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butternut-squash-soup

Cold days can play havoc on the digestive system.

Adding zesty roots (turnips, parsnips, beets, garlic, ginger, sweet potatoes, wasabi)winter squashes, and digestive spices like fennel, ginger, garlic and cayenne are great ways to stay healthy and warm.

Be brave and try some today, starting  with this easy and yummy recipe.

Butternut Squash Soup

 2 – average sized butternut squash

6 -8 c. chicken or vegetable broth

3 garlic cloves

¼ c. thinly chopped onion

Cayenne flakes to taste, about ½ t.

½ t. cinnamon and nutmeg to sprinkle on soup before serving

2 TBL. butter

1 TBL. sea salt

Pre-heat oven – 350 degrees

sauce pan, cookie sheet

————–

With care, cut squashes in half, and place on cookie sheet.

Add 1/2 c. water to cookie sheet. Let cook about one hour, until tender. Add more water as needed so it doesn’t dry out.

De-seed squashes, scrape out meat, and put meat in the blender. Add to that 4 of the 6. c of broth. Pulse until well-blended. Add in the cayenne and last 2 c. and pulse until well-blended. Add more broth as needed to thin to your desired consistently.

Warm sauce pan and add butter. As it melts, add garlic and onion, stirring until tender.

Add the blended mixture to the pan, and stir until warm and steamy, about 4 minutes.

Stir in sea salt, then remove from heat.

Pour into bowls and sprinkle with nutmeg and cinnamon.

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