Eat, exercise, Food, French Desserts, gourmet cooking, healthy cooking
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french women diet plan, take 2

I had written an entry back on June 22, 2010 here about how I planned to follow the recipes in the book French Women Don’t Get Fat to see if I am able to shed a few pounds and improve my  somewhat healthy  eating habits.

Now, I consider myself a pretty disciplined individuals and when I put my mind to something I normally or usually do it. But in the case of this “diet” plan, I somewhat put it on the back burner for more reasons than one.  So, as I began to strategize for the Fall to Winter season meal plans for myself to avoid gaining the holiday pounds, I decided to check out the website for French Women Don’t Get Fat  as well as flip through my copy of the book in order to chart my meals for the next few months.

So, here is one that I will use over and over again, I guarantee it. My favorite soup,  Buttersquash. I have included the recipe here just in case you are a fan. Enjoy!


1 medium butternut squash, peeled and cut into large pieces
1 large yellow onion, peeled and coarsely chopped
1⁄2 pound red-skinned boiling potatoes (about 2 or 3), peeled and cut into 1⁄2-inch cubes
6 cups water
4 tablespoons unsalted butter
Salt and freshly ground pepper 

Yield: 4 servings


Put the squash, onion, and potatoes in a large pot. Add the water. Bring to a boil, lower the heat, and cover. Simmer gently, stirring occasionally, for about 30 minutes. 

Remove the vegetables with a slotted spoon, and purée in a food mill or food processor, using the cooking water to thin it out to the consistency desired. (If you’re preparing soup ahead of time, use all the cooking water, since the soup will thicken as it stands.)

Just before serving, add to the heated soup the butter, and season with salt and pepper. Cook 2 minutes more, and serve.

Note: Just before serving, you can add fresh parsley for color, or ¼ teaspoon grated nutmeg, or both. A swirl of crème fraiche or sour cream would be nice, too.


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