I feel like as October rolls around, pumpkin-flavored EVERYTHING becomes available. I love pumpkin, but feel bad for it’s first cousin, the butternut squash, because pumpkin gets all the hype this time of year. Did you know that butternut squash has many health benefits, such as:
- Helps prevent high blood pressure, because of the high amounts of potassium.
- Contains healthy fiber to helps prevent constipation and helps maintain a healthy digestive tract.
- Improves eyesight, because it has over 350% of the recommended daily allowance of vitamin A.
- Helps maintain a healthy bone structure, through vitamins and minerals such as manganese, vitamin C, iron, folate and zinc.
- Helps protect your skin with vitamin C, which contributes to collagen production and antioxidants that protect from skin aging.
- Boosts immune function, with vitamin C.
- Reduces inflammation because of antioxidants, which protects against disorders like rheumatoid arthritis.
- Aids in weight loss, as it is naturally low in calories and fat.
My favorite way to eat this yummy vegetable is to make a creamy (dairy-free) soup that tastes delicious. I add turmeric, which adds to the anti-inflammatory benefits of the squash.
- 1 onion, roughly diced
- 2 tablespoon fresh ginger, peeled and chopped
- 1 tablespoon olive oil
- 2 pounds cubed butternut squash
- 1 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 teaspoon curry powder
- 2 - 2 1/2 cups chicken broth (preferably homemade)
- 1 can coconut milk (I used full-fat)
- salt and pepper, to taste
- Saute onions and ginger in 1 T olive oil.
- Add squash and spices and stir together.
- Add 2 cups chicken broth. Add a little more broth if needed, so that there is enough liquid to cover the squash. Bring to a boil. Once it boils, turn down and simmer for 15 minutes, or until squash is cooked through.
- Add coconut milk.
- Place soup, in batches, in blender and blend until smooth.
- This soup freezes well, but will need to be shaken well after it thaws, before reheating.