Photo by Christine Armstrong, RHN
As the temperature drops and the snow begins to fall, I start to crave warming wholesome foods like this creamy butternut squash soup. This squash is a extraordinary vegetable packed full of nutrition with substantial concentrations of Vitamin A, C and B vitamins to name a few. In addition, significant levels of Calcium, Iron, Magnesium, Potassium and manganese round out the nutritional profile.
Ingredients:
1 large butternut squash (about 3 pounds), halved length way and seeded
1 tablespoon grapeseed oil, plus extra for drizzling
1 medium yellow onion, roughly chopped
1 teaspoon sea salt (non-iodized)
1 rounded tablespoon of minced garlic
1 teaspoon maple syrup
1 pinch of ground nutmeg
Freshly ground black pepper, to taste
Up to 4 cups (32 ounces) Homemade Bone Broth (preferably chicken)
1 to 2 tablespoons of olive oil
Directions:
1. Preheat the oven to 425 degrees F.
2.Slice a butternut squash in half lengthwise.
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4. Grease a roasting pan with grapeseed oil.
5. Lightly coat the cut side of the butternut squash with grapeseed oil or line the pan with parchment paper.
6. Place the squash on the pan cut side down.
7. Roast for 40 minutes or until a fork can be inserted easily through the skin.
8. Let stand until cool enough to touch.
9. Separate the outer skin of the squash from the flesh. Discard the skin.
10. In a large saucepan, add grape seed oil and heat. Gently saute the onions until soft and translucent.
11. Add squash and the rest of the ingredients to the saucepan and heat on medium to a slow simmer for 10 minutes.
12. Let cool for 5-10 minutes.
13. Pour the contents into a blender and puree until smooth.
Serve Immediately.
Vitamin or High Speed blender option:
Complete directions up to Step 10.
Add all ingredients to the blender.
Set the blender to soup setting, place the lid securely and turn on.
Serve immediately.
