Place face down in a baking pan with water. Bake for 45 minutes or until soft when pierced by a fork. Let squash cool and save the water it was cooked in.
Heat oil in a large skillet or soup pot on medium-high. Add onions and garlic and sauté until golden. Stir in curry powder, ginger, and a pinch of salt and pepper and simmer on low for a few minutes.
Pour the water in which the squash was cooked into the skillet and heat. When squash has cooled scoop out the meat, leaving the skin, and add to the skillet. Remove from heat and let cool. When room temperature, puree the vegetable and spice mixture in a blender or food processor with the broth.
Nutrients per serving: Calories: 125 | Total Fats: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 26 mg | Total Carbohydrates: 20 g | Dietary Fiber: 1 g | Sugars: 6 g | Protein: 3 g | Iron 1 mg
This was my first time cooking with butternut squash and I liked it but I think I prefer more of a salty/savoury soup. This one had a hint of sweetness and though it was good, I think I would still choose a potato, broccoli, or tomato soup over a butternut squash soup!
What is your favourite pumpkin treat? Link up recipes if you have any!