Monday, October 14, 2013

Heart Healthy Butternut Squash SOUP


Here is another Heart Healthy Soup that's so Good, it helps to keep that Blood Pressure under Control
and tastes out of this World Good.

What you Need:
2 Tablespoons Canola Oil
5 cups Butternut Squash, Peeled And Cubed (about 1 1/2 Lbs)
2 cups Russet Potatoes, Peeled And Cubed
1 teaspoon Salt
½ teaspoons Freshly Ground Black Pepper
2 cups Leeks, Washed And Sliced (2 Medium)
6 cups Broth (chicken Or Vegetable)
½ cups Non-dairy Milk (coconut Milk Is Great In This!)
2 whole Green Onions, Chopped
FOR TOASTED SPICE PUMPKIN SEEDS:
⅔ cups Pumpkin Seeds (green, Shelled)
½ teaspoons Salt
¼ teaspoons Pumpkin Pie Spice
¼ teaspoons Chili Powder

This is definitely worth your while to prepare.Make enough for leftovers, or make a double batch and freeze half for another time.

What to DO:
Preheat the oven to 350 degrees F. Cut the squash in half and scoop out the seeds. Place the halves in a casserole dish, cut side down, in about 1 inch of water. Bake the squash for 40 to 45
minutes. Allow it to cool, then remove the skin and cut the squash into chunks. (Prepare the other ingredients while the squash is baking.)

Heat oil over medium high heat. Add  potatoes, salt, and pepper to pot. Sauté for 3 minutes. Add leek and sauté for 1 minute. Stir in broth (enough to cover the potatoes and squash) and bring to a boil. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally.

Blend in batches in a blender until smooth, or use a hand immersion blender to puree. Stir in coconut milk. Pour soup into bowls, garnish with chopped green onions and toasted spice pumpkin seeds (see below for directions). Sit back and enjoy this wonderful taste of fall!

Toasted Spice Pumpkin Seeds:

Heat oil over medium high heat. Add pumpkin seeds and cook, stirring often, until golden brown, about 4 minutes. Transfer seeds to a small bowl and toss with salt and spices.

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