Butternut squash soup with celery and sage is my new favourite healthy meal.
Reasons to put this recipe to the top of your “mid-week tea” list or even your “recipes to make for the freezer” list, right now:
- It’s chocker with lots of healthy vegetables.
- It fills you up in next to no time.
- And it looks amazing with all those vibrant greens from the celery and sage shining through. What’s not to love about this soup?
My favourite thing about preparing a butternut squash soup is the baking of the butternut. Just chop in half, remove the seeds, drizzle on some oil and pop in the oven for around an hour. It fills the house with the most amazing smell and looks incredible once it’s done.
So yummy! Baking the squash without peeling it means that the skin comes away from the flesh with no hassle, so this really is an easy peasy dish.
I’ve recently been focusing on creating recipes that are tasty as well as healthy, mainly to help myself trim up but also to try and take my blog in the healthy living direction.
So for the last few weeks I have been making salads and soups, which I hope are a little more interesting than your average healthy meal….and by that I mean its not all lettuce and spinach. So there’s lots of colourful salad pictures building up on my Instagram account and I’ve been trying out various healthy apps and even signed up to a food subscription service. This means I can track and take control my health and food intake a little better. Feedback to follow soon.
Soups are a great way to kick start healthy eating as they are high in nutritious ingredients and don’t tend to be too stodgy or too high in fat.
I also find that the liquid consistency of soups helps fill me up quicker than solid foods so I actually take in fewer calories. This being said my current intake of food seems to be going in peaks and troughs at the minute. Through the week it tends to be quite healthy but the weekends are little trickier; especially with all the food festivals that are happening in our locality at the moment. A couple of weekends ago Ben and I went to the foodies festival at Tatton Park. It was a great day despite the weather, which was grey and rainy and so we got very muddy and wet. But whats a festival without a bit of mud? So we squished and slipped our way around all the amazing stalls and watched a couple of cooking demonstration. Little Miss Meat free and Jane Devonshire each gave a great demo; definitely going to try out their recipes at some point. Anyway we ate our body weight in delicious foods in an attempt to make sure we didn’t miss out on anything 🙂
Last weekend was a food festival at our local garden centre/deli; another amazing day with amazing food and this time the weather was so sunny we actually complained it was too hot (typical Brits eh). So here’s hoping that this weekends festival will top the bill with weather that’s just right (not likely but you never know)….. The Yorkshire dales food festival is on all weekend with demonstrations from the Hairy Bikers and James Martin. I am a massive fan of James, so we have tickets for one of his Sunday demos. I absolutely cannot wait 🙂
In the meantime I’ll be stocking up my freezer with plenty of soups and this butternut squash soup recipe is top of the list. I like to finish mine off with chopped pistachios and a crumble of feta – divine!!
nutritional info for this recipe with feta and pistachio toppings (25g feta and 20g pistachios per person)