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Masha Gutic’s Comfort Food is Soup

The model shares her recipes for a warming bowl of butternut bisque and home-baked bread

By The Editors

 

When rising-star model Masha Gutic isn’t killing it in front of the camera (she recently starred in BCBGeneration’s fall campaign), the Russian-born blonde bombshell spends plenty of time in the gym, working out with weights and getting in her cardio. Gutic’s other super-healthy habit: she loves to cook.

 

She shared with Tone & Style one of her favorite recipes for early winter’s frigid days—butternut squash soup served with a slice of whole-wheat bread Gutic bakes herself. (Cue the applause!) “I like crispy bread, so I put the bread making machine on the crusty loaf setting. It takes about 3 hours to bake, so while I’m waiting for my bread to bake, I make the soup,” says Gutic. “It helps me stay warm in cold weather.”

 

We love how easy-peasy her recipes are. Gutic uses just a handful of ingredients for her soup and relies on active yeast and a bread machine to make the bread making super simple and fast. Eating wholesome and homemade actually seems do-able thanks to these time savers.

Follow Masha’s healthy, fit lifestyle on Instagram: @mashagutic

Whole Wheat Bread
(Makes one 2-lb loaf)

 

Ingredients:

1 1/2 cups water (room temperature )
2 tbsp unsalted butter (or olive oil)
2 tbsp salt
3 tbsp brown sugar
4 cups whole wheat flour
1 tbsp vital wheat gluten (optional)
3 tbsp milk powder
2 tbsp active dry yeast

Directions:

The simplest way to make bread is to use a bread machine. Gutic uses Breville’s Custom Loaf Breadmaker.

Load the bread pan in same order as on ingredients list. Optional toppings and add-ins include rolled oats, crushed nuts, flax seeds, pumpkin seeds, and sunflower seeds. Gutic likes her bread crusty, so she sets the machine on the crusty loaf setting, which takes about 3 hours.

 

Butternut Squash Soup
(Makes 2 Servings)

Ingredients:

2 tbsp olive oil
1/2 medium butternut squash, cut into 1-inch chunks
1 medium onion, sliced
1 large carrot, sliced
2 cups chicken broth
1 1/2 tbsp paprika
1 tsp garlic powder
1/2 tsp curry
1/2 cup milk (optional: heavy cream)
1 tbsp pumpkin seeds
Parsley
Salt and pepper

Directions:

img_2305In a large pan over medium heat, add oil. Cook squash, onion and carrot until soft, about 5-7 minutes. Add chicken broth, paprika, curry and garlic powder. Transfer to a blender, add milk and blend until smooth. In a dry pan over medium-high heat, toast pumpkin seeds until crispy, 1-2 minutes. Divide soup into two bowls and top with pumpkin seeds and parsley.

 

Serve with a slice of fresh made bread on the side.

Make the most of this relationship.

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