10-A-Day Challenge Series, Recipe #2: Butternut Squash Soup!

Healthy Food

People say pumpkin is such a versatile vegetable, but I don’t think so *shocker*.

Yes, I got the memo – it’s Halloween today, go away pumpkin haters!

Still. Pumpkin does not make a nice pie. Sorry not sorry for not liking liking pumpkin pie, but there you have it. Pumpkin noodles? Pretty. But unless you’re ready to throw in a whole jar of pesto for taste, stay away. Before you consider the vegan pumpkin chocolate brownie recipe from the magazine’s healthy food section, don’t.  Yes, you could roast the seeds you’ve just found inside that poorly carved pumpkin (turn it around and kids won’t notice the missing teeth). Unless you’re like me, lazy too busy with life.

Ladies, wait. There’s hope for that pumpkin. Because it makes a mean crowd pleasing soup and everyone will be coming back for seconds.

Technically I’m using butternut squash, which is you know, a type of pumpkin. Just a really tall one.

This week I’m teaming up with the amazing Abel & Cole and Balance Magazine for the 10-A-Day Challenge to bring you my top tips and recipes to help you get more vegetables into your life! You can probably guess which vegetable is getting the fitster love today, hey?!

Tip Number 2: Start Your Meals With A Vegetable Soup

Do you have kids? I find this to be the best trick to make sure they eat their greens (sip, in this case), skipping the “you-still-haven’t-eaten-your-broccoli-and-you’re-not-getting-Ipad” sermon. Which we all agree does nothing to build positive food associations.

Me? I love it in a mug, when the days start to get chilly.  Soul nourishing. Sometimes that’s my Netflix dinner (followed by some dark chocolate, of course). Easy peasy, packed with the good stuff. Let’s get butternut-squashing, darlings.

Ingredients (12 portions):

  • ½ butternut squash
  • 2 big potatoes
  • 5 large carrots
  • 1 courgette
  • 1 onion
  • 1 garlic clove
  • 3 tbsp extra virgin olive oil
  • Salt to taste


Peel and chop all the vegetables, except for the coriander leaves. Throw them in a large pan, add salt and cover generously with water. Allow to cook in medium heat for about half an hour or when the vegetables are tender. Add 3 tablespoons of olive oil and cook for another 2 minutes. Blend. Check for seasoning. Add the coriander leaves. Tah-dah – done.

Make a large batch and keep some in the freezer #DomesticGoddess. Use as many organic vegetables as you can – the good people at Abel & Cole are amazing at sourcing the best seasonal veggies and delivering right to your doorstep.

Top up with my Pimped Up Pumpkin Seeds That Will Make You Look Good Naked for some extra crunch and spices, yum!

Don’t forget to check my Tip Number One: Add Greens To Your Breakfast!

Happy Halloween babes!

Catarina xo

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