🍳 65 min
🔥 178 cal
✍️ by Taisiia Dobrozorova
Losing weight based on vegetables is considered a reasonably effective method. Many dieticians recommend adding squash to your menu.
The main secret of squash, the ability to burn fat, was discovered by scientists at the beginning of the 20th century. The pulp contains a substance called "vitamin T" or "carnitine." It performs a vital function in cells, delivering fatty acids (fat oxidation products) to the "power stations" (mitochondria). The splitting of fats and the formation of energy are strength, endurance, and vigor, on the one hand, and on the other hand, the rapid utilization of fats that come with food and the active consumption of already accumulated reserves.
Also, squash is rich in beneficial trace elements and vitamins that improve the immune system. There are many ways to prepare soups based on squash. The vegetable goes well with many other vegetables, spices, and seasonings so that you can make recipes for any taste.
5 g (1 tbsp)
30 g (¼ pieces)
30 g (⅕ cup)
30 g (¼ pieces)
Butternut squash (cubes)
50 g (¼ cup)
150 g (¾ cup)
Salt, Black pepper, Pumpkin seeds, Parsley, Chia seeds
Please follow the next steps:
In a large pot, melt butter over medium heat.
Cook potatoes, onion, celery, carrot, and squash until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover the vegetables.
Bring to a boil over medium-high heat.
Reduce heat to low, cover the pot, and simmer until all vegetables are tender for about 40 minutes.
Place the soup in a blender, and blend until smooth.
Return to the pot, and mix in any remaining stock to reach desired consistency—season with salt and pepper up to your taste.
Serve with sprinkled squash seeds. Enjoy!
To make the taste of boiled vegetables more saturated, add 1-2 teaspoons of sugar to the water when cooking.
Carrots are a perfect substitute for sweet but unhealthy foods.
Use small plates. It helps automatically consume fewer calories.
Boiling, Simmering, Blending
Pot, Knife, Cutting board, Blender
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