Butternut Squash & Other Root Vegetable Soup - The Joy of Soup

5th December 2016
Butternut Squash & Other Root Vegetable Soup

The season is cold and the vegetables are predominately of the root and squash varieties, perfect sources of contained-slow-release energy for the winter.   One of the best ways of accessing this is by ‘soup-ing’ these vegetables and harnessing there nutrients! 
 
Soups are easy on the digestive system and allow for very efficient absorption.  This starts in the mouth with the taste buds encouraging salvia production to alkalize; absorption continues to take place down the esophagus tube, into our very acidic stomachs and then through our intestinal tract.  A leek and onion broth will encourage the release of excessive fluid in the body.  However, my favourite is a filling squash and root vegetable soup.  This is a hearty soup that can be a main meal or in a smaller portion, as a snack.  By adding ginger and garlic it can be incredibly warming to the digestive system at this time of year.  Or as a mono-soup (just one vegetable, i.e. carrot, butternut squash or parsnip) it can be very gentle on someone recovering from a virus or getting over a flu or cold.
 
By using root vegetables and squashes there is a high fibre intake.  By making these yourself, you know what is in your soup (it is not full of low grade sodium like many canned varieties) and it is a great way to use vegetables that maybe ‘limp’ in the fridge.  (I never waste my organic broccoli stems, instead I peel them and add them to my soups or stocks).
 
Butternut squash is very popular as it tastes great and has a sweetness that our palettes like.  High in fibre and low on the glycemic index, it is another alternative to potatoes (like Jerusalem Artichoke, but with less potential for flatulence!) and as with other orange vegetables it is very high in beta-carotene  (which the body converts into Vitamin A), it contains most of the B vitamins, vitamin K, C and E.  It is full of the minerals potassium, calcium, magnesium and zinc.  By ‘soup-ing’ butternut squash, you do not lose any of these nutrients in the cooking process.  Here is another family favourite recipe to share with you.
 
Butternut Squash & Other Root Vegetable Soup

  • Peel, de-seed and cube 1 butternut squash
  • Add any other scrubbed vegetables (carrots, parsnips, sweet potato)
  • Peel and cube 1 onion
  • Add to a pot, cover with vegetable stock
  • (OR cover with boiling water and stock 2 stock cubes or stock ‘capsules’)
  • Simmer until vegetables are soft.
  • Optional: Add pressed garlic, ground or grated ginger.
  • Blend until smooth.
  • Can be kept covered in the fridge for 3 days.

 
Paula Sharp is a qualified Nutritional Therapist living and working in Lee Green.  She works with her clients to promote optimal health and energy.  For consultations she can be contacted on 0778 662 1251 or paulasharp@me.com