Recipe – Curry-Spiced Butternut Squash Soup

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butternut_soup

Ingredients

  • 2 ½ cups butternut squash, peeled, seeded and cut into cubes
  • 3 Cups broth (vegetable or meat-based)
  • 1/2 Small onion, chopped
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/8 tsp paprika
  • 1/8 tsp cumin
  • 1/2 tsp curry
  • 4 oz cream cheese

Total time: 45 minutes

Prep: 15 minutes

Cook: 30

Nutritional information:

  • 100 calories/serving
  • Good source of folate, vitamins B1, B6, C, A, and antioxidants
  • Gluten-free
  • Rich in minerals (iron, zinc, copper, potassium, calcium, phosphorus), and phytonutrients (beta-carotene, which is a precursor to vitamin A inside the body)
  • Great source of dietary fiber and mono-unsaturated fatty acids but no cholesterol, therefore great for heart-related issues and for weight reduction
  • High antioxidant and anti inflammatory (against arthritis, rheumatoid, asthma) content
  • Seasoned with spices rather than salt. Spices have more disease-fighting antioxidants than most fruits and vegetables. Spices also have anti-inflammatory and weight loss properties as they boost thyroid function to increase metabolism and energy

Directions

  1. Peel the squash (to make it easier to cut through), remove the seeds, and cut into 1-inch cubes
  2. Add all the ingredients but the cream cheese to a stockpot and bring to a boil
  3. Reduce heat slightly and simmer till the squash is tender, about 30 minutes (or when the fork can easily piece the flesh)
  4. Transfer content to blender in batches and add cream cheese, blend till pureed
  5. Transfer back to stockpot and heat to warm and further season if necessary

 

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