Monday, November 16, 2015

Blissful Butternut Squash Soup

Here we are at Monday again...

How are you? How do you feel today?

Take a few moments for yourself, take in some deep breaths and enjoy the moment.

Monday has a way of taking control over us - so much to do...places to

It can all add up and when it does the best thing you can do is take a few deep breaths in through your nose and out through your mouth and bring yourself into the present moment.

When you breathe deeply you are creating a relaxation response. When this happens it is impossible for the stress response to occur so your body has no choice but to rid itself of stress for this time, giving your hormones a chance to readjust and your immune and nervous systems a much needed rest and reset.

Today's recipe is a classic. A cozy, fall soup that will also help relieve your stress. Soup is a food that is meant to be eaten slowly and savored. It is easy to digest the amazing amounts of Vitamin A (antioxidant extraordinaire for your skin and immune system) and vitamin C (ditto) that come from the butternut squash used in this dish.

How about tonight you change up Monday - light some candles, play some music, be grateful and savour this healthy, delicious soup...enjoy.

Blissful Butternut Squash Soup

serves 4

2 Tbsp olive oil
2 garlic cloves, finely chopped
2 tsp ginger powder or grated fresh ginger
1 medium white onion, chopped
1 large butternut squash, peeled and diced
4 cups vegetable broth (1 box container)
1/2 tsp red pepper flakes (optional)
1/2 cup pumpkin seeds (optional)
fresh ground sea salt and pepper

In a large soup pot, sauté the onion in the olive oil over medium low heat for five minutes. Add garlic, ginger, red pepper flakes, sea salt and pepper and cook for another 5 minutes. Add the squash and cook for additional 10 minutes. Stir in the vegetable broth, bring the soup to a boil and then simmer for about 15 minutes or until the squash is tender and can be pierced easily with a fork.

Turn the heat off the soup and puree with an immersion blender. If you do not have an immersion blender you can let the soup cool a bit and blend it in small batches in a blender then return it to the stove to heat.

Serve garnished with the pumpkin seeds.

Sending you sunshine, happiness and blissful butternut squash love,

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