I’m so excited. I got a new dslr camera. After a long time of wishing I could post blogs daily. But unable to as my smart phone while does a pretty good job, can’t really capture the yumminess of meals I’m making daily.
Hence the canon dslr. I’m an absolute novice when it comes to devices. Yes, I often get asked by friends when I visit them. Oh you are a techie instructor. My printer isn’t working. Can you take a look at it? Never one to step away from help. I’ll gladly look at your printers, but there’s not much else I can do about it, I’m afraid. I teach software so if there’s a computer language out there that you need help with, I’ll gladly roll up my sleeves & find the answer for you, but appliances, devices, cars can be a tad frightening for this techie girl 🙂
Speaking of which, you are absolutely going to love today’s post. I’m sure you’ve had butternut squash soup. Its not a newcomer to the world of soups.
But wait till you try my variation. An apple, a pear, a full head of garlic, and of course my special spice oil will really bring a fresh take on an old classic.
1 medium butternut squash
½ tsp turmeric powder
• Wash butternut squash thoroughly. Cut into big chunks. Place in baking pan.
• Wash apple and pear, remove seeds and cut into chunks. Place in baking pan together with whole head of garlic.
• Brush 2 tbsp oil on the squash, apple, pear and garlic & toss veggies in pan till everything is nicely coated with oil.
• Bake in 3500C oven for 1 hour or till veggies are nicely roasted.
• Let cool and remove peel from squash. Some people think its ok to keep the peel on. I’m never sure. Since my food handling certification, I learnt how squash is not always grown in the most sanitary of conditions & can come in contact with contaminated soil. So wash thoroughly if you are not using certified organic. And because its tough to peel when raw , peel comes away easily after roasting. Peel roasted garlic.
• Keep skin on roasted apple and pear.
• Heat 1 tbsp oil in pan. Add cumin, turmeric, red chili & roasted garlic & sauté lightly.
• Now add the roasted squash, apple and pear. Add in 2 cups water and heat lightly for spices to integrate into the soup.
• Turn off heat. Puree soup in food processor.
• Serve warm with roasted chickpeas as garnish. Yum !
Butternut squash is fantastic in anti-oxidants. Its one of the richest sources of plant based anti-inflammatory nutrients such as omega 3s and beta-carotene. These are important for a strong immune system to help protect against colds and flu.
Apples are great for you. Though they don’t contain a lot of iron, they do help in iron absorption.
Garlic’s key ingredient, Allicin. is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects.
Pears are a good source of fiber.
Turmeric is anti-inflammatory.
Cumin is a digestive.
With this whopping list of goodies for your health, plus an amazing taste explosion with my take on butternut squash, what are you waiting for? Hurry, get yourself a squash & make this soup soon so you too can taste this divine goodness and all the health that goes with it.
Please send along advice, tips n tricks to make my photos pop. I would greatly appreciate anything you can share with me re taking the best pix of food.
What do you think. Do you like the dslr pix? Do they come out clearer than my previous smart phone pix?