GET SKINNY WITH BUTTERNUT SQUASH SOUP!

by Miss Bliss

There is nothing like the holiday season to leave you feeling bloated, fat and grumpy. Unfortunately, when it is cold outside, it is hard to go back to eating salads and drinking water. This is where vegan soups come in. They are warm, easy to prepare, and full of water to help fill you up and slim down.


BUTTERNUT SQUASH SOUP

My favorite vegan soup comes from Renee Underkoffler’s amazing cookbook, Living Cuisine: The Art and Spirit of Raw Foods. This is not technically a raw soup, as the squash, onions and garlic are simmered, but the key is to watch the squash and to avoid overcooking it, as many other recipes recommend.

  • 1 organic butternut squash, peeled and cut into one-inch cubes
  • 4 cups filtered water, or enough to cover the squash
  • 1 medium sweet yellow onion, chopped
  • 3 organic garlic cloves, chopped
  • 2 T cold-pressed organic olive oil (or raw organic coconut butter or omit altogether to avoid fat)
  • organic grade B maple syrup
  • sea salt & fresh ground black pepper to taste

In a large soup pot, combine the water, onion and garlic.  Bring the water to a boil, then lower the temperature to medium or medium-low.  As the onion & garlic simmer, peel and chop the squash (about 10 minutes).  Add the squash to the simmering water and simmer until the squash is soft enough to be pierced by a fork (10 to 20 minutes, depending on the size of the squash).  Transfer the soup to a blender or food processor and add the olive oil, if using.  Puree until smooth.  Serve in bowls and add a dribble of maple syrup and salt & pepper to taste.  If necessary, gently reheat on medium-low stirring frequently.

This recipe makes a large amount of soup that can last 3 to 5 days in the refrigerator and even longer in the freezer. Make yourself a week of meals in one sitting!

Butternut squash is full of vitamin A and C, so help protect your immune system as the pounds slip off you.

REMEMBER: HEALTHY = HOTxoxoxoxoxoxoBliss   IF YOU ENJOYED THIS BLOG, YOU MAY ALSO LIKE:

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{ 2 comments… read them below or add one }

Lady Savant January 3, 2008 at 8:42 am

That is a wonderful sounding recipe. Thank you for sharing it. I will have to get more squash next week at the produce stand. =D

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gabricadabra January 3, 2008 at 2:27 pm

thanks. *wink*

Happy New Year, btw. been busy and haven’t been keeping up with correspondence. (:

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