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Easy butternut squash soup

By Edited Oct 23, 2016 0 0

Whole Food: is what we need!!

 

I was so excited to get up this morning and go find something that was organic and a whole food, so looking in my house and realizing that most of the food in my house doesn't fit this description, including sauces, canned foods, and most other things, I decided to have oatmeal this morning with half an apple cut in to pieces on top with 4 ounces of whole milk to drink along with some iced Camille tea without sugar. I was happy with this choice the only problem was I didn't have too much to eat around the house that I could eat. Around noon I had a homemade wheat tortilla with some cooked bell peppers I happened to have with some organic cayenne pepper spiced on top! Finally around 2:30pm I decided to take a trip to the store and see what fines I could come across in my tiny town, I went to the local Safeway and found an organic butternut squash (one of my favorites!), a red onion (which was actually cheaper to get the organic version than the other), and finally organic chicken broth (made with free range chickens)! After my trip to the store, I remembered that the local farmers market was tonight and was pretty excited because they normally have decent prices and even though they don't have a big choice, everything always looks really good, so while I was there I picked up some cherry tomatoes, two regular sized tomatoes, a giant bag of cucumbers, corn, and some yellow onions. On the way back home there were some people who come weekly to our town from Mesa County, Colorado and bring some vegetables, but mainly they bring peaches so I happened to get 11 pounds. of peaches for $20 which by the way this is all organic!
When I finally got home I decided to make butternut squash soup (it was gloomy and rainy it was the perfect day for this recipe!), and I got the idea from 100daysofrealfood.com but I ended up making my recipe and I wanted to share it with you.

1 (2-3) pound butternut squash
6 cups organic chicken broth or vegetable broth
¼ cup cilantro
1 medium red onion (mine was large I just cut it in half)
1 tablespoon real butter
¼ teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup of whole milk, 1/2 cup half and half, or 1/2 cup heavy cream (Don't forget to add the calories)
Salt and pepper to taste
First skin and seed the squash and chop up into ½-1 inch cubes, than mince the onion, Second use a big pot and add the butter, then add the onions once the onions are in a very light purple state and soft, add 3 cups of broth, along with the squash and bring to a boil, then add cilantro, nutmeg, cinnamon, now let boil until squash is soft, then put 1/2-3/4 of chunky soup in blender and add broth to each small batch you have to put in the blender and once it’s the consistency of apple sauce put back in its original pot,add the dairy (if you want), heat, season with salt and pepper and serve!!
Serves: 6
Soup without milk, half and half, or heavy cream: 80 calories 1/6th of recipe
Soup with milk: 92 calories 1/6th recipe
Soup with half and half: 133 calories 1/6th of recipe
Soup with heavy cream: 146 calories 1/6th
Enjoy!
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