Butternut squash is rich in phytonutrients and antioxidants. The yellow orange color signals an abundance of carotenoids, shown to protect against heart disease. This soup is also rich in Vitamin C which is needed to repair the Adrenal Glands.
Ingredients:
- 1 medium onion, chopped
- 2 tbsp grape seed oil
- 2 tbsp butter
- 1 tsp curry powder
- 2 medium apples (don’t use tart apples)– cubed
- 5 cups butternut squash – cubed
- 1/2 tsp crushed red chili
- salt and pepper to taste
- 2 cups water
- 1/4 cup pine nuts
Directions:
- In a large pot, stir fry together onion, oil, butter, and curry powder over medium heat. Stir occasionally until onion is soft.
- Add in apples, butternut squash, chili, salt, pepper and water.
- Bring to a boil, cover and cook for 30 minutes.
- Transfer the soup to a blender (Vitamix) and add pine nuts. Blend until smooth.
- Serve hot.
© Copyright 2013 Michael Lam, M.D. All Rights Reserved.