Butternut Squash was first introduced to our household by my awesome daughter who is quite adventurous in her ways. She loves traveling, visiting new destinations all over the world, meeting new people, trying different foods. This change of pace makes her life vibrant, offers her fresh perspectives and her passion for cooking different cuisines keeps all of us at home happy and cheerful !
So, my inspiration behind this Butternut Squash soup recipe is my baby girl !
Fall is here and it is HARVEST TIME ! Butternut Squash is in season.It is low in fat yet loaded with dietary fiber. Looking at its tangerine color you will very well know that it has abundance of antioxidants and phytonutrients. It makes a great snack or dinner especially during autumn and winter months.
As a nutrition coach I quite often recommend butternut squash for anyone trying to lose weight and for people with cholesterol issues. Basically, it is for everyone because of its known micronutrient characteristics as well.
-Rich in Iron,
-Great for skin
-Boosts your immune system
– Rich in Vitamin A ( loaded with carotenoids)
-High levels of potassium
-Great for regulating blood pressure
-Rich in Vitamin B6 and Vitamin E
LOL, so I could not find my big knife to cut the squash and hence decided to use my instant pot and steamed it instead ! There it is after 20min in manual mode , it is perfectly steamed and ready to be cut and eaten as is with salt and pepper but here we used it to make our delicious soup. Rest of the process is so fast and easy. While my instant pot was off and the butternut squash was taking its 10 min to cool down, my onions were lightly browned and ready to be in the blender.
WOW !! Look at it , so rich and smooth ! yummmm.. cannot wait to have the soup now 🙂
Our family is all about the spice, that little touch of mouth watering flavors ! If you can tolerate the heat associated with chipotle peppers , I would suggest go for it..else make sure you reduce the serving size. Hot peppers are also known to alleviate pain and inflammation. Not only that the spice can act as a diuretic, make you sweat thereby getting rid of toxins.
I used La Costena brand of Chipotle peppers. This one is traditionally used in Mexican cuisine. Refrigerate after you open. Can be used in any soup that you make just watch out for your spice tolerance levels. If you have never had spicy food before do not add to the soup or use 1 tsp for the entire butternut squash .
I personally love its hot characteristics and the kick it provides to a meal.
Read along for the recipe..
Cheers to good health 🙂