When it rains or the wind is blowing so strong making us hurry up in the warm shelter of our homes, this soup is the best “comfort food” – sweet, warming, and satiating. Easy to make, easy to digest, and healthy. Butternut squash belongs to the family called “winter squash” – seasonal vegetables with tons of vitamins. It is designed to keep you warm regardless of cold weather. It can stay in the fridge for 2 – 3 days… Yum!
- 1 large Butternut Squash peeled and cut into cubes
- 4-5 organic bulk carrots cut into rounds
- 1 big onion cut into pieces
- 1-2 large organic zucchini
- 1 small bunch of organic parsley with stems
- 1.5 Tbs sea salt
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/2 inch of fresh ginger
- 2 Tbs olive oil
- Water as much as it takes to cover vegetables
- Cut onion into 1/2 inch pieces. Put a cooking pot on the range, add olive oil. After a few moments when oil is warm add onion. Reduce the flame and let the onion simmer. It may become slightly light brown.
- Peel butternut squashes skin off. Cut into 1-inch cubes. Remove and discard seeds. Put the cut butternut squash into the pot on top of simmered onion
- Cut carrots into 1/2 inch rounds and put on top of squash
- Cut zucchini into 1 inch half moons and add to the pot
- Slowly pour cold water on top of vegetables until they are almost covered.
- Increase the flame so water can reach boiling point. Reduce the flame when it boils, add salt, cover with a lid but leave some room so nothing would escape from the pot.
- Cook for 20 minutes.
- Add the rest of the spices
- Cut fresh ginger into very small pieces and add to the pot.
- Cut parsley and add to the pot. Cook for another minute.
- Turn off the flame. Let it cool off a little to protect your mixer knives from becoming dull.
- Mix well with an electrical mixer until your soup has even creamy texture
- Try it for salt. Add salt if needed to your taste.
- Serve hot.
- You can enjoy it with minced parsley added to your bowl and with your favorite crackers or homemade croutons or as is 🙂
**Health Benefits of Butternut Squash
- Butternut squash has very low calories. It contains no saturated fats or cholesterol; however, is a rich source of dietary fiber. Squash is one of the common vegetables that often recommended by dieticians in the cholesterol controlling and weight-reduction programs.
- It has more vitamin A than other vegetables, constituting about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus. It is also an essential vitamin for optimum eye-sight. Research studies suggest that natural foods rich in vitamin A help the body protected against lung and oral cavity cancers.
- It is rich in the B-complex group of vitamins like folate, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid. It contains adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.