Butternut Squash Soup,with 5 vegetables & 2 Fruits

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It’s that time of year again. The time when something warm in your belly can feel better than something cold. It’s also the time when local markets are teeming with squashes and pumpkins. I am so fortunate that my fridge is brimming with produce to use up. I had a couple of butternut squash, so figured I’d come up with an “everything but the kitchen sink” version of Butternut Squash Soup. (This recipe would also work with other varieties of squashes if you don’t have butternut.)

This hearty soup is filled with vegetables and fruit of all shapes and colors. It is cooked, then blended, to a beautiful deep yellow hue. It’s the perfect color for fall. Did you know squash is actually a fruit? I guess that means there are two types of fruit in this soup!

What makes squash so healthy?

Squash is a good source of:

• Magnesium – keeps blood pressure normal, helps build strong bones, helps muscles relax, keeps the heart rhythm steady, helps regulate brain function and mood
  
• Calcium – a mineral that is an essential part of bones and teeth, essential for the heart, nerves and blood clotting systems to work properly
  
• Iron – important for transporting oxygen throughout the body, necessary to maintain healthy cells, hair, skin, and nails
  
• Vitamin B6 – may improve mood and reduce symptoms of depression, may promote brain health and reduce Alzheimer’s risk, may promote eye health and improve PMS symptoms
  
• Vitamin A – important for good vision, a healthy immune system and cell growth

Served with a slice of sourdough or multigrain bread, you will find this Butternut Squash Soup both filling and nourishing. Your kids won’t even know there are 5 vegetables and 2 fruits packed in! I feel like Jessica Seinfeld writing her famous recipes where she sneaks greens into the food she makes without her kids knowing. 😉

The ingredients in this soup are mostly staple ingredients, so I wouldn’t be surprised if you happen to have all, or most of them, in your kitchen right now!

You will need:

• butternut squash
• pears
• onions
• celery
• carrots
• kale
• garlic
• veggie broth
• spices
• a huge soup pot
• an immersion blender or regular blender

That’s it… simple stuff!

Butternut Squash Soup with 6 Veggies & 1 Fruit

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Serves: 6-8 Prep Time: 20 minutes Cooking Time: 1 hour and 15 minutes 1 hour and 15 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 medium butternut squashes
• 8 cups of vegetable broth
• 2 pears, cored and diced
• 2 stalks celery, diced
• 2 carrots, scrubbed and diced into 1/4 inch pieces
• 2 small to medium yellow onions, chopped
• 1 cup packed kale, chopped
• 8 cloves of garlic
• sunflower sprouts, optional (You can easily sprout them yourself. Super nourishing!)
• 1 tablespoon olive oil (if desired)
• 2 teaspoons fresh ginger, grated
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon turmeric
• 1 teaspoon garlic powder

Instructions

1. Heat the oven to 375 degrees Fahrenheit.
2. Wash and carefully slice 2 butternut squashes in half lengthwise.  Remove the seeds and stringy insides and discard, or save the seeds for roasting on a baking sheet alongside the squash.  (They are delicious with a touch of oil and salt, and garlic powder). Place the squashes peel side down in a large glass baking pan.  Add a tiny bit of water to the pan to keep the squash tender and prevent it from sticking.  Make incisions in the squash and sprinkle with freshly ground pepper, a teaspoon of oregano, and a drizzle of olive oil, if desired. 
3. Crush and peel the garlic, then add to the roasting pan. 
4. Bake for approximately 1 hour until a fork can pierce through the squash.  (This much of the recipe can be done beforehand if it makes it easier.)
5. While the squash is baking,  prepare your vegetables by washing and chopping them as needed.
6. Fry the onions using a tiny amount of water, or oil, until translucent.  Next, add the garlic and cook for 3 minutes.  Add the celery, carrots, and kale, adding veggie broth as needed to keep them moist as they cook.  Fry the vegetables for 7-10 minutes. 
7. Add the remainder of the vegetable broth, the pears, and all of the spices. 
8. Bring the soup to a simmer and cook for 15-20 minutes.  
9. Once the squash is baked, remove from the oven and using gloves, in order not to burn yourself, scoop the squash out of the peel in small chunks and add to the soup.  Add the roasted garlic to the soup as well. 
10. Cook for another 5 minutes.  
11. Using an immersion blender, blend the soup until smooth.  If you do not have an immersion blender, you can blend the soup in a blender in batches, once slightly cooled.
12. Top with sunflower sprouts if using. 
13. Serve hot with a slice of bread if you like.  You get so many veggies in this soup, there is not as much reason to have a salad!

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