It’s winter time and nobody wants to starve themselves on juice. Just try and you might end up going ballistic on your boss, neighbor, significant other or fill in the ______. When your body wants something warm and comforting, why not try for nutrition in a bowl instead? My staple tends to be Chicken soup. Filling, warm and hearty, it’s my internal hug. The good news is that there are literally thousands of recipes to fit the bill no matter what diet you’re currently following. So, in honor of the colder weather, I’ve put together some soup diet plans for those of you that want to get to your goals without starving through the process. Call or email DTLA for details. In the meantime, here’s one of my fave recipes:
Blended Squash Soup
(makes about 12 servings)
Kabocha Squash (1 small)
Butternut Squash (1 smaill)
Acorn Squash (1 small)
Leeks (2 med sized – white/light green part only)
Yellow Onion (medium)
Parsley (1/2 bunch)
Celtic/Deep Sea Salt (always, to taste, when making soups!!!)
Ghee (Clarified Butter) (about 4 TB)
Creme Fraiche (2 TB)
Place squash on a roasting pan in a pre-heated 450 degree oven. Bake for 75 minutes until soft to the touch.
Meanwhile, saute leeks and onion in Ghee and sea salt (about 2 tsp) until soft, fragrant and transparent. Sprinkle in chopped parsley until it bursts bright green in color. Minimize heat and stir in creme fraiche for a minute.
Remove squash from oven, let cool and cube.
Meanwhile, remove seeds from squash, toss with olive oil and salt and put back onto an oven tray to roast at 475 degrees.
Bring to a boil about 12 cups of water to a boil in a dutch over or pot.
Add in cubed squash.
Cook for about 15 minutes.
Add in sauteed vegetables for about 5 minutes.
Turn off heat and wait until soup is warm but not hot.
Blend. (Using immersion blender or other high powered blender)
Garnish with toasted squash seeds.
GRUB!
