Butternut Squash Soup
November 10, 2010
Jennifer brought this soup to our teachers party in October and it was a big hit.
Winter squash is an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C, potassium, dietary fiber and manganese. In addition, winter squash is a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid.
One of the most abundant nutrients in winter squash, beta-carotene, has been shown to have very powerful antioxidant and anti-inflammatory properties, making this soup a powerhouse to help speed recovery after your run and for an overall boost of your immune system.
Enjoy
Jennifer’s Butternut Squash Soup
Ingredients:
- One medium butternut squash (approx. 2 1/4 lbs)
- 1 medium onion
- 2 tbsp fresh ginger
- olive oil
- salt
- pepper
- 3 cups vegetable broth
Directions:
- Preheat oven to 350 degrees.
- Cut the squash in half lengthwise. Spread olive oil on the flesh.
- Place squash flesh-side down on a baking sheet. Bake for approximately 40 minutes or until the flesh is soft all the way through.
- While the squash cools, chop onions and mince ginger. Saute them in soup pot with a bit of olive oil until onions are translucent
- Add vegetable broth and let simmer for 10 – 15 minutes.
- Scrape out squash flesh and add it, and its juices, to broth. Blend with hand blender until smooth and creamy. Add salt and pepper to taste.
- Serve warm with a touch of nutmeg if you like.
Enjoy!
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