Butternut Squash is one of my favourite fall/winter vegetables. Served sweet or savoury, it never disappoints, plus it’s a nutritional powerhouse!

Here’s a run down of its top nutrient facts and all the reasons we should eat more squash this season (as if you even needed a reason). 🙂

• high in potassium. preventing high blood pressure and heart disease
• high in fiber, supporting a healthy digestive tract
• high in vitamin A (457% of your daily allowance), supporting eye health
• high in maganese, helping maintain healthy bones
• high in vitamin C, boosting immune function
• high in antioxidants, reducing inflammation

Here’s a sweet and savoury soup that will delight your tastebuds.

Butternut Squash Soup (yields 6-8 servings)

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 1-2 tbsp curry powder (to taste)
• 2 tsp fresh ginger, grated
• 500-900 ml of vegetable or chicken broth
• ½ cup pure apple juice
• 4 cups, butternut squash, peeled and chopped
• 1 cup pear, peeled and chopped
• ¼ tsp himalayan sea salt
• ground black pepper to taste

1. Peel and chop butternut squash, drizzle with coconut oil and roast for 45 minutes.
2. Melt coconut oil in saucepan. Add onions, carrots and celery. Cook until tender, about 5-10 minutes.
3. Sprinkle curry powder over vegetables and cook for 3 minutes.
4. Add ginger, broth, apple juice, pears and roasted squash.
5. Bring to a boil, reduce heat to med-low, cover and simmer for 30-45 minutes.
6. Let it cool slightly and purée.
7. Add salt and pepper to taste.

Savour each bite! xx