Pumpkin and butternut squash are brilliant for lowering blood sugar and improving insulin level. According to Chinese medicine pumpkin is helpful for people wanting to beautify their skin or concern with diabetes.
It is still quite cold, so adding a bit of spice to your soup will help you to warm up.
To warm you up psychologically I would highly recommend new Netflix series – ‘Unbreakable Kimmy Schmidt’.
It’s Tina Fey’s child and I love it! I was in mourning when 30 Rock ended, and ‘Kimmy’ has got the same Tina’s signature bonkers sense of humour, quirky characters and quite dark jokes (sometimes).
It will give you a boost if you need it, will make you feel more positive (good tip – if something horrible happens, jump up and down shouting I’m not here….really helps). The cast is amazing – not just Ellie Kemper as Kimmy. Every single person in the series is unbelievably marvelous. Jon Hamm as the evil Reverend deserves three Emmies at once. I can’t stop thinking how much he must have enjoyed being the corrupted character he plays. It is his best comedy performance ever.
But back to nourishment for the body…
Gingery Butternut Squash Soup:
1 butternut squash
2 cm peeled and grated ginger
2 cloves minced garlic
1/2 tsp cumin
1/2 tsp tumeric
1/4 tsp chilli flakes
1 l vegetable stock
1 cup soya or almond milk (unsweetened)
1. Heat the oven to 180C. Peel butternut squash, cut into cubes. Spread onto a baking sheet, pour 2 tbsp of olive oil, mix with your hands, so butternut is covered in oil. Sprinkle pinch of salt and pepper on top. Roast in the oven until soft.
2. In the meantime wash potatoes and cut into cubes. Heat 1 tbsp of olive oil in a heavy pan. Add ginger and garlic. Fry for 2-3 minutes till soft. Add cumin, tumeric and chilli flakes. Fry for 1 minute, add potatoes. Stir until they are covered in oil. Add vegetable stock. Simmer on a low heat.
3. When butternut squash is soft and potatoes cooked, put them in the blender or food processor with some vegetable stock and blend till smooth. You might need to do that in a few batches.
4. Add soya or almond milk. Add salt and pepper to taste. Serve with sprinkled roasted pumpkin seeds on top.