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Before you jump to Butternut squash soup recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
You already are aware that the body calls for a healthy heart. Consider this: if your heart is unhealthy then the rest of you won’t be healthy. You already are aware that daily exercise and a healthy lifestyle are vital in terms of the overall health of your heart. However, are you aware that there are several foods that have been discovered to help you improve the health of your heart? If you want to know which foods you should be eating to improve your heart health, continue reading.
Blueberries are terrific for your heart. Blueberries are loaded with antioxidants, particularly pterostilbene. Pterostilbene works just like the resveratrol you will find in grapes. This antioxidant helps your body to be better at breaking down your fats and cholesterol. If your body has the ability to easily break down fat and cholesterol, they will not build up in your body or cause your heart to have problems. That, in effect, helps your heart be healthy.
There are lots of foods that you can include in your diet that are great for your body. The truth is that everything that we’ve mentioned here can help your body in many ways. They are particularly great, though, for promoting a healthy heart. Begin consuming these hearty foods every day. Your heart will thank you for it!
We hope you got benefit from reading it, now let’s go back to butternut squash soup recipe. You can cook butternut squash soup using 8 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Butternut squash soup:
- Provide 1 butternut squash
- Take 1 red bell pepper
- Get 1 yellow onion
- You need 5 garlic cloves
- Get 1 32oz box of chicken stock or broth
- Prepare 1 salt and pepper
- You need 1 pinch of red pepper flake (optional)
- Provide 1/4 cup grated parmesan cheese
Instructions to make Butternut squash soup:
- Get your veggies and give a rough chop and cube.
- Drizzle with olive oil salt and pepper and red pepper flakes and roast in 400 oven for 45 minutes to an hour
- Once roasted put all veggies in pot with chicken stock and bring to boil. Add cheese and salt and pepper to taste.
- After a half hour. Use a hand blender or can be put in reg blender. Once soupy consistency, kinda looks like baby food. Cook for another half hour on a simmer.
- Top with a sprinkle of Parmesan cheese and enjoy
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