Happy Tuesday friends! Today I want to share a delicious family recipe with you that is perfect for the cold weather. My cousin Alejandra taught me how to make this soup a few weeks ago and I absolutely loved it! Its super creamy so if you don’t like a pureed form of soup, this ones probably not for you. BUT I highly recommend at least giving it a shot!
Butternut Squash Nutrition
To be completely honest with you, I didn’t start eating butternut squash until last year. Growing up in a Colombian house hold we never ate squash or many vegetables on the “side” like the typical American cuisine consists of. But ever since last year I have found how fun this vegetable can be to cook! I especially love eating it as a soup during the Fall. Aside from it being delicious, it is also very healthy. Consuming a small portion of butternut squash’s rich yellow-orange flesh supplies more vitamin A than most people need in a day. To give you a better reference- about 1 cup of cubed raw butternut squash contains 195 percent of the recommended dietary allowance, or RDA, for women and 156 percent of the RDA for men. Vitamin A is important for eye health and immune function, with deficiency causing vision problems and leading to decreased resistance to infections.
Butternut squash is also packed with nutrients but low in calories- perfect for the holidays! One cup of baked squash cubes contains just 82 calories and yet supplies 6.6 grams of fiber, one-third of the vitamin C RDA for men and half of that for women, one-tenth of the RDA for folate, and over one-fourth of the RDA for potassium.
4 cups peeled, chopped organic butternut squash
1 peeled, chopped white potato
1/2 cup chopped white onion
1/4 cup organic heavy whipping cream
1 cup water
1 teaspoon garlic salt
1/2 tablespoon olive oil
1/2 cup cooked farro (optional)
- In a large saucepan, cook squash, onions, garlic salt, potatoes and garlic until soft and lightly golden, about 10 minutes; lower heat as necessary to prevent burning. Add water and bring to a simmer, then lower heat and simmer until vegetables are very soft, about another 10 minutes.
- Using a blender or stick blender, blend soup until completely smooth. Return soup to saucepan and thin, if necessary, with additional water until desired consistency is reached. Add cooked farro. Keep warm.
- Ladle soup into warmed bowls and serve right away.
Buy the already pre-cut and peeled organic squash to save some prep time! I found mine at Sprouts for less than $5!