This butternut squash soup is a smooth, creamy, and spicy bowl of delicious. There is so much flavor in this soup ingredients such as the butternut squash, jalepeno, and cream. Plus, this soup is full of nutrients.
Nutrients in Butternut Squash Soup:
Squash: Squash is considered a superfood because it contains a large number of vitamins, minerals and antioxidants. The health benefits of eating squash are abundant. For instance, the vitamins and minerals found in squash protect the skeletal system, boost the immune system, support healthy vision, protect the skin, and support the cardiovascular system.
Onion and Garlic: Often times soup contains onions and garlic, and for a good reason. Onions and garlic are rich in vitamins, minerals and antioxidants. Both are rich in potassium, as well as support healthy immune function.
Jalapeño, paprika, and cayenne: These peppers are excellent sources of vitamin C. They also provide the body with immune support and benefit digestive health.
Cumin: Cumin is very dense in the mineral iron. Iron is important for transporting oxygen through the body, providing the body with energy and cognitive function.
Rosemary: Like cumin, rosemary is beneficial to cognitive function. In fact, rosemary is used successfully to improve memory. Rosemary Information | Mount Sinai – New York
Broth: Broth contains protein, vitamins and minerals that support digestion, muscles and bones, and immune function.
Pepitas or pumpkin seeds add a delightful crunch to butternut squash soup. Besides pepitas delicious flavor, they also offer many health benefits. Pepitas contain protein, fiber, and antioxidants. Even more, pepitas contain cucurbitacin, which is a compound used to eliminate intestinal parasites. A great article written by Delaware State University explains this in detail. pumpkin_seeds-worms_djo.pdf
Preparation, Yield, and Storage
Butternut squash soup takes as little as one hour to prepare. This recipe yields 4 servings of soup. Not only may be stored in an airtight contain in the refrigerator for up to 5 days but also may also be frozen for up to 3 months.
Looking for other flavorful nutritious soup recipes? Try:
Butternut Squash Soup
Equipment
- dutch oven
- Immersion blender
Ingredients
- 2 tbsp Butter
- 1 cup Yellow onion, diced
- 3 Jalapeños
- 2 Butternut squashes (medium size)
- 1 tsp Sea salt
- 1 tsp Black pepper
- 5 cloves Garlic, crushed
- 2 tbsp Smoked paprika
- 1/2 tsp Cayenne pepper
- 1 tsp Cumin
- 2 sprigs Fresh rosemary
- 5 cups Chicken broth
- 1/2 cup Heavy cream
- 1 cup Pepitas
Instructions
- Peel the squash, remove the seeds, and cut into cubes. Dice onions and chop jalapeños and remove the seed.
- Preheat dutch oven to medium heat.
- Melt the butter in the Dutch oven and add the onions, jalapeños, garlic and squash. Season with salt and pepper.
- Sauté the vegetables until the onions are translucent and soft.
- Stir paprika, cayenne, cumin, and rosemarey into the dutch oven.
- Pour the chicken broth into the Dutch oven and simmer for 45 minutes.
- Using an immersion blender, blend the soup until all the vegetables are pureed.
- Remove the dutch oven from the heat and stir in heavy cream.
- Serve immediately with ¼ cup of pepitas in each bowl.
Nutrition
