Food & Drinks

Easy, Comforting Fall Soup by Martinaturally

Butternut Squash soup

Soups are the best recipes for dinner, especially if you are trying to stay light and fit. I particularly enjoy having a filling meal each night, so a broth doesn’t cut it for me. This pumpkin soup, however, I adore because it’s rich and creamy.

I used butternut squash in the recipe below, but you can use all sorts of pumpkin varieties. The orange of the pumpkin is high in beta-carotene which is great for our eyes and immune system. A plus to consider when eating colorful vegetables is that you are receiving many terrific benefits. Natural, colorful food is high in antioxidants that keeps us healthy and looking younger longer.

The recipe is easy to make, and can be stored in the fridge for about three days.  I  added turmeric to this soup which pairs perfectly with pumpkin. Turmeric is a root from the ginger family, great for fighting any flu symptoms, bloating, and for strengthen our immune systems. When possible, add this spice to your cooking.

Butternut Squash Recipe:

– 1 pumpkin (cut in equally big chunks or slices-leave the skin and seeds on)

– 2 stalks of rosemary

– 2 stalks of sage

– 2 tbsp of olive oil

– salt and pepper

– 1 tsp of turmeric (curcuma)

– 1 cup of vegetable broth

pumpkin patch

On a baking tray, lay the sliced pumpkin. Season with salt and pepper, 1 tbsp. of olive oil, and cover with all the fresh herbs. Cook the pumpkin at 375F for about 45 min, flipping it on both sides, (cooking time may vary due to the pieces you cut the pumpkin into). You’ll know it’s ready when it is completely cooked and lightly roasted. Let the pumpkin cool, remove its seeds and take away the skin. The seeds can be toasted in the oven and then used for toppings on your salads or as a salty snack! I broil them for 2 minutes in the oven so they get nice and crunchy.

I also like to incorporate the herbs I cooked with, and so I add sage and rosemary into my soup, but it’s completely optional. In a blender, mix the cooked pumpkin and the vegetable broth. Blend thoroughly then add the turmeric and 1 tbsp. of olive oil. Before serving, return to the pan and heat for a couple of minutes. You’re all set! I hope you enjoy this warm, comforting soup as much as I do.

This article was contributed by Martina Avanzini, holistic health coach at Martinaturally.

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