I love butternut squash and I will be growing some this year. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. Squash’s orange colour indicates another health perk. The colour signals an abundance of powerhouse nutrients known as carotenoids, shown to protect against heart disease. As if this weren’t enough, butternut squash may have anti-inflammatory effects because of its high antioxidant content.
Quick roasted butternut squash soup
- 1 whole squash, washed and de seeded (do not peel) cut into chunks
- 1 onion peeled and cut into chunks
- 2-3 cloves garlic whole
- Bunch of fresh thyme (or used dried)
- salt and pepper
- coconut oil 2 tablespoons
- 1 litre stock ( i used some home made stock from the freezer)
Wack the oven on high.
place all the ingredients on a roasting dish and cook on a high heat for 30-40 minutes
Remove from the oven and either place in a blender with the stock and blend OR place in a saucepan and blend using a stick blender.
Once you have your desired consistency (add more water if you like it thinner) heat and serve
Delicious, healthy and filling!!
My son has always enjoyed being in the kitchen with me and has started his own cooking blog for kids.
It needs more content and some tweaking but I think it’s great that he wants to get involved.
Why not show it to your kids and get them involved too. Maybe they could share their favourite recipe? Mackenzie will put it in his blog 🙂
enjoy and have a great weekend x