Nothing speaks Christmas or festive season than including a menu item featuring some form of winter squash during your Christmas eve /day dinner or holiday dinner. Butternut squash soup is a warm, comforting soup that even kids will love because of its sweetness. Other winter squashes are pumpkin, acorn, or buttercup.
Butternut squash contains B vitamins that help with our energy metabolism pathways as well as many other pathways in the body. It is also rich in vitamin C to support our immune system and adrenals. It is also very rich in beta-carotene and other carotenoids. Carotenoids are phytonutrients that have a lot of antioxidant abilities with beta carotene in particular, being converted in our livers to vitamin A. Vitamin A is great for improving night vision, skin health, and supporting our immune system.
Here is a butternut squash recipe that you may want to add to your holiday dinner menu item!
Ingredients (3 servings):
- ½ roasted butternut squash, peeled
- 1 tbsp ginger
- 1 tbsp coconut oil
- 3 cups water
- 1 GoBio! Organic vegetable stock cube (sub: 1 tsp thyme, ½ tsp basil, ½ tsp rosemary, ½ onion powder, ¼ tsp garlic powder, ¼ tsp turmeric powder)
Pre-blended soup (no soup stock - just spices)
- Cut the peeled and roasted butternut squash half into cubes approximately 1”
- Heat coconut oil in a pot at medium heat and add the ginger. Let sizzle for 15 seconds.
- Add squash, stir and let it cook for about 3 minutes, covered.
- Add water and stock cube (or spices) and let soup cook at medium heat for 30 minutes, covered.
- Remove from heat. Use an immersion blender to blend soup.
- Place back on heat and season as you desire.
NOTE: I prefer the addition of spices over the stock as it gives a sweetness with a slight bitter note and a musty orange colour rather than a bright orange colour. The aftertaste helps lessen the sweetness that is left in your mouth and leave you feeling full of warmth and comfort.
Soup made GoBio! soup stock
Roasted butternut squash with no soup stock (just spices)
How to Roast a Butternut Squash
If you are curious how to roast a butternut squash, see my quick prep method below:
- Preheat oven to 375 F.
- Cut the end of the squash with the stem.
- Cut squash lengthwise into halves.
- Spread a little bit of olive oil onto the flesh of each half.
- Place cut side down on a baking sheet and bake for 45 minutes or until squash is tender.