Today I'm making Butternut Squash Soup. It's easy, in season and great for your immune system because it is full of beta-carotene and alpha-carotene. Your body converts it into Vitamin A. Vitamin A is a strong source in building good immunity during this flu and cold season.
Here are your ingredients:
1-2 tablespoons olive oil
1 peeled and diced white onion
Clove of garlic, minced (I buy mine already minced)
3 cups vegetable broth
1 carrot, peeled and chopped
1 Granny Smith apple, cored and chopped
2 pounds butternut squash, peeled, seeded and diced (you can purchase already diced at your grocery store to save time)
pinch of cinnamon and nutmeg
1/2 cup unsweetened coconut milk
salt and pepper to taste
Roasted pumpkin seeds to garnish if you like
Stovetop Recipe:
Heat the olive oil in a large stockpot over medium heat. Add the onion and saute' for 5 minutes, stirring occasionally, Add the garlic and saute' for 2 more minutes until its fragrant.
Add the vegetable broth, carrot, apple, butternut squash, cinnamon and ginger to combine. Continue cooking until the soup reaches a simmer. Cover and reduce heat to medium-low. Simmer for 20-30 minutes until all of the vegetables are tender enough to mash with a fork.
Stir in the coconut milk.
Use an immersion blender (can be hand held) to puree' the soup until smooth.
Taste and season the soup generously with salt and pepper as you like.
Top with roasted and salted pumpkin seeds if desired.
Serve it warm and enjoy.
Warm baked sourdough rolls compliment this soup beautifully.
Enjoy your weekend!
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