Butternut Squash Soup
Photo Courtesy of Real Food FiXx.
It is the perfect
time of year to make butternut squash soup! Butternut squash is a low calorie
vegetable abundant in fiber, vitamins, minerals and antioxidants, making it a
great choice to boost immunity, fight inflammation and improve digestion. This
recipe is simply made with healthy seasonal ingredients. It is so easy and so
delicious!
1 butternut squash
1 carrot, roughly chopped
1 celery stalk, roughly chopped
½ yellow onion, roughly chopped
¼ tsp dried thyme
½ tsp ground coriander
1 Tbsp olive oil
Juice of ½ lemon
Salt
Pepper
Preheat the oven to
375º F.
Cut the butternut
squash in half the long way.
Scoop out the pit
area with a spoon. (Discard this or consider cleaning out the pulp and roasting
the seeds on a sheet pan until golden.)
Place a piece of
parchment paper on a sheet pan and spritz it with olive oil or just a thin film
of water.
Place the two
butternut squash halves cut side down on the sheet pan.
Roast for
approximately 40 minutes.
Check for tenderness
with a pointed knife (should pass through the flesh without resistance).
Sauté the chopped
vegetables (carrots, celery & onion) with the thyme, coriander and a
sprinkle of salt in the olive oil until softened.
Allow the squash to
cool enough to handle, then remove the flesh from the skin with a spoon.
Break the squash
flesh into smaller pieces and add to a blender with the sautéed vegetables and
about 2 cups of water.
Blend, adding water
if need to thin
Return the mixture
to a saucepan and warm on low.
Season with salt,
pepper and lemon juice to taste.
Serve topped with
fresh herbs like cilantro or dill, and chopped nuts or the toasted seeds.
Enjoy!
Recipe courtesy of chef and
wellness coach Marie O’Brien, NBCHWC, of Real Food FiXx. For appointments and
more information, call 914.450.8508, email [email protected] or visit RealFoodFixx.com.
