Thanksgiving is around the corner and what is the most exciting thing about this time of the year is the food. Holiday indulgence is non negotiable. Basically, we behave all year to be rewarded with delicious goodies during the holidays. Who said delicious food can’t be healthy? Remember health is the wealth. During the cooling weather, we tend to crave soups and heartier meals. Luckily this to time of the year has delicious seasonal vegetables and that gives us the options we desire.
Butternut squash is vegetable with many benefits packed with minerals and vitamins. Along with magnesium, potassium, and antioxidants. It also lower’s the risk of heart diseases and Alzheimer. According to PudMed Central, “An 8-year study in 140 older adults found that those with the highest blood levels of vitamin E had a lower risk of Alzheimer’s disease compared to those with the lowest levels of this vitamin (15Trusted Source). So for our lovely readers, we’ll be featuring delicious recipes through out the holidays. Here is our first recipe for the recipe series, Butternut Squash soup:
2 Butternut squash, chopped and peeled
2 tbsp butter
1 tsp olive oil
1/4 tsp salt
6 vegetable stock
1/2 tsp nutmeg or cinnamon for flavor
pinch of pepper
Step 1: First wash, peel and chop the butternut squash. Do the same with the onion and carrot, peel and chop the vegetables.
Step 2: In a large pot, add the olive oil and then the chopped onions. When the onions soften and start to translucent, then add the carrots and squash.
Step 3: Add the vegetable stock with the olive oil and wait for it to simmer. When the vegetables soften after 15-20 mins, mash all the vegetables in a mush with a spoon. After that add the puree to the blender until it’s liquid and then put everything back into the pot on low heat. Then add the nutmeg, pepper and salt for flavoring. Salt and pepper to suit your taste.