Easy Butternut/Pumpkin Squash Soup

This soup is easy to make, nutritious, delicious and inexpensive. You have no excuses not to eat a healthy diet. This soup has a high potassium to sodium ratio which is excellent for people with high blood pressure. It is packed with vitamins and minerals and garlic is powerful cancer fighter.

Easy Butternut/Pumpkin Squash Soup

Lunch

   Serves 2

Ingredients

• 1 cup of butternut squash cubes (pumpkin or calabasa squash (West Indian Pumpkin))
• 1 medium onion
• 5 cloves of garlic
• 1/4 teaspoon of thyme leaves (fresh or dried)
• 1 cup of water or vegetable stock

Directions

• Peel the squash, cut into cubes and put in to a medium saucepan
• Peel and chop the onion and put into the saucepan
• Peel the cloves and put into the sauce pan
• If using dried thyme, measure out a 1/4 teaspoon and add. If using fresh thyme put the sprig into cook with the squash but remember to remove it before blending because the stems may not blend completely
• Add water, turn on the heat, bring to a boil, lower the heat and let the vegetables simmer for about 5 to 10 minutes until soft.
• Turn off the heat and let cool for about 10 minutes
• Pour the vegetables and water into a blender and blend until smooth and creamy. You may have to add a little water to get the soup consistency that you like
• Add salt and pepper sparingly to taste. Taste the soup first it is actually delicious without salt but you can add a little Himalayan salt. This will increase the sodium but will add a few other minerals too.
• Enjoy!!! Serve with pita pockets stuffed with mushrooms, green salad and avocado dressing for a delicious lunch.

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Nutrients
Calories: 118
Protein: 3 g                 If you are worried about eating carbs and diabetes read
Total fat: 0 g                                   about the glycemic index
Cholesterol: 0 mg
Potassium: 658.2 mg
Sodium: 11 mg
Carbohydrate: 28 g
Dietary Fiber: 4 g