Antioxidant-Rich Butternut Squash Soup
Winter is here, and what better way to warm up than with this delicious and brain-healthy butternut squash soup?
Did you know that Butternut Squash is actually good for your brain? It is rich in vitamin B6, which is essential to help keep both your nervous system and immune system running smoothly. It also has anti-inflammatory properties from the antioxidants, which can help with anything from swollen joints to an injured brain.
How can you tell that butternut squash is also good for your body? It’s vibrant orange color. That color shows that this gourd is bursting with carotenoids, which help to protect against heart disease. The orange color also means that there is an abundance of beta-carotene (vitamin A), which has been shown to help prevent breast cancer and macular (eye) degeneration. Beta carotene has even been shown to be beneficial to pregnant and newborn mothers, as the nutrient has been shown to help support healthy lung development in fetuses and infants. Butternut squash even contains folate, which helps pregnant mothers prevent brain related birth defects such as spina bifida.
For those of us who are looking to lose weight, butternut squash can even help there. It contains loads of dietary fiber, which helps keep us fuller longer, and is also good for our heart. It even contains high levels of potassium, which is an essential mineral for our brain, nerves, and heart.
Stay healthy with our butternut squash soup!
- 2 tbsp coconut oil solid
- 1 carrot diced
- 1 onion diced
- 1 celery stalk diced
- 4 cups fresh butternut squash cubed, roasted
- 4 cups vegetable broth
- sea salt to taste
- freshly ground black pepper to taste
- Cut the butternut squash in half and roast at 400 degrees until soft. Set aside to let cool. Once cool, dice.
- Heat coconut oil in a large pot. Add the carrot, celery, and onion. Cook until the vegetables begin to soften, about 4 minutes.
- Add the broth, butternut squash, and salt and pepper.
- Bring to a boil, then reduce heat and simmer until all vegetables are soft, about 30 minutes.
- Transfer soup into an immersion blender and puree soup. Serve warm.
Recipe adapted from Whole Foods Market