SWEET & SAVORY BUTTERNUT SQUASH SOUP

Ingredients:

• 2-1/2 lbs. peeled and cubed organic butternut squash
• 4 cups/1 QT filtered or spring water
• 1 cup dried cranberries (preferably fruit juice infused)
• 2 large sliced garlic cloves
• 1/2 cup diced red Bermuda onion
• 1/3 cup chopped scallions
• 2 TBS. coconut oil
• 1 tsp. cinnamon
• 1 tsp. turmeric 
• 1 tsp. nutmeg
• 1 tsp. Pink Himalayan salt
• ½ tsp. ground ginger
• 1/8 tsp. ground black pepper
• A sprinkle of sweet paprika & black pepper
• Use Organic vegetables, fruits, oils & spices whenever possible
  
  

Directions: 

1. Pour enough filtered water into a large stainless steel pot to cover the bottom.
2. Place a stainless steel steamer in the large pot. The water in the large pot should just come to the bottom of the steamer.
3. Cut peeled & seeded raw butternut squash into 1 inch cubed pieces.
4. Place all of the squash in large pot on top of steamer.
5. Steam on medium heat for 30-40 minutes.  Check after 20 minutes to make sure there is enough water in the bottom of the large pot under steamer.
6. At 30 minutes check squash for tenderness.  You want the squash to be soft enough to blend and chew, but not mushy.

      While squash is steaming:

1. Slice garlic cloves
2. Chop scallions
3. Dice red Bermuda onion
4. Heat 2 TBS. organic coconut oil in a medium saucepan or frying pan.
5. Pour in above ingredients and sprinkle with cinnamon, turmeric, nutmeg, ground ginger, Pink Himalayan salt and black pepper.
6. Stir all ingredients and sautee until garlic and onions are golden brown. Mixture will have a pasty consistency. 
7. Place ½ steamed squash in your Vitamix machine or high-speed blender and keep the remaining steamed squash in the steamer while you discard the remaining water from large pot.
8. Add the sautéed seasoned garlic, onion & scallions to the butternut squash in the Vitamix machine and blend on high until all the ingredients are well mixed and creamy.
9. Pour blended soup ingredients into the empty large pot.
10. Gently place the ½ steamed squash cubes that are still in the steamer into the large stainless steel pot filled with your creamy soup mixture.
11. Gently intermix the butternut squash cubes into the blended soup.
12. Gently mix in ½-1 cup of dried cranberries.
13. Heat on low to desired temperature. Stirring gently.
14. Pour into a large soup bowl and garnish with sweet paprika & ground black peppercorns before serving.

YUM FACTOR: Creamy, sweet and bursting with all the warming flavors of cinnamon, nutmeg & ginger.
NUTRISH FACTOR: 1 cup of this winter squash provides 297% of your daily Vitamin A requirements (in the form of beta carotene) and  48% of your Vitamin C needs-both necessary to help your immune system kick butt during the cold weather months.  Also an electrolyte contributor with 493mgs of Potassium and a healthy gut helper with 2.8 grams of Dietary Fiber. 
Yields 6- 1 cup servings
*Gluten Free/Vegan
​Copyright 2017 Mary Ann Reidy