With winter slowly creeping in, there is nothing like a warm bowl of soup to keep you warm.
If you ask any child what their fondest memories were when they were sick, many of them will mention either food or stuff they got away with! I am no different, soup is one of those comfort foods I have often associated with being ill. However, once you understand the health benefits and nutrients in every soup, you will discover the true warmth in a bowl.
Soups are known to be great immune boosters, but did you know that they are rich they are in antioxidants too? Butternut squash soup for example, is packed with essential nutrients such as vitamin A, vitamin C, potassium, and fiber. These nutrients are vital for maintaining overall health and supporting various bodily functions.
Butternut squash soup is also low in calories and fat while being high in fiber. Which is one of the many reasons this soup is a staple in our house all year round.
Did I mention how easy it is to make too?
Warmth in a Bowl: Butternut Soup
(Serves 4-6)
Ingredients:
- 2 tablespoons canola oil
- 1 large onion, chopped
- 2 garlic bulbs
- 1 medium butternut squash, peeled and cut into cubes
- 2 medium carrots
- 1/8 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon of black pepper
- 1 1/2 cups vegetable stock
- Roasted Croutons, (optional)
Method:
- Preheat the oven to 200 degrees C.
- Peel and chop the butternut squash into cubes.
- Wash and peel the carrots.
- Chop the onion into chunks and peel the garlic cloves.
Place everything on a baking sheet and drizzle with canola/olive oil, then sprinkle salt and pepper.
- Roast in the oven for 25-30 minutes, until the butternut squash can be easily pierced with a fork.
- When done, place the roasted vegetables into the blender. Then, pour in the vegetable broth, cream, and nutmeg into the mix.
- Blend on high until smooth and creamy.
- Add more salt and pepper to taste if desired.
- Serve with croutons (optional).
