Linda Houle-Robert is here with her delicious butternut squash and carrot soup recipe!
Now that the weather is getting a little cooler, there is nothing better than a homemade soup to warm you up inside and nourish your body with so many nutrients. Did you know that butternut squash is:
• rich in carotenoids which protect against heart disease,
• high levels of beta carotene (which your body converts to vitamin A) which has been shown to be beneficial in reducing breast cancer and macular degeneration,
• high in dietary fibre which is extremely important for keeping cholesterol in check and your digestive tract detoxifying efficiently,
• effective in reducing inflammation because of its high antioxidant content, which is important for reducing arthritis and a whole host of inflammatory related disorders such as MS.
I love soups because they are easy, they require few ingredients and they are wonderful either as an appetizer or a meal on its own served with a beautiful salad. Can’t forget the smell that it also leaves in the house while you are cooking. Hope you enjoy!
1 medium onion, chopped
1 tbsp olive oil
4 cups vegetable stock (+ 2 additional)
2 cups carrots chopped
1 butternut squash halved and seeded
2 medium apples, cored and diced
1/2 tsp sea salt
1/2 tsp cinnamon
½ tsp nutmeg
2 tbsp fresh ginger root
Preheat oven to 400. Place squash cut side down on an oiled baking sheet. I like to use grapeseed oil. Bake until the squash can easily be pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the squash skin and discard the skin.
Once the squash is cooked, sauté the onions in coconut oil in a large soup pot on medium heat until they become translucent.
Add the stock, carrots, squash, apples, sea salt, nutmeg and ginger. Bring to a boil.
Turn down heat and simmer for 30-45 minutes. Add an additional cup or two of stock depending on the liquid.
Using a hand blender puree the entire pot. Serve with some pumpkin seeds on top. I also like to add hemp seeds.
Makes 4-6 servings