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Before you jump to Butternut squash soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Making the decision to eat healthily offers great benefits and is becoming a more popular way of living. There are many diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. Although we’re constantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most likely, a lot of people assume that it takes a great deal of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, individuals can alter their eating habits for the better by implementing some small changes.
To see results, it is definitely not essential to drastically alter your eating habits. It’s not a bad idea if you want to make big changes, but the most important thing is to gradually switch to making healthier eating choices. Soon enough, you will probably discover that you will eat more and more healthy food as your taste buds get used to the change. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.
As you can see, it’s easy to start incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to butternut squash soup recipe. To cook butternut squash soup you need 9 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Butternut squash soup:
- Provide 1 good sized butternut squash
- You need 1 medium sized onion
- Provide 2 cloves garlic
- You need Olive oil
- Provide Good pinch of chilli flakes
- You need 400 ml boiling water
- Prepare 80 ml single cream
- Take Vegetable stock cube
- You need Salt and pepper
Steps to make Butternut squash soup:
- Chop the butternut squash into good sized chunks, coat with olive oil and season well with salt and black pepper. Roast in the the oven at 200 Celsius until the squash is nicely roasted. Around 45 mins
- Once the squash has roasted chop the onion and finely slice the garlic. Add olive oil to a good sized saucepan and gently fry the onion and garlic until softened.
- Add the roasted squash, water, chilli flakes, stock cube and season well. Allow to simmer for around 20 minutes. Then allow to cool a little before blending.
- Once cool enough blend everything together using a stick blender and slowly add the cream. Put back on a gentle heat to warm through.
- Serve with crust bread and enjoy!! 😊
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