This is how Butternut Squash Soup can assist you in weight reduction
Weight administration needs fixed efforts. If you are somebody attempting to shed some extra kilos then it is advisable to at all times be in your toes. Watching your calorie intake and also sticking to a balanced diet is the secret to an efficient weight loss routine. It turns into actually hectic to strike that right steadiness between style and health and therefore, we have to discover an in-between answer where taste meets health.
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Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can Also Be Advantageous For Your Health.
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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 12 steps. Here is how you achieve that.
The ingredients needed to make Butternut Squash Soup:
- Prepare 1 Large Butternut Squash
- Use 1/4 Cup Chopped Green Onions
- Prepare 3/4 Cup Chopped Leek
- Get 1 Medium-Size Chopped Red Onion
- You need 4 Minced Garlic Cloves
- Take 1/2 tsp Salt
- Get 1/4 tsp Ground Nutmeg
- Take 1/4 tsp Black Pepper Powder
- You need 3 tbsp Cooking Oil
- Use 4 Cups Water
Instructions to make Butternut Squash Soup:
- Wash the butternut squash thoroughly since we won't be removing the tough skin.
- Chop the butternut into two inch sizes to decrease the boiling time and remove the seeds.
- In a sufuria, add in the butternut and about 6 cups of water. Over high heat, bring it to a boil. Use the knife to check whether it is cooked all the way through. Remove from the sufuria and let them cool.
- As it cools, chop and mince the ingredients.
- Chop the boiled butternut squash into smaller pieces.
- Heat the sufuria over medium heat with the cooking oil added, then add onions and saute till soft and transparent.
- Add the garlic and continue to saute as you stir. Add the salt.
- Add the leek and green onions and cook for three minutes, occasionally stirring then switch off the gas.
- In a bigger bowl add in the butternut squash, contents from the sufuria, black pepper, nutmeg and give it a good stir.
- Using a counter-top blender add in half of the mixture and two cups of water and blend.
- Pour the puree back into the sufuria. Over high heat bring it to a boil, occasionally stirring. Once the soup reaches a boil, turn the heat down and simmer for an additional three minutes.
- Serve immediately while still hot.
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