Emma Nutrition

Simplifying the science through cooking and education. When I'm not on Mummy duties…

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Butternut Squash SoupSpicy Butternut Squash Soup

1 butternut squash chopped

1 onion

1 litre of vegetable stock

1 potato

2 tspn gourmet garden chilli

Fry off the onion in a little water with the lid on for 5 minutes. Add the other ingredients. I use a heavy-based dish on a low heat for 20 mins. This gives the soup depth of flavour as opposed to a thinner pan which cooks it faster but if you are in a hurry this can be made in 10 mins. I added the chili at the end of cooking as my 9 month old prefers it without :)

Serves 6-8 adults/children.

Nutritional benefits:

Butternut Squash is full of antioxidants, fibre and beta carotene. One serve of soup provides half your daily needs of beta carotene and lutein benefiting your skin, mucus membranes and eye health. It is rich in B vitamins to stave off winter depression and stress. The chilli stimulates circulation and increases metabolism and fat burning.

PDF or Print: Butternut Squash Soup

Author: EmmaNutrition

Emma Wight-Boycott MSc mBANT is a natural health expert with a passion for simplifying the science. Emma works with post natal mums, weekend runners and those with digestive issues to find the source of their health issues and rediscover their health mojo.

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