One of my favorite vegetables in the fall is a butternut squash. It is a very healthy carbohydrate that is low in calories and reach in essential nutrients such as vitamins A, C, E, B6, potassiun, and other nutrients like thiamin and riboflavin. Butternut squash has the slightly nutty flavor and delicately sweet overtone that can be a great addition to any meal. I like to make a creamy butternut squash soup when it gets cold outside This delicious meal will warm you up and satisfy your appetite. Plus, knowing that my body gets the best nutrients, it makes me feel even better.
1 medium size butternut squash pealed and clened from seeds
2 medium size sweet potatoes
2 medium size carrots
1 sweet yellow or red pepper (optional)
3 stalks of celery
1 teaspoon of sea salt
1 pinch of ground turmeric
1 pinch of table blend seasoning blend
Serve with Fage 0% fat yogurt
Green onion for decoration
Combine all the vegetables in a stockpot, add watter and bring to a boil. Cook over medium heat until potatoes and butternut squash are tender. Add spices. When vegetables are cooked, blend all vegetables in a blender till creamy consistency and put it back in a stockpot. Serve with 3oz of Fage 0% fat yogurt and decorate it with green onion. Enjoy!
Approximate nutritional value per serving:
Calories: 212, Carbs: 43.5g, Fiber: 6g, Protein: 12, Sugars: 14g