Butternut Squash Soup

This is Lisa’s recipe, can you tell I like her cooking:) When we began discussing the idea of these 31 days of recipes, I began researching the different ingredients I use in cooking. I never imagined the foods I’ve been eating had all the healing properties they do. Here’s a few interesting things about butternut squash:

1. May help decrease high blood pressure due to it containing potassium.
2. Helps regularity due to it’s fiber content.
3. May help improve eye sight. It’s loaded with Vitamin A.
4. Helps keep bones strong. It’s full of various minerals that help build and maintain healthy bone structure.
5. Protects skin, thanks to vitamin C. This little guy has almost half your daily allowance.
6. Because of its high antioxidant content, butternut squash may have anti-inflammatory effects.
7. Due to it’s high fiber content, this squash could also aid in weight loss. How? You’ll feel fuller faster, just with the fiber content alone.

So whether you use butternut squash as a side dish, or make it into a soup, you can’t go wrong when it’s your main ingredient.

1 (2-3) lb. butternut squash, peeled and seeded

2 Tab. grass fed butter

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, grated

1 clove garlic, minced

chicken stock

1/2 cup canned coconut milk

salt and pepper

nutmeg (if desired)

I think folks are often “scared” to use Butternut Squash because it is too hard to cut.   A great trick is to cut the squash in half and microwave it cut side down in a glass dish filled with a 1/2 inch or so of water.  Cook until squash becomes a little soft and  you will be able to peel and cut it into 1 inch cubes.  The very easiest way is to buy it in your produce section already peeled and cubed.  I find it this way in most of the grocery stores.

Melt butter in a large pot and add onion, celery, garlic, carrot and squash.  Cook until lightly browned.  Pour in enough chicken stock in order to cover all your vegetables.  Bring to a boil.  Reduce your heat to low and cover.  Season with salt, pepper and nutmeg during cooking time.  Cook mixture about 40 minutes or until the vegetables are tender.

Remove pot from heat and add coconut milk.  Taste for correct seasoning.

Use your immersion blender, food processor or blender to mix to desired consistency.

This is yummy, creamy and very satisfying!

 

*** These statements have not been evaluated by the Food and Drug Administration. Information contained within this blog is not intended to diagnose, treat, cure or prevent any disease.