BUTTERNUT SQUASH SOUP

I always look forward to fall, due to the squash harvest. I honestly have to say my favorite vegetable falls into this category. We just came home with an abundance of Butternut and Delicato squash from the farmers market. My wife canned some and we will use some as sides and soup. Winter squash is a great source of alpha carotene, beta carotene, minerals and Vitamins A, C, B 2, B 3 ,B 6, and K. A rich source of fiber, plant based omega 3, and antioxidants, it is also an insulin regulating starch, much like sweet potato. It is said that winter squash was of such importance in Native American culture, that it was buried alongside the dead for their journey.                                                                                                                                                                                   I substittued almond milk for the cream and also added 1 Tbsp brown sugar, 1/2 tsp each nutmeg, allspice and cinnamon. I am out of sunflower seeds, but I roasted the squash seeds in the oven to serve as a garnish.

Fabulous Fit Food

LOVE THIS RECIPE THAT USES YOUR FALL HARVEST AND WARMS YOU ON A COOL DAY!

 

INGREDIENTS

• 4 cups cubed butternut squash (I bought it already cubed in the produce department – you can also buy frozen to avoid the hassle of peeling and cubing)
• 1 medium Granny Smith apple, cored and diced
• 1/2 medium yellow onion, diced
• 2 cups vegetable or chicken broth
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/3 cup heavy cream (I used 1% Milk)
• 1/2 cup roasted and salted sunflower kernels as garnish

INSTRUCTIONS

Place vegetables and broth in Crock Pot and cook on  LOW 4-6 hours (HIGH 2-3 hours).  Add salt, pepper and cream and mash with a potato masher until somewhat smooth.  Serve with sunflower kernels on top.

VERY EASY VEGETARIAN AND GLUTEN FREE DISH!

Adapted from…

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