(This studied showed that eating habits can be so ingrained that some people may even resort to eating stale popcorn at the movie theater simply because it’s a habit. Don’t let eating “habits” contribute to mindless eating, in the true sense of the word)
(One drink a day may not be such a bad idea. And no, it doesn’t have to be wine!)
(Research suggests it’s better to have one or two drinks a day than to save all your drinks for the weekend. Hmm, sort of sounds similar to the recommendations for food! Right? Don’t “save” calories for the weekend, and don’t “save” drinks either. It just doesn’t work that way.)
(Is it a food, or a supplement? Many companies are classifying their products as supplements simply because the regulations for dietary supplements aren’t as strict and there is no pre-market approval. Tricky stuff.)
And now it’s butternut squash recipe time! We’re down to about 25 butternut squash (even after giving away about 20!) and I’m still creating a new recipe each week. Caitlin from Feed Between the Lines recommended a roasted butternut squash soup, which sounded delicious but was way too similar to the butternut squash soup I made last year. So I decided to try out the Cabot Reduced Fat Butternut Squash Soup instead.
- 2 pounds butternut squash (~2 butternut squash), peeled and cut into chunks**
- 4 cups chicken or vegetable broth (low sodium chicken broth)**
- 1 cup 0% Greek Yogurt
- ½ cup Cabot 50% Reduced Fat Cheddar, grated (75% reduced fat white cheddar cheese)
- 2 tablespoons salted butter
- ¼ teaspoon ground red pepper (cayenne)
- Salt and freshly ground black pepper to taste
- 1 tablespoon sugar
- Several chives, cut into 1-inch pieces
- In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
- Remove from heat and let stand until slightly cooled; puree in batches in blender.
- Return puree to saucepan and place over medium-low heat. Stir in sour cream (or Greek yogurt!), cheddar, butter and red pepper. Season with salt and pepper.
- Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives (or not....).
It also tastes great with a good beer. If you’re a beer lover, like Nick and me, you have to try Dogfish Head Punkin Ale. I tried it for the first time two years ago and now I think it’s my all time favorite beer. It’s pricey, but completely worth it! Nick and I have been drinking this since we found it in stores a couple weeks ago. I try to stick to “moderation”, but sometimes it’s so hard! And yes, I normally use this as my “dessert” (normally…).