SOUPS
Butterynutty Soup
Butternut soup is extremely creamy and sweet, making you feel like it’s not good for you, but I’ll let you in on a secret, it is! Low in saturated fat, butternut squash delivers a high dose of dietary fibre, making it an exceptionally heart-friendly choice. Not to mention a great source of calcium and magnesium, which is something we tend to overlook in our diet. Dig in!  

HERO INGREDIENT
Butternut squash
Butternut squash can help your body maintain healthy bone structure, calcium absorption, and improve the mineral density of the spinal column.
4
SERVES
55 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

1 tablespoon unsalted butter and drizzle of olive oil

1 small brown onion, chopped

1 medium butternut squash, peeled, de-seeded and cut into rough chunks

1 large or 2 small garlic cloves, roughly chopped

¼ cup chopped leek bottoms

4 cups chicken stock

3 fresh sage leaves

1 teaspoon ground nutmeg

2 tablespoons of light cooking cream

¼ teaspoon rock salt

¼ teaspoon grated black pepper

Fat free sour cream and fresh rosemary, for garnish (optional)


*Blender/hand blender required for this recipe

Method

1.    In a large pot melt butter over medium heat and drizzle some olive oil. Add onion and cook for about six minutes, stirring frequently until translucent, then add squash, garlic, and leeks sautéing for five minutes, lastly and chicken stock. Bring to a boil then simmer and cook for about 20 minutes until squash is tender. Add sage.

2.    Carefully ladle the mixture into a blender and purée until smooth. Alternatively, use a hand blender where you can blend right in the pot. Return the blended squash to pot.

Stir and season with nutmeg, cream, salt and pepper.

To serve, garnish each bowl with rosemary and a small dollop of sour cream, if you like. Grind some more black pepper for final touch.

 

Take note! This recipe uses the following:
GROUND NUTMEG
GROUND BLACK PEPPER
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