Today I made my first Butternut Squash Soup!! Women’s Health magazine listed Butternut squash soup as one of their highly recommended healthy meals that provides great vitamins and minerals your body needs. And honestly steamed zucchini is getting a little old. The directions to cook were super vague so I went ahead and took a risk… I made up my own recipe, I love it and now have to share it!
Ingredients
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 1/2 tsp garam masala
- 1 cup of water (for simmering)
- 1/4 cup of chopped walnuts
- 1/2 tsp cinnamon
- 1 garlic clove
- 1-2 cups of Almond Breeze milk (Almond milk that only has 60 calories/serving)
- 1/2 cup of vegetable broth or green olive juice (I didn’t have the broth WH included in the description so I used the juice left over from some green olives…weird but good)
Directions
Cut squash into 1-inch chunks. In large pot pour water and add squash, cover to simmer for about 15 to 20 minutes (until tender). Remove squash chunks with slotted spoon and place in a blender. Add milk, walnuts, spices and broth and puree. My blender only allowed me to do half of the recipe at a time so keep that in mind, otherwise it has a hard time blending. Return blended squash to pot. Stir and season to taste.
Tonight I will be working late so I made the soup ahead of time.All Adam has to do is cook the chicken on the grill, heat up the brown rice and soup and he’s ready to go. Adam will be cooking chicken breasts on the grill with a little bit of garlic and salt, keeping it very simple and light. When he is ready he can have the soup as a side dish or he can use it as a sauce on the chicken and rice.
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