Firstly an ANNOUNCEMENT!! You know how I was in USA back in August and I am going back next month for more fun and training with the other ladies. Well we have now announced on Facebook that our group shall be called Girls Gone Strong! So far we have created a Facebook Page and other links will follow as we get them finalised. If you are on FB then please “Like” the page, because you will receive all the updates including cool videos and pictures – a source of inspiration we hope
Now on with the post!
It was 1 year yesterday since I last posted a recipe!
Lately I have become very fond of Butternut Squash but all I have managed to do with it, until today, is roast it. I had heard that Butternut Squash Soup was very nice, so I thought I would attempt to make some myself.
Now, me being me, I cannot seem to even follow a recipe without changing a few things to suit my own tastes. It’s a bit like my training methods with Kettlebells – I don’t follow anyone else’s style, I’d much rather create my own based on what others have learned etc etc – you get the drift!
Basically I wanted to create a soup that would have more than just a few vegetables in it and make it more like a Winter Stew/soup. With root vegetables being my favorite kind, I decided it was time for some carrot, parsnip and potato And a few special ingredients! It started out as a pure experiment and ended with a delicious and nutritious lunch (my soup worked 😉 ).
What you’ll need
- 1 medium Butternut Squash
- 2 medium Potatoes
- 1 medium Onion
- 3 Carrots
- 2 or 3 Parsnips
- 2 gloves of garlic (or to your preferred taste). I used Black Garlic for a change.
- 1-2 tablespoons Coconut Oil (or Olive Oil)
- 700-900mls Chicken/Veg Stock
- 1 tsp Ground Ginger (optional, but adds a nice spice)
- Pepper +/- salt (I didn’t add more salt because stock contains enough)
Prepare Veg – Peel all root veg and chop into small “cubes”. Chop Onion and Garlic finely.
Check out the Black Garlic – looks weird, but smells and tastes very nice!
Heat Coconut Oil in the base of a large pot, then add Onion and Garlic. On a medium heat place the lid on the pot and allow the ingredients to sweat for about 5 minute.
Then add the rest of the Veg, stir and fry lightly for 7 – 10 mins until the Veg starts to soften. Add Pepper +/- salt and Ginger. Stir well.
Add Stock and simmer until veg is soft (about 15-20 minutes).
Now for the fun part! Blitz the Bejeezus outta it ’til it looks like this 😛
Dish Up and enjoy !
The Soup was a success. Healthy, tasty and easy to make. Only thing I would maybe change the next time is not use as much Parsnip and/or add more Squash. The Ginger was a nice touch!
Hope you enjoy it as much as me – feedback welcome below:)
New workout on its way, recovering today from gym time yesterday!
PS – Amy posted this great looking recipe on FB this morning and it is one to try! Sweet Potato Pancakes.Tags: black garlic, butternut squash, butternut squash soup, carrot and butternut squash, healthy recipes, healthy soup, how to make, parsnip, soup, winter recipes, winter soups, winter warmer