Although tis the season for any kind of weather in Colorado, I like to think it's still fall. The best way to taste fall is with warm scarves and fall food. Check out this staple squash soup that gets you a good serving of both your fruits and vegetables all in one yummy dish.
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Serves: 4 bowls or 6 cups
1 large butternut squash (about 3 pounds), halved vertically and seeded
2 pears or apples, seeded
1 tablespoon olive oil, plus more for drizzling
½ cup chopped onion
1 teaspoon salt
4 garlic cloves, pressed or minced
1/2 teaspoon curry powde
Frershly ground black pepper, to taste
Up to 4 cups (32 ounces) vegetable broth
1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan...
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As the founder of this entity, I want to let you know a little bit more about what we stand for and how we plan to impact the world. Keep reading to hear about our key beliefs.
#1: We believe that each person's journey is unique and different. Our organization meets our clients wherever they are on their health journey and provides them with the tools, resources, education, and accountability to take them where they dream of being. We choose to embrace and support individual differences in exercise, stress management, healthy eating, and happy living.
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