Are you focused on eating healthy this year? If so, butternut squash is a “good carb” that should definitely be a part of your diet. A member of the gourd family, butternut squash is thought of as a vegetable, but it’s technically a fruit because it contains seeds. It contains a dense flesh, which is high in phytonutrients, antioxidants and dietary fiber and low in fat. It contains a significant amount of potassium, which is important for good bone health, and has high levels of vitamin B6 that’s essential for proper immune and nervous system functioning. Perhaps its most important nutritional quality is its high level of carotenoids, which helps ocular (eye) health, heart health and healthy lungs. It is also considered to be an anti-inflammatory food due to the high level of antioxidants. When choosing butternut squash, select a fruit that is unblemished and heavy and with a matte rather than glossy finish.
This soup is healthy, rich and filling, and it will definitely warm you up on a cold winter day.
Thai Butternut Squash Soup
1 acorn squash
1 butternut squash
2 cloves garlic
2 tablespoons coconut oil
7 cups vegetable broth
1½ cups coconut milk
1 teaspoon red curry paste
1/3 cup cilantro
3 lime leaves
2 stalks lemon grass
Wash squashes; bake halved squashes at 350 degrees F for 45 to 50 minutes. When soft, remove from oven and let cool. Scoop squash pulp away from the skins; discard skins.
In a large pot, sauté chopped onions, carrot and garlic in coconut oil until the carrots are soft. Add vegetable broth and coconut milk. Mix in red curry paste. Then add cooked squash and cilantro. Blend well with an immersion blender, or carefully transfer soup to a blender or food processer and blend. Return to pot and simmer with lime leaves and lemongrass for 20 minutes or more. Enjoy!
Recipe provided by Beth Mincher,
Wellness Coach at Body Edge Fitness cme2bfit.com , (910) 575-0975