More Soup For Supper


I’m happy to report that “Miss T” is on the road to recovery.  It was touch and go for a while as not only was her mouth achy but being restricted to a soft diet was hampering her energy level.  All the delicious, made with love, pots of soup were not enough to keep up the energy level of a 17-year-old. I promise I did my best to make healthy and nutritious soups.

I think many of you will enjoy this one,  Butternut Squash Soup.  Butternut squash on its own is so good for us.  A glimpse of its vibrant tangerine hue is our first clue to its many healthy benefits.  The color signifies its abundance of powerhouse nutrients, known as carotenoids.  Beta carotene and anti-oxidant rich vitamin C are identified as breast cancer deterrents as well as protectors against heart disease.  It also delivers an ample dose of fiber and is low-fat.  I decided to add apple, that age-old advice ringing in my head, an apple a day keeps the doctor away.  Providing more fiber, and vitamin C .  I also threw in a generous amount of fresh ginger.  The hot-sweet zing it adds to food tags along with anti-inflammatory and antioxidant properties, reducing anxiety and aiding in digestion.  Now, I ask you does this not sound delicious, healthy and flavorful?

Enjoy!

Butternut Squash Soup

Ingredients:
2 Butternut Squash, halved, seeded and chopped
2 tbsp. olive oil
1 leek, rinsed, split and sliced
1 granny smith apple, peeled, seeded and chopped
1 tbsp. brown sugar
4 tsp. minced fresh ginger
2 garlic cloves, peeled and minced
1 cinnamon stick
5 cups low salt chicken or vegetable broth

Preheat oven to 375*.  Spray a baking sheet with Pam and spread squash on baking sheet. Bake until squash is tender and soft, about 30-40 minutes.  Meantime, heat oil in stock pot and add leek, garlic, apple, ginger and brown sugar.  Cook until leeks and apples are tender.  Add cinnamon stick and stir.  When squash is tender add it to stock pot along with stock.  Bring to a boil.  Reduce heat to medium low and simmer about 10 minutes.  Using an immersion blender purée soup to desired consistency.  Sprinkle servings with a dash of cinnamon.

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About The Orange Bee

Food Blogger - Bee Keeper - Mom - Wife - Lover of Life
This entry was posted in Apples, Butternut Squash Soup, Fruit, Soup & Stew, Vegetables and tagged , , , , , , , , , , . Bookmark the permalink.

2 Responses to More Soup For Supper

  1. You know I love that color! Thank you.

  2. That looks simply delicious. What a great color.

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