Sweet, Sweet Butternut Squash

November 11, 2009

Photo Courtesy of The Bitten Word on Flickr
Photo Courtesy of The Bitten Word on Flicker

With fall in full swing and the holiday season approaching, I get asked a lot what I do to avoid falling into the sugar trap. I want to share a tip with you that can help you during the holidays and all year round. Try incorporating more sweet vegetables into your diet, such as carrots, onions and squashes. These will give you the sweet taste your body is craving without all of the bad stuff. And it’s so easy in the fall with the abundance of root veggies. What works really well for me every time is Butternut Squash. Mmmmm….I want some just writing the word.

Here is a wonderful recipe for a simple Butternut Squash soup from the Institute for Integrative Nutrition. I am in LOVE with this soup and hope you will give it a try:

1 Medium Butternut Squash
2 tablespoons extra virgin olive oil
1 large onion, sliced
1 tablespoon fresh ginger root (or ground ginger if fresh not available)
filtered water or low sodium vegetable stock

• Cut, peel and remove seeds from squash
• Cut into same size cubes
• Heat olive oil in a large deep saucepan or stockpot
• Add onion and sauté until transparent
• Add squash and enough water or stock to cover (I use a little of both)
• Bring to a boil, reduce heat and simmer until squash is soft: about 35 minutes
• Blend with an immersion blender, masher, or whisk to desired consistency (you can also use a regular blender)
• Grate fresh ginger or add ground ginger

*Note: You can also experiment with other spices to your taste. I recently tried adding a few dashes of cinnamon to my bowl. YUMMY!

Happy Cooking! Let me know how this works for your sweet tooth!


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