Fat Burning Slimming Soup: Eat and Lose Weight

Introduction

This Fat Burning Slimming Soup is perfect for those looking to lose weight while enjoying a delicious and satisfying meal. Packed with nutritious ingredients, this soup can be eaten day or night. The addition of sourdough croutons adds a delightful crunch, making it a complete and hearty dish.

Ingredients

Sourdough Croutons:

• 3 tbsp unsalted butter, melted (45 ml)
• 1 tsp sweet paprika
• Kosher salt, to taste
• 4 cups cubed sourdough bread (¾-inch cubes) (about 200g)
• 2 tbsp finely grated Parmesan (15g)

Acorn Squash Soup:

• 3 acorn squashes (1¼ lbs each) (about 570g each), halved and seeded
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 tbsp extra-virgin olive oil, divided (60 ml)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves, plus more for serving
• 4 cups low-sodium chicken stock (960 ml)
• 1/2 cup heavy whipping cream (120 ml)
• 1 tsp Worcestershire sauce
• 1/8 tsp ground nutmeg
• Large pinch cayenne pepper
• 1/3 cup grated Parmesan (40g)

Nutrition Information

This recipe makes approximately 6 servings. The nutritional information per serving is as follows:

• Calories: 250
• Protein: 6g
• Carbohydrates: 18g
• Dietary Fiber: 4g
• Sugars: 5g
• Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 450mg

Preparation Time

• Preparation Time: 20 minutes
• Cooking Time: 60 minutes
• Total Time: 80 minutes

Step-by-Step Instructions

Step 1: Make the Croutons

1. Preheat the Oven:
   • Preheat oven to 325˚F (160˚C).
2. Prepare the Croutons:
   • In a large bowl, combine 3 tbsp melted butter, 1 tsp sweet paprika, and a large pinch of salt.
   • Add 4 cups cubed sourdough bread and toss to coat.
   • Sprinkle with 2 tbsp finely grated Parmesan and toss again.
   • Spread in an even layer on a baking tray.
3. Bake the Croutons:
   • Bake, tossing a few times, until golden and crisp, about 15 to 20 minutes.
   • Let cool completely.

Step 2: Prepare the Squash

1. Increase Oven Temperature:
   • Increase oven temperature to 425˚F (220˚C).
2. Prepare the Squash:
   • Drizzle the cut sides of 3 acorn squashes with 2 tablespoons of olive oil.
   • Season with salt and pepper.
   • Arrange cut-side down on a baking sheet.
   • Bake until fork-tender, about 25 to 30 minutes.
   • Flip cut-side up and let cool slightly.
   • Scoop the roasted squash out of the skins, discarding the outer skin.
   • Reduce oven temperature back to 325˚F (160˚C).

Step 3: Make the Soup

1. Cook the Aromatics:
   • In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.
   • Add the finely chopped onion, minced garlic, and 1 tsp fresh thyme leaves.
   • Cook, stirring occasionally, until tender, about 5 minutes.
2. Add the Squash and Broth:
   • Pour in 4 cups low-sodium chicken stock.
   • Add the scooped squash, 1 tsp Worcestershire sauce, 1/8 tsp ground nutmeg, and a large pinch of cayenne pepper.
   • Increase heat to high and simmer for 10 minutes.

Step 4: Blend and Finish the Soup

1. Blend the Soup:
   • Turn off the heat.
   • Using an immersion blender, blend the soup until creamy.
2. Add the Final Ingredients:
   • Return the heat to medium-high.
   • Add 1/3 cup grated Parmesan and ¼ cup heavy whipping cream.
   • Cook, stirring, until the soup is smooth and hot, about 2 minutes more.

Step 5: Serve

1. Serve the Soup:
   • Ladle the soup into bowls.
   • Drizzle with the remaining heavy cream.
   • Top with the sourdough croutons and more thyme leaves.

Conclusion

Enjoy this Fat Burning Slimming Soup any time of day for a nutritious, satisfying meal that aids in weight loss. The combination of crispy croutons and creamy acorn squash soup makes this dish both comforting and delicious. Bon appétit!

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