WCT Pumpkin Butternut Squash Soup Recipe
Benefits of Butternut Squash:
A member of the gourd family, this beautifully shaped hour-glass fruit should definitely be on your next grocery shopping list. Butternut squash is rich in phytonutrients and antioxidants that your body craves during the fall and winter months. It is loaded with vitamin A (457% of the daily requirement), vitamin C (52% of the daily requirement), potassium (17% of the daily requirement), fiber and manganese (15% of the daily requirement). These nutrients and antioxidants help promote immune system function, reduce inflammation, reduce your risk of heart disease, aid in weight loss and even help prevent cancer.
Butternut squash is extremely versatile and could be cooked a variety of ways- roasted in the oven, tossed over quinoa or whole wheat pasta, and even added to a deliciously creamy soup. Give this recipe a try and let us know what you think.
1 can of pumpkin puree
1 butternut squash
1/2 cup cashews
1 cup of water
1 cup of almond milk
1 tsp of garlic
1 tsp of nutmeg
1 tbsp of cinnamon
50 (per cup)
Total Cook Time:
Step 1: Using a cutting board chop up the butternut squash, apple, carrots, and onion as shown below
Step 2: Add all ingredients to the Nutri Bullet RX including the garlic, nutmeg, cinnamon, and any other spices you desire
Step 3. Add the almond milk and water to the cup
Step 4: Use the 7 minute heated cycle until the soup is smooth and warm
Step 5: Serve
The above ingredients yield 10 cups of pumpkin butternut squash soup. The dietary macronutrients are based on a serving size of 1 cup. Feel free to store the soup in the refrigerator or freezer for consumption at a later time.