Make a big batch of this nutrient packed soup to eat at your leisure.
Bonus: Top with 1 teaspoon of goat cheese for a flavourful kick.
*Starch option: Enjoy with a warm piece of whole wheat bread.
1 butternut squash, peeled, chopped, seedless 1 medium yellow onion, finely chopped
3 stalks of celery
1 peeled tart green apple
1 tablespoon olive oil
3 cups low sodium chicken or vegetable broth 1 cup water
1/4 tablespoon nutmeg
1/4 tablespoon cinnamon
1/4 tablespoon dried cayenne pepper
salt to taste
pepper to taste
1 teaspoon goat cheese
Heat oil in a large saucepan over medium heat. Add onions, celery and carrots. Sauté for 5 minutes. Turn heat down if vegetables start to brown.
Add apple, squash, broth and water to the saucepan and bring it to a boil. Once boiling, cover and turn the heat down to a simmer for about 30 minutes or until the squash and carrots become soft. Puree the mixture either with a hand blender or in a free standing blender and then put the mixture back into a clean pot. Add the spices and salt and pepper to taste and let the soup simmer for another 5-10 minutes.
Top with 1 teaspoon goat cheese.
Calories: 265 Fat: 8 grams Carbs: 40 grams Protein: 7 grams
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