BUTTERNUT SQUASH SOUP
It’s been a long cold winter. When it’s cold, we all deserve some pampering. I like to pamper myself with good food. Food that, nurtures my body and warms my soul. After exhausting my muscles with shoveling, I often sat down and had a warm bowl of butternut squash soup. Good thing I love this soup, because I consumed a lot of it this winter. I thought of all of the health benefits that Butternut Squash has to offer. If your iron deficient, for example, one can incorporate some more squash into one’s diet. Alone, or pair it with something else loved. Many days this winter, I savored the taste of Butternut Squash over my pasta. Now that the days are a bit brighter and the snow has melted away, this soup still fuels me as I head outdoors to enjoy the warmth of Spring. Try it. Butternut squash has a lot to offer.
BUTTERNUT SQUASH SOUP
Peal one medium size butternut squash
And cut it into 1-2 inch cubes
I purchase my squash pre-cut from the
grocery store. Saves me a few minutes of time
In a medium size sauce pan
Heat tablespoon of olive oil
Add one chopped onion and cubed
Squash to pot
Stir squash to completely coat with oil
Let cook 5-8 minutes until slightly deeper in color
Add 1 cup of liquid, chicken stock or water
And bring pot to a boil, lower heat and simmer
8-10 minutes until squash is tender and will easily
Be smashed with the back of a fork.
At this point all you need to do is puree the
squash with a blender or mash it with the back of your fork
Try cooking some whole wheat pasta according to package directions
And toss with butternut squash soup.
Top pasta with some chopped parsley or parmesan cheese if desired and enjoy the benefits of squash.
Enjoy each spoonful. Feel your body start to soak in all of the goodness and nutrients from your meal.
Nutrition: Squash is a great source of iron, riboflavin, vitamins A and C.
Joann M Pandolfi, MA HCH AADP
Visionary Founder
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