Abounding in Hope with Lyme

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Creamy, Nutritional Butternut Squash Soup

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Butternut Squash Soup

One of my daughter’s favorite soups is Butternut Squash Soup. She’ll eat it for lunch, dinner or for a snack. It’s rich, it’s creamy and it’s very good for you. My daughter doesn’t know all the nutritional information about butternut squash but she does know it’s good for her and she loves to eat it.

Butternut squash is rich in B-complex vitamins like folate, riboflavin, niacin, vitamin B-6, thiamin and pantothenic acid. It has loads of vitamin A and minerals like iron, zinc, copper, calcium, potassium, and phosphorus.

Butternut squash seeds are a good source of dietary fiber and monounsaturated fatty acids which are great for heart health. They’re also an excellent source of amino acids such as tryptophan. Tryptophan converts to GABA which is an inhibitory neurotransmitter that reduces feelings of fear and anxiety.

Here’s the recipe I use!

Butternut Squash Soup

INGREDIENTS
1 2-3lb Butternut Squash; peeled, seeded, and chopped
2 Carrots, peeled and diced
2 TBSP Butter
1 onion, chopped
6 Cups Chicken Stock
Salt and Pepper
Optional: Nutmeg, ginger, diced apple.
DIRECTIONS
Scrub the outside of your butternut squash and cut it in half length-wise. Scoop out the seeds and if you plan to roast those, set them aside. Salt and pepper the inside of each side of the squash. Drizzle a little avocado oil on each side and place them face down into a baking dish. Bake at 350° F for 30 minutes or until cooked and soft.
In the meantime, dice the onion, carrots, and apple. In a stockpot over medium heat, melt butter and saute onion, carrot until all are tender. Once the butternut squash is cooked and tender, let it cool until you can peel the skin off or scoop the squash out. Puree everything together in a blender or use an immersion blender. Return the puree to the stockpot, add chicken stock and simmer for 15-20 minutes. Season to taste. Enjoy
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