This sweet, creamy and warming Butternut Squash Soup is perfect for this time of year. Nutrient-wise, it packs a serious punch being rich in vitamins A and C along with B6 and omega 3 fatty acids so it boosts the immune system. It’s actually rich in fibre, so it’s great for improving digestion too.
Prep time: 15 minutes
Cooking time: 25 minutes
Here’s what you need:
1 large butternut squash, diced 1 medium potato, diced 1 large onion, finely diced 1 clove garlic, minced 1 pint vegetable stock 2 tablespoons extra virgin olive oil 1 teaspoon dried chili pepper (optional) A good pinch of coarsely ground black pepper
Here’s what you do…
:: Cut the squash in half and discard the seeds.
:: Peel the squash and chop into 1 inch pieces.
:: Gently heat the olive oil.
:: Add onion and garlic and cook on a low heat until translucent (stir often so that they don’t burn).
:: Add the chilli pepper (optional) and stir well.
:: Add the potato. Cook for 1 minute.
:: Then add the diced squash and the stock.
:: Bring to boil gently.
:: Reduce the heat and simmer for 15- 20 minutes, or until the vegetables are tender.
:: Remove from the heat.
:: Using an immersion/hand blender*, puree until smooth.
:: Pour into soup bowls and serve with black pepper.
*if you don’t have one of these, pour the soup mixture into a blender or food processor jug and liquidize until smooth …but take care not to splash/scold yourself with the hot mixture.
BTW! Increasing sweet vegetables in our diets is a proactive way to nip sugar cravings in the bud so if you’re tired of fighting the need for a 3pm sugar fix, have this for lunch and see how it makes a difference!
Enjoy!
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