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Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Many of us have been conditioned to think that comfort foods are not good and must be avoided. Often, if your comfort food is a sugary food or some other junk food, this holds true. Other times, though, comfort foods can be completely nutritious and it’s good for you to consume them. A number of foods actually do elevate your mood when you consume them. When you feel a little down and need an emotional pick-me-up, try a couple of these.
Build a trail mix out of seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all helpful for improving your mood. This is because seeds and nuts have a lot of magnesium which increases your brain’s serotonin levels. Serotonin is the “feel good” chemical that tells your brain how you feel all the time. The higher your levels of serotonin, the better you are going to feel. Not only that, nuts, particularly, are a fantastic protein food source.
So you see, you don’t need to consume all that junk food when you want to feel better! Try a couple of of these hints instead.
We hope you got insight from reading it, now let’s go back to butternut squash soup recipe. You can have butternut squash soup using 10 ingredients and 20 steps. Here is how you achieve that.
The ingredients needed to prepare Butternut Squash Soup:
- Get Butternut squash
- Get Olive oil
- Get Onion
- Get Bulb of garlic (if you really like garlic use the whole bulb)
- You need Celery
- You need Carrot
- Get Thyme (3 sprigs tied in a bundle)
- Take Rosemary (1 sprig)
- Get Freshly grated nutmeg
- You need Water
Steps to make Butternut Squash Soup:
- Preheat oven to 425.
- Cut butternut squash length-wise so it's cut evenly in half.
- Remove seeds using a spoon or your fingers.
- Poke holes in meat side of squash.
- Salt and pepper the meat side liberally.
- Drizzle half the olive oil over the squash
- Place squash on a tray and roast meat side up for 1 hour.
- While the squash is in oven, preheat a large pot to medium-high heat.
- Add remaining olive oil to pot
- Julienne onion. Size doesn't matter. Add to the pot and stir.
- Cut celery and carrot. Again size doesn't matter.
- Add salt and pepper and the bundle of tied up thyme.
- Chop rosemary. Again size doesn't matter. But the smaller the better. And add to pot
- Grate the nutmeg into a small dish and add to vegetables.
- Sauté the vegetables (mirepoix) for roughly 5 minutes until some color develops.
- Add water and let simmer on med heat for about 45 min or so.
- When the squash is done roasting let it rest for 10-15 min. By then the stock should be about ready. Turn it off.
- The skin of the squash should peel off easily. Skin it and add to a blender. You might need to do half the squash depending on the size of the blender. If you only do half the squash only add half the stock with all the vegetables (take the thyme binder out before blending)
- BE CAREFUL WHEN BLENDING!!! Blending hot ingredients may cause the soup to splatter out of the blender!!! Blend on slowest speed first then increase. - - Blend all the ingredients. Depending on how thick you like it you might need to add more water. Same goes for salt and pepper. Try the soup before serving. It doesn't need any cream to make it creamy. It's hearty and creamy without any dairy.
- On a last note I don't like to waste anything. Meaning those seeds that came from the squash are quite yummy. You can use them in the soup. Roast them at 300°F until they get a little color or you can start to smell them while roasting.
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