Butternut Squash Soup

Butternut Squash Low Sodium Soup

This soup is not only easy to make, but it’s packed with healing ingredients from the aromatics — onion, garlic, ginger — as well as copious carotenoids from butternut squash.

The butternut squash is a great source of fiber, as well as vitamins including A, C, E and B vitamins along with minerals such as calcium, magnesium, and zinc.

INGREDIENTS

1 onion, diced

4 garlic cloves, minced

Ginger root, 1-inch piece, peeled and minced

½ tsp red pepper flakes

1 butternut squash, peeled and cubed

2 cups vegetable broth (unsalted, preferably homemade)

14 oz coconut milk (full fat or light)

1 tbsp Thai red curry paste (+1 Tbsp as desired)

Garnishes

Crushed peanuts (optional) cilantro (optional) lime (optional)

Directions

1 Line a large pot with a thin layer of vegetable broth.

2 Add the onions, garlic, ginger root, and red pepper flakes and sauté until translucent.

3 Add the butternut squash and remaining vegetable broth.

4 Cover and bring to a boil, reduce to low heat and simmer until the butternut is tender.

5 Transfer to a blender, add the coconut milk and red curry paste and blend until smooth.

6 Taste and adjust seasonings, adding more red curry paste, if desired.

7 Divide equally among 2 bowls.

8 Garnish with crushed peanuts and cilantro, if desired, and squeeze with fresh lime juice.

Soups can be extremely high in nutrients, depending on what ingredients you add. Greens, veggies, herbs, and spices can pack a nutritional punch in quantities that would be hard to consume in their raw or simply cooked form.

Here’s a nutritional breakdown for 1 cup (205 grams) of baked butternut squash without salt, according to the USDA