Squash Soup with Orange and Ginger

This squash soup, with its bright orange colour and warming ginger is my “chicken” soup that I eat when I have a cold or the flu. Or when I’m looking for comfort food to warm me on a cold day.

This is a “Kristen” recipe – very imprecise but also very flexible. It takes some time with all the chopping. I recommend making a big batch because it freezes well.

Squash Soup Ingredients

• Vegetable oil (preferably olive oil)
• Member of the allium family (onion, garlic, leek, shallots)
• Ginger (I like about an inch)
• 2 or 3 kinds of orange vegetables like winter squash (my favourite is butternut but any kind will work including pumpkin), carrots, yams, sweet potatoes
• Vegetable stock, chicken stock or water (water will make the blandest soup – use as a last resort)
• Orange juice
• Salt or seaweed
• Fresh ground pepper

Squash Soup Directions

1. Finely chop the members of the allium family.
2. Grate the ginger.
3. Peel and chop the orange veggies. Cut squash, yams, and sweet potatoes into ½ to 1 inch pieces. Cut the carrots into coins. Carrots take longer to cook than squash and yams/ sweet potatoes are in the middle. So, you will want the carrot pieces smaller than the squash pieces and the yam/ sweet potato pieces middle in size.
4. In a large, heavy bottomed pot, add enough oil to cover the bottom of the pot. Heat it over low-medium heat. Add the allium family members and cook until onions/ shallots are translucent or the leeks have softened.
5. Add the ginger and orange vegetables and sauté for a few minutes, stirring frequently.
6. Add enough stock to just cover the veggies. Add seaweed or salt. Cover with a lid, turn up the heat to high and bring to a boil. Reduce heat to medium-high and boil gently until the orange veggies are soft, stirring periodically. Add stock/ water while cooking, if needed.
7. Remove from the heat and let cool slightly.
8. Using a blender or hand-held mixer, puree the soup, adding orange juice one splash at a time until you reach your desired consistency and flavour.
9. Return to the pot and re-heat. Serve hot, topped with a sprinkling of freshly ground pepper.
10. Enjoy!

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Nutrition Game Changer: Cook The Night Before

Last month I introduced the concept of nutrition game changers. Nutrition game changers are foods or simple habits that can make a big impact in your health. Some might use the term ‘nutrition hacks’. Today, I had planned to share with you a different habit. But I noticed that, with the nights cooling off again, I’ve been using this habit again. I do it a lot myself. And, it’s helped a number of clients too. I realized that this one simple habit can have a big impact on your health because it makes it easy to eat a lot of healthy foods that you might not otherwise eat. So, what’s this simple habit? Cook the night before.

Cook the Night Before

It’s a nutrition game changer for two huge reasons:

1. It lessens the stress of getting dinner on the table.
2. It makes it possible to eat healthy foods like whole grains, beans cooked from scratch, and longer-cooking veggies.

I’ve heard it called the witching hour. You know, that window of time between finishing work, commuting through traffic, picking the kids up from daycare, and making (and eating) dinner. For many people, it’s the most stressful time of the day. No one I know has an hour (or more) to cook dinner. Most people have somewhere from 20 – 30 minutes. Our modern lives have squished this time so much that it’s no wonder that take-out, drive-throughs, and pre-prepared food sales are through the roof. They’re survival techniques. You always ask me for help to get from survival to thriving. Cooking the night before can be a huge help.

No, I’m not talking about spending hours in the kitchen in the middle of the night! I’m talking about multi-tasking. You are likely home for several hours in the evening, after dinner but before you go to bed. Use this time to cook.

There are lots of healthy foods that take almost no work, but they take a long time to cook. Take a few minutes for prep, get the food cooking, set a timer, and then set off with your other evening activities. I personally do the prep while I’m already in the kitchen cooking my dinner for this evening. I don’t have kids so that works. If doing anything else besides preparing tonight’s dinner will take you over the edge, then do the prep later.

When the food is cooked, simply allow them to cool at room temperature and then store them in the fridge. They’ll store for several days in the fridge. On the day that you want to eat them for dinner, simply re-heat them in the microwave or steam them. (Place at least 1 inch of water in the bottom of a double boiler. Bring to a boil over high heat. Place your food in a bowl inside the double boiler. Steam until heated).

What Healthy Foods Can You Cook the Night Before?

• Whole grains. E.g. pot barley, brown rice, wild rice, farro. They all take 45 – 60 minutes to cook. But the prep is easy. Just add them to a pot with water, bring to a boil, reduce the heat to simmer, set your timer and you’re done.
• Winter squash. E.g. spaghetti squash, butternut, acorn squash. Preheat the oven to 425 degrees F. For all but spaghetti, cut the squash in half lengthways, scoop out the seeds. Pour a splash of water in the seed cavity. Place in a baking dish. Cover with tin foil. Bake for 45min-1 hour (until the flesh is soft when you test it with a fork). For spaghetti squash: leave the squash whole, pierce all over with a fork. Cover with tin foil. Bake for 1 hour or longer (until the squash gives easily to your touch).
• Root veggies. E.g. beets, yams. There are lots of ways to bake these veggies. Techniques vary by veggie. But unless you take a long time to prep them by cutting them into small pieces, they’re going to take 45min – 1 hour to bake. Here’s one minimal prep time technique each for beets and yams: Preheat the oven to 425 degrees F. Wash but don’t peel the beets. Remove any stems or skinny roots. Rub with olive oil. Wrap in tin foil and place in a baking dish. Roast until soft to the touch. The time will vary based on the size of your beets. Yams can be cooked at the same temperature. Wash but don’t peel the yams. Pierce all over with a fork. Wrap in tin foil. Bake for 45min- 1 hour.
• Dried beans. Cooking beans from dry is not only cheaper, but it avoids the exposure to BPA in the liner of most cans. Beans take 2 simple prep steps – one the morning before and one the night before. In the morning, measure out your beans, place in a bowl, cover with water (at least 1 inch above the beans), and sit at room temperature all day. At night, drain the beans,  place them in a large pot, add fresh water to cover at least 1 inch above the beans, bring to a boil, reduce the heat to simmer, set your timer and you’re done.

Extra Tip: All of these foods make fantastic whole-meal salad ingredients. Cook extra the night before and enjoy them both (cold) as a whole meal salad for your lunch and warm as a part of dinner.

Looking for new recipe ideas? Find lots of great healthy recipes here.