This simple recipe for butternut squash soup will please your tastebuds. Simple ingredients but a flavorful, warming, and silky texture is perfect for a light meal plan.
Potassium is abundant in butternut squash, which can aid in regulating blood pressure.
Squash also offers Ojas, a substance that gives you heartiness and warmth in colder weather.
Good for Vata & Pitta Dosha
Prep Time: 20 Min
Total Time: 50 Min
Serves: 3 Person
- 3 Tbsp butter (unsalted)
- 1 cup diced onion
- 3 cups peeled & chopped Butternut squash
- 4 cups vegetable broth
- 1 tsp salt
- Pinch black pepper
- Pinch nutmeg
- Put a large pot on medium heat, and melt the butter. Now add onions and cook for 5-7 minutes or until they become translucent.
- Add the chopped squash, then pour just enough broth to cover it by one inch. Avoid adding too much broth; if the soup becomes too thick, you can always add more. (If you run out of broth, simply top off with water.)
- Bring to a boil, then reduce to a simmer for 20 minutes, or until fork-tender. Add salt and nutmeg and blend with a blender.
- Add salt to taste. And sprinkle a pinch of black pepper.
- Serve hot and enjoy.
Save your butternut squash seeds for later! Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
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