Roasted Butternut Squash Soup

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I recently found this really fun delicious butternut squash soup recipe online. I decided to tweak it give it a try! Just a quick backstory on this nutritious vegetable:

Butternut squash is full of fiber which will help to keep you full for hours while maintaining a healthy weight. Its also jam packed with protein and antioxidants. Its deep orange hue shows that it contains nutrients known as carotenoids, which have been proven to protect against heart disease! Butternut squash also contains loads of potassium which is important for bone health. It also contains vitamin B6 which is essential for the proper functioning of both the nervous and immune systems.

What you’ll need:

1 butternut squash

1 medium pink lady apple (or any red apple of your choice for sweetness)

1/2 medium yellow onion

1-2 tablespoons unsalted butter (approx 1/4 stick) or 1/4 cup of Unrefined Organic Coconut oil

Minced garlic

Kale

Sea Salt

Water

Instructions:

1. Preheat your oven to 425°F.

2. Slice squash in half lengthwise and remove seeds. Line a baking pan with aluminum foil. Next, place the squash pieces cut-side on the baking sheet or pan. Melt 1 tbsp of butter and rub squash pieces evenly with brush or fingers. You can also use coconut oil as a healthier alternative. Next season with black pepper and sea salt. **No need for too much salt since butternut squash is naturally sweet.** Last, roast squash pieces for 45minutes to 1 hour (depending on your oven’s heating power).

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3. Cut your apple and onion into medium pieces. Melt the remaining tablespoon of butter or unrefined organic coconut oil in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and kale, minced garlic, salt and pepper into the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Remove the pan from the heat and set aside for semi-cooling.

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4. After squash has been roasted, place into pan with the sautéed apples and onions (you’ll be able to tell squash is ready by placing fork into pieces. It should feel tender). You can scoop flesh of squash and discard the skins but I prefer the skins so I left them on.

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5. Next, add water to pot and add sea salt and black pepper as needed. I don’t use broth but you can add broth alongside water and sea salt if you prefer to do so. Stir to combine all ingredients and flavors over medium-high heat. After abut 15 minutes, remove pan from heat and get ready to blend! (you can add cream to the contents if you’d like).

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6. Blend all contents into a purée at the consistency you prefer. I use a Vitamix Blender which does an awesome job at puréeing foods. Garnish with your fave garnish such as basil, pumpkin seeds, etc.

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Butternut squash is full of fiber, protein and antioxidants. Its deep orange hue shows that it contains nutrients known as carotenoids, which have been proven to protect against heart disease! Butternut squash also contains loads of potassium which is important for bone health. It also contains vitamin B6 which is essential for the proper functioning of both the nervous and immune systems.

Health is Wealth!

Thanks for reading & happy eating 🙂

Healthy Hair To Toe <3

 

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