It may be that the arrival of spring means I need to re-adjust central heating at my home, but hot flashes seem determined to come back with fury despite the still gray skies on the other side of my window. I’ve been dutifully eating my phytoestrogenic foods wherever I get the chance, and as much as they have helped with the entire package-deal of menopause (from weight gain to hives), I fear it’s time to try a more specific method to keep me fresh and sweat-free.
It seems that for a long time, sage tea was considered little more than an old wives’ tale when it came to fighting hot flashes and diminishing sweat, but new studies seem to point that the myth was right all along. I’m really excited over this, as sage is also a very flexible ingredient and one of my favorite herbs – no need to stick to boring herbal teas if you can add it to all sorts of meals. For tonight’s dinner, I’m using some on this nice butternut squash soup:
- 1 chopped onion
- 3 cups of chicken stock
- 2 apples, cored and sliced
- 1 tablespoon of Canola oil
- 12 fresh sage leaves
- 1 tablespoon of butter
- 1 tablespoon of sugar
- 1 teaspoon of ground coriander
- 2 ½ pounds of cubed butternut squash
- 1/4 teaspoon of Cayenne
- Heat oil in a saucepan over medium heat for a minute, then add butternut squash, apples, and onions. Let it cook, stirring often, until tender
- Add sugar, coriander and cayenne pepper, and let the flavors blend for two minutes.
- Pour chicken stock, and bring to a boil – then simmer for 10 minutes
- Transfer vegetables into a food processor and puree until smooth, and then re-add the mix to the saucepan.
- In an extra, smaller pan, heat butter over medium heat and add a drizzle of extra olive oil. Heat up the sage in this mixture for 3 minutes, until crisp.
- Serve the soup in a pretty deep bowl, and drizzle the sage on top
This soup is a perfect starter for any weeknight dinner, although a loaf of bread and a hard-boiled egg will turn it into a main dish. Enjoy!