CHICAGO --Are you trying to lose those extra pounds you put on over the holidays?
Wellness expert and Chicagoan, Alison Velazquez, released a new book, "Souping," that offers more than 80 delicious recipes and meal plans to help you cleanse smarter, whether you want to lose weight, boost your immunity, or improve your overall health.
Souping combines the health benefits of whole foods with a delicious variety of hot and cold soups, including Beet, Orange, and Basil soup; Red Pepper Chickpea; and Leafy Green Detox soup. Step-by-step instructions for making and storing each savory, sweet, filling, energizing, or calming soup make souping easy, and nutritional breakdowns and explanations of the health benefits of key ingredients allow you to track your progress.
Curried Butternut Soup:
1 small butternut squash, halved and seeds removed
1 TB. olive oil
1 cup onion, diced
1 clove garlic, minced
1 tsp. serrano pepper, minced
1 ( 1-inch; 2.5 cm) piece fresh ginger, minced
2 cups purified water
1 tsp. curry powder
Juice of lime
cup of light coconut milk
1TB. cilantro, chopped and stems removed
1. Preheat oven to 450 degrees. Line a baking sheet with foil.
2. Place butternut squash cut side down on prepared baking sheet. Bake for 40 minutes, or until flesh is tender. Scoop
the flesh from the skin and measure out 3 cups cooked squash (any extra can be reserved for another purpose.)
3. In a medium stockpot, heat oil over medium heat and add onion, garlic, serrano pepper, and ginger. Cook until onions are translucent and garlic is fragrant, about 4 minutes.
4. Add 3 cups cooked butternut squash and water, increase heat, and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat.
5. Transfer soup to blender and add curry powder, lime juice, and coconut milk. Puree for 45 seconds or until smooth.