Butternut Squash Soup
8 cups of veggie stock
3 shallots – chopped
2 carrots – chopped
2 sweet potatoes - diced
3 teaspoons of nutmeg
1 teaspoon of cinnamon
2 teaspoons of avocado oil
Sea salt to taste
Freshly ground white pepper to taste
1 large butternut squash – cut into bite sized pieces
To make our Butternut Squash Soup get out a large sauce pan. Add in the avocado oil, letting it warm up over a low flame -next toss in the veggies, stirring them as they brown.
If you need to add in more avocado oil, do so now. Once they’re lightly browned add in the veggie stock. Let the veggies cook until they are tender, which shouldn’t take longer than 25 minutes or so.
At that point pour the mixture in to the blender or food processor, covering it up, and pureeing the veggies. You may have to do this in batches. Once that’s done pour it back into the pan, adding in the spices. Allow the soup to cook for another ten minutes, so the flavors can mingle. Give it taste, so you can tweak the spices.
This is a hearty soup that can be served as a meal on its own, but it can also be teamed up with a nice side salad or even a sandwich or burger. This soup also makes a great snack because it’s low in fat and calories, so you can have it while dieting or doing your best abdominal workouts to get that six pack you’re looking for.
Butternut Squash Soup is hearty and warm, as well as being veggie dense, so you get lots of fiber, minerals and vitamins. Butternut squash contains Vitamin E, Niacin, Vitamin B6, Folate, and Magnesium, as well as Calcium, which most readers probably know by now is great for bone health. You also get a good dose of Vitamin A and Vitamin C. In general this soup contains 3 grams of fat and 17 grams of fiber, while containing just 170 calories.