There is nothing more comforting than a bowl of warm soup. A bowl of butternut squash soup, which is packed with vitamins, minerals and phytonutrients, most notably C and the powerhouse nutrients known as carotenoids, which protect against heart disease, make this soup incredibly good for you too.
A nutritious and delicious meal doesn’t get any easier this.
You will need:
1 medium sized butternut squash peeled and cut into 1 inch cubes.
3 1/2 cups of chicken or vegetable broth. If you make it if fresh, that is great. If not, Pacific Foods makes a nice organic one.
1 piece of Khombu (optional)
Salt to taste
Put the broth, khombu and cubed squash in a pot. Bring to a boil, then reduce to medium/low and let cook for 1/2 hour. Remove khombu. Blend with a hand blender until smooth. Add salt to taste.
I usually serve it with a hearty, whole-grain toast. I like to cut it into strips for dipping. My older son was so excited he couldn’t wait for the toast to come out of the oven.
As a side dish, I served roasted, crunchy garbanzo beans. It is good to eat an iron rich food, like garbanzo beans, with a Vitamin C rich food, like squash, as the C makes the iron easier for our bodies to absorb. Mostly, they are just so salty, and crunchy and satisfying that I could eat them all day long.