BUTTERNUT SQUASH SOUP

Even if it's not quite Fall, the kids are back in school and everyone is starting to have pumpkin everything, everywhere! My family is no exception. We are ready to settle in and looking forward to the ‘hoodie weather.'

Nothing warms you up and soothes the soul like an aromatic pot of this Butternut Squash Soup! It's super healthy and screams “Fall has arrived!” Butternut Squash is loaded with antioxidants and heart healthy carotenoids. It's also high in fiber which will make you feel full longer.

I love to make a huge pot of this and freeze half for a quick warm up later. I hope this recipe will come to serve as a signal for the commencement of a new season of good health in your house too!

BUTTERNUT SQUASH

SOUP

INGREDIENTS:

2 tablespoons extra-virgin olive oil
1 onion, diced
1 teaspoon shredded ginger root
4 cups oven cooked butternut squash
4 cups low-sodium chicken broth
salt and pepper to taste

DIRECTIONS:

1. To cook the squash, cut it lengthwise, take out the seeds.

2. Place in the oven on a cookie sheet, bake for approx. 1 hour at 350ºF (or you can buy frozen pre-cooked squash).

3. Heat oil in a large soup pot.

4. Add onion and ginger and cook until softened.

5. Add squash, onions, ginger, chicken broth and pulse /puree in blender.

6. Add to large pot to reheat and salt and pepper to taste.

NOTE: To get your veggies, add a side of sautéed green beans or veggie of choice.

I love this time of year and hope you are taking time to savor the the flavor of the Fall Harvest. Can you believe it's almost time to start planning (for many of us that means pinning ) holiday recipes?

Yours in Health,

Danette