P90X Butternut Squash Soup 2.0
Crisp winds, low handing grey clouds, and rudy splashes of color amongst the landscape announce the coming of Autumn ~Unk
This is the perfect time of year to warm up with one of my most favorite P90X recipes — Butternut Squash Soup. Over the past two years, I’ve experimented with this recipe and have come up with a version that is not only tastier, but healthier as well!
The following video is one a made a couple years back. I’ll make another video that shows me making one of my more recent variations of this dish.
Don’t worry, it’s still super easy and quick to make. Here’s what you’ll need…
1 Tbs. minced Shallot
1 Clove of Garlic (pressed or minced)
* 3 Cups of Butternut Squash (peeled and seeded)
1/2 Cup of Fat Free Chicken Broth (low sodium)
1 Red skinned White Potato
1/4 cup celery
1 tsp ground coriander
1 cinnamon stick
2 tsp grape seed oil (or walnut oil, or olive oil)
2 Tbs. toasted pumpkin seeds
Preheat your oven to 375 degrees F.
To make the Roasted Butternut Squash: Saute your grape seed oil in an “oven safe” pan over medium heat until it gets hot. Add the squash with a dash of himalayan sea salt and pepper to taste. When the squash begins to brown, place your pan into the oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let it cool for about 10-15 minutes.
While the Roasted Butternut Squash is cooling, make the Soup Stock: Combine the shallot and garlic in a non-stick saucepan and saute over low heat until translucent, adding a little grape seed oil to prevent scorching. Heat the grape seed oil in a large saucepan over medium heat until hot. Then add these optional ingredients: Add your onion, celery, carrot and a cinnamon stick. Sauté until soft but make sure not to keep it in too long, as it will can easily burn. As a matter of fact, don’t even let it brown, just keep it in about 10 minutes. Season to taste with a little Himalayan sea salt (Don’t get crazy with the salt, remember, you added some to the Squash puree already) pepper, and coriander. Add the low sodium chicken broth and bring to a boil. Simmer for several minutes.
Now is the time to stir in your roasted butternut squash: Remove the cinnamon stick. Transfer the mixture to a blender or food processor and puree until smooth; simmer gently to let the flavors meld, about 10 minutes.
The P90X Nutrition Guide calls for adding Protein Powder just before serving… I tried that. YUK! Don’t ruin this delicious dish by considering this option. If you need to get your protein in, drink a glass of protein mix with your meal.
If you really want to get fancy, serve in a bowl and garnish with pumpkin seeds.
Here’s a link to a video I did a couple years back . It basically shows the P90X recipe. I’ll need to make another one that shows the updated version described above.
Yours in Success,
Work with me. Leaders Only
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