Butternut squash is a good source of Vitamin A and carotenoids. Both are potent antioxidants which help to decrease inflammation in the body and clear damaging free radicals. Vitamin A also boosts eyesight, especially in the dark.
Interestingly, 1 cup of butternut squash provides almost half the recommended daily dose of Vitamin C.
Onions provide extremely high levels of flavonoids, a specific phytonutrient (antioxidants from plants) that improve cardiovascular health, stop the inflammation cascade, and has been shown to decrease the risk of certain cancers when eaten regularly.
8-9 cups butternut squash, cubed (about 2 medium)
1 large real sweet onion, diced
1 cup milk of choice
2 tbsp fresh ginger root, grated
2 tbsp olive oil or coconut oil
2 cloves garlic
2 tsp dried sage
¼ tsp pink salt
8 cups of vegetable, chicken, or bone broth
In a large cast iron dutch oven, add oil and heat to low-medium.
Add onions, garlic, ginger and saute until onions are translucent.
Add salt, sage, squash, and broth.
Simmer for 30-40 minutes or until squash is fork tender.
Turn off the heat and add milk .
Carefully use an immersion blender to puree the soup.
Garnish with fresh parsley and a dollop of plain yogurt.