Ingredients
2 ½ cups butternut squash, peeled, seeded and cut into cubes- 3 Cups broth (vegetable or meat-based)
- 1/2 Small onion, chopped
- 1 clove garlic, minced
- 1 tsp salt
- 1/8 tsp paprika
- 1/8 tsp cumin
- 1/2 tsp curry
- 4 oz cream cheese
Total time: 45 minutes
Prep: 15 minutes
Cook: 30
Nutritional information:
- 100 calories/serving
- Good source of folate, vitamins B1, B6, C, A, and antioxidants
- Gluten-free
- Rich in minerals (iron, zinc, copper, potassium, calcium, phosphorus), and phytonutrients (beta-carotene, which is a precursor to vitamin A inside the body)
- Great source of dietary fiber and mono-unsaturated fatty acids but no cholesterol, therefore great for heart-related issues and for weight reduction
- High antioxidant and anti inflammatory (against arthritis, rheumatoid, asthma) content
- Seasoned with spices rather than salt. Spices have more disease-fighting antioxidants than most fruits and vegetables. Spices also have anti-inflammatory and weight loss properties as they boost thyroid function to increase metabolism and energy
Directions
- Peel the squash (to make it easier to cut through), remove the seeds, and cut into 1-inch cubes
- Add all the ingredients but the cream cheese to a stockpot and bring to a boil
- Reduce heat slightly and simmer till the squash is tender, about 30 minutes (or when the fork can easily piece the flesh)
- Transfer content to blender in batches and add cream cheese, blend till pureed
- Transfer back to stockpot and heat to warm and further season if necessary