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Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already have some knowledge of how crucial it is to have a fit and healthy heart. Give it some thought: How can the rest of your body stay healthy if your heart is in bad shape? You already know that if you want your heart to be healthy, you have to follow a good and healthy lifestyle and get regular exercise. Are you aware, though, that some specific foods are great for improving the health of your heart? If you would like to know which foods to eat to improve your heart health, keep reading.
Beans, believe it or not, are really good for your heart health. It’s true that your nose won’t appreciate them so much, particularly the after effects of eating beans, but they’re really healthy food items. It doesn’t mean, however, that simply consuming beans will undo the bad effects of consuming junk foods or make your heart better by magic. What we are saying is that substituting in beans or edamame for the chicken on your Caesar’s salad or eating a soy burger instead of a beef hamburger is a great idea. Fortunately, beans are delicious and you never know, you could end up preferring them to your beef and chicken.
There are plenty of foods out there that that are great for your body. It’s true that every food discussed in this article can help your body in many ways. They are especially good, though, for keeping your heart as healthy as it can be. Try introducing these heart-healthy foods into your diet regularly. Your heart is going to be much better if you do!
We hope you got benefit from reading it, now let’s go back to butternut squash soup recipe. To cook butternut squash soup you only need 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Butternut Squash Soup:
- Take 1 medium Butternut Squash
- Provide 4 medium Carrots
- Provide 1 large Onion
- Provide 1 medium Chilli
- Use 1 Boiling Water
- Prepare 2 Vegetable Stock Cubes
- Get 1 Salt & Pepper
- Provide 2 clove Garlic
- You need 1 tsp Paprika
Steps 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!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms disperse bacteria more readily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them completely.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material. Independent raw foods from ready-to-eat food
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get on the meals will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and shop on the bottom shelf of the fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you are going to use was stored properly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say just how long you can keep the food and whether it must go in the fridge.
This sort of food frequently has special packaging to help keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. For example, you might see’eat within two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its own flavour, texture or colour may start to deteriorate.
After this date, the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and may make you sick.
If you plan on using an egg after its best before date, make sure that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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