Eric during the Strict Pull Up workout last week. Great job!
Tuesday
Back Squat – 3 RM
Go Heavy, Go Home!
Butternut Squash Soup
Ingredients:
- 1 or 2 butternut squashes (1 is good for about 3 good portions)
- 1 or 2 cans of coconut milk, depending on the number of squash you prepare. (you’ll find it in most grocery stores and at your health food store, look for organic without any other ingredient except maybe guar gum)
- Salt and Pepper is optional, but I think they bring out the taste and are a good addition in small quantity
- Any fresh out dried herb you’ve got laying around
Preparation
Preheat your oven to 350 F. Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter. Put the halves cut side down on a baking sheet and put in the oven for about 45 minutes. It might take longer, but I suggest you check them after 45 minutes. Verify that the flesh is fork tender and it’s ready. Either wait for the squash to cool down a bit so it’s easier to handle or you put on some gloves of some kind. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut for 1 squash. Place on burner at low and start mashing the squash with a potato masher. Note that you could also easily put the flesh and coconut milk in a blender and blend the mixture. Once everything is mashed, adjust the consistency by adding some coconut milk to taste. Season with salt and pepper to taste. If you want to go fancy, grate a bit of fresh nutmeg. You can also add some grated fresh ginger or garlic for a nice spin on the taste. Serve and enjoy! Put some fresh herbs on top if you have some. For added style, you can drizzle some more coconut milk in a spiral on the served bowls to create a white swirl.
Fun Facts About Squash – Courtesy of GoodHealth.com
Butternut squash’s ancestors have been eaten for 10,000 years, although this particular variety is one of the newest in its food group, debuting in grocery stores in 1944.
Butternut squash’s predecessors originated in Mexico or Guatemala. Originally, the seeds were eaten and the flesh of the squash was not. The following are fun facts about butternut squash:
GREAT source of vitamin A and also contains vitamin C, fiber, potassium, manganese and folate. The soluble fiber in this starchy vegetable makes it a better choice than traditional white potatoes for persons with diabetes or pre-diabetes.
Rich in beta-carotene, known for antioxidant and anti-inflammatory health benefits and may be protective against heart disease in persons with diabetes. Also a source of beta cryptoxanthin, another form of beta carotine which is associated with lung health.
Butternut squash is in the same family as melons and cucumbers.
The seeds are edible and quite tasty, especially if roasted and lightly salted like pumpkin seeds.
You could also make this butternut squash soup faster by peeling it, cut it lengthwise, removing the seeds and chopping it into large chunks. Boil in water for about 10 minutes, drain water. Then proceed with coconut milk part of the recipe. Quicker than roasting the squash in the oven!