"What you think of yourself is much more important than what others think of you." Seneca

Dear Friends,

I hope you are having a wonderful week!

This week I am sharing number one both healthy and delicious October recipe.

Unless you are subscribed to one of the food delivery diet plans, it can be very challenging to come up with new healthy recipes for every meal you eat. But introducing new foods and bringing new recipe ideas into your menu is vital for a successful diet and healthy lifestyle.

Eating same foods day after day might be easy to accomplish but hard to enjoy. That is why I will share new, easy to prepare, healthy and delicious recipes every week to make sure you eat healthy and look forward to cook.

On my website I have a section where we share new and exciting recipes, do not forget to visit it often for new ideas. Also you are welcome to add your own healthy recipes – they will surely help others!

As for this week, I would like you to try this delicious October recipe that is great for a meal or an appetizer.

Roasted and Curried Butternut Squash Soup

Ingredients

• 1 butternut squash, halved and seeded
• 2 large onions, peeled and quartered
• 1 medium head garlic
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon brown sugar
• 1 teaspoon mild curry powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 1 cup plain yogurt
• 1/4 cup chopped fresh parsley (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.

2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.

3. Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.

5. Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

I hope you will enjoy this recipe!

Have a wonderful day!

Stay tuned!

Marina :)