Here is how Recommended For Summer Fatique, Chilled Kabocha Squash Soup can help you in weight reduction
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Recommended For Summer Fatique, Chilled Kabocha Squash Soup
Recommended For Summer Fatique, Chilled Kabocha Squash Soup

Before you jump to Recommended For Summer Fatique, Chilled Kabocha Squash Soup recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.

You already know that you have to have a strong and healthy heart. Think about this: How can the rest of your body remain healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you have to lead a good and healthy lifestyle and exercise regularly. Are you aware, though, that there are several foods that can help your heart be healthy? Today, you will learn which foods are beneficial for your heart.

Know that blueberries are great for your heart. Blueberries are a rich source of antioxidants, specially pterostilbene. Pterostilbene works pretty much like the resveratrol found in grapes. This partcular antioxidant could be able to help your body improve its ability to break down the fat and cholesterol you consume. The easier it is for your body to break down fat and cholesterol, the less apt it is for those things to build up in your system and cause problems for your heart. That, in effect, helps your heart be in tip-top shape.

There are tons of foods that you can include in your diet that will be beneficial for your body. The truth is that all the foods that we’ve talked about here can help your body in lots of different ways. They are essentially great, however, for promoting a healthy heart. Begin eating these foods daily. Your heart will thank you for it!

We hope you got benefit from reading it, now let’s go back to recommended for summer fatique, chilled kabocha squash soup recipe. To make recommended for summer fatique, chilled kabocha squash soup you only need 8 ingredients and 9 steps. Here is how you achieve it.

  1. Prepare 1000 grams Kabocha squash (whole)
  2. Provide 1/2 Onion (sliced)
  3. Prepare 40 ml Water
  4. Get 10 grams Butter
  5. Prepare 2 Soup stock cube
  6. Take 600 to 800 ml Milk
  7. Use 1 Heavy cream
  8. Get 1 Parsley etc.
  1. Cut up the kabocha squash with the skin on, take out the seeds and pulpy insides and line the cut up pieces on a heatproof dish. Add 50 ml of water, and cover loosely with plastic wrap.
  2. Microwave for 10 minutes at 700 W. When the kabocha squash is tender, leave for about 20 minutes to cool down.
  3. When the kabocha squash has cooled down enough to touch, use a spoon to remove the insides from the skin.
  4. Heat the butter in a pan and saute the sliced onion. When the onion is translucent, add 50 ml of water and the soup stock cubes, and heat.
  5. Put the contents of the pan in the food processor. Add some of the cooked kabocha squash too and process to a paste.
  6. Return the contents of the food processor to the pan. Add the remaining kabocha squash, and add the milk a little at a time, stirring constantly and heating.
  7. When the soup has reached the consistency you like, season with salt and pepper. Chill well in the refrigerator. Serve topped with cream or parsley.
  8. Addition: Some kabocha squash may be a bit dry. If the kabocha squash doesn't blend well with the milk, pass it through a fine meshed sieve first.
  9. Return the kabocha squash stuck on the sieve to the pan, and simmer while adding some cream to make it smooth. Then add the rest of the sieved squash and mix well.

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