This is how Roasted Squash & Apple Soup can help you in weight loss
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Before you jump to Roasted Squash & Apple Soup recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.
You already know that you need to have a fit and healthy heart. Obviously, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you need to lead a good and healthy lifestyle and exercise regularly. Did you know, though, that several specific foods are terrific for making your heart be healthier? Keep on reading to find out which foods are beneficial for your heart.
Can you recall being told “an apple a day keeps the doctor away”? The truth is that apples contain loads of great stuff in them to help promote a healthy heart. Appleas have tons of soluble fiber which functions like a scrub brush on your artery walls so that cholesterol can’t collect and build up into blockages. A single Red Delicious apple daily can make your LDL cholesterol levels fall by as much as 8%! This is a great number for somebody who wishes his or her heart to be healthier.
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We hope you got benefit from reading it, now let’s go back to roasted squash & apple soup recipe. You can cook roasted squash & apple soup using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Roasted Squash & Apple Soup:
- Take 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- You need 3 tbsp olive oil, divided
- Take 1 tbsp sugar
- Use 1 medium onion, diced
- Prepare 1 clove garlic, minced
- Provide 2 tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes, plus 1 small apple for optional garnish
- Take 1 tbsp fresh thyme
- Provide 1 quart low-sodium chicken or veggie broth
- Take 1 tsp salt
- Get 1 Freshly ground black pepper
- Take 1/2 cup toasted pumpkin seeds
Instructions to make Roasted Squash & Apple Soup:
- Preheat oven to 400°F. Toss cubed squash with 1 Tbsp olive oil and sugar and spread out in a single layer on a sheet pan. Roast for 20–30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.
- In a medium pot, heat 2 Tbsp olive oil over medium high heat. Add onion and garlic and sauté 4–6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until apples are tender. Stir in roasted squash to combine.
- Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with sugar and salt.
- Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.
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