Warming Butternut Squash Soup

Butternut squash is a great vegetable which stores very well and makes the most amazing creamy and filling soup and is also a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. The seeds from squash are rich in vitamins and minerals like vitamins A & C, folate, potassium, calcium and iron.

Ingredients:

  • 2 Butternut Squash
  • Coconut Oil or Olive Oil
  • 1 Pint of Vegetable Stock
  • Generous Pinch Of Cumin Seeds
  • Small Pinch Of Chilli Flakes
  • Sea Salt
  • Crème Fraîche (Optional)
  1. Begin by reheating the oven to 200 degrees, slicing the Butternuts in half and scoop out the seeds, place squash downwards on a well oiled roasting tray, I like to use coconut oil or olive oil and add cumin seeds and a pinch of salt and chill flakes.
  2. Separate the squash seeds and pat dry then roast those on a separate tray so you can garnish the soup with them or snack on at a later date or add as a topper to salads so as to make the most out of the whole vegetable.
  3. While you are roasting the butternut squash, heat up your vegetable stock.
  4. After about 20-25 mins the squash should be soft enough and cooked through, double check the softness before removing.
  5. Let the butternut squash halves cool down on a wire rack and then scoop out the flesh and add to the vegetable stock with all the oil and juices and spices. Blend in with a hand whisk to get rid of the lumps and simmer until it looks smooth and is of a good consistency, Add more vegetable stock as needed.
  6. When ready to serve, you can season with salt, pepper and sprinkle with chilli flakes or pumpkin seeds or crumbled feta cheese if desired or you can leave it plain. Serve with crusty sourdough or rye bread for a yummy and satisfying lunch or starter. The roasted squash seeds could be used as on the side as a snack. They are a little too crunch to be a garnish on the soup.

 

shallow focus photography of squash soup
Photo by Valeria Boltneva on Pexels.com

Unwind With This Golden Tea

I’ve often suffered from periods of insomnia which makes me feel quite an expert on the subject of sleep, especially when it comes to what’s good to eat before bed and what will make you have nightmares.

A warming drink before bed triggers something in the mind which says, lights out and sweet dreams and it works for me every time. Warm cows milk is often given to children before bed, it contains two substances, the hormone melatonin and the amino acid tryptophan which both promote sleep.

I prefer to avoid cows milk as it contains many growth hormones and there are plenty of healthier alternatives out there such as Almond milk, Coconut milk, Tiger Nut Milk and Oat Milk.

Here is my current favourite bedtime drink which contains warming herbs and spices of Turmeric, Ginger and Cinnamon which all promote healing, lower inflammation in the body and which in turn will all promote a good nights sleep.

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Golden Milk

Choose which milk you prefer, if you really like cows milk but you are trying to find an alternative for health reasons, try oat milk, its got a creamy taste and texture which means you won’t miss cows milk at all. I love this with Almond Milk or Coconut.

Golden Milk

  • Gradually warm up the milk in a saucepan,
  • Add a pinch of grated fresh ginger or powder,
  • Add a pinch of grated fresh turmeric or powder,
  • Add a little grass-fed ghee butter
  • Add a cinnamon stick or some cardamom powder
  • Add a teaspoon of Manuka Honey
  • Warm it up long enough to let the flavours blend and then strain into a teapot if you don’t want any pieces.
  • Get in bed with your favourite book and sip your tea,
  • Snuggle down and enjoy those Zzzz’s