Simple Butternut Squash Soup.
By Norma Huxter
Fall weather calls for warm, satisfying, and simple meals. Returning to routine brings packed schedules and long days. When you have an easy and delicious recipe on hand, packed with nutrition and sure to satisfy, it will hopefully make the transition a little easier.
Butternut squash, classed as a winter squash, is actually harvested in early fall. It has a sweet, nutty, earthy flavor and is a powerhouse of vitamins, minerals, fibre, and even antioxidants that will benefit your entire body.
Here’s just some of what you’ll find in this tasty soup:
Vitamin A helps support eye health and cell renewal and encourages a healthy immune system.
Potassium helps lower blood pressure and decrease the risk of heart disease.
Magnesium keeps your bones strong.
Vitamin C helps your immune system function properly, aids in the development of collagen, and helps wounds to heal.
Fibre assists in managing blood sugar as well as improving gut health and digestion.
Antioxidants remove damaging free radicals from your body.
SIMPLE BUTTERNUT SQUASH SOUP
1 butternut squash, cubed (4 cups)
3 slices bacon (or turkey bacon), cooked and crumbled
1 onion, finely chopped
1–2 cloves of minced garlic
1–2 tablespoons olive oil
2–3 cups low-sodium chicken broth
Himalayan pink salt to taste
Preheat oven to 400ºF.
Line a baking sheet with parchment paper. Arrange butternut squash, bacon, onion, and garlic on baking sheet. Drizzle with 1–2 tablespoons olive oil. Mix ingredients to combine.
Cook for 35 minutes or until squash is tender.
Add all ingredients to a pot or Dutch oven. Add 2 cups (more if desired) low sodium chicken broth.
Add Himalayan pink salt to taste. Purée.
Bring to a boil. Simmer for 10 minutes.
Garnish with crumbled bacon, pumpkin seeds, and chives. Even add a little sprinkle of feta if you like! And enjoy!
NOTE: Don’t toss those squash seeds when you scoop them out! You can enjoy them the same as pumpkin seeds. Just wash and dry the seeds. Combine seeds with a touch of olive oil, salt, and pepper (or any seasoning you enjoy). Spread them on a baking sheet and roast in the oven at 350ºF for 20 minutes. These seeds are not only tasty but are a source of dietary fibre, protein, calcium, zinc, and healthy fats.
For a printable version of this recipe, see the download link below for the 2-page pdf. You may save it to your device or print it on 8.5 x 11 paper.
Now it's your turn!
What other ideas do you have for a cosy autumn soup? Let us know in the comments!
Be sure and take photos as you prep and enjoy your soup with your family. We would love it if you share about the fun on Instagram and tag us @OurStory.Magazine!
Norma Huxter is a mom, nurse, health and wellness coach, backyard farmer, and outdoor enthusiast. She has a passion for empowering women from all backgrounds, a desire to see those living with trauma be restored, and a mission to help all who desire to live their happiest, healthiest life. She believes that what our world needs to see and feel is love in action, not just in word. Norma lives in Northern Canada with her lovely daughter, and two rescue dogs. You can find her somewhere enjoying the fresh air, creating and eating good food, or curled up at home, where she loves to be most of all.
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