Go Orange!

​It was only a few weeks ago that I was pumpkined out and wrote a whole blog about it. 

​I have to get over it!
 
Dr. Neal Barnard’s blog shook me up as he said: “For breast cancer, we have learned a lot about the causes. But if we don’t put knowledge to work—if instead we slip on our pink socks, zip up our pink jackets, and look at cancer through our pink-colored glasses—we make a mockery of the lifesaving findings that were painstakingly elucidated.”
 
Orange is the new Pink. Studies show women who consume the most carotenoid-rich food reduce their risk of breast cancer by about 19 %.

​Why waste time? I better rush to the grocery store and load my cart with everything that is high in beta-carotene.
 
I have already made my list: sweet potatoes, butternut squash, cantaloupe, red peppers, grapefruit, mango, dried apricots, tomatoes and of course pumpkin.
 
And when I get back from the store, I’ll grab my apron and get started on my gourmet butternut squash holiday soup. At best this soup could save your life—at worst it is absolutely delicious. But don’t take my word for it. Try it yourself.

2 medium butternut squash, about 4 lb, peeled and cut into 2 inch cubes
15-20 whole garlic cloves
6 tbsp. olive oil
¼ cup water
2 leeks (the whites and about an inch of the tender greens) cleaned and finely chopped
5 cups water
2 Knorr chicken or vegetable low sodium bouillon cubes
8 oz. heavy whipping cream
Salt and freshly ground black pepper
Fresh chopped chives
 
Directions:
Preheated the oven to 350°F (180°C).
 
In a roasting pan, combine the squash and garlic cloves. Drizzle with 3 tbsp. of the olive oil and toss until well coated. Pour in the water and roast 50-60 minutes, until the squash and the garlic are soft and golden. Stir occasionally. If squash begins to scorch add a bit more water. 
 
Meanwhile, in a large heavy saucepan over medium heat, warm the remaining 3 tbsp. olive oil. Add the leek and sauté until golden brown, 12-15 minutes. Set aside until roasted squash and garlic are ready.
 
Add the roasted squash and garlic to the pot with the leek. Add the water and the Knorr bullion cubes. Bring to a boil, reduce heat, and simmer for 10 minutes. Set aside and let cool—about an hour.
 
Using a blender and working in batches, blend the cooled mixture about a minute, until very smooth.
 
Transfer blended mixture back to the saucepan. Over medium heat, add whipping cream and simmer for 5 minutes. Season to taste with salt and freshly ground black pepper.
 
Reheat when ready to serve. Ladle the soup into bowls and garnish with fresh chopped chives. Serve immediately.

Bon Appétit!
 
This dish is rich in beta-carotene and can be prepared a day in advance.
 
Go orange!
 
Michelle