5-Ingredient Butternut Squash Soup & Being More Productive [RECIPE]
Good Afternoon Everyone!
It’s almost the weekend (yay!). For some of us that means, Yom Kippur, (one of the holiest days of the year in Judaism) and for others it’s another beautiful weekend! Regardless, I hope you enjoy this quick and easy recipe, guaranteed to make mealtime simple, delicious, and healthy.
But before we go into the recipe, I want to talk a little bit about productivity. I’m notorious for getting caught up in articles online. Do you ever do that? You click on a webpage for a specific purpose and then you find yourself 10 minutes later reading about how three Kardashian sisters are pregnant at the same time…. and you’re asking yourself: why is this news again? But still, you read on. Raise your hand if you’re guilty of doing that… because I know I am!
Which leads me to my latest mission of ways to be more productive. Every morning I’ve been making myself a “to do” list. With the list, I stick to my tasks from start to finish. When I find myself wanting to meander, or click on that video that describes “16 ways to relax more”…. I look at my list and get right back on track. Another way to be more productive is to allow yourself planned breaks. Take time to unwind… just make sure to time it. Taking breaks allows for you to mentally recharge, and then get back on track refreshed to be even more productive!
And now, let’s get into this recipe.
This soup is extremely simple to make. Please make note that some people with sensitive skin might feel itchy when touching peeled butternut squash. If so, a pair of plastic gloves, (or put plastic bags over your hands) fixes this problem easily. I love that with Fall here, the price of butternut squash is so affordable. This healthy fruit (that is often grouped with other veggies) is delicious and so easy to work with. In this recipe, the instructions call for roasting with the skin on. I did that, but I think peeling the squash ahead of time prior to roasting would be much easier and simpler to do. Do what works best for you. In the end you’ll have a rich, creamy soup that is perfect for the cold weather. Have a wonderful Thursday everyone and keep on cooking! ❤
5-Ingredient Butternut Squash Soup
Serves: 4 to 6
- 1 butternut squash, halved lengthwise
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1 can coconut milk
- 1 thumb ginger, finely minced
- sauteed mushrooms
- chopped green onions for garnish
- Peel the butternut squash fully. Scoop out the seeds. Place on a baking sheet and drizzle with olive oil. Bake in a preheated oven at 350 degrees (F)/ 180 degrees (C) for 90 minutes or until tender.
- Afterward, move into a cooking pot. Add the coconut milk, salt, and minced ginger. Cook on medium-low heat until mixed through and creamy. (Note: I used an immersion blender to make mine more smooth).
- If garnishing with cooked mushrooms and green onions, ladle into bowls, top with garnishes and serve hot. Enjoy!