Feel Good Foods: Savory Butternut Squash Soup
This Fiber-Rich Soup Supports Your Bod's Detox Work
Posted October 22nd, 2010 by noelle | View Comments
Spoon away. This Savory Butternut Squash Soup tastes delicious and it’s good for you too. Butternut squash is loaded with fiber which supports your body’s detoxification work by binding with any crud in your digestive tract which may be hindering you from achieving feel good, look good bliss. This may be one of the most fun and delicious ways to “get your fiber” since, well, that single romaine lettuce leaf that came on your burger for lunch.
This soup recipe came together thanks to guidance from my husband who was looking for an alternative to the sweet nutmeg, cinnamon and ginger butternut squash soups found in many restaurants this time of year. The coriander adds a lovely variation here.
Savory Butternut Squash Soup
Serving Size: 2, ~250 calories per serving
Ingredients
2 cups butternut squash, roasted (about 1 medium butternut squash)
2 1/2 – 3 cups vegetable broth
1/2 fennel bulb, sliced
1/2 yellow onion, diced
2 teaspoons coriander
2 tablespoons extra virgin olive oil
sea salt and pepper to taste
few cashews or a dollop of So Delicious Plain Coconut Yogurt (for garnish)
Directions
Pre-heat oven to 400F degrees. Slice butternut squash in half, lengthwise. Scoop out the seeds. Place the squash face down on a baking sheet in the oven and let roast for ~40 minutes until the skin is soft enough that it can be pierced with a fork. (You may want to line your baking sheet with parchment paper to save on clean up.)
When the squash is almost done roasting, heat up your soup pot (I recommend one from Le Creuset) and place the olive oil, onion and fennel into the pot. Add a touch of sea salt and pepper. Let the onion and fennel begin to caramelize. When the onion and fennel are slightly brown, add the vegetable stock. If you like a thinner soup, add 3 cups of stock (otherwise add 2 1/2 cups).
Remove the squash from the oven and scoop out the soft, sweet squash. Add it to your soup pot. Add the coriander. Bring the soup to a boil, and then reduce to a simmer. Cover and let simmer for 10-15 minutes.
Either with an immersion blender, a high speed blender or a food processor puree the soup (perhaps in small batches) until you are happy with the consistency. Serve topped with cashews or a dollop of Turtle Mountain’s So Delicious coconut yogurt.
