HAVING A COLD REALLY SUCKS. BUTTERNUT SQUASH DOES NOT.

What I'm about to discuss is not high on the importance scale, but I wonder how many other people have this happen to them. 

Last week I acknowledged that I had not been sick in over a year.  A few days later, I caught a cold.  I don't believe that I jinxed myself, but started thinking about how nice a cold-free year-plus was.  I firmly believe that exercise & diet are what have kept me physically & mentally healthy during a very stressful year.  I wasn't eating as healthy as usual the week before I got sick...I like to think that's why I fell victim to a virus.  Does anyone else notice that when they are stressed & not taking care of themself they get sick?  There are plenty of studies linking physical activity & a healthy diet to immune function, but I like to hear personal stories.  

Here's what I made to make myself feel better:  

CURRIED ROASTED BUTTERNUT SQUASH SOUP

INGREDIENTS

(I used left over roasted balsamic butternut squash & onion from this recipe & a left over baked sweet potato.)
1/2	butternut squash, peeled & cubed
1/2	onion, diced
1-2	Tbsp olive oil
2 tsp	Balsamic vinegar
1	sweet potato, diced (optional)
2 tsp	dried thyme or 1 Tbsp fresh
~2.5 cups	water or broth (adjust based on your preferred soup thickness)
1 Tbsp	curry powder
Pinch	salt
To taste	cayenne pepper
To taste	nutmeg
1/4 cup	Milk (optional)

PREPARATION (skip to 4 if you have cooked squash)

1.       Preheat the oven to 375 degrees (F)

2.      Toss the butternut squash, sweet potato, & onion with olive oil, balsamic vinegar, thyme, & a pinch of salt.

3.     Roast on a baking sheet in the oven for 20-30 min, turning every 5-10 minutes.

4.     Puree the cooked vegetables with water/broth, adjusting the quantity based on your preferred thickness.  Be careful if you are pureeing the vegetables while they are hot.  Work in batches if you have a small food processor.  

5.     Transfer to a saucepan to warm the soup.  Season with cayenne pepper, curry powder, nutmeg, & salt to taste.  If the texture isn't a smooth as you would like, blend some more (I use an immersion blender).  Add a little milk if you wish (I didn't measure, but I think I added about 1/4cup); it isn't necessary, but I like it. 

This soup will freeze well.  I eat it plain, but it's good with the usual soup partners: salad, bread, sandwiches....enjoy!  

YOU MAY ALSO LIKE
Cream-less Cream of Broccoli Soup
Potato Leek Soup
Roasted Turkey Breast with Butternut Squash

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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