Butternut Squash Soup

   My non existent love for soups has now manifested itself into a severe craving for anything and everything resembling soup. I've made four different versions already this week. Although not all four have exactly been winners or worthy of sharing on this blog, this butternut squash version definitely stands out in the crowd as a triumph.

    My main goal when creating recipes is to highlight the nutritional value of the meal with as few ingredients as possible while preserving the true flavor of the food. Spices are a great way to season a hearty soup without the addition of dairy, excess sodium, and unstable oils while maintaining that creamy, hearty texture.

   Ginger is a welcome addition to butternut squash along with cinnamon as both spices provide anti inflammatory, anti microbial, and immune system supporting benefits. Butternut squash is also a great source of anti oxidants, B Vitamins, and Folate.

   So whip up a batch and get your soup on while scoring some major health benefits as well!

   Also make sure to save those squash seeds! I roasted mine for 15 minutes at 375 degrees with Turmeric, Sea Salt, and Cayenne after soaking them in water for 20 minutes. They are great for adding to salads or soups!



Recipe:

2 whole organic butternut squash, peeled and cubed
1 tsp organic unrefined virgin coconut oil
1 tsp organic ground cinnamon
1 tsp organic ground ginger
1 tsp  Seaweed Gomasio ( a seaweed, sesame seed, and sea salt mixture) Substitute w/ sea salt
2 1/2 cups filtered water

Directions:

Note: The easiest way to peel and prepare a butternut squash is to slice it in half vertically. Remove the seeds and pulp and set aside. Using a vegetable peeler, peel the skin off the squash. Cut squash into small chunks.

1.) Pre-heat oven to 375 degrees. In a bowl, combine butternut squash, ginger, cinnamon, and Gomasio with coconut oil. Place into one large Pyrex glass dish (or two small dishes). Top with 1 cup of filtered water. Bake for 35 minutes or until soft.

2.) In a blender, puree butternut squash along with the remaining liquid from the dish.  Add an additional 1 1/2 cups filtered water.