Butternut squash is one of the most common varieties of winter squash. Like other winter squash, it has a hard exterior and firm flesh and is chock full of vitamin A, potassium and fiber.
Plant foods like butternut squash that are high in both vitamin C and beta-carotene offer an immunity boost
from their powerful combination of nutrients.
I had two sick kids in my house today. But I still had to feed the family. How do I manage to put some food on the table when there are sick kids hanging off me is another thing but it had to be done.
The choices we make in the moment of sickness are crucial. Roasting a butternut squash in the oven and blending it to get some kind of soup which wouldn’t take too much time was one kind action I took toward myself and the family. Not only that would save me from the pressure and time but Butternut Squash has endless health benefits.
Recent studies have shown that dietary fibre may even decrease inflammation
and improve immune function, consequently decreasing the risk of inflammation-related conditions such as cardiovascular disease, diabetes, cancer
, and obesity. Increased fibre intakes have also been shown to lower blood pressure and cholesterol
levels and enhance weight loss for obese individuals.
Maintaining a high fibre diet helps to prevent constipation
and promote a healthy digestive tract.
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many adverse health conditions. Many studies have suggested that increasing consumption of plant foods like butternut squash decreases the risk of obesity
, heart disease
and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.
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Roasted Butternut Squash Soup
1 Butternut Squash
1 tbsp olive oil
1 Onion Chopped
1 Chicken or vegetable stock
Salt and Pepper to taste
- Roast the whole butternut squash in a preheated oven at 180°C at approximately 1 hour.
- Use a fork to test the readiness.
- Let it cool down then peel the skin and remove the seeds.
- Heat a pot with oil. Add the onions and cook until soft. Add the thyme and stock.
- When the stock starts boiling add the peeled butternut squash.
- Using a hand blender and process to a smooth purée.
- Taste and adjust the seasoning.
- Reheat gently.
- Sprinkle some fresh parsley and serve with a dollop of natural yogurt.