The sweet and savory butternut squash is an awesome vegetable to eat during the winter, not only because it is incredibly nutritious, but also because so many different types of foods can be prepared with it!
Today, we will be pureeing it into a lovely, reinvigorating soup that I like to eat on cold winter mornings. It gives me that energy boost I need to make it through a chilly day and can work wonders on my overall mood.
Rich in almost every vital nutrient group, squash can provide significant amounts of complex carbohydrates, that are slowly released into the bloodstream, and vegetable fiber that keeps hunger locked up till lunch time.
This is one of the reasons why squash is such a great breakfast food. It also contains a lot of vitamin C and good amounts of vitamin A, manganese, folate, essential fats, thiamine, copper, niacin, tryptophan, pyridoxine and many more.
The second important ingredient in our delicious squash soup is apple, which has been known for its many dietary benefits since the 19th century, when the famous saying "An apple a day keeps the doctor away." first became popular.
Apples are amazing sources of antioxidants, which may even have the ability to reduce the risk of developing prostate and colon cancers. Apples can help dieters lose weight, due to its low sugar and high fiber content, as well as fight heart disease through important phenolic phytochemicals.
Apple and squash make for a deliciously sweet and flavorful soup combination, that is perfectly balanced out by the added orange and lemon juice!
- 2 apples, cored and cut
- 100 grams of peeled butternut squash
- 1/2 orange, peeled
- 2 tablespoons of lemon juice
- 1/2 red onion
- 1 cup almond milk
- 3 tablespoons of raw pumpkin seeds
- 2 tablespoons of chopped parsley
- 1 tablespoon of sun-dried tarragon
- sea salt and pepper to taste
- Blend all ingredients except the parsley until you have obtained a smooth and creamy soup. You may need to add up to a glass of fresh water to obtain the desired consistency. Serve with sprinkled parsley and season with salt and pepper to taste.