Although technically a fruit, butternut squash is one of the tastiest members of the cucurbit vegetable family. Native Americans in the Western Hemisphere new its ancestor as "askutasquash", which was eaten raw and unripe. Centuries later this species would be developed into the current "butternut" variety with its signature sweet, buttery, and nutty flavor. Butternut squash is well known for containing high levels of vitamin A, and is a good source of fiber, vitamin C, magnesium, and potassium, which are all needed for a healthy immune system and to promote healthy bowel movements. It is commonly used as a base ingredient for a variety of immunity boosting and bowel regulating soups, particularly in the fall or winter months when they are harvested.
|2 large organic butterrnut squash (approx. 2 lbs)|
|64 floz vegetable broth (2 cartons)|
|1 large onion (chopped)|
|2 tbs organic garlic (minced)|
|2 tbs organic ginger (minced)|
|13.5 floz organic coconut milk (1 can)|
|2 tbs organic butter|
|3-4 tbs of organic sage or basil leaves (garnish)|
Time: 6 hours (slow cooker)
- Clean the butternut squash then roast in oven at 450º for 20-30 minutes until brown around the edges.
- While butternut squash is cooling, chop onion and mince garlic and ginger.
- Once butternut squash has cooled down, peel and remove seeds and cut into cubes.
- Add butternut squash, onion, garlic ginger, and vegetable broth to slow cooker and turn on low.
- Cook for six hours (stir occasionally).
- After cooking is done, use blender/ food processor/ or hand blender to puree ingredients.
- Add coconut milk and butter and mix in.
- Season to taste with salt and pepper.
Garnish with organic sage or basil leaves and serve hot.