Podcasts about butternut squash soup

Why should I cook with less fat? Cooking with less fat is beneficial for several reasons: Healthier Dishes: Reducing fat, especially saturated and unhealthy fats, helps create meals that are better for your heart and overall well-being. Weight Management: Fat contains more calories per gram than carbohydrates or protein. Using less fat can help manage calorie intake and support weight management goals. Enhanced Flavor: Contrary to what some may think, reducing fat doesn't mean sacrificing flavor. You can use herbs, spices, and other flavor-enhancing techniques to create delicious and satisfying dishes. Diabetes Management: For people with diabetes, controlling fat intake is crucial for managing blood sugar levels and overall health. Remember, it's not about eliminating fat entirely but rather using it mindfully and opting for healthier fats when you do.     The Recipe of the Podcast Low-Fat Butternut Squash Soup Low-fat Butternut Squash Soup is an easy and healthy alternative to the rich and heavy cream variety! Made creamy using a blender, you would never guess there is no cream in this hearty fall soup! Ingredients 1 Medium Butternut Squash, peeled and cubed 1 medium onion, chopped 2 medium apples (cored and chopped coarsley) 1 medium carrot 1/2 tsp rosemary 1/2 tsp marjoram 4 oz olive oil 2 cloves garlic, minced 1 box (32 oz) Chicken or vegetable Broth 1 1/4 cups Fat Free Greek Yogurt pinch of kosher salt & pepper at the end as your finial seasoning Instructions 1.  In a large pot, combine squash, apples, broth, onion, carrots, rosemary, marjoram, salt and pepper. 2.  Bring to a boil over medium-high heat. 3.  Then reduce heat to medium-low and simmer uncovered for about 45 minutes. 4.  Use an emursion blender right in the pot or let cool, then put in blender and pulse until smooth. 5.  Add 1 cup of yogurt and pulse to combine. 6.  Return soup to large pot and reheat slowly being careful not to boil. 7.  Add more salt and pepper to taste if needed 8.  Transfer apple butternut squash soup to serving bowl and garnish each with a dollop of yogurt and roasted pumpkin seeds    YIELD 6 SERVING SIZE:1 Amount Per Serving: CALORIES:183 TOTAL FAT:16g SATURATEDFAT:10g SODIUM:218mg CARBOHYDRATES:8g FIBER:1g SUGAR:2g PROTEIN:2g     

Foodie Friday this week features three recipes for the fall - specifically Crockpot or slow cooker recipes. These include Salisbury Steak, Buffalo Chicken Dip and a Butternut Squash Soup!   Foodie Friday is brought to you by Prime Cut Meats!See omnystudio.com/listener for privacy information.

Here is the perfect soup for a warm fall evening, after a day of apple picking or a visit to a country farmstand. You can garnish this silken soup with finely shredded smoked ham, if you like. With a vegetable or green salad and toasted walnut bread, you have an easy menu for a Sunday night supper that asks almost nothing of the cook at the last minute. There is a lot to be said for the simplicity of serving chilled soup.

We're back with a brand-new episode of our podcast and this one is bursting with flavor and fun! Join Chef Cal and Christa as they delve into the world of unique culinary experiences in food and wine. Discovering a crispy melon called a HamiComparison between homemade and store-bought butternut squash soupCal's hunting family background for eclectic meatsPar cooking vegetables and finishing in the oven for roasted flavorPaso Robles as a food and wine destination00:00 Excited chat about food, reach out online.04:27 Homemade soup saves money and tastes better.08:33 Tracking fruit origin and impact of climate.11:50 Father's upbringing in scarcity and hunting food.15:23 Caring for wild meat is crucial for taste.18:37 Grandpa's canyon, hunting, and cooking memories.21:07 Mom's stew was tough, even dog refused.24:02 Cook vegetables carefully to preserve nutritional value.26:36 Preserve vegetable flavor by quick cooking and shocking.31:43 Test oil heat before adding vegetables carefully.34:15 Tips for cooking vegetables evenly and perfectly.37:17 Zinfandels from Paso Robles are preferred.41:07 Exceptional wine, enjoyable with great food pairings.42:54 Elevate wine experience with barbecue duck.46:25 Embrace life, savor food, enjoy every moment.48:38 Grateful for your time, see you soon!Send us a Text Message.We love FAN MAIL!

Creamy and Comforting Butternut Squash SoupCold weather and soup are synonymous in my mind. Nothing is more comforting then a warming bowl of goodness – except one that's easy to prepare, nutritious and versatile. This Butternut Squash recipe is it. Make it vegan by using vegetable stock and now it's a plant-based powerhouse.This Butternut Squash soup has a mousse-like consistency that almost addicting. To add even more staying power, I serve it over quinoa. Let me know if try it and any modifications/additions you make!Get the recipe here: https://baltimoreglutenfree.com/creamy-butternut-squash-soup/Nutpods discount code Hosted on Acast. See acast.com/privacy for more information.

This is Lunchtime Live's Big Batch. Every Monday we'll be learning new easy to cook batch recipes from Cook Book Author and Recipe writer Sarah Butler to keep you eating well. No more staring into an open fridge looking for inspiration! This week Andrea and Sarah chatted through recipes for two different soups to warm you up during the day.Follow the hashtag #LLBigBatch for all our recipes.

Foo talks about some funny bathroom humor comedy from Pete Holmes and the shake. Gym finally got his car back... and it has a check engine light (surprised?). Gym smokes a brisket for Thanksgiving and it's huge.  Foo says everyone has butternut squash recipe, true?  Foo tweaks his stew recipe and now finds it to be perfect.  Do you like to chew gristle?  How do you like your beef cooked?  How is a truck's tow rating calculated?  Foo finds some unprepared truck guys and he's put off.  Foo doesn't want to step on toes when it comes to helping with Zander's band.  CarPlay Share.  Have a wonderful Thanksgiving!  Thanks for listening!

Today's Magic With Gadgets daily recipe is Soup Maker Butternut Squash Soup.You can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter.Thanks so much for listening, Sam & DomX

Serves 6 people INGREDIENTS: -- 8 pears (peeled, cored and diced) -- 1 butternut squash (peeled, seeded and cubed) -- 1/2 red onion cut into wedges -- 2 peeled garlic cloves -- 1/2 tsp. dried rosemary -- 1 1/2 tbsp. extra-virgin olive oil -- 1 tsp. ground black pepper -- 1/2 tsp. salt -- 1 carton chicken or vegetable broth  PREHEAT OVEN TO 400 degrees

Welcome to the Overwhelm is Optional podcast where each week we find ways to gently rebel against the nonsense that overwhelm and exhaustion are just the price you pay to have the life you want. Heidi Marke is a Coach, Teacher, Podcaster & AuthorHaving managed to embarrassingly and painfully burn out losing her once-loved and hard-worked-for career, confidence, health and financial stability - whilst prioritizing her selfcare (yes, really!) she now quietly leads The Gentle Rebellion - inviting you to gently, but firmly, rebel against the idea that to have the life you want you to have to push through overwhelm and exhaustion. You don't.To book a Breakthrough The Overwhelm Session please click hereTo discuss working with me please click hereTo find out more about my work please visit:www.heidimarke.co.ukYou can buy my book here:Overwhelm is Optional: How to gently rebel against the idea that to have the life you want, you have to push through overwhelm and exhaustion. You don'tPlease note some episodes and show notes contain affiliate links for people and products I love and have used myself. I may earn from qualifying purchases. As an Amazon Associate I earn from qualifying purchases. Curious about this? Read my post A note about affiliate links.Disclaimer: This podcast is recorded with the intention to sooth and inspire you to reclaim your life from overwhelm. It is not intended as advice and should not be taken as such. Should you decide to use any of the information in this podcast for yourself, the podcast host assumes no responsibility for your actions. Support the showThe One Minute Marke - get my free one minute audio for immediate relief from overwhelm. The podcast for hard working professionals who want their life back. Welcome to the Overwhelm is Optional podcast where each week we find ways to gently rebel against the nonsense that overwhelm and exhaustion are just the price you pay to have the life you want. Heidi Marke is a Coach, Teacher, Podcaster & Author Having managed to embarrassingly and painfully burn out losing her once-loved and hard-worked-for career, confidence, health and financial stability - whilst prioritising her selfcare (yes, really!) she now quietly leads The Gentle Rebellion - inviting you to gently, but firmly, rebel against the idea that to have the life you want you to have to push through overwhelm and exhaustion. You don't. To find out more about my work please visit: www.heidimarke.co.uk To book a Breakthrough The Overwhelm Session please click here You can buy my book here: Overwhelm is Optional: How to gently rebel against the idea that to have the life you want, you have to push through overwhelm and exhaustion. You don't ...

Today's guest is full of talent and stories. Join Jen to learn about no-till farming, a Frenchman knighted for his baking skills, and the best way to cook bacon. She shares a delicious menu that includes a soup she's made for 15 years. Jen gives great advice for hosting guests as well as her newest cleaning secret. Stay tuned for her must-have kitchen items! (Visit comeoverfordinner.com for the recipe, product links, and more!)

October is all about soul warming soup ideas. Heat a nourishing, hydrating, homemade soup and in under fifteen minutes dinner is served. This is your weekday menu plan superstar. Plus I give you three ideas to make it a more substantial meal. From vegan to omnivore, there are menu ideas for everyone at the table. Recipe resources: Butternut Squash Soup: https://frenchwomendontgetfat.com/recipe/butternut-squash-soup-from-the-french-women-dont-get-fat-cookbook/ Simple Homemade Lentil Soup: https://www.foodiewithalife.com/recipes/simple-lentil-soup?rq=lentil Split Pea Soup: https://bit.ly/3BHktkvSRB Virtual Cooking Classes: October "Cozy Italian Dinner" Cooking Class: https://www.foodiewithalife.com/shop/p/cozy-dinner-virtual-cooking-class November "Holiday Sides to Healthy Lunch" Cooking Class: https://www.foodiewithalife.com/shop/p/holiday-sides-to-healthy-lunch If you're loving the recipe inspiration, subscribe to my Seasonal Recipe Bundle (SRB) and you'll receive seasonal recipe packs each quarter to keep you eating healthy while thoughtfully doing less. Subscribe to the annual membership for only $45 and add 24 delicious recipes, delivered to your inbox, this year. Save 10% with code: 10-THE-POD-SENT-ME Subscribe - bit.ly/3BHktkvSRB --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/christina-conrad/message Support this podcast: https://anchor.fm/christina-conrad/support

This vegan one-pot carrot & butternut squash soup recipe is easy to make, yet hearty & delicious. Butternut squash & carrots are both rich in vitamin A, which helps support our immune system. This soup is easy to make, yet hearty and delicious. Both butternut squash and carrots are rich in beta-carotene. It is then converted into vitamin A, which helps support our immune system and improve eye health. Cumin and ginger add a warming quality to the dish and promote healthy digestion. Vegan Carrot & Butternut Squash Soup Best of all, this one pot carrot & butternut squash soup can be eaten as a light starter, or embellished to be a satisfying main meal. If you like to prepare food for the week ahead, this recipe can also be upscaled to make a larger batch. 5 from 2 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 25 mins Course Soup Cuisine American Servings 3 Calories 67 kcal Equipment Knife Vegetable peeler Spoon or spatula for stirring Blender Ingredients ½ butternut squash peeled, seeds removed, cut into 1-inch chunks 3 carrots peeled or washed, cut into ½-inch chunks 1 brown onion peeled, quartered 2 cloves garlic peeled 1 tbsp sesame oil 3 dried bay leaves 2 sprigs fresh thyme or 1 tsp dried thyme 750 ml vegetable broth see notes ½ tsp ground cumin ¼ tsp ground ginger salt and pepper to taste Instructions Prepare carrots, onion, garlic and butternut squash. Add them into the pot, along with sesame oil. On medium heat, cook everything for about 5 minutes, stirring regularly. Next, add vegetable broth, thyme, bay leaves and spices. Bring the contents to boil and cook for about 20-25 minutes. When you're done, the carrots and butternut squash should be soft and pliable. Take out thyme sprigs and bay leaves and transfer the contents into a blender. Blend until smooth, then add back into the pot. Taste and season with salt and pepper as desired. Serve with a slice of bread, a handful of croutons, a sprinkle of chilli flakes, or a drizzle of balsamic glaze. Recipe Note You can use store-bought vegetable broth (usually sold in 1L cartons), make your own, or alternatively, dissolve a stock cube, stock pod or stock powder in 750ml of water. Notes Store for up to 3 days in the fridge, or split into portions and freeze for up to a month. Nutrition Calories: 67kcal Keyword Butternut, Carrot, Soup, Squash, Vegan Tried this recipe?Let us know how it was!

Sarah Langs and Mandy Bell discuss the surging Guardians, the team's “never say die” attitude and youthful inexperience, the strange AL Central, the White Sox revival and if they jinxed the Mets. Then, Jessica Mendoza stops by to talk about calling the Little League World Series, the Braves sign Michael Harris II to an eight-year contract and Alex Anthopoulos continuing to impress. Later, MLB.com's Juan Toribio on Walker Buehler's season-ending surgery, the level of concern with Craig Kimbrel and the expectation for Dustin May's return. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sarah Langs and Mandy Bell discuss the surging Guardians, the team's “never say die” attitude and youthful inexperience, the strange AL Central, the White Sox revival and if they jinxed the Mets. Then, Jessica Mendoza stops by to talk about calling the Little League World Series, the Braves sign Michael Harris II to an eight-year contract and Alex Anthopoulos continuing to impress. Later, MLB.com's Juan Toribio on Walker Buehler's season-ending surgery, the level of concern with Craig Kimbrel and the expectation for Dustin May's return. Learn more about your ad choices. Visit megaphone.fm/adchoices

I love all soups made with winter squashes, but this one has a wonderful, subtle, almost nutty flavour that's hard to beat, especially when it's served with toasted cheese sandwiches.

Today on Food Trek: Host Tory Dahlhoff pulls the old food truck out of the garage, airs up the tires, swaps out the fryer grease, fires up the grill, and hits the road with Chef Ryan Smith to cook and chat with the owners of Sous Chef, a small grocery in downtown Peoria where they have written their own recipe for connecting local farmers to the community.

In this episode I discuss Ayurvedic Medicine, how to stay warm and nourished this season, foods to favor in winter, how to cook them, and close with a brief meditation. Episode takeaways: Depending on your Ayurvedic constitution, winter can be a time of peace and coziness, or a time when you feel weighted down, or uninspired. Counteract sluggishness with morning exercise (sun salutations, metabolism stimulating poses like forward and backward bends). Focus on eating warm, cooked, well-spiced foods like soups, and roasted vegetables. Drink room temperature, warm, or hot beverages and avoid iced or chilled drinks, if possible. What to eat: apples, dates, citrus, cooked prunes, pomegranates, brussels sprouts, leeks, winter squashes, potatoes, turnips, cooked greens, carrots, and beets Recipes for Walnut Granola, Roasted Beets with Blue Cheese, Butternut Squash Soup, Broccoli Gruyere Quiche, Celery with Date and Parmigiano Salad are available on www.Foodiewithalife.com Banyan Botanicals is a helpful Ayurvedic resource that offers seasonal guides. If you're looking for more seasonal healthy, feel-good recipes that are totally doable, subscribe to the Seasonal Recipe Bundle (SRB) and you'll receive six seasonal recipes each season to keep you inspired, and your family excited for dinner. Subscribe: https://www.foodiewithalife.com/shop Support this podcast with a small monthly donation to help sustain future episodes: anchor.fm/christina-conrad/support --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/christina-conrad/message Support this podcast: https://anchor.fm/christina-conrad/support

On this week's show, back by popular demand, is my guest from Show 88, Mona Dolgov. You'll be inspired for the upcoming holidays with great ideas from Mona. Join us to learn more! Mona Dolgov is a nutritionist, cookbook author, and publisher with a lifelong passion for creating kitchen comfort and simple, healthy habits through her delicious recipes. Her new cookbook, Satisfy, is about to hit bookstores and your favorite online retailers, including Amazon, and she's here today to help us “health-ify” the holidays. We have a lot in store for you! You'll learn how to health-ify gravy, sweet potato casserole, appetizers, and a peanut butter sauce to die for. You'll definitely want to try her ideas for this Thanksgiving. We also have desserts: mini-cheesecakes and personal pumpkin pies. You'll learn how to make the best brussels sprouts ever in the air fryer.   Show Highlights:   Updates in Mona's world: her new cookbook is out November 9, cooking classes are ongoing, and she's working on a new cookbook for next summer; Mona loves her city apartment life in the Boston seaport area Mona's philosophy to health-ify the holidays by lightening up dishes Mona's Butternut Squash Soup, made with roasted butternut squash and sauteed apples and onions; the mixture is blended with broth and spices that can be customized with different flavor profiles How Mona and LIz will team up for cooking classes on Nov. 16th and 18th on appetizers and side dishes Their favorite appetizers include Liz's Roasted Carrot Hummus, Mona's Peanut Sauce (made with peanut butter, coconut aminos, sesame oil, ginger, rice vinegar, and honey), Asparagus Wrapped in Turkey Bacon, and Cauliflower Wings How Mona's Peanut Sauce with fresh veggies leaves everyone wanting more Liz's funny story about “double-dipping” Mona's chapter in the cookbook called “Snack-ertaining,” which features her Buffalo Cauliflower Wings How the air fryer has become Mona's best friend and a favorite time-saving tool for veggies and protein Check out the Phillips Premium XXL Airfryer giveaway in our Resources section, and use the 20% discount code “Mona20” to order yours! Liz's favorite side dishes: Sweet Potato Casserole with orange juice, zest, cinnamon, and ginger; Brussels Sprout Gratin Why Mona makes a “Mona Salad” for many gatherings; it's made with leafy dark greens, roasted squash and zucchini, cucumbers, pumpkin seeds, and pomegranate arils; her dressing is olive oil, balsamic vinegar, dijon mustard, maple syrup, canned pumpkin, and her spice blend of oregano, basil, garlic powder, and crushed red pepper How Mona uses the air fryer for the best brussels sprouts ever: after cutting them in half, she sprays them with olive oil and sprinkles with salt and pepper; after 12 minutes, she adds minced garlic and cooks for three more minutes; she adds apples, walnuts, pumpkin seeds, and a balsamic glaze at the end Why the key to lighter desserts is to make them in bite-sizes Mona's crustless mini-cheesecakes: they are made with orange zest, sugar, and reduced-fat cream cheese and drizzled with melted dark chocolate and topped with an orange section Mona's upside-down individual pumpkin pies: they are made with pumpkin, eggs, brown sugar, pumpkin pie spice, vanilla, and a pinch of salt; after being baked in ramekins, she tops them with a sprinkle of pumpkin seeds, pecans, brown sugar, and cinnamon Final words from Mona: “Don't stress about the holidays. Have fun. Be mindful. Focus on the traditions and bring your family in to help.”   Resources:   Sign up for our Health-ify the Holidays virtual cook-along. We'll be making appetizers on November 16th at 6 pm ET and sensational side dishes on November 18th at 6 pm ET. The cost for both classes is $69.00 (cost for single classes is $39). You can sign up on Mona's website. We hope to see you there.    GIVEAWAY: We have the most epic giveaway EVER going on until Monday, November 22nd! One winner will receive a Philips Premium XXL Airfryer with Fat Removal Technology. (Retail value: $299.95). Our second winner will receive a copy of Mona's new cookbook, SATISFY: Delicious, Healthy, and Full-Filling Meals for 500 Calories or Less! To enter for a chance to win one of these two prizes, post a comment in the comments section below and tell us about your favorite holiday recipe and/or why you want to win the air fryer or Mona's cookbook. This is a U.S. giveaway only. Good luck!   Find Mona online: Instagram Website  Cookbook on Amazon (official release date is Nov. 9th, but you can pre-order now) Facebook   Find Liz Weiss: Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog

On this week's show, back by popular demand, is my guest from Show 88, Mona Dolgov. You'll be inspired for the upcoming holidays with great ideas from Mona. Join us to learn more! Mona Dolgov is a nutritionist, cookbook author, and publisher with a lifelong passion for creating kitchen comfort and simple, healthy habits through her delicious recipes. Her new cookbook, Satisfy, is about to hit bookstores and your favorite online retailers, including Amazon, and she's here today to help us “health-ify” the holidays. We have a lot in store for you! You'll learn how to health-ify gravy, sweet potato casserole, appetizers, and a peanut butter sauce to die for. You'll definitely want to try her ideas for this Thanksgiving. We also have desserts: mini-cheesecakes and personal pumpkin pies. You'll learn how to make the best brussels sprouts ever in the air fryer.   Show Highlights:   Updates in Mona's world: her new cookbook is out November 9, cooking classes are ongoing, and she's working on a new cookbook for next summer; Mona loves her city apartment life in the Boston seaport area Mona's philosophy to health-ify the holidays by lightening up dishes Mona's Butternut Squash Soup, made with roasted butternut squash and sauteed apples and onions; the mixture is blended with broth and spices that can be customized with different flavor profiles How Mona and LIz will team up for cooking classes on Nov. 16th and 18th on appetizers and side dishes Their favorite appetizers include Liz's Roasted Carrot Hummus, Mona's Peanut Sauce (made with peanut butter, coconut aminos, sesame oil, ginger, rice vinegar, and honey), Asparagus Wrapped in Turkey Bacon, and Cauliflower Wings How Mona's Peanut Sauce with fresh veggies leaves everyone wanting more Liz's funny story about “double-dipping” Mona's chapter in the cookbook called “Snack-ertaining,” which features her Buffalo Cauliflower Wings How the air fryer has become Mona's best friend and a favorite time-saving tool for veggies and protein Check out the Phillips Premium XXL Airfryer giveaway in our Resources section, and use the 20% discount code “Mona20” to order yours! Liz's favorite side dishes: Sweet Potato Casserole with orange juice, zest, cinnamon, and ginger; Brussels Sprout Gratin Why Mona makes a “Mona Salad” for many gatherings; it's made with leafy dark greens, roasted squash and zucchini, cucumbers, pumpkin seeds, and pomegranate arils; her dressing is olive oil, balsamic vinegar, dijon mustard, maple syrup, canned pumpkin, and her spice blend of oregano, basil, garlic powder, and crushed red pepper How Mona uses the air fryer for the best brussels sprouts ever: after cutting them in half, she sprays them with olive oil and sprinkles with salt and pepper; after 12 minutes, she adds minced garlic and cooks for three more minutes; she adds apples, walnuts, pumpkin seeds, and a balsamic glaze at the end Why the key to lighter desserts is to make them in bite-sizes Mona's crustless mini-cheesecakes: they are made with orange zest, sugar, and reduced-fat cream cheese and drizzled with melted dark chocolate and topped with an orange section Mona's upside-down individual pumpkin pies: they are made with pumpkin, eggs, brown sugar, pumpkin pie spice, vanilla, and a pinch of salt; after being baked in ramekins, she tops them with a sprinkle of pumpkin seeds, pecans, brown sugar, and cinnamon Final words from Mona: “Don't stress about the holidays. Have fun. Be mindful. Focus on the traditions and bring your family in to help.”   Resources:   Sign up for our Health-ify the Holidays virtual cook-along. We'll be making appetizers on November 16th at 6 pm ET and sensational side dishes on November 18th at 6 pm ET. The cost for both classes is $69.00 (cost for single classes is $39). You can sign up on Mona's website. We hope to see you there.    GIVEAWAY: We have the most epic giveaway EVER going on until Monday, November 22nd! One winner will receive a Philips Premium XXL Airfryer with Fat Removal Technology. (Retail value: $299.95). Our second winner will receive a copy of Mona's new cookbook, SATISFY: Delicious, Healthy, and Full-Filling Meals for 500 Calories or Less! To enter for a chance to win one of these two prizes, post a comment in the comments section below and tell us about your favorite holiday recipe and/or why you want to win the air fryer or Mona's cookbook. This is a U.S. giveaway only. Good luck!   Find Mona online: Instagram Website  Cookbook on Amazon (official release date is Nov. 9th, but you can pre-order now) Facebook   Find Liz Weiss: Author, Color, Cook, Eat! coloring book series Website: Liz's Healthy Table Listen to my Podcast Read my Blog

Cold weather and soup are synonymous in my mind. Nothing is more comforting then a warming bowl of goodness – except one that's easy to prepare, nutritious and versatile. This Butternut Squash recipe is it. Make it vegan by using vegetable stock and now it's a plant-based powerhouse.This Butternut Squash soup has a mousse-like consistency that almost addicting. To add even more staying power, I serve it over quinoa. Let me know if try it and any modifications/additions you make! https://baltimoreglutenfree.com/creamy-butternut-squash-soup/Please enjoy this discount code on nutpods, my secret ingredient in cooking, baking and hot drinks: http://rwrd.io/ukmsuuv See acast.com/privacy for privacy and opt-out information.

After our huge reaction talking about soup yesterday we decided to keep it going. So every day, we’re going to talk to a chef and get their recommendation of a soup that we can all make at home. Today Ray is joined by Kevin Dundon with his soup of the day, Spiced Coconut and Butternut Squash Soup.

Butternut Squash Soup - Grain-Free Pizza Crust Challenge Cont. - Are We Snobs? - Where Does Aislynn Eat Chicken? Two local fan interactions lead us to ask: Are we food snobs? What is a snob anyway? We handle a pile of stored butternut (and other) squash in a delicious butternut squash soup and continue the grain-free pizza crust challenge. Unanswered Questions: Did we get the Christmas tree and lights up? TableTopics Question: Is it worse to discover your fly is down, spinach is in your teeth, or toilet paper is stuck to your shoe? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dinnertabletalks/message Support this podcast: https://anchor.fm/dinnertabletalks/support

Fall is in full swing, and so are some of our favorite ingredients! One ingredient we both LOVE is butternut squash! So today, we give you the rundown on our favorite member of the squash family. We go over differences in variety, nutrition, and why we feel it is important to purchase produce that is in season! We also go over basic cooking techniques and butternut squash soup recipes! Enjoy! See some of the relevant studies discuss today! https://www.sciencedirect.com/science/article/abs/pii/S0963996920300776 And some awesome Butternut Squash Soup Recipes:https://www.veggiesdontbite.com/vegan-roasted-butternut-squash-soup/https://www.masalaherb.com/roasted-butternut-squash-soup/https://downshiftology.com/recipes/roasted-butternut-squash-soup/https://runningonrealfood.com/butternut-squash-lentil-soup/ Don’t forget! Get 40% your first order of Life Boost Coffee by using promo code “artofeating” at lifeboostcoffee.com at checkout! Use this link to streamline the process: https://lifeboostcoffee.com/pages/healthy-coffee-ot2e-jhopkins?oid=1&affid=49With Culiraw, guilt-free desserts are possible! They are made of natural organic ingredients that provide your body with fiber, minerals, vitamins and enzymes, sweetened with dates and agave only. Use code is “aoepodcast” for 10% discount at checkout!Subscribe to Dr. Esposito’s YouTube Channel: https://www.youtube.com/channel/UCHRpZFrFsbJIk5fbNIkj4pQ?sub_confirmation=1 Sign up for our newsletter at evokhealth.com and get our 14 Kick-start Recipes & Kitchen Secrets! Feel free to reach out to us at artofeatingpodcast@gmail.com. You can also follow us on Instagram @artofeatingpodcast. To reach your hosts, you can find Dr. Esposito at:Email: drvincentesposito@gmail.comIG: @vinespositomsdcTwitter: @VinEspositoMSDC Web: insideouthealthwellness.com You can find Dr. Kali at:Web: drkali.com IG: @dr.kali

The boys are back! Well, except for Jesse. And who-wee we got a noice episode for you. The boys have been faced by the now marauding pandemic known as COVID 19, and are stuck at home. So with a microphone and a really helpful discord bot, they are able to take sweet Buzzfeed quizzes and play an improv game in which we are introduced to the notorious Uncle Ben. Listen and hear about Baracka Obomba's love affair and the infamous butternut squash soup on this latest, much awaited episode of your favorite unfunny podcast.

Nick and Morgan meet with Professor Pablo Bose to discuss what goes into the diversity requirements and the amazing student experiences represented at UVM!

Juan shares his recipe for his famous butternut squash soup.

Jim spent many years working in management for the DuPont corportation, and spent about 2 years in rural India working with the Peace Corps. Now retired, he is an avid outdoorsman, bow hunter, renewable energy enthusiast and loves driving his Tesla Model 3. He brought the car to the station and handed Adam the keys for a drive around town. Adam and Jim also discuss the challenges inherent in bow hunting, and the mission of the Peace Corps as well as Jim's time in India. Jim's wife Pat makes gallons and gallons of Butternut Squash Soup every year to help with a local library fundraiser and Jim brings in a bowl to share with Adam on the air. BONUS: At the end of the interview, we've included the full, un-edited audio from Adam and Jim's drive around town in the Tesla. It's loaded with information about the benefits and challenges of owning one of these remarkable cars.

This butternut squash soup recipe is a delicious treat to serve on a cold day. This video recipe will show you everything you need, from peeling the butternut squash to seasoning the soup - and you'll have a delicious meal in no time! Enjoy!

Do you like cayenne pepper? No? Well, then keep you goddamn opinion to yourself, cowards. 

Debriefing #5: 5 x 5 of 2018 Songs of 2018: This One’s Simple, These Are Our Favorite Songs of 2018! They Don’t Have To Be Made In 2018, Just New To Us. These Are Our Favs of The Year  Marks…  Tor Miller - “The Dirt”… Which Is Proly What I Think Is The Best Song of The Past 5 Years!  Ane Brune - “All My Tears”  Leon Bridges - “Beyond”  John Prine - “Lake Marie”  AHI - “Ol’ Sweet Day” … Shoutout To Marci K For That One!  YZ - “Mixel Plic’ .. BONUS DABS…  Lauren Daigle - "You Say" Noah Kahan - "Sink" James Arthur - "Empty Space" Eminem - "Fall" The Lumineers - "Gun Song" Movies or Shows of 2018:This One’s Also Simple, These Are Our Favorite Movies or T.V. Shows of The Year!  Marks…  Peaky Blinders “The King” - Ronnie Coleman Documentary  “May It Last” - Avett Brothers Documentary  “Accidental Courtesy” - Daryl Davis  The Darkest Hour DABS… Icarus- Netflix Documentary 13th- Netflix Documentary You- Netflix Series Park and Rec Forever My Girl Media Episodes of 2018: This One’s A Little More In Depth.  These Are Our Favorite Media (Of Any Form) Episodes… So They Could Be Books, Podcast Episodes, Instagram Posts, YouTube Videos, Audio Files, Blogs, Articles, Studies, Etc… Pretty Much Anything That Was Put Out Into The World!  Marks…  “12 Rules For Life: An Antidote To Chaos” By Jordan Peterson  Joe Rogan Experience #1176- Dom D'Agostino & Layne Norton The Fitcast #478 Practicing Compassionw/ Dan John  Inky Johnson - Talk To Aflac In Dallas, TX  Word On Fire Podcast #158- How To Have A Good Religious Argument DABS… "What It Means To Be Productive" - Chasing Excellence "10 Habits You Should Stop Having" - Chasing Excellence "Episode 63- Mental Balance and Being Okay With Doing Less" - Cool, Calm, & Chaotic Squat University/The Critical Bench - Instagram/Website Blogs @drnadolsky- Dr. Spencer Nadolsky- Instagram Purchases of 2018:Again A Pretty Simple One… What Purchases of The Year Did We Love The Most!  Marks…  Trip To Europe Skwat Rack  Pilot-G2 .38 Pen  Chalkboard Paint For Walls  Hawaaiin Shirts/Plain Sweatshirts DABS… Instapot Dumbbell Set Coffee Grinder Barbell Jeep Food or Exercises of 2018:This One Is Our Top 5 Favorite Exercises That We Were Doing and/or The Best Foodz That We Ate Last Year…2 of My Favorite Things On Earth!  Marks…  KB Snatch  Turkish Getups  Mid Day Walks  Take Sushi  Butternut Squash Soup  DABS…(I didn't try any new foods :( ) TGU Kickthrough w/ Toe Grab Windmill Snatch Deadlift

Chef and author Curtis Stone joins us today to talk about a truly dreaded topic: how to eat healthy and well at work. He gives us his favorite meals to prep for lunch at work (including an amazing recipe, listed below), to why snacking throughout the day can actually be a good thing (assuming you’re not just like eating nachos all day). Then, Liz and Rico chat with listener Tabitha, who might be going too far with her efforts to separate her job from the rest of her life. Plus, we discuss the best and worst ways to send passive-aggressive emails in today’s Lingo Bingo, and talk with someone who’s made a career out of kitchen fashion in today’s “You Get Paid To Do What?”Don’t forget! We’re working on a bunch of special episodes (Liz & Rico AMAs, your ultimate office, and a very NOT Safe For Work episode), so if you have a question, don't hesitate to send us an email. You can reach us at Safe@Wondery.com, or you can leave us a voicemail at 424-224-5711. You can also find us on Twitter — we’re @SafeFor Work — and don't forget to follow our sage hosts on Twitter, too; they're @SSLiz and @RicoGagliano.Curtis Stone’s Recipe for Butternut Squash Soup with Smoked Parsnip Cream & Jamon ChipsServes: 4 to 6Prep Time: 40 minutesCook Time: 1.5 hoursMake-ahead: The jamon chips can be made up to 1 day ahead, stored airtight at room temperature. The soup and parsnip cream can be made up to 2 days ahead, covered separately and refrigerated. Reheat the soup and parsnip cream over low heat.-- Ingredients:Soup:1 teaspoon canola oil2 shallots, finely choppedKosher salt and freshly ground white pepper1 ¼ pounds (600g) peeled, seeded butternut squash, cut into 1inch/3cm pieces4 cups chicken stock2 blood oranges, juiced (¼ cup/60ml)1 cara cara orange, juiced (⅓ cup/70ml)1 navel orange, juiced (¼ cup/60ml) and zested (1tbsp)Smoked Parsnip Cream:7g wood chips, preferably applewood1cup/250ml full fat milk1cuo/230ml cream4tbsp/40g butter8 ounces/240g (~2 medium) peeled parsnips, inner core removed and cut into 1in/3cm pieces-- Method:1. Heat a large, heavy saucepan over medium heat. Add the oil, then the shallots and a large pinch of salt, and sauté for about 2 minutes, or until the shallots are tender. Stir in the squash and season with white pepper. Cook, stirring occasionally, for about 10 minutes, or until the squash begins to soften.2. Add the chicken stock and cook for about 40 minutes, or until the squash is tender and the stock has reduced by one-fourth. Remove the saucepan from the heat and stir in the orange juices and zest. Working in batches, puree the squash mixture in a blender on high speed until smooth. Strain the soup through a fine sieve. Makes about 1 quart.3. Meanwhile, place the wood chips in the bottom of a medium heavy saucepan. Using a kitchen torch, set fire to the wood chips and allow them to burn for about 1 minute, or until they have turned black all over. Immediately pour in ¼ cup of water to extinguish the flames. Add the milk and cream and bring to a simmer over medium heat. Cover and simmer for about 20 minutes, or until the cream mixture is infused with a smoky flavor. Strain the mixture, discarding the wood chips. Set the infused cream mixture aside.4. Rinse out the saucepan and pat dry. Return the saucepan to medium-high heat and add the butter. Cook the butter, stirring often, for about 3 minutes, or until it has browned, but not burned. Add the parsnips to the browned butter and cook for about 1 minute. Add the infused cream mixture and bring to a simmer. Cook for about 25 minutes, or until the parsnips are very tender.5. Transfer the mixture to a blender and blend on high for about 2 minutes, or until the mixture is very smooth. Season with salt. Transfer the hot parsnip cream to a whip cream dispenser, and charge once. Keep the dispenser warm in a hot water bath until ready to serve.-- To serve:6. Divide the soup among four bowls. Pipe the parsnip cream over the soup. Place 2 or 3 jamon chips on each serving.-- For the jamon chips:4 paper-thin slices jamon Serrano1. Position the rack in the center of the oven and preheat the oven to 425°F/220°C.2. Place the sliced jamon on a heavy baking sheet lined with parchment paper and place in the oven. Cook, turning the jamon slices over halfway through cooking, for about 5 minutes, or until they are very crisp and brittle.3. Immediately transfer the jamon chips to kitchen towel to absorb any excess oil. When cooled, break into 1½inch/4cm pieces. Store the chip in an airtight container at room temperature until ready to serve.-- For parsnip chips:¼ cup/5g caster sugar1 navel orange, juiced and strained (⅓ cup/80ml)1 tbsp/15g fine sea salt1 small parsnip, peeled and very thinly sliced lengthwise on a mandolin1. In a small heavy saucepan, combine the sugar, juice, and salt with 2 cups of water and bring to a boil over high heat.2. In a medium bowl, combine the sliced parsnip. Carefully pour the boiling water mixture over the parsnips, fully submerging them. Set aside at room temperature for about 1 hour, or until cool.3. Lay the parsnip slices in a single layer over a dehydrator sheet. Cover with an empty dehydrator sheet to act as a weight. Dehydrate overnight. Alternatively, place the parsnip strips on a baking tray lined with baking paper. Place the tray in the center rack of an oven that has been preheated to 212°F/100°C. Bake for about 80 minutes, or until the parsnip strips are crips and dry but do not take on any color.

Satisfying your sweet tooth with a delicious Butternut Squash Soup. Are you looking to help support the Simple Eats brand? Click this link: anchor.fm/simpleeats to become a monthly supporter. Simple Eaters I love you all. Lets make this world a healthier place to live. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support

Hey Weight Loss Nation! www.TheWeightLossNation.com Welcome to Autumn! I love the month of October! I miss seeing the leaves change color, but the pictures I have stored in my memory are serving me well, while I live in Florida. The fall also brings up fond memories of my grand-mother cooking pumpkin and squash this time of year.  Butternut Squash is soooo good for you! Here are some incredible healthy reasons to eat Butternut Squash: #1.   1 Cup of Butternut Squash has about 500mg of Potassium, which helps lower your blood pressure. #2.   1 Cup also contains about 7 gms of Fiber, which will prevent constipation and maintain a healthy digestive tract by supporting the "good bacteria" in your gut. #3.   Butternut squash is loaded with vitamin A—one cup of squash has over 350 percent of the recommended daily allowance , which is important for healthy eyesight.     #4.    Manganese is also in Butternut Squash, which helps your body maintain healthy bones.  #5.   With half of the daily required dose of Vitamin C contained in one cup, you may have fewer wrinkles in your face. A study published in the American Journal of Clinical Nutrition examined links between vitamin C and skin aging in over 4,000 women aged 40-74, and found that higher intakes of vitamin C were linked to a lower likelihood of wrinkles and dryness of the skin. Vitamin C may not cure the common cold, but it may help reduce the length of time you have one, or reduce the risk of developing further complications, such as a lung infection or pneumonia.    #6.   Butternut Squash also contains the anti-oxidant "betacrytoxanthin," which reduces your risk of inflammation type of disorders like rheumatoid arthritis. #7.   With 1 cup having less than 100 calories, 26 gms of Carbohydrates and just about "el zero" gms of fat in one cup, your body will naturally feel full with all that fiber. When you feel full, you will naturally eat less and less calories will mean more weight loss! L-Tryptophan is an essential amino acid that helps your body make proteins and certain “brain-signaling” chemicals. Your body will convert L-Tryptophan into “Serotonin,” which helps your body regulate your “mood” your “sexual desire” and helps you fall asleep more naturally. 1 oz of Pumpkin Seeds has 161mg of Tryptophan, which is (58% RDI)….that’s how you make yourself “Feel Good” Naturally! With Serotonin being a “Happy” neurotransmitter for your brain, and Butternut Squash helping you feel full & satisfied…..what could be better than a hearty stew to make you feel full….sexy…. and Happy? Here’s a delicious, hearty, Butternut Squash Soup…. I want to share with you this week. Your belly will feel full and YOU will FEEL happy!   Make Me Happy Soup Makes about 4-6 Servings Ingredients 4  Medium Sweet Potatoes 2  can of White “Great Northern” Beans (15-16oz) rinsed good. 3   cans of Diced Tomatoes (no salt added) 1 Tbls. of Mrs. Dash Southwest Chipotle Seasoning Blend (No bad salt in Mrs. Dash) 2  Cup of Diced Peppers (I use Red. Use Green if you want) 1 ½  Tbls of Minced Garlic Paste (Amore – 3.02 oz tube in most stores) 2   32 oz container of Kitchen Basics low sodium chicken broth 2  package of fresh or frozen diced butternut squash (15-16oz each) 1  Cup of Raw, hulled Pumpkin Seeds 1  Cup of Raw, Organic Peanut Butter……I use “Once Again” Brand. The ingredients in Once Again Creamy Peanut Butter are……. Peanuts & Salt.       Instructions Peel sweet potatoes, cut into small cubes and put into the crock pot. Add the beans, tomatoes, peppers, seasoning, garlic paste & broth into the crock pot. Cook on high for 2 ½ - 3 hours or low for 4 -6 hrs, until the sweet potatoes are tender. Stir in the butternut squash the last 30 minutes of cooking time. Chop up the pumpkin seeds or put in a mini-chopper like I do. Stir into stew. Remove 1 Cup of the liquid from slow cooker when done and put in a bowl. Put the Peanut Butter into the bowl of liquid and stir or whisk until blended. Stir the Peanut Butter mixture back into the stew. Serve 2 Cups into your favorite cup or bowl. Add  ½ teaspoon of Sea Salt EAT and FEEL HAPPY!  It’s hard to say how many calories you’ll be eating, since I don’t know how many beans or other ingredients will be in your cup while you  eat it. Let’s play it safe and make an estimate of about  300-400  calories per 2 cup serving. I’ll tell you one thing……This is a Healthy & Happy Stew…..so don’t waste your time worrying about the calories in this Happy Stew! Freeze leftover stew in One Cup or Two Cup containers….so you’ll be able to defrost and eat this “Feel Good” Soup whenever you need it! Thanks so much for listening…….don’t forget to tell your friends & family about Weight Loss Nation! I could use your help in making others healthy! Spread the word and Let’s make as many people as we can live Long-Term Healthy Lifestyles! Want more information on Weight Loss Nation? www.TheWeightLossNation.com If you are ready to "finally" lose weight and keep it off forever, you need to "join Weight Loss Nation." You know the adage....."It takes a village to raise a child." The concept is the same with weight loss! Would you rather continue "yo-yo dieting" by yourself and not be able to go out to a restaurant with friends, since you know you will "struggle" with food choices? Are you happy with losing weight only to gain it back again? Do you have too much "stress" in your life? I've said all of those things and I've had every excuse in the book on why I couldn't keep weight off. Or....... Would you like to be part of a "Village" of people, who are just like you and will be there to support you every single day in a private community? Weight loss Nation has a collaboration of experts in the fields of Nutrition, Mindset, Movement, Weight Loss, Yoga, Fitness, Meditation, Emotional Eating and Post Traumatic Stress! When you become a member of Weight Loss Nation, you have access to these experts to answer your questions! Weight Loss Nation Members* have access to recipes, cooking videos and exercise videos. Weight Loss Nation participates in “Meet Ups” in the Tampa Bay, Florida area. Our Private Facebook Forum is a "no judgement zone," where you can feel safe and comfortable in sharing your comments and feelings. So.....what are you waiting for? Go to www.TheWeightLossNation.com and take the life-long journey with me and finally lose the weight forever! Members* are Weight Loss Nation Pro Support and/or Lifetime Members https://goo.gl/aJrpZT    Nutrition Disclaimer These show notes are written and produced for informational purposes only. Statements within this site have neither been evaluated or approved by the Food and Drug Administration nor a health practitioner. This site is not intended to diagnose, treat, cure or prevent any disease. Content should not be considered a substitute for professional medical expertise or treatment. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new diet or health program. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website, www.TheWeightLossNation.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as MyFitnessPal.com, CalorieCount.com, Nutrifox.com, as well as from other sites.  Although TheWeightLossNation.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.   Different online calculators provide different results depending on their own nutrition fact sources and algorithms. Furthermore, I am neither a chef nor a cook and I don't pretend to be. I'm also not great in Math! Under no circumstances will Weight Loss Nation LLC. be responsible for any loss or damage resulting for your reliance on nutritional information, or any other information from this site, or the www.TheWeightLossNation.com website. Information is offered as an opinion and information may not be accurate. Due your own due diligence and make your own conscious decisions.

  Get a free 30 day trial and free audiobook when you sign up for Audible by using this link.     Knitting Segments Show Ready Knits   Newborn Vertebrae by Kelly Van Neikerk   In Dragonfly Fibers Damsel in the Starry Night color way     Practice Baby Blanket  Chevron Baby Blanket by Rachel C. Creations   The yarn was from stash     Knits in Rehearsal   “Real” Baby Blanket is also the Chevron Baby Blanket by Rachel C. Creations   Yarn is Knit Picks Shine Worsted in 3 awesome colors: Robot, Dandelion and Reef   Blog where I found lots of fun color combos.      Swatched for the Rainbow Party Cardi by Stephanie Lotven/Tellybean Knits   The yarn for the body is Deep Dyed Yarns in the Lost Girl Speckle Colorway   The accent yarns will be Miss Babs Yummy Two-Ply Toes. Check out my project page for all of the colorways.      Knitting News, Notes and Events    I’ll be taking a class with Andrea Mowry at Black Mountain Yarn Shop in May.    I’ll be attending Zombie Knitpocalypse in June of 2018     New Knit-a-Long: Mad about Minis   I was inspired by both the Rainbow Party Cardi pattern and the book Mini-Skein Knits (catch my review later in the episode).    Official start date is March 15, but Wips are welcome   Official end date is May 15, 2018   The project must contain at least 1 mini-skein or leftover yarn (200 yards or less). Generally speaking, Mini-Skeins are around 100 yards.      Possible Projects  Here is the bundle where you can find all of the patterns mentioned below.    Sweaters/Garments    Rainbow Party Cardi    Stephanie Lotven   Santa Clara    Mary Catherine Bryner   Mini-Marvel Swing Vest   Rachel Henry   Camaro  Tanis Lavallee   Accessories    Sock Stashbuster Slouchy Hat    Amanda Schwabe   Ripken by Melanie Berg   Lydia Evening Bag by Barb Brown   Knitting at the Library Cowl  Cori Eichelberger    Plus 1 Pop Collection Sarah Schira   Other Patterns   Waffle Coasters by Claire Cromwell   Welcome Spring Oven Towel by Claire Cromwell   Chevron Coffee Cozy by Claire Cromwell     There is a bundle in the Ravelry group, as well as a chatter thread. Feel free to post about a pattern that works for this KAL and, don’t forget to add to the bundle.    Heads Up: The PalKal will start in June!    The Reviews are In      I hope you enjoy my review of a book I picked up called Mini-Skein Knits, 25 Knitting Patterns Using Small Skeins and Leftovers       My Favorite Patterns from the book can all be found here:    Head in the Clouds Hat Jess Kallberg   Infinite Rainbow Cowl by Carrie Santisteban   Matrix Mitts by Jess Kallberg   Chevron Boot Toppers by Yelena M. Dasher   French Ticking Fingerless Mitts by Meg Rake    Rainbow Cardi by Yelena M. Dasher   Mermaid Darkly by Yelena M. Dasher   Welcome Spring Oven Towel by Claire Cromwell    Waffle Coasters by Claire Cromwell   Lydia Evening Bag by Barbara J. Brown     Non-Knitting Segments      One Pot Wonder    Moroccan Chicken and Butternut Squash Soup from myrecipes.com   Love it or Leave it    Love: Perfectly Posh   Leave: Stomach Virus last week   Other News and Notes   Books:    I finished The Stolen Marriage by Diane Chamberlain    The Love Song of Miss Queenie Hennessy by Rachel Joyce   The Last Ballad by Wiley Cash   The Sun is Also a Star by Nicola Yoon     Running:    Felt really good about my last race which was the Charlotte 10 Miler on February 17th.      Next race: BB&T Corporate Cup on March 10, 2018

I visit with my friend Barb, an amazing home cook and she shares her recipe for roasted butternut squash soup and her favourite buttermilk drop biscuits.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.Pour the soup back into the pot. Add the apple cider and crème fraiche to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. Sponsor: Real Salt

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.Pour the soup back into the pot. Add the apple cider and crème fraiche to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. Sponsor: Real Salt

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.Pour the soup back into the pot. Add the apple cider and crème fraiche to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. Sponsor: Real Salt

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.Pour the soup back into the pot. Add the apple cider and crème fraiche to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. Sponsor: Real Salt

Tis the season for squash! Although most of us are only familiar with a handful of squashes, there are 150 varieties of heirloom pumpkins, squash, and gourds. For this week's Please Explain, Chef Alfred Portale, executive chef and co-owner of the Gotham Bar and Grill, shares his favorite ways to cook different kinds of squash. Zaid Kurdieh, a professor and partner operator of Norwich Meadows Farm, LLC, a certified organic, diversified vegetable farm in Norwich, NY, also joins us to discuss squash varieties and share growing tips.  Recipes (Courtesy of Alfred Portale) Butternut Squash Soup with Spiced Crème Fraîche         Makes 6 servings The porridge like consistency of this soup preserves all the distinguishing characteristics of butternut squash, to which hints of nutmeg, allspice, and cinnamon are added for a soul-warming autumnal starter that’s as comforting and nurturing as an evening in front of a roaring fire. To coax out as much flavor as possible, the squash is first cut into cubes that are heated slowly in butter until thoroughly caramelized and just beginning to break down around the edges. When shopping, look for a butternut squash with a long neck and pick it up to gauge its weight: if it feels heavy for its size, it will have a small seedbed, which means more usable flesh inside. The crème fraîche behaves almost like a condiment here; swirl it in, or let it rest decoratively on top. Thinking Ahead: The soup and the crème fraîche can be made a day in advance; if you do this, do not enrich the soup with butter until reheating the next day. SOUP: ¼ cup unsalted butter 4 pounds fresh butternut squash, peeled, seeded, and diced into 1-inch cubes Coarse salt and freshly ground white pepper to taste 2 shallots, peeled and sliced 2 cloves garlic, peeled and sliced 2 sprigs fresh thyme 1 bay leaf 2 cups White Chicken Stock In a 12-inch saute pan, heat 1 tablespoon of the butter over medium-high heat. Add the squash and season it with salt and pepper. Cook for 15 to 20 minutes, stirring occasionally, until nicely caramelized but still firm. When the squash is nearly cooked, heat 1 more tablespoon of butter in a soup pot over medium-high heat. Add the shallots and cook for about 2 minutes, stirring, until translucent. Add the garlic, thyme sprigs, and bay leaf, and stir for about a minute. Add the squash and chicken stock. Raise the heat to high and bring to a boil. Reduce the heat and simmer, partially covered, for 20 to 25 minutes, or until the squash is tender. Using a slotted spoon, remove and discard the thyme and bay leaf. Transfer the soup to a blender or food processor fitted with a metal blade, and purèe until smooth. Return the soup to the pot to keep warm. Stir in the last 2 tablespoons of butter to enrich and thicken the soup. Ladle it into bowls and garnish each serving with a swirl of crème fraîche. Variations: You can vary the squash, using buttercup or sugar pumpkin if you prefer their flavor. SPICED CRÈME FRAICHE 1/3 cup crème fraiche 1/8 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg Coarse salt and freshly ground white pepper to taste In a stainless-steel bowl, whisk together the crème fraîche, cinnamon, allspice, and nutmeg. Season with salt and pepper. Serve immediately or cover and refrigerate for up to 1 hour. Whisk again before serving. Flavor Building: Stir in pieces of duck confit to add gamey punctuation, or top the soup with chopped, roasted chestnuts. Squash- Avoid acorn squash in recipes that call for peeling and dicing; its deep ridges make this task almost impossible. Instead, use acorn squash for roasting, after which the pulp can be easily scooped out. Butternut Squash Risotto, Maple-Smoked Bacon, and Sage     Makes 6 appetizer or 4 main-course servings When summer has long since turned to fall and the bitter cold of winter is just weeks away, I suggest preparing this dish to offer reassuring warmth to a small circle of friends and family. Based on a Venetian holiday recipe, this risotto boasts a rare and invigorating combination of ingredients both to welcome and combat the chill of the season. Part of the recipe’s impact derives from the spiced butter that finishes it with a powerful dose of garlic, chervil, marjoram, cinnamon, and ginger. But there’s an equally important step that’s worth noting here: Many risotto recipes cook all the ingredients into the rice, but the success of this dish depends on not doing this, but adding the squash at the end to keep its flavor isolated and allow each bite to bring a different sensation to the palate. To achieve this effect, it’s absolutely essential that the delicate, caramelized squash cubes be stirred in as gently as possible just prior to serving. Not only does this preserve the integrity of the squash’s flavor, but the orange cubes will punctuate the risotto with dazzling bursts of color. You might also break with the convention of serving risotto as either an appetizer or an entrée, and use this one as a side dish with roast pork (squash, cinnamon, and marjoram are commonly used to season pork) or simple roast chicken. Also, the bacon in this risotto will provide an understated continuity to the plate. Thinking Ahead: The spiced butter may be prepared up to 8 hours in advance, covered, and refrigerated. The caramelized squash may be prepared as much as 1 hour in advance, covered, and held at room temperature. SPICED BUTTER: 8 tablespoons (1 stick) unsalted butter, at room temperature 4 tablespoons Roasted Garlic Puree 2 teaspoons finely chopped fresh chervil 1 teaspoon finely chopped fresh marjoram ½ teaspoon ground cinnamon    ¼ teaspoon ground ginger Coarse salt and freshly ground white pepper to taste In a small bowl, combine all the ingredients. Cover and set aside at room temperature. CARMELIZED SQUASH: 3 tablespoons unsalted butter 1 large (2-pound) butternut squash, peeled, seeded, and cut into ¾-inch cubes Coarse salt and freshly ground white pepper to taste 2 teaspoons light brown sugar In a large sauté pan, melt the butter over medium heat. Season the squash with salt and pepper, add it to the pan, and cook, stirring occasionally, until nicely browned, about 6 minutes. Cover and cook until tender, about 5 minutes. Add the brown sugar and cook until the squash is caramelized, but still holding its shape, about 2 minutes. Set aside. RISOTTO ASSEMBLY: About 2 quarts Double Turkey Stock 2 tablespoons olive oil 2 ounces slab bacon, preferably maple-smoked, cut into ½-inch dice 1 cup minced shallots or onions 1 pound Italian rice, preferably Vialone Nano, if available, or arborio 1 teaspoon chopped fresh sage ¼ teaspoon fresh thyme leaves ½ cup dry white win 2 tablespoons chopped fresh flat-leaf parsley Coarse salt and freshly ground white pepper to taste In a large saucepan, bring the stock to a boil over high heat. Reduce the heat and keep hot on a very low flame. In a large heavy-bottomed saucepan, heat the oil over medium heat. Add the bacon and cook until lightly browned, about 5 minutes. Add the shallots and cook, stirring often, until softened, about 3 minutes. Reduce the heat to medium-low. Stir in the rice, sage, and thyme. Cook, stirring with a wooden spoon, until the rice is coated, has released its starch, turns a milky opaque white, and begins to stick to the bottom of the pan, 7 to 10 minutes. Add the wine and boil until completely reduced, 2 to 3 minutes. Ladle about 1 cup of the simmering stock into the rice. Cook, stirring often, until the stock is almost completely absorbed by the rice. Continue cooking and stirring, adding another cup of stock only when the previous addition has been absorbed. After 15 minutes, begin tasting the rice. At this point, add the remaining stock judiciously. The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time. Stir in the spiced butter and the parsley, and season with salt and pepper, then gently fold in the squash cubes, keeping them as intact as possible. Transfer the risotto to warmed bowls and serve immediately. Variations: You may substitute another winter squash for the butternut. I recommend Hubbard, acorn, or buttercup. To expand your knowledge of the varieties of squash, try a different one each time you prepare this dish to determine which you like best and how each one plays in this context.      

JJ Flizanes is an Empowerment Strategist. She is the Director of Invisible Fitness, an Amazon best-selling author of Fit 2 Love: How to Get Physically, Emotionally, and Spiritually Fit to Attract the Love of Your Life, and author of Knack Absolute Abs: Routines for a Fit and Firm Core. She was named Best Personal Trainer in Los Angeles for 2007 by Elite Traveler Magazine.   JJ vividly reminds us that the word ‘fitness’ is not just about the state of one’s physical body, but also the factors which determine a person’s overall well being. And, for JJ, the key components in all these areas are ‘invisible’ — balanced support structures of nutrition, emotional centeredness and health. A favorite of journalists and the media for her depth of knowledge and vibrant personality, JJ, a contributing expert for Get Active Magazine, has also been featured in many national magazines, including Shape, Fitness, Muscle and Fitness HERS, Elegant Bride, and Women’s Health as well as appeared on NBC, CBS, Fox 11 and KTLA. She is also a video expert for About.com and regular contributor for The Daily Love. JJ launched her professional career in 1996 as the Foundations Director for the New York Sports Club, where she designed curriculum and in-house certification for new and previously uncertified fitness trainers. She has also been certified by the American Council on Exercise (ACE), International Sports Science Association (ISSA), and the Resistance Training Specialist Program (RTS). With a focus on biomechanics, JJ has lectured for The Learning Annex and as a featured speaker for New York Times Bestselling Author of The Millionaire Mind, T. Harv Ecker’s Peak Potentials seminars, as well as corporate clients, including Pacific Gas and Electric, Hanson Engineering, and Jostens, Inc. She is the Wellness Expert for KFC International, the Health and Fitness Expert for the National Association of Entrepreneur Moms, and a Fitness Expert for Nourishing Wellness Medical Center.  She has been working in the health and wellness industry for 15 years, as a fitness trainer with a knack for helping her clients become more self-aware and self-empowered through her ability to quickly identify and pinpoint problem areas, and then create simple solutions involving exercise, nutrition and mindset changes. She is the Host of the new iTunes Podcast Show Fit 2 Love: Physical, Emotional and Spiritual Fitness for the Happy Life You Deserve which is six day a week video and audio show. What sets JJ apart from her Celebrity Fitness counterparts is the holistic approach to getting results. Over the last fourteen years she has studied, used and applied Positive Psychology, Neuro-Linguistic  Programming (NLP), Eye Movement Desensitization and Reprocessing (EMDR), Emotional Freedom Technique (EFT), Law of Attraction, Quantum Physics, Non Violent Communication, Imago Therapy, and Hypnotherapy. JJ Flizanes has proven that she’s not only an expert in matters of the body and fitness—she’s an insightful and provocative author who delivers a timely message about matters of the heart.

Part 3 of 3: Originally Aired October 7, 2012 Dianne Linderman talks about the importance of voting. Also on this segment, get a great recipe for a delicious Light Cheddar and Butternut Squash Soup. Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen.

Looking for a healthy and hearty Butternut Squash Soup recipe with a twist? Dana Slatkin turns this fall staple in to a flavorful and fresh dish with a little dried coconut and scallon-cilantro oil. This is a soup we know you will love!