EASY BUTTERNUT/PUMPKIN SQUASH SOUP

EASY BUTTERNUT/PUMPKIN SQUASH SOUP

Serving size: 2

Calories: 118

This soup is easy to make, nutritious, delicious and inexpensive. You have no excuses not to eat a healthy diet. This soup has a high potassium to sodium ratio which is excellent for people with high blood pressure. It is packed with vitamins and minerals and garlic is powerful cancer fighter.
Ingredients
  • 1 cup of butternut squash cubes (pumpkin or calabasa squash (West Indian Pumpkin))
  • 1 medium onion
  • 5 cloves of garlic
  • ¼ teaspoon of thyme leaves (fresh or dried)
  • 1 cup of water or vegetable stock
Instructions
  1. Peel the squash, cut into cubes and put in to a medium saucepan
  2. Peel and chop the onion and put into the saucepan
  3. Peel the cloves and put into the sauce pan
  4. If using dried thyme, measure out a ¼ teaspoon and add. If using fresh thyme put the sprig into cook with the squash but remember to remove it before blending because the stems may not blend completely
  5. Add water, turn on the heat, bring to a boil, lower the heat and let the vegetables simmer for about 5 to 10 minutes until soft.
  6. Turn off the heat and let cool for about 10 minutes
  7. Pour the vegetables and water into a blender and blend until smooth and creamy. You may have to add a little water to get the soup consistency that you like
  8. Add salt and pepper sparingly to taste. Taste the soup first it is actually delicious without salt but you can add a little Himalayan salt. This will increase the sodium but will add a few other minerals too.
  9. Enjoy!!! Serve with pita pockets stuffed with mushrooms, green salad and avocado dressing for a delicious lunch.
 

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