Keep Moving Through the Holidays
The holiday season is full of joy, but it can also be easy to let physical activity slip from your routine. The good news is that you don’t need a formal workout to stay active. Everyday holiday tasks like decorating the tree, wrapping gifts, or tidying up before guests all count as movement. Even short bursts of activity, such as ten minutes of light stretching or walking around the house, can boost your energy and improve your mood.
Try turning holiday chores into mini exercise opportunities. While wrapping presents, pause to stretch your neck, shoulders, and back.
Take a brisk walk around the neighborhood to enjoy the festive lights. These small, intentional moments of movement add up, keeping your body feeling strong and energized throughout the season.
Remember, staying active does not have to be a chore. By incorporating movement into your holiday traditions, you can enhance both your physical health and your sense of well-being, making the season more enjoyable and vibrant.
Roasted Butternut Squash Soup with Sage & Brown Butter
Prep Time: 20 min | Cook Time: 60 min | Serving Size: 6
This warm, seasonal soup is perfect for November and December gatherings. Its smooth, creamy texture and subtle nutty flavor from brown butter make it a cozy, elegant starter. Plus, it’s vegetarian-friendly and easy to make ahead for lunch or dinner.
INGREDIENTS
» 1 large butternut squash (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes
» 2 tablespoons olive oil
» Salt and freshly ground black pepper, to taste
» 1 medium onion, chopped
» 2 cloves garlic, minced
» 4 cups vegetable broth
» 1/2 teaspoon ground nutmeg
» 1/2 teaspoon cinnamon (optional, for warmth)
» 2 tablespoons unsalted butter
» 8–10 fresh sage leaves
» 1/2 cup heavy cream or half-and-half (optional)
DIRECTIONS
1. Roast the Squash:
Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, or until tender and lightly caramelized.
2. Cook Aromatics:
In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.
3. Combine and Simmer: Add the roasted squash, vegetable broth, nutmeg, and cinnamon to the pot. Bring to a simmer and cook for 10–15 minutes, allowing the flavors to meld.
4. Blend:
Using an immersion blender (or carefully in batches with a regular blender), puree the soup until smooth and creamy. Return to the pot and adjust seasoning with salt and pepper.
5. Brown the Butter and Sage:
In a small skillet over medium heat, melt the butter until it turns golden brown and fragrant. Add the sage leaves and sauté for 1–2 minutes until crispy.
6. Serve:
Ladle the soup into bowls and drizzle with brown butter and sage leaves. Add a splash of cream if desired. Serve warm with crusty bread for a cozy, festive touch.
