Butternut Squash – a Fruit Soup for the Soul by Jenny Pena

 Butternut Squash – a Fruit Soup for the Soul

By Jenny Pena

 

Fall is a great time for soup and one of my favorite items to eat is Butternut Squash. If you didn’t know, Butternut Squash is actually a fruit (but treated as a vegetable) and is in season during the fall and winter months, it is rich in many nutrients such as Vitamins C and A as well as fiber and potassium and it helps with maintaining healthy blood pressure, preventing eye disease, great source of healthy fiber, antioxidants, and many more benefits. It has a delicious sweet taste that is very filling. (see article from everyday health here - https://www.everydayhealth.com/diet-nutrition/potential-health-benefits-of-butternut-squash/)

 

While you can cut it in cubes and add some oil, salt, pepper and herbs (my favorite is thyme) and cook it in the air fryer to keep and add to salads, my favorite way to enjoy it is in a soup. I think that if you enjoy sweet potatoes, you will probably enjoy butternut squash.

Butternut Squash and Apple Soup

 

Bowl of butternut squash soup. Photo credit: https://theskinnyfork.com/blog/butternut-apple-soup

1 large butternut squash – peeled, seeded and in cubes

1-2 tbsp. olive oil

1 tsp dried thyme or rosemary (if you like the taste)

2 pears or apples (or both if you are adventurous) – peeled, cored and in cubes

1 medium onion – peeled and chopped

1 tsp turmeric

2-3 cloves of garlic (add more if you enjoy the garlic taste)

1-2 1’’ pieces of ginger (omit if you don’t like the taste, but this is great for your digestion and to warm up the body)

3-4 cups of chicken broth or bone broth

Salt + Pepper to taste

1 Pack of bacon (or turkey bacon) – you can omit, used as a topping to add a little texture

1-2 Tbsp toasted sesame seeds – optional, it is great as a topping to add some crunch

Preparation

 

1. Toss butternut and apples and/or pears with 1 tbsp of olive oil and herb and roast for 20 minutes at 400 degrees. Check and remove items as they become caramelized.
2. Meanwhile, cook onion, garlic and ginger in 1 tbsp of olive oil in a pot until is soft. Add the rest of the vegetables that were roasting with all the remaining ingredients and let it cook for 5-10 minutes.
3. Taste to verify if you need to add more salt and either use an immersion blender or remove and add to blender. I would suggest waiting for soup to be more on the warm side to avoid getting burned or massive splashes.
4. Cook bacon to be crispy in the over or on a pan, then chop and set aside for serving.
5. Toast the sesame seeds in a pan for a little bit and set aside for serving.
6. Enjoy!

 

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