The chill is in the air and Thanksgiving is around the corner, and for some of us, snow is on the ground! It is a perfect time for homemade soup. Apple-Butternut Squash Soup from Martha Stewart is one of my go-to soup recipes. I love this soup because the ingredients are so simple, yet the soup packs a punch of fall flavors and a little kick of heat, that will warm you up on theses chilly evenings!
However for the past 30 days I have been doing a 30 day Vegan Challenge, which means I have had to take a close look at my go-to recipes and make ingredient swaps. Luckily with this one, all it took was one simple swap and a fall favorite is vegan. I replaced the butter in the recipe with earth balance and/or olive oil. As I have been doing the 30 day Vegan Challenge, I have realized making the better choices doesn’t have to be difficult or overhaul of your life. Often the first step is being aware and trying something small. I had never really thought about that 1 Tbsp of butter before. But as I have been doing the 30 day Vegan Challenge I realized that taking a small simple step, is a big step in improving my health and nutrition. Also I didn’t have to sacrifice taste with the switch from butter to earth balance/olive oil. The recipe tastes as good as ever, and there is a little less saturated fat in my day.
For those who are trying to make changes in your healthy, weight or lifestyle, keep one of my favorite mottos in mind. “Nothing can be done except little by little.” – Charles Baudelaire. Those details that you might view as insignificant, do add up and can lead to improved health and a new lifestyle.
Apple-Butternut Squash Soup
Ingredients: 1 Tbsp Earth Balance; 1 medium Onion; 1 Butternut squash (peeled,seeded & chopped), 4 apples (peeled and chopped); 2 tsp coarse sea salt; 1 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp ground ginger; 1/4 tsp cayenne pepper; 1/4 tsp ground black pepper; 2 cups low sodium vegetable stock; 2 1/2 cups water.
Step 2: Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, vegetables stock and water. Bring to a boil. Then reduce to a simmer and cook until vegetables are soft. About 30 minutes. Step 3: Puree in catches in a food processor or blender until smooth, and return to saucepan. Heat over low, thin with more water if necessary.
My Challenge for you this week is too look at your go-to recipes! Are there any ingredients that you could swap out to make the recipe healthier without losing the flavor? Take time this week and look to see if you can make those small changes count!