Naturopath

Butternut Squash Soup

For some, pumpkin spiced lattes is their sign that fall is here, for me that item is butternut squash soup. There is something about that deep orange colour, and the warmth it brings with each spoonful. As the leaves start to turn, this is one of my favourite dishes to make! Often times I will make a double batch and freeze some for an especially blustery day. Serve as a side dish or the main event. 

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Butternut Squash Soup

1 tbsp oil
1/2 cup chopped onions
1/2 tsp curry powder
2 cups chicken or vegetable broth
4 cups peeled, cubed butternut squash
1 cup peeled, chopped pears or apple

 

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First step is to tackle the butternut squash - the most cumbersome of all the steps. The good news, once your done, it's smooth sailing! I like to peel my squash first with a vegetable peeler. Then I cut it in half, and scoop out the seeds. After this, you just have to cut it into cubes and you're all set!

 

 

Saute the onions in the butter or oil in the bottom of your pot until tender. Add the curry powder to the onions and saute for 1 minute. Add the rest of the ingredients to the pot and bring to a boil. Once boiling, cover the pot and reduce to a simmer for 20 minutes. Blend the contents together until pureed and enjoy! Add more curry powder to taste or season with pepper or parsley.
Voila - sunshine in a bowl!

 

Spaghetti Squash

I don't know about you, but eating healthy often feels like a challenge that will take more WORK and more TIME. The two biggest obstacles stopping people from changing eating habits is that it is "too hard" and they have "no time" - a seemingly insurmountable combination. So, my goal is to find ways to make your life easier, and those healthier meals less time consuming. Enter one of my favourite kitchen tools - the slow cooker!

I have always loved the idea of spaghetti squash, it's a vegetable, that when cooked, comes out like spaghetti noodles - what's not to love? However, it can be quite the task to cook. From cutting the hard-as-rock squash in half, to making sure you have enough time before the meal to bake it - and if not, it can be quite difficult to scoop out. That's all fine and dandy if you A) have the time and B) have some patience. If not, here's a way to avoid those challenging steps - set it & forget it. 

Spaghetti Squash

1 spaghetti squash
2 cups of water
1 slow cooker/crock pot

Carefully pierce some holes into the spaghetti squash with a fork or knife, and then place it whole in the slow cooker. Add the water, and set on low for 6 hours. 

Afterwards: carefully remove the spaghetti squash from the slow cooker (it will be hot!), cut it in half, scoop out the seeds and discard, and then scoop the rest of the squash out with a spoon - it should easily peel away from the sides. 

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Serve it as a side with a meal, or serve it as the main dish with your favourite pasta sauce, a protein, and some veggies. My favourite combo: pesto with shrimp, peppers, broccoli and mushrooms!