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Not only is butternut squash a fall staple in the kitchen, but it’s also high in potassium. Potassium can help keep your blood pressure in check, which may reduce your risk for stroke and heart disease. Enjoy this simple, delicious, and heart healthy butternut squash soup!
Ingredients:
1 Butternut Squash
2 Tablespoons of Butter
1 Small Onion, Chopped
1 Medium Carrot, Chopped
2 Medium Sweet Potatoes, Chopped
32 Ounces of Chicken Broth
Salt & Pepper, To Taste
Steps:
Cook butternut squash whole at 375℉ for about an hour. After cooled, peel, de-seed, and chop.
Melt butter in a large pot. Cook the onion, carrot, potatoes, and squash for about 5 minutes or until lightly browned.
Pour chicken stock into the pot, enough to cover the vegetables.
Bring to a boil then reduce heat to low, cover the pot, and simmer for about 40 minutes until the vegetables are tender.
Transfer all ingredients from the pot into a blender and puree until smooth.
Return to the pot and mix in the remaining chicken stock to desired consistency. Season with salt and pepper.
Tip: Add the spice of your choice (red pepper, garlic powder, or nutmeg) to make this a savory or sweet soup. You can also add a bit of sour cream or plain yogurt to make it extra creamy.
Learn more about following a heart healthy diet on our blog.
