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