Sep 28
September 28, 2013

Butternut Squash Soup Recipe

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Beige in color and shaped like a bell, this fruit will have your system ringing.

Low-fat foods such as Butternut Squash help with maintaining your ideal weight and lowering the risk for heart disease and diabetes.

Butternut Squash is very high in beta-carotene (which your body automatically converts to vitamin A). It provides significant amounts of potassium, folic acid, fiber and vitamin B6 – essential nutrients for the proper functioning of both the nervous and immune systems.

With only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.

Here’s a recipe to make Butternut Squash soup:


1 Medium Butternut Squash (about 2 lb), Peeled, Seeded and Cut into 1-inch Cubes



Peel and cut squash in half lengthwise and remove seeds. Then cut into 1-inch cubes. Put squash in a large pot filled with water up to the level of the squash over medium heat. Cover and simmer, stirring occasionally until squash softness, about 1 hour. Remove and cool. Transfer to a blender and puree` until smooth. Add a sprinkle of salt and pepper for taste. Serve, garnished with parsley.


63 Calories Per Serving (140g), 0g Fat (0g Saturated), 16g Carbs, 3g Fiber, 1g Protein

This season don’t let your health fall. Eat Butternut Squash soup for an abundance of nutrients.

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