Soup

 

 

Butternut Squash Soup with Fresh Cilantro 

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Description:
Butternut Squash is a member of the Curcurbita moschata family that also includes ponca, pumpkin, waltham, and calabaza. The orange-fleshed winter squash delivers a flavorful dense flesh. The butternut squash provides the most value of any squash, dollar for dollar because it is thin-skinned, has a small cavity with fewer seeds and less waste than with most other squashes. The butternut squash benefits from baking which develops and deepens the flavor.

Ingredients:
1 large butternut squash
4 tablespoons of olive oil
1 large yellow onion, sliced
2 cups of water or vegetable broth
Sea salt and black pepper, to taste
A few drops of vanilla extract

Large handful of cilantro, roughly chopped
1 Avocado, thinly sliced


Directions:
Preheat oven to 400 degrees Fahrenheit.

Rub the butternut squash with about 2 tablespoons of olive oil, then place it in a shallow roasting dish to bake for one hour. After it is finished roasting, let it cool enough for you to comfortably work with it. Slice the roasted squash in half. Use a spoon to scoop out seeds and remove the peel. Put starchy flesh into a large bowl and mash it well.

Heat remaining olive oil in a medium to large-sized pot. Cook onions in oil over medium heat for about 5 minutes or until onions are tender and translucent. Add mashed butternut squash and cook together with onions for another couple of minutes, stirring the squash and onions together.
Add water or vegetable broth to the mix, bring to a boil, then reduce heat to simmer for 20-30 minutes.

Transfer entire soup, in batches if necessary, into a food processor or blender and process until it becomes creamy and smooth. Transfer processed soup back to pot, then add vanilla, sea salt, and black pepper. Give it a good stir to incorporate vanilla and seasoning.

Just before serving, scatter chopped fresh cilantro over each bowl. Add a few avocado slices to the top of each bowl. Just before serving add cilantro.


Notes: from Steve


Special Diet: Vegetarian, Low Fat, Low Calorie


Category: Soup

Submitted By: OK In Health



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Wellness Tip
VEGETARIAN DIETS AND IRON
Are you a vegetarian or mostly a vegetarian? Our registered dietitian recommends consuming plenty of iron-rich plant foods such as lentils, kidney beans, black beans, dark green leafy vegetables, dried fruit and whole grains. Iron-enriched products such as cereals and breads are also good sources. To enhance iron absorption, consume vitamin C-rich foods at the same time you eat iron-containing foods. These include strawberries, green peppers, tomatoes, broccoli and citrus fruits. By following these simple guidelines, most non-meat eaters will get enough iron.


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