I was gluttonous this weekend. Like the many other people in the US, I spent Sunday night watching TV and eating classic Super Bowl foods. I had a chicken finger sub, nachos with sour cream and guacamole, potato chips, and tall silver cans of Sixpoint Sweet Action. This would have been a fine exception to my usual diet, but on Friday, I had a meal at Do or Dine that involved deep-fried deviled eggs and a foie gras doughnut (a classic sugar doughnut from Dough filled with fruit preserves and foie gras).
The weekend was worth every bite, but my body is sluggish and swollen. I need to clean up my diet with home-cooked meals that cut down on dairy and bread, and I’m starting with a butternut squash and sweet potato soup that’s full of pureed vegetables. (Trust me, it tastes better than it sounds.) I made a big pot of it Sunday afternoon before Super Bowl festivities began for quick, healthy dinners this week.
The squash and potatoes are naturally sweet, and once they combined with carrots, celery, onion, and a quart of low-sodium vegetable broth, they simmered into a rich, dairy-free soup. Continue Reading →