(Why not listen to "Bring Me Sunshine" while you're cooking? You can't not feel peppier!)
1 tablespoon olive oil
1 medium onion, diced
1 medium butternut squash, peeled & diced
2 oranges: zest of 1 / juice of both
1 sprig fresh rosemary, finely diced (about 2 teaspoons)
1/2 teaspoon ground coriander
3 cups water
sea salt & freshly ground pepper
(low fat natural yogurt)
Add a tablespoon of olive oil to a soup pot and sauté diced onion for 3-5 minutes until softened.
While that’s cooking, zest orange (*don’t over zest! You don’t want to go too deeply into the skin or it will taste bitter) and chop rosemary. Add these to pot.
Peel and chop butternut squash. Add to pot - stir and cook for another minute.
Add 3 cups of water. Add the juice of 1 orange. Add the ground coriander and a pinch of sea salt.
Stir and bring to the boil. Turn down to simmer for about 15 minutes, until the squash is tender.
Use a hand held immersion blender to purée (or transfer to blender).
Stir through juice of second orange. Taste to check seasoning. Add another pinch of sea salt and some freshly ground pepper if desired.
(Serve with a small dollop of yogurt, if desired.)
**And don't forget to sleep! It has been proven that the better you sleep, the better your ability to fight off infections.