Roasted butternut squash soup is one of my favorites, great all on its own or the starting point for two other fabulous recipes.
The crisp weather that comes with autumn brings with it the yearning for comfort foods and fall favorites. For me, that means soup. Although I’d be lying if I said I didn’t eat soup all four seasons (and you should, too): I just enjoyed a sweet summer corn chowder last night, actually. Simply add a “big salad” loaded in heart-healthy veggies and perhaps some whole grains and protein and you’ve got dinner. Not up for cooking? I get it. Canned soup can be okay, too, but beware all of the sodium and, in some cases, added sugar. Always remember to read the nutrition facts panel to know what you’re putting into your body.
So why do I love soup so much? It’s simple, really. Not only is soup absolutely delicious, it’s nutritious when made the P.K. Way and is a wonderfully satisfying part of a healthy diet.
To find out more—plus a round-up of some of my favorite soup recipes—read the article here.
Dr. P.K. Newby is a nutrition scientist and food writer at The Nutrition Doctor is In the Kitchen. Co-director of “From Farm to Fork: Why What You Eat Matters” at Harvard Extension School, she has studied the role of diet in obesity and chronic diseases for the past decade. Her goal is to help readers bring sound science to their plates in delectable, sustainable ways. Become a fan on Facebook, follow her on Twitter, or check out her food porn on Pinterest.
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