“Crazy runners. What are they thinking?!” It’s clearly written on the drivers’ faces as they pass by my running partner and I when we venture out on mornings when the thermometer reads 9 degrees F.
We layer up well, as I talked about in Running in Cold Weather: My Tips & Tricks, but still come back with frozen hair and eyelashes (yeah, remember that picture from last year’s running adventures?) We may be a little crazy, but there is no better way to start the day than with a good sweat.
On those chilly running days, I crave hot foods all day long: scrambled eggs, soups, stews…hot toddies. If it’s hot, I consume it.
This butternut squash soup is not only warming and rich in flavor, but it happens to be vegan, gluten-free, low-fat and packed with vitamins. The spiced pepitas are like savory candy – you won’t be able to stop eating them. Pepitas can be found in the bulk food section of most well-stocked supermarkets.
Low-Fat Butternut Squash Soup Recipe with Spiced Pepitas
|Amount Per Serving||As Served|
|Calories 248kcal Calories from fat 75|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Dietary Fiber 8g||32%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
There is nothing like curling up in front of a roaring fire with a cup of hot soup. This butternut squash soup, topped with spiced pepitas, will warm you right down to your toes.
- 2 teaspoons olive oil
- 1 medium yellow onion, chopped
- 1 medium Gala apple, cored and chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 3/4 teaspoon ground cumin
- 5 cups cubed butternut squash (about 2-1/4 pounds)
- 5 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 tablespoons minced cilantro
- 1/3 cup pepitas
- 1/2 teaspoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Heat the olive oil in a large saucepan set over medium heat.
- Add the onion, apple, carrot and celery to the saucepan and cook until the vegetables are starting to soften, about 5 minutes.
- Add the garlic and cumin, and cook for an additional 30 seconds.
- Stir in the butternut squash and broth. Bring to a boil over high heat, then reduce heat and simmer until the butternut squash is tender, about 30 minutes.
- Let the mixture cool for about 10 minutes. Using an immersion blender, a regular blender or a food processor, puree the soup until it is smooth. Serve. Garnish each helping with spiced pepitas and cilantro.
- Preheat the oven to 375 degrees F.
- In a small bowl, toss the pepitas, olive oil, paprika, cumin and salt. Spread the coated pepitas on a baking sheet.
- Bake until the pepitas are golden brown, about 5 minutes, stirring once. Watch carefully so the pepitas do not burn.
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