By Julie Cornelius, MS
Its that time of year again when the weather starts to get cooler and some of my favorite vegetables come into season. One of this is butternut squash. These days, you can find it year round, but its much more available in the Fall and Winter. Butternut squash is similar nutritionally to pumpkin and is a great source of many antioxidants and photo-nutreints, making it excellent for recovery when doing long base miles. It is also a great source of beta carotene and vitamin A, both important for vision and immune health. Try this simple recipe, one of my favorites for this time of year. Enjoy!
- salt and freshly ground black pepper to taste
Melt the butter (or heat olive oil) in a large pot and cook the onion, celery, carrot, potatoes and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover the vegetables. Bring to a boil. Reduce heat to low, cover pot and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender and blend until smooth. Return to pot and mix in any remaining chicken stock to achieve desired consistency. Season with salt and pepper. Enjoy!
Julie Cornelius, MS is Co-founder of Potential Energy Training & Nutrition. She has an extensive background in nutrition and graduated from the University of Arizona in Tucson, AZ with both her Bachelors of Science and Masters of Science in Nutrition. She has worked in fitness studios helping clients achieve their nutrition goals, spent two years teaching college nutrition courses, and was the founder of Julie Bar, an energy bar company. Julie is a long time cyclist and mountain biker who loves being outdoors. Julie helps individuals to meet their nutrition goals, whether it is eating to win an endurance mountain bike race, losing weight, or just eating to be healthier. Connect with Julie: firstname.lastname@example.org.