There are too many reasons to not incorporate the butternut squash into your diet this winter! Not only is butternut squash high in both Vitamin-C and beta-carotene, giving you quite the immune boost, but its high fiber content has been shown to improve overall immune function. Who doesn’t need improved immune function, especially during the winter months?
Beta-carotene, also found in butternut squash, is an antioxidant that is known for giving certain fruits and vegetables their bright orange pigment It has been shown to lower risks for developing asthma, have an inverse association with colon cancer, and play a protective role in preventing colon cancer.
I want to share one of my favorite recipes for you all to try this winter. It will keep you warm, full and healthy! Now, go get your squash on!
Butternut Squash Soup
1 tablespoon coconut oil
1 yellow onion, chopped
1 pound (about 4 cups) butternut squash, peeled & cubed
2 carrots, chopped
4 cups water
2-3 sprigs thyme
Salt and pepper to taste
SAUTÉ VEGETABLES. Place a medium-sized pot over medium-high heat. Add oil and onions and sauté for 5 minutes or until soft and fragrant. Add the squash and carrots to the pot and cook another 3 minutes.
SIMMER UNTIL SOFTENED. Add water and thyme sprigs to pot and let simmer 15 minutes or until vegetables soften. Remove from heat and remove thyme.
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