Roasted Butternut Squash Soup (V,GF)

by Kelli & Brad

roasted butternut squash soup

We’re fans of butternut squash and find ways to use it fairly often. So we’ve had the fortune of sampling our fair share of butternut soup. We came across this recipe last year, and with a few adaptations to clean it up, it is by far our favorite.

 

 

Health Benefits:

Butternut squash is a powerhouse of whole-food nutrition. It provides dietary fiber (heart and digestion-friendly), potassium (critical mineral for muscle and bone health that is hard to come by from foods), vitamin B6 (essential for the proper functioning of the nervous and immune systems), folic acid (also critical for proper nervous system functions including memory and mood), and carotenoids (shown to protect against heart disease), specifically beta-carotene (which your body automatically converts to vitamin A and has been identified as a deterrent against breast cancer) and a lot of vitamin C (powerful antioxidant, extremely helpful in overcoming colds and flus). As if this weren’t enough, butternut squash has been shown to have anti-inflammatory effects (can actually help reduce your risk of inflammation-related disorders such as rheumatoid arthritis and asthma, so it’s definitely one of my favorites).

Garlic boosts antioxidants and helps transmit signals between cells. It appears to protect your heart and protect you against many types of cancer, too.

Olive oil of high quality also acts as an anti-inflammatory.

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{ 4 comments… read them below or add one }

Arden Brink September 19, 2011

This looks like a great recipe, very much like the way I make it. One “tip” you might want to add — since peeling butternut squash *can* be a pain to do, you can also do essentially the same thing by just halving the squash lengthwise, scraping out the seeds, rubbing olive oil and seasonings on the cut side and just put the entire half (face down) on the foil and roasting it with the skin. When it’s done, it’s easy to scoop the tender cooked flesh right out of the skin with a large spoon. Same end result, lots easier. It’s also great with a TINY pinch of red pepper flakes — not enough to actually register on your taste buds as “hot” but just enough to give a subtle little hit of back-flavor zing.

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Brad September 21, 2011

Love it. That’d work out great with this recipe since the squash ends up in the blender anyway. We finally bought a super nice peeler and it makes the job a lot easier, but it’s still a job!

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Tiffany September 28, 2011

What a great recipe! I can’t wait to try it and let you know how it turns out. Thanks for sharing!

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Brad September 29, 2011

Thanks Tiffany. We’d love to hear your feedback after you give it a whirl. Hope you like it! And I just checked out your site…there are quite a few recipes on there that look awesome. Can’t wait to try some of those.

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