Okay, I don't want to sound haughty, but I make the best butternut squash soup! I attribute it to my ability to spice things up right. If you feel you are lacking in the area of knowing how to use and combine spices well, then this is the perfect soup for you. It is an example of how things (spices) that may sound odd together end up being something that is so right! And, by being hands on, you will learn about this particular combination of spices, which will in turn be with you later while learning others. Before you know it, you will be a spice queen or king!
In addition to being delicious, this soup is so healthy. Along with being fat-free, butternut squash is an excellent source of Vitamin C, E, & A along with other B vitamins and nutrients, which makes this soup a skin tonic of sorts. So, get ready for the holiday season with delicious soup and glowy skin. Sound good?
Butternut Squash Soup
1 medium butternut squash-peeled & diced
1 vidalia or similar onion-minced
1 carrot-peeled & diced
1 small russet potato-peeled & cubed
2-3 cloves garlic-minced
3 1/2 cups of low sodium vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon dried ginger or 1/2 tbsp. fresh
1 1/2 teaspoon cumin
1/4 teaspoon cinnamon
pinch of red pepper
1/4-1/2 teaspoon of salt
black pepper to taste
Cut off the ends of the squash and use a potato peeler to thoroughly peel.
In a soup pot, bring 3/4 tbsp. of olive oil to medium heat. Add the onion & saute for 3 minutes till golden. Stir in the potato & carrot-saute for another three to five minutes. Add the garlic, ginger, thyme, cumin, cinnamon, salt & saute another 45 seconds. Add the butternut squash & saute for 3 more minutes. Stir in the broth & bring to a high simmer. Cover with the lid at an angle to allow steam to exit, lower the heat, & cook for about 15 minutes stirring intermittently. Once ingredients look well cooked, take the soup off the heat. Use an immersion blender to puree. Salt and pepper (red & black) to taste...
*Serves 6. Each serving contains: 1.9 grams unsaturated fat, 61 calories, 0 cholesterol, 0 trans fat, 335 mg sodium, very high in Vitamin C & A, high in vitamin E and B vitamins!
*If you are a vegetarian or healthful carnivore, this is soup is wonderful with a half a cup of organic milk added at the end and a dollop of cinnamon whip cream. It does not really need anything though.
In addition to being delicious, this soup is so healthy. Along with being fat-free, butternut squash is an excellent source of Vitamin C, E, & A along with other B vitamins and nutrients, which makes this soup a skin tonic of sorts. So, get ready for the holiday season with delicious soup and glowy skin. Sound good?
Butternut Squash Soup
1 medium butternut squash-peeled & diced
1 vidalia or similar onion-minced
1 carrot-peeled & diced
1 small russet potato-peeled & cubed
2-3 cloves garlic-minced
3 1/2 cups of low sodium vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon dried ginger or 1/2 tbsp. fresh
1 1/2 teaspoon cumin
1/4 teaspoon cinnamon
pinch of red pepper
1/4-1/2 teaspoon of salt
black pepper to taste
Cut off the ends of the squash and use a potato peeler to thoroughly peel.
In a soup pot, bring 3/4 tbsp. of olive oil to medium heat. Add the onion & saute for 3 minutes till golden. Stir in the potato & carrot-saute for another three to five minutes. Add the garlic, ginger, thyme, cumin, cinnamon, salt & saute another 45 seconds. Add the butternut squash & saute for 3 more minutes. Stir in the broth & bring to a high simmer. Cover with the lid at an angle to allow steam to exit, lower the heat, & cook for about 15 minutes stirring intermittently. Once ingredients look well cooked, take the soup off the heat. Use an immersion blender to puree. Salt and pepper (red & black) to taste...
*Serves 6. Each serving contains: 1.9 grams unsaturated fat, 61 calories, 0 cholesterol, 0 trans fat, 335 mg sodium, very high in Vitamin C & A, high in vitamin E and B vitamins!
*If you are a vegetarian or healthful carnivore, this is soup is wonderful with a half a cup of organic milk added at the end and a dollop of cinnamon whip cream. It does not really need anything though.
No comments:
Post a Comment