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Butternut Squash Season!

It' s finally starting to feel like fall.. yay! Time for sweaters, pretty trees, and of course BUTTERNUT SQUASH. Butternut Squash has to be one of my favorite vegetables of the season because not only is it so delicious but it also has so many great health benefits. I know, I know, it's hard to believe that something so tasty can be so healthy at the same time, but lucky for you it's true..

Health Benefits:
Butternut Squash is super low in carbs and filled with anti-oxidants and vitamins. With a ton of Vitamin A and VitaKeratin which is great for your skin. They are also a great source of dietary fiber and mono-unsaturated fatty acids that benefit heart health.

BASICALLY...

Butternut Squash can be your best friend this fall. YES!

Here' s one of my favorite easy to make recipes that is sure to keep you warm and happy:

Roasted Butternut Squash Soup:

Ingredients:
1 large butternut squash (about 5 lbs)
1 small yellow onion, chopped
2 carrots, chopped
2 tsp cinnamon
1 1/2 tsp salt
1/2 tsp cumin
1 tsp chili powder
5 tbsp avocado/coconut oil
3 cups chicken broth
Instructions:
Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, 3 tbsp oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
Next, in the same bowl that the butternut squash was in, toss onion, and carrots to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
Heat up oil over medium heat in a large pot on the stove. Add the roasted ingredients and then the chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
Using a blender, combine the ingredients until smooth, serve warm

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