I love seasonal recipes. They remind me of the variety of nutrients and the natural, vibrant colors each season provides. Butternut squash is rich in fiber, which helps to control blood sugar, enhances satiety and aids in controlling cholesterol levels within the body. To name a few more nutritional benefits, butternut squash is also rich in carotenoids, folate, potassium, Vit C and Vit B6. Between the flavor, rich color and delicious taste of a curried soup, this recipe is a must-try for the fall season of recipes!
CURRIED BUTTERNUT SQUASH SOUP adapted from www.fitnessmagazine.com
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
- 6 cups low-sodium chicken or vegetable broth
- 1 tablespoon, plus 2 teaspoons curry powder
- 1/2 teaspoon salt (optional)
- 2 tablespoons honey, maple syrup or agave syrup
- 3 tablespoons plain nonfat greek yogurt
directions
“Don’t be afraid to be amazing.” -Andy Offutt Irwin
Be Well ~Meg @REJOOVwithMeg
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