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Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Good For Your Health.
I am sure you’ve heard that you ought to be eating an apple a day but did you ever wonder why this is actually important? Many men and women have lived with this philosophy for many years, and they also pass this on to their children. This thought is known all over the world and individuals just take it as fact without knowing if this is actually true. In the following paragraphs we are going to be taking a look at apples to see if they really are a food that can help to keep you healthy.
So what can all these minerals and vitamins do for the particular health and wellbeing of your body. You might or might not be aware that apples can actually help reduce risks of different cancers, and that is because of all the things in apples. And on the list of cancers which apples can help ward off is colon cancer and even lung cancer. That fact alone really should be enough to make sure people are eating at least one apple a day.
To sum up, I guess an apple a day actually can keep the doctor away and now you know why. The one thing you should realize is that we only mentioned a handful of the benefits of eating apples. If you look and ask around, you will come to see that the benefits can appear limitless. When you go shopping again, be sure to pick up a number of apples, their in the produce isle. These apples can wind up helping you to live a longer as well as healthier life.
We hope you got benefit from reading it, now let’s go back to butternut squash soup recipe. To cook butternut squash soup you need 9 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Butternut Squash Soup:
- Prepare 1 medium Butternut Squash
- Get 4 medium Carrots
- Provide 1 large Onion
- Prepare 1 medium Chilli
- Use 1 Boiling Water
- Use 2 Vegetable Stock Cubes
- Use 1 Salt & Pepper
- Prepare 2 clove Garlic
- Use 1 tsp Paprika
Instructions to make Butternut Squash Soup:
- Drizzle some oil and sprinkle some salt over the Butternut Squash (cut in half length ways and deseeded). Roast in the oven at 180°F for around 40 minutes until soft.
- Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft.
- Once the Squash and Carrots are soft, add the Onion (diced), Garlic (minced), Paprika, and chilli (finely chopped) to a soup pan with a little oil and fry for around 5 minutes until Onions are translucent.
- Drain the Carrots, removed flesh from Squash and mash both together using a potato masher.
- Add mashed Squash and Carrots to the soup pan with Onions and cover with boiling water. Crush and sprinkle over the Vegetable Stock Cubes and stir.
- Bring to the boil then cover and simmer for around 30 minutes - serve!
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