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BUTTERCUP SQUASH SOUP HOW TO

Puree with blender or immersion blender.

Simmer until squash is soft, about 10-15 minutes. Add enough water or vegetable stock to barely cover the squash (about 3 cups), cover, and bring to a boil.

Add butternut squash and rosemary and coat with onion mixture.

Sauté another 15 minutes, until vegetables start to caramelize.

Add carrot and celery and another pinch of sea salt.

In a 4-quart soup pot, sauté onion and pinch of sea salt in olive oil over medium-low heat until translucent.

Quick how-to video for Butternut Squash Soup From there you can remove the seeds from the bulbous part of the squash and chop the squash into small pieces. I suggest trimming off the stem, cutting off the “neck” of the squash, then cutting the resulting pieces (neck and bulb) in half so that you have four pieces you can put down flat on the board. You need a good, sharp chef knife and a large cutting board.

BUTTERCUP SQUASH SOUP HOW TO

The only trick with making this soup is learning how to cut the squash without cutting yourself. It makes a great kids’ lunchbox item when carried in a thermos. Try making this soup for your children, and try substituting other vegetables for the butternut squash, such as carrots, broccoli, cauliflower, zucchini, or sweet potato. But unfortunately refined sugar is addictive and not helpful for health and vitality. I recently listened to a news story on NPR’s “Here & Now” about how food industry engineers process and prepare food items (including pasta sauce, ketchup, cereal, yogurt, and other products not thought to be “sugary”) so that they reach a person’s “bliss point.”Ĭhildren are especially susceptible to getting hooked on these foods since they are naturally attracted to the sweet taste, which is needed for growth in mild, natural forms like fruits, vegetables, and whole grains. These days, finding food that is naturally sweet and nutritious is so important, to nourish the body while curbing cravings for refined sugar. Health benefits of butternut squash soupĬreamy vegetable soups help stabilize blood sugar levels, and prevent sugar cravings when eaten regularly. When using organic squash, there is no need to remove the skin. This makes it much faster to make, and adds beneficial dietary fiber.

mirepoix) at the beginning, which gives the soup a very sweet, savory, and complex flavor. I have recently revised this recipe to include a long, slow sauté of onion, carrot, and celery (a.k.a. It wasn’t my favorite!īut the first time I tried butternut squash soup, I was in heaven. Creamy Butternut Squash Soup… this is what talked me into becoming a macrobiotic chef. It is sweet, savory, comforting, and delicious! As a child, the only way I saw butternut squash cooked was in a baked casserole with sour cream, onions, and a corn flake topping.