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Sunday, December 4, 2011

Warm up! Butternut Squash Soup

Butternut Squash is a winter power food. The squash is low in fat and high in fiber. Butternut squash is loaded with potassium which helps prevent muscle fatigue and bone health. Meaning you can enjoy more skiing/snowboarding without overly exhausting your muscles, and B vitamins which are essential for the proper functioning of the immune and nervous system. As a vegetarians in can be a struggle to getting enough vitamin B's. The squash lovely color indicates it's most important health perk. Butternut squash is loaded with  vitamin A, which helps to promote beautiful skin

Butternut Squash Soup
Preheat the oven to 375 F

1 large butternut squash
1 tbsp olive oil
4 cloves garlic
1 tbsp dried rosemary
1 tsp paprika
1 tsp salt
1 tsp pepper

Cut the butternut squash long ways in half, and scoop out the seeds. Place the halved squash on a baking sheet. Put two cloves of garlic in each squash scoop. Drizzle the squash with the olive oil, and sprinkle with the salt, pepper, rosemary, and paprika.

Once cooked remove from the oven and let cool. Then peal of the skin and cut into chunks. 

1 tbsp coconut oil ( or olive oil)
1 large red onion chopped
1 L (quart) vegetable stock
1/2 cup non-dairy plain milk
1 large red apple chopped
1 tsp agave nectar
1 tsp dried ginger
1 tsp Cinnamon
1 tsp ground nutmeg
1 tsp dried sage
1 tsp chili pepper

In a large saucepan heat the oil, and add the onion stirring until soft. pour in the vegetable stock and the milk. Add in the squash, apple, garlic. Cover and simmer for 20 minutes. Or until the apple is very tender. Using an electric hand blender, ( or very carefully transferring the soup to a blender) pure until smooth. Add the agave, ginger, cinnamon, chili powder, sage, and nutmeg. Stir well. 

This soup is a nice thick consistency. If you wish to "thin" out the soup add some extra non dairy milk. 


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