O, the excitement of my new kitchen continues…I’ve been busy whipping up hearty harvest recipes this week and last night I created a savory butternut squash soup with an extra kick of fresh cranberries from the local market.
This tasty winter squash is quite similar to a pumpkin, yet it has more of a nutty, sweet bite. Not only is butternut squash deliciously hearty, it’s a nutritional powerhouse full of vitamin A (beta-carotene), vitamin C, potassium, thiamine, vitamin B6, calcium, niacin and three hefty grams of fiber per cup.
My butternut squash soup is quick and easy to whip up; simply seed and cube the squash, add it to the spices, cranberries, flax seeds and harvest root veggies,; simmer, then transfer into your handy-dandy blender and puree until smooth. As in this recipe, I often choose incorporate ground flax seeds, which add an additional nutty flavor and are a great thickener for my soups and stews.
- 1 butternut squash
- 1 medium onion, chopped
- ½ cup cranberries
- 2 large carrots, shredded
- 2 large parsnips, shredded
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 Tbsp. rosemary, finely crushed
- ½ tsp. cinnamon
- ½ tsp. curry powder
- ¼ tsp. cumin
- 2 Tbsp. ground flax seeds
- Sea salt and crushed white pepper, to taste
- Toppings: Greek plain yogurt and fresh basil leaves
- Seed and cube the butternut squash.
- In a large pot, combine chicken broth along with cranberries and root veggies: onion, carrots, parsnips and garlic. Add cinnamon, curry powder, cumin, ground flax seeds and sea salt and crushed white pepper; cook over medium heat for 30-40 minutes or until squash is tender.
- Lower heat to a simmer; cook for an additional 15-20 minutes.
- Transfer soup mixture to a blender; puree until smooth.
- Serve warm with a dollop of Greek yogurt and freshly chopped basil leaves.
Here are a few news clips in the Nutrition/Health field that I’ve come across within the last week and thought I’d share with all of you: