Butternut squash has more vitamin-A than that of a pumpkin.
At over 10,500 IU per 100 g, it is perhaps the single vegetable source in the Cucurbitaceae family with the highest levels of vitamin-A, constituting about 354% of RDA.
Vitamin-A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucusa.
It is also an essential vitamin for optimum eye-sight.
Research studies suggest that natural foods rich in vitamin-A help the body protected against lung and oral cavity cancers.
Furthermore, butternut squash has plenty of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein.
These compounds convert into vitamin-A inside the body and deliver same protective functions of vitamin-A on the body.
It's rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
Many people it seems are afraid of this root vegetable though when it comes to cooking.
What do I do with it?
How do I cook it?
What's it taste like?
Will the kids like it?
Aaaaaaaaaaaaaaaah, what to do?
Lighter in texture and flavor than most, this particular root vegetable is a nice balance to the apple in this soup.
After simmering in rich broth, this root vegetable breaks down into thin, pasta-like strands.
Butternut is a perfect root vegetable for soup.
It's thick, creamy and bursting with fall flavors.
It’s a comforting soup that will warm you up on a chilly day.
Butternut is a wonderful ingredient because it's high in beta-carotene (Vitamin-A), antioxidants and fiber.
It lends itself well to both sweet and savory dishes, and that's just what you’ll taste in this recipe, enhanced by the sage and apples.
Apple and squash team together to warm you up in this soothing soup.
Try this super soup recipe, we're certain you and your family will love it!
Makes: 4 to 6 Servings
2 Tbs. olive oil
2 large apples, peeled and seeded, cut into large pieces
2 small or 1 large butternut veggie, peeled, seeded and cut into large chunks
1 Tbs. chopped fresh sage, plus more for garnish
1 onion, chopped
6 c. vegetable or chicken stock
2 celery stalks, cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
2 tsp. sea salt
1 tsp. fresh ground black pepper
1. In a large pot over medium heat, add the oil.
Cook the squash, onions, carrots and celery for 5 to 7 minutes, until the onions are softened and beginning to turn golden.
Add the remaining ingredients.
Bring to a boil, then reduce to low and cook slowly until all the vegetables are tender, about 1 1/2 to 2 hours.
Using an emulsion blender or regular blender, puree the soup in batches until smooth and serve.
Garnish with additional sliced or diced apple.Tweet
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