Winter got you feeling a bit chilly? It’s been a while since I’ve lived in wintery conditions, but what I do remember, is always wanting something to keep me warm. I remember my mom making me some of her homemade chicken noodle soup from scratch.. especially when I was sick, always made me feel so much better! It was soo good! I’m not here to share a homemade chicken noodle soup…. But I am going to go over a vegetable you may already be using or maybe would just love to try! It’s butternut squash!
Butternut squash is a pretty versatile vegetable (although it has seeds, technically a fruit??), but it can be sautéed, roasted, toasted, mashed and of course pureed for soups! Also while in season, it’s not that expensive either! Remember your body craves what’s in season, so try out this winter vegetable. This winter squash is sweet with a nutty flavor but also has lots of benefits that you can enjoy!
Contains beta carotene, which is then converted into Vitamin A. Butternut squash also contains Vitamin C. These ingredients have been found to help with diseases such as cataracts and macular degeneration.
Not only does this taste good, but it also has great amounts of fiber. It helps you feel full, all while giving you lots of nutrients without containing lots of calories. Who wouldn’t want to keep their weight in check during those cold winter months?
HEALTHY BLOOD PRESSURE
Great source of potassium, which is needed to help regulate and maintain a normal blood pressure. This essentially lowers your risk for heart disease, so a win win! I definitely can use this in my life.
- 1 medium butternut squash
- 1 sweet onion
- 2 TBSP grass-fed butter
- 1 cup coconut milk
- 1 cup chicken broth (may need more to thin the soup if preferred)
- salt and black pepper to taste
- 1/2 tsp nutmeg
- 1/2 tsp garlic powder
- sprinkles of thyme (optional)
Cut the top and bottom off the butternut squash and use knife to carefully cut remaining skin off. But in half and remove the seeds. Chop the squash into small cubes. Dice the onion. Saute about 3 minutes or until softened and then add the squash. Saute an additional 5 minutes or until the squash starts to brown. Add the coconut milk, broth and spices and bring to a simmer. Simmer about 20 minutes until soft. Carefully transfer to a blender or use a hand blender directly in the pot to puree until smooth. Serve warm and enjoy!
Makes about 6 servings!
Recipe obtained from Wellness Mama!
There’s many different variations to this soup, but this is a great base. Try garnishing with different herbs and spices. I’ve seen many different flavors such as adding curry to spice it up… or even bacon! I love adding some cinnamon in mine while others adds a bit of cream to make it more creamy. The options are endless tho in what you want in a soup!
I hope you enjoy this recipe, post your variations if you’ve found a good one! Always love trying it different ways!
Stay warm and I hope you guys have a great week! The holiday season is definitely upon us and I’m getting into the spirit of it! Decorations to commence 🙂
Peace, Love, and Awesomeness,
Coach MelRan ❤
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