Saturday, September 28, 2013

Butternut Squash it!

This is one of my staples during the cool fall months (and into winter…and possibly spring…it’s that good!). Super easy to make, and low in sugar and carbs and it’s vegan friendly. Now, don’t let the “vegan friendly” part scare you off; this is an amazingly filling and calorie-light soup that will get you in a festive-fall mood fast! Plus, butternut squash is super high in vitamin A (you’ll get over 100% of your daily recommended intake). Vitamin A is required for the development of eyes, skin, and immune system. So it’s important. AND it has the super spice turmeric which is believed to aid in digestion, prevent Alzheimer’s disease, heal wounds, ward off cancer, control diabetes, relieve arthritis and a bunch of other awesome things. Makes you kind of want to just eat a whole canister of it, right? Don’t, that would be gross. But DO eat this soup!

What you need (serves 4):

·        1 medium-sized butternut squash, peeled and cubed* (about 3 cups)

·        1 large onion, chopped

·        1 TBS minced garlic

·        ½ TBS minced ginger

·        1 tsp turmeric

·        1 tsp curry powder

·        3 cups vegetable broth

·        1 cup unsweetened, light coconut milk (I like Trader Joe’s version…it’s the
lightest I’ve found)

·        salt and pepper to taste

How to make it:

  1. Chop onion

  2. Peel and cut squash. *Just a
    little note here; for me, squash is incredibly hard to cut, so I’ve found
    that poking it with a fork a few times and then microwaving it for about 5
    minutes, softens it up just enough so that I don’t lose a hand trying to
    cut it up J

  3. Heat 3 TBS broth in medium soup
    pot. Sauté
    onion in broth over medium heat for about 5 minutes, stirring
    frequently, until translucent.

  4. Add garlic and ginger, and
    continue to sauté for another minute. Add turmeric and curry powder as
    well as a dash of salt and pepper; mix well. Add squash and broth, and
    mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to
    medium-low and simmer uncovered until squash is tender, about 10 minutes.

  5. Place in blender and blend with
    coconut milk. Make sure you blend in batches filling blender only half
    full or it might explode all over your kitchen (don’t ask how I know, I
    just do).

Check out these amazing nutrition

Per HUGE serving of 1 ¾ cup

Calories: 102 calories
Fat: 1.5 grams
Protein: 2 grams
Carbs: 21 grams
Fiber 2 grams

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