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Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Eating Apples Is Good.
On TV plus in magazines absolutely everyone is telling you to eat an apple a day, even so, have you ever asked yourself why? This is something that many people live by and they also make certain their children are eating at least one apple a day. This concept is known all over the world and men and women just take it as fact without knowing if this is in fact true. In this article we are going to be examining apples to see if they really are a food that will help to keep you healthy.
Cornell University performed a study on the result apples have on your brain. While doing their study they found that, quercetin, which is found in apples assists in maintaining healthier brain cells. Not to mention thanks to this component in apples, they’re able to in fact reduce Alzheimer’s symptoms.
I really hope I have revealed some good information that explained why apples are so good for you. The one thing you should recognize is that we only discussed some of the benefits of eating apples. You’ll be able to locate many more benefits regarding your health in relation to apples. When you go shopping again, don’t forget to buy some apples, their in the produce section. You will see that your overall health can tremendously be benefited by consuming apples.
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 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Soup:
- Prepare 1 Large Butternut Squash
- You need 1/4 Cup Chopped Green Onions
- Provide 3/4 Cup Chopped Leek
- Provide 1 Medium-Size Chopped Red Onion
- Take 4 Minced Garlic Cloves
- Prepare 1/2 tsp Salt
- Take 1/4 tsp Ground Nutmeg
- Provide 1/4 tsp Black Pepper Powder
- Use 3 tbsp Cooking Oil
- Get 4 Cups Water
Steps 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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