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Many of you may have been using baking soda around your home for years without ever even knowing what it is. We did a little digging to uncover the mystery. It turns out that sodium bicarbonate (NaHCO3) is a chemical salt that, in its natural form, is the mineral nahcolite. Baking soda can react as […]
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You probably visit the gym to get healthy and strong, but you may be getting more than a workout there. Hot and moist from crowds and sweat, gyms are absolutely full of germs, including dangerous ones like MRSA, norovirus and influenza. Don’t worry, you don’t have to stop your gym habit, you simply have to […]
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Chicory is best known as an alternative to coffee – the substitute is made from the root, which is dried and roasted until brown. When ground it can be brewed just like coffee, though it lacks its volatile oils, aromatic flavor, caffeine and tannic acid that help make java such a popular beverage. Adding chicory […]
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Epsom salt, which is not really a salt at all but a mineral compound comprised of magnesium and sulfate, gets its named from a saline spring at Epsom in Surrey, England. Epsom salt has been used for centuries as a natural remedy for a number of ailments, and also has many beauty, gardening and household […]
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What can your feet tell you about the health of your cardiovascular system? Actually, quite a bit. Atherosclerosis, the hardening of the arteries due to plaque buildup, can occur throughout the body, not just near the heart. When it occurs in the arteries that lead to your feet, it may be an indicator of an […]
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Your gut is one of the most important systems in your body. It connects your outer world with your inner world and processes all the food you eat in some way. It absorbs nutrients you need to fuel and repair your body. It is the center of your immune system. It manufactures neurotransmitters and other […]
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We need to breathe to live – it’s a simple and obvious fact of our existence. It stands to reason that since breathing is so crucially important, we should all be paying special attention to keeping our lungs in optimal condition. According to statistics compiled by the American Lung Association in 2011, 25.8 million Americans […]
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Simple, creamy, and comforting, this homemade, healthy butternut squash soup is the ideal weeknight dinner. This classic cup of soup features a delicate, earthy flavor with a rich and velvety texture. Bring this autumn squash soup recipe into your rotation year-round! Try serving it with fresh microgreens or steak bites on the side.
Skip the store-bought squash soup or the overpriced bowl at the lunch counter and make butternut squash soup right at home.
Tip: you’ll need a blender or food processor to make sure your soup has the right consistency.
Starting with a whole squash can be daunting if you don’t know how to handle this oddly shaped gourd, but it’s simple:
Now that your squash is cut into quarters, you can chop it into whatever shape you want. For this recipe, you’ll want 3/4-inch to 1-inch cubes.
Yes! This soup is perfect if you like to meal prep. To freeze: let it cool, separate it into freezer-safe glass or silicone containers (like Souper Cubes) and place it in the freezer. It’ll last in the freezer for up to three months.
Makes: 6 servings
Heat the oil in a pot on your stovetop over medium heat. Once hot, add the minced onion and saute for 3 to 5 minutes, or until it begins to soften. Add the garlic and stir until fragrant, then add the butternut squash chunks. Use a spoon or spatula to stir the butternut squash so it is coated in the oil and cooks for a minute or two.
Add the broth to the pot and bring to a boil, then reduce the heat to a simmer. Cover the pot and allow it to cook for about 20 minutes, or until the squash is tender. Add the pepper, salt, ginger, and paprika and stir.
Remove the pot from the heat and add the milk slowly, stirring as you go to prevent it from curdling.
Use an immersion blender to blend until smooth, or carefully transfer to a high-speed blender or food processor and blend. Adjust seasoning to taste. Set aside.
Heat the butter in a small pan. Once melted and bubbling, add the sage leaves. Fry the sage in the butter for a few minutes until it browns and becomes crispy. Carefully remove the sage from the pan and blot it on a piece of paper towel or a cloth. Crumble on top of the bowls of soup and/or place a few whole sage leaves on top.
Total Time: 35-40 minutes 
Yield: 6 servings Simple, creamy, and comforting, this homemade healthy butternut squash soup features a delicate, earthy flavor with a rich and velvety texture. It is ideal for a weeknight dinner. Freeze leftovers for up to three months.
2 Tbsp. olive or avocado oil
1/2 minced onion
3 cloves garlic
1 chopped medium butternut squash (about 7 cups)
4 cups broth of choice
2/3 cup milk of choice
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. smoked paprika
1 Tbsp. butter
Handful of fresh sage leaves
Heat the oil in a pot on your stovetop over medium heat. Once hot, add the minced onion and saute for 3 to 5 minutes, or until it begins to soften. Add the garlic and stir until fragrant, then add the butternut squash chunks. Use a spoon or spatula to stir the butternut squash so it is coated in the oil and cooks for a minute or two.
Add the broth to the pot and bring to a boil, then reduce the heat to a simmer. Cover the pot and allow it to cook for about 20 minutes, or until the squash is tender. Add the pepper, salt, ginger, and paprika and stir.
Remove the pot from the heat and add the milk, slowly and stirring as you go to prevent it from curdling.
Use an immersion blender to blend until smooth, or carefully transfer to a high-speed blender or food processor and blend. Adjust seasoning to taste. Set aside.
Heat the butter in a small pan. Once melted and bubbling, add the sage leaves. Fry the sage in the butter for a few minutes until it browns and becomes crispy. Carefully remove the sage from the pan and blot it on a piece of paper towel or a cloth. Crumble on top of the bowls of soup and/or place a few whole sage leaves on top.
Prep Time: 10 minutesCook Time: 25 minutes
Category: SoupKeywords: Butternut squash soup
The post Butternut Squash Soup Recipe appeared first on Mark’s Daily Apple.
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When it comes to aging, one of the primary fears that many of us share is the fear of developing dementia. This deteriorative cognitive ailment can severely affect an individual’s quality of life, not to mention the quality of life of their loved ones. According to the CDC, about 1 in 9 people aged 65 […]
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One year ago (Feb 26 – Mar 4)
“Total click-bait and disappointing that you did so Mark! The article notes that TN implemented an “academic” model of preschool: an “academic framework that focuses on basic skills like knowing letters and numbers instead of on child development strategies such as exploring learning through interaction and lots of outdoor play… Even discussion during ‘story time’ is generally limited to questions with a single ‘right’ answer, instead of engaging children to think more deeply.” Your link is like saying, “Food simply doesn’t work” after researchers look at the the SAD.”
-You’re right. I will revise my comment to be more accurate: “Academic pre-K doesn’t work. Let the kids play.”
The post New and Noteworthy: What I Read This Week—Edition 167 appeared first on Mark’s Daily Apple.
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