If you want to be healthy, you have to eat your veggies. It’s not rocket science, but getting your daily serving of delicious, plant goodness isn’t necessarily easy… especially if you’re on the veggie hate train. It can be hard to find the right vegetables for your personal preferences, and, picky creatures that we can be, many of us are hesitant to keep trying after a few bad experiences.
The trick to finding the best fit for your health and your taste buds is to know your preferences. You can honestly taste the rainbow; veggies come in all shapes, sizes, colours and flavours (I have a handy break down of veggies by flavour waiting for you here).
If you have a sweet tooth like me, Butternut Squash might be the sweet hearted veggie for you. And there is not better way to enjoy it, than slow cooker butternut squash soup!
Why Butternut Squash is Awesome
Although technically a fruit due to its seeds, this nutritious powerhouse is often used and presented as a veggie. It’s an adorable winter squash with a divine mild, sweet flavour. And its goodness doesn’t end there. Squash has so much to offer, including:
- Vitamin A
- Vitamin C
- Vitamin B6
- Vitamin B2
- Vitamin B3
- Vitamin B5 (Pantothenic Acid)
- Vitamin B12 (Folate)
- Vitamin K
- Omega-3 Fatty Acids
They’re stock full of antioxidants (which may help to reduce the risk of developing certain diseases) and have marvelous anti-inflammatory properties. All that perfect potassium helps to maintain a healthy, low blood pressure. It’s abundance of B Vitamins help with blood sugar regulation and your digestive system will love all of that fantastic fiber (you can learn more here and here)
These little babies are in season and keep well. Great news, they make a fantastic soup! Even greater news, I have a simple, creamy Slow Cooker Butternut Squash Soup you will adore:
Butternut Squash Soup
This recipe is Gluten Free, Dairy Free and Vegan if you use a veggie broth
6 to 8 Servings
1 Butternut Squash, Peeled, Cored and Cubed (approximately 8 Cups)
1 Granny Smith Apple, Cored and Chopped
2 Cloves of Garlic
2 Shallots or Small Yellow Onions, Quartered
1 Cup of Carrots, Diced
½ Can of Full Fat Coconut Milk (Save the other half to create a garnish)
1 Tsp of Salt
1 Tsp of Pepper
½ Tsp of Cinnamon
Prep all of your veggies and place them in your slow cooker with the broth, coconut milk and spices. Cook on low heat for 6 to 8 hours (or on high for 3 to 4). When it’s ready the veggies should be soft and cooked through.
Blend with an immersion blender or carefully remove from the slow cooker and mix in your blender.
Mix the remaining half can of coconut milk with 2 Teaspoons of maple syrup and garnish. Add a handful of onion greens for extra deliciousness.
Go get your veggie on lovelies. Your health will love your for it. And now you know that your taste buds will too.
Health and love,
Thought of the day: My body is my home. I treat it with the utmost love and care and fill it with the goodness that it deserves.
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