Butternut Squash Soup recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is about balancing the energy we take in using the energy we burn (energy out).
Strategies for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups in the quantities recommended Watch your portion sizes especially foods and beverages which are high in kilo-joules Restrict your intake of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, select meals or beverages that have fewer kilo-joules in other meals daily.
Strategies for watching the energy you burn off:
Be active in as many ways as you can 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 Exercise frequently at least 30 minutes of moderately intense activity on most days Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general energy and well-being and helps prevent many diseases.
Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about On This Page We’re Going To Be Checking Out The A Large Amount Of Benefits Of Coconut Oil.
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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 11 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to make Butternut Squash Soup:
- Use 1 medium butternut squash, peeled & diced (about 3 cups)
- You need 2 Tbs olive oil
- Take 1 large white onion, diced
- Provide 3 large cloves garlic, minced
- Use 2 tsp soy sauce
- You need 2 tsp S&P
- Provide 1 ” fresh ginger, minced or grated
- You need 4 bay leaf
- Take 3 cups low sodium vegetable broth
- You need 1 cup nutritional yeast
- Get 2 Tbs natural peanut butter
Instructions to make Butternut Squash Soup:
- Add oil to soup pot and heat over medium heat
- Add diced onion and cook until almost translucent
- Add garlic and cook 1 minute
- Add squash and sauté a few minutes
- Add soy sauce, spices, ginger, yeast and mix
- Add broth, cover and simmer on medium low heat about 10 minutes or until squash is very soft
- Remove bay leaves
- Add peanut butter and stir til melted
- Using immersion blender, blend until smooth
- If you don’t have an immersion blender, use traditional blender and purée soup in stages
- Use chopped green onion, roasted peanuts, a swirl of unsweetened coconut milk, raw pepitas or pomegranate arils for garnish
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread bacteria more easily. Keep worktops clean
Before you start preparing food, it is important worktops, kitchen utensils and chopping boards are 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.
Raw foods like meat, fish and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to be sure everything you’re likely to use was saved correctly (according to any storage instructions) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage instructions on the tag that say just how long you can keep the food and whether it needs to go from the refrigerator.
This kind of food often has particular packaging to keep it fresh for more. But it will go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of example, you may see’eat in two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, colour or texture may begin to deteriorate.
Following this date that the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you ill.
If you plan to use an egg after its best before date, make certain you only use it in dishes at which it will be completely cooked, so that both white and yolk are solid, like in a cake or as a walnut.
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