Five reasons to love butternut squash
1. Its delicious.
2. Its really low-fat.
3. Its full of fiber
4. It is also full of potassium, vitamin B6, beta-carotine, AND vitamin C
5. It is full of antioxidants which means it is anti-inflammatory.
I honestly think I had a dream about these flavours together, and this soup came out of it.
1 Med. Butternut Squash
1 Med Apple (preferably Braeburn)
1 Leek, chopped, white and light green part
1 Box Vegetable Stock
about 1/8 tsp Garam Masala
a shake of ground cayenne (to taste)
1 clove garlic
Preheat oven to 425*F
Peel and chop (and remove seeds) squash
put in glass baking dish, toss with 1tsp EVOO (or spray lightly with Pam) and roast for about 45 minutes
While this is happening, chop apple. After squash timer has gone off, toss apple into pan with squash and roast 15 more minutes.
In large pot, add just enough Pam or EVOO to stir fry your leek. Add broth/stock and bring to boil. When squash and apple are finished, place in pot. Add spices. let simmer 5 min.
VERY CAREFULLY add soup to blender – blend until smooth. You may need to do this in batches. If you have an immersion blender, feel free to use it, however, when I used mine, it wasn’t smooth enough for me. This is one soup that I don’t care much for chunks in.
Serve. Also delicious cold – add a dollop of plain yogurt and enjoy.
NI (without yogurt) and for four (large) servings: Calories 117, Total Fat 0.3G, Fiber 6.9g, Protein 1.9g
If you choose to save the seeds, do so, they taste delicious (I salt and roast like you would pumpkin seeds), and they’re really good for you!