Creamy Butternut Squash Soup

Here we are again. Another beautiful fall is upon us. The chilling temperatures have rolled in and the winds are blowing the last leaves off the trees. It is days like these that I instinctively want to spend time in the kitchen and nourish my body with warming foods. In autumn, soup is one of my go-to warming foods. One of my favorite soups to make is Butternut Squash soup. The recipe I use is from the book Practical Paleo written by Diane Sanfilippo. You can also find the recipe by clicking on this link https://balancedbites.com/content/easy-recipe-butternut-squash-soup/ . It has such a creamy texture and a sweet n’ savory flavor that lingers. I like to top mine with pumpkin seeds for an added crunch. I highly recommend it!

Winter Squash (including butternut, acorn, sugar pumpkins, spaghetti, and Hubbard) are all rich sources of vitamin C, B1, B3, B5, B6, Folic acid, potassium and fiber. Perhaps one of the most valuable things about winter squash is that they contain carotenes. Carotenes are what give the squash a yellow and orange pigmentation. Carotenes act as antioxidants, which is why they are effective in protecting against the development of many cancers, heart disease, and type 2 diabetes. Does that give you enough reason to try squash soup if you haven’t already?!?

Combine these nutritional properties of winter squash along with the immune supporting chicken broth and you have yourself a potent soup to protect you from catching the next nasty cold or flu bug going around.

Feel free to share what are some of your favorite soups on a chilly day

Health & Blessings!

Tip: When picking a butternut squash, choose one that has a deep orange color as this indicates that it is ripe and will be sweeter and richer in flavor.