BUTTERNUT SQUASH SOUP FOR THE SOUL!

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This is surely one of the most hearty, full-bodied, delicious bowls of soups. It’s smooth and creamy, satisfyingly filling, gives you that feeling of home, family, warmth, and love!

Foods like butternut squash, artichokes, and cauliflower are a super source of good bacteria in the gut. They stabilize blood sugar levels and lower stomach acid. Butternut squash is high in many nutrients like Vitamin A,  B, C, calcium, magnesium, and potassium, zinc, and fiber. It reduces inflammation, improves memory, protects the brain, boosts immune function, is healthy for skin and hair, helps lower cancer risk, and has a positive effect on blood pressure. What more can you ask for?

When pomegranates are in season I add them, on a daily basis, to my diet. I also add them to Yogurt, salads, soups, granola, pancakes, waffles, and organic peanut butter, sandwiches. When I feel my energy start to wane I eat 2 to 3 tablespoons of pomegranate seeds. Pomegranates reduce inflammation in the body, improve memory, protect the brain, lower cholesterol, and boost immune function. Pomegranates are also healthy for skin and hair, helps lower cancer risk, have a positive effect on blood pressure, help build strong bones, helps fight infection and, are gut and heart-healthy! And they are delicious!

INGREDIENTS

4 to 6 servings

SOUP

1/4 cup extra virgin olive oil

2 medium onions, peeled and sliced thin

5 scallions chopped coarsely

1 tablespoon dry sherry

3- 15 ounce packages of cut-up butternut squash

1-teaspoon each kosher salt and cracked black pepper

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

2 quarts chicken broth or vegetable broth homemade or store-bought

4 ounces of nonfat or low-fat cream cheese, room temperature and cut into pieces. You can use Kite Hill, non-dairy cream cheese if you have problems digesting dairy, or you are Vegan.  Sold at Whole Foods, Target, Sprouts, Publix, and other retailers across the country. KITE HILL HAS THE BEST CREAM CHEESE FLAVOR,  it’s so creamy, not grainy!

 

               

INSTRUCTIONS

Heat a stockpot on medium heat for 1 minute. Add the  olive oil, onions, scallions, and saute for 5 to 8 minutes to bring out the natural juices of the onion

Add the sherry, salt and pepper, cinnamon, nutmeg, and mix well, saute for 2 minutes

Add the chicken or vegetable broth, bring it up to a boil. Lower heat and boil gently until the squash is cooked until soft about 20 minutes

Pour the contents of the stockpot into a blender with the cream cheese and blend for 1 minute until smooth and creamy

Correct seasoning by adding more salt if necessary adding more salt if necessary

 

GARNISH

6 to 8 tablespoons regular or vegan sour cream
3 scallions sliced thin
1 jalapeno with seeds diced small (optional)
2 tablespoons pomegranate seeds
Pinch of Cayenne pepper
1/4 teaspoon truffle oil, extra virgin olive oil, or walnut oil per serving for garnish
1 bottle of balsamic glaze or balsamic syrup, available on Amazon, https://amzn.to/2RIvNWn

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