Healthy and Tasty Lunch
For the weekend I recommend to spend a little time in your kitchen and prepare a delicious late summer soup like my partner Rolf did yesterday. All it takes for 4 people is:
2 pound organic Butternut Squash, 1 midsize white onion, 1 tablespoon of “Better Than Bouillon” organic chicken base, 1/2 big Pink Grapefruit, 2 ounces butter, 3 ounces Half&Half, Alfalfa Sprouts and a few cocktail tomatoes, 2 tablespoons olive oil and a full teaspoon mild curry powder. Black pepper if you like.
Peel and take the seeds off the squash, than dice it (in about 1 inch pieces), dice the onion as well. Both together put in a casserole, in which you heated up the butter. Stir and make sure that all is coated a bid with the butter. Parallel bring 1.25 liter water to boil. Add the chicken base to the veggies and pour the hot water into the casserole. Let everything cook until the veggies get soft. Then use a handheld blender to turn it all into a velvety liquid. Add now the curry, the olive oil and the juice of the grapefruit and mix it in with the blender. Let it cool down for about 5 minutes and add the Half&Half. Taste if you need to add salt and pepper. Serve it in a soup bowl or dish and decorate it with an island of sprouts topped by half of a cocktail tomato. The soup tastes for my opinion best and provides amazing flavor, when served warm, not hot.
Thanks for the recipe……I’ve never used butternut squash in a soup….
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