Butternut Squash and Sweet Potato Soup recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in with all the energy we burn (energy out).
Strategies for watching the energy you take in:
Enjoy many different foods from each of the five food groups from the amounts recommended Watch your portion sizes particularly foods and beverages which are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, choose meals or beverages that have fewer kilo-joules at other meals in the day.
Tips for seeing the energy you burn off:
Be active in as many ways as possible through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting time at work
Do more activity when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many diseases.
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We hope you got benefit from reading it, now let’s go back to butternut squash and sweet potato soup recipe. To cook butternut squash and sweet potato soup you need 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Butternut Squash and Sweet Potato Soup:
- Take 1 butternut squash medium
- Prepare 1 spanish onion
- Get 3 - 4 cloves garlic , chopped
- Take sage
- Use thyme
- Prepare 1 yam garnet
- Provide 1 apple
- Prepare 2 celery , chopped sticks
- You need 2 - 3 cups vegetable broth (as needed)
- Get salt
- Prepare pepper
Instructions to make Butternut Squash and Sweet Potato Soup:
- Wash whole butternut squash, cut of stem, and place in crock pot at and cook at low heat for 7-8 hours. (alternatively if you do not own a crock pot, place in dutch oven at 200 degrees for similar length of time)
- After 7 hours or when squash is soft, remove from pot, cut squash in half and let cool. Be sure to save any remaining liquid in pot for later use
- Meanwhile, finely chop onion and celery and apple and saute in olive oil until very soft. Then add chopped garlic
- Cut yam into small cubes and place in separate pan with olive oil, cook for several minutes on medium heat, stirring frequently, then add 1/4 cup or less of water and cover. Reduce heat to low and continue to check and stir frequently until yams are soft.
- Once the squash is cool, scoop out seeds and remove skin, then place in large soup pot under low heat
- Add leftover liquid, vegetable broth, and combine all other cooked ingredients into pot as well.
- Use a potato masher to mash everything until the soup reaches a relatively uniform consistency, adding additional broth if necessary. (still cooking on low heat)
- Add sage, thyme, salt and pepper to taste.
- Note: Using curry powder and related spices instead of thyme and sage also creates a delicious outcome!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods such as poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will want to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like meat, fish and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get onto the food will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw food, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or vegetables 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, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you’re likely to use was stored correctly (based on any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that state how long you may keep the food and whether it needs to go in the fridge.
This kind of food frequently has special packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. By way of example, you may see’eat within two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be harmful, but its own flavour, texture or colour may start to deteriorate.
Following this date the quality of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, be sure you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, like in a cake or as a hard-boiled egg.
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