Butternut Squash is available during the late autumn and winter months.
The best time to indulge in this hearty soup is on a cold winter's day, or
you can make it a staple throughout the cold season.
Butternut squash has a long list of health benefits, it's good for your heart,
bones and lungs. It is rich in phytonutrients and antioxidants to boost the
immune system. It is a good source of fibre, potassium and magnesium
and contains a very high level of beta carotene. In a nutshell, it's good
for you.
2 tbsp coconut oil or virgin expeller pressed olive oil
4 cloves garlic, crushed and chopped
1/2 c onions, chopped finely
2 tsp grated ginger
1/4 c carrots, cut in 1/2 in. cubes
1 lb butternut squash, peeled and cut in 1 in. cubes
6 cups vegetable broth (see recipe)
2 plum tomatoes, cut in small cubes
1 cup cooked black beans (or 1 canned, organic, low or no sodium)
1 tbsp cumin
2 tsp cinnamon
2 tsp turmeric
3 cups baby spinach
Himalayan or Sea Salt to taste
Heat coconut oil in a large pot on low heat.
Add the onions and stir until translucent.
Add the garlic, and ginger, stir for about 1 minute.
Add the carrots, squash, tomatoes and spices. Stir for 4-5 minutes on
low heat.
Add the broth, salt and pepper and bring to a boil.
Then lower the heat to medium low and cook for about 10 minutes or
as soon as the squash is tender.
Add the black beans, stir and cook for 5 minutes.
Add the spinach and cook for 2 minutes. Serves 4.
