Nightshade Free Butternut Squash Soup
Day number 2 of my 50 day nightshade free recipe challenge brings Butternut Squash Soup to the table! I must admit I have never eaten this but many a time I have passed the opportunity to pick up this vegetable at the local green grocer. It is also called the Butternut Pumpkin with our friends down under.
Butternut Squash is a Autumn/Winter vegetable and is the perfect soup for when the days get shorter and the winter woolies are brought down from the attic. This meal takes about 15 minutes to prepare and is 30 to 40 minutes cook time. It isnt that difficult to make and all you really need implement wise is a food processor or just a strong food blender.
It offers the following nutritional benefits and tastes very similar to the more familiar pumpkin;
- Vitamin A – 297% RDA
- Vitamin C – 48% RDA
- Vitamin B6 – 10% RDA
- Mahnesium – 12% RDA
- Iron – 5% RDA
- Potassium – 14% RDA
- Daily fiber – 11% RDA
Nightshade free butternut squash soup
Serves: 6–8
Ingredients
- 1 whole Butternut Squash, peeled and chopped
- 1 whole Onion, chopped
- 1 quart Chicken Stock, free range, organic,
- 1 tsp Cinnamon, ground
- 1 tsp Salt
- 1/2 tsp Nutmeg, ground
- 2 Tbsp Coconut Oil, Organic
Instructions
- Sauté chopped onion in coconut oil in a large pot.
- Add in cinnamon, nutmeg, and salt.
- Add chopped butternut squash to pot, and pour in broth.
- Boil the butternut squash in the broth until tender.
- Puree soup in a food processor or high-speed blender until smooth.
- Garnish with a sprinkling of cinnamon and chopped walnuts.
Many thanks to primalpalate.com for this great nightshade free recipe and fxcuisine.com for the image.
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