Butternut Squash Soup: A Cozy, Nutrient-Rich Comfort Food

The original recipe calls for a quart of vegetable stock, but I prefer to substitute it with water. This is one of my healthy choices, as I try to stay away from pre-packaged foods. Using water allows me to better control the ingredients and ensure that my meals are as natural as possible.

How I Enjoy It

To increase my protein intake, I often enjoy this soup accompanied by boiled eggs or tofu. These ingredients not only complement the soup but also add a good source of protein, which is essential for keeping my energy and fullness throughout the day.

Benefits of Butternut Squash

Butternut squash is rich in nutrients and has several health benefits. It is an excellent source of vitamin A, which is important for eye health and immune function. Additionally, its high fiber content aids digestion and can contribute to weight loss by keeping us satisfied for longer.

Ingredients:

• 1/4 teaspoon Black Pepper.

• 1/2 teaspoon Paprika.

• 1 tablespoon Salt.

• 1 tablespoon Cinnamon.

• 1/2 teaspoon Ground Turmeric.

• 1/2 teaspoon Nutmeg.

Serve with Proteins: To finish, serve the soup hot, accompanied by boiled eggs or tofu.

Instructions:

1. Cut and Roast the Squash: Start by peeling and cutting the squash into cubes. Roasting it in the oven helps bring out its natural sweetness. Roasting in the oven is optional. 

2. Cook the Ingredients: In a large pot, sauté onion and garlic in a little oil until fragrant. Then, add the roasted squash cubes and water (instead of stock).

3. Blend: Simmer until all the ingredients are tender, then blend the mixture until smooth.

Adjust the Flavor: Taste and adjust the flavor by adding more of the spices to your liking.

Vilma Fit 

References

• The Clean Eating Couple. Paleo Butternut Squash Soup