Friday, November 18, 2016

Butternut Squash Soup

It's about that time for pumpkin everything! And with the holidays coming next week, this is the perfect lil side dish soup to bring to the table. Although butternut squash is not an actual pumpkin, they do come from the same family the only difference is butternut squash does not have a stem.

Butternut Squash is a highly nutritious and alkaline food which is rich in phytonutrients and antioxidants. 
Squash is easy to digest and is an excellent remedy for conditions of the stomach, spleen, liver, and blood. It is high in Vitamins A, E, C, B-complex, and beta carotene, iron, zinc, copper, calcium, and potassium which are vital for a healthy and strong immune and nervous system. The carotenoids are especially beneficial for protection against heart disease, breast cancer, and macular degeneration. 
Winter Squash is also known to help reduce inflammation which is excellent for conditions such as asthma, fibromyalgia, and arthritis. 
Need I say more of why you should try this super easy recipe?! I'm no kitchen expert and I hate measuring so if I can do this, so can you!


1/2 butternut squash peeled, seeded and diced in cubes
1/2 onion 
2 tablespoons of butter
4 cups of chicken broth
2 sprigs of thyme
2 tablespoons of chicken bouillon
ground cumin, salt and pepper according to your taste buds
cayenne pepper (if you like it hot!)

1. In a pot lightly sauté the onion and thyme with butter until it is soft and brown.

2. Add chicken broth, chicken bouillon, ground cumin, salt, pepper and cayenne pepper. If you have someone that doesn't like it spicy (like my son) I suggest you add the cayenne pepper individually to your plate. Bring to a boil until the butternut squash is soft.

3. Add all of the ingredients into your blender (try not to add all of the broth at once depending on the type of consistency that you like; creamy, thick, clear) add more as you go.

4. Serve and garnish with more thyme on top to look like a pro ;)



Nutrion facts:

Crystal Gaxiola