Classic Butternut Squash Soup

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Butternut squash is that hits the spot year round!

  • Butternut squash is a good source of Vitamin A and carotenoids. Both are potent antioxidants which help to decrease inflammation in the body and clear damaging free radicals. Vitamin A also boosts eyesight, especially in the dark.

  • Interestingly, 1 cup of butternut squash provides almost half the recommended daily dose of Vitamin C.

  • Onions provide extremely high levels of favinoids, a specific phytonutrient (antioxidants from plants) that improve cardiovascular health, stops the inflammation cascade, and has been shown to decrease the risk of certain cancers when eaten regularly.

Ingredients:


  • 8-9 cups cubed butternut squash (about 2 medium)

  • 1 large real sweet onion, diced

  • 1 cup milk of choice

  • 2 tbsp fresh grated ginger root

  • 2 tbsp olive oil or coconut oil

  • 2 cloves garlic

  • 2 tsp dried sage

  • ¼ tsp pink salt

  • 8 cups of vegetable or chicken broth or bone broth

Instructions:

  • In a large cast iron dutch oven, add oil and heat to low-medium heat.

  • Add onions, garlic, ginger and sauce until onions are translucent.

  • Add salt, sage, squash, and broth.

  • Simmer for 30-40 minutes until squash is fork tender.

  • Turn off the heat and add milk .

  • Carefully use an immersion blender to puree the soup.

  • Serve warm.

  • Garnish with fresh parsley and a dollop of plain yogurt.


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Want to speak with me regarding your food choices, lifestyle choices, and potential cancer risk?

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