Butternut Squash Soup

Butternut squash is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E. A simple way to cook this vegetable is to make soup. The soft and creamy texture it has makes it a great soup ingredient without cream or oil etc.

Preparation time:1 hour

1whole butternut squash (peeled, deseeded and diced to cubes)
2 Vegetable bouillon cubes(you can also use chicken/beef bouillon)
1 teaspoon dry sage(or 10 fresh sage leaves)
2 1/2 cups water
1 teaspoons salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 cup toasted pumpkin seeds, for garnish (optional)
1 tablespoon olive oil(optional)
1.Take the butternut squash cubes in a bowl and add 1 cup water, bullions and salt and cover with lid and let cook until soft.
2.Puree the pieces.
3.Add the black pepper powder, sage,olive oil and salt. Mix and let cook for 10 more minutes. garnish with pumpkin seeds and serve warm.
You can also roast the butternut squash coated with butter or olive oil in the oven at 425°F for 50 minutes for a roasted flavor.

Butternut squash is a winter vegetable and is warming, so do not consume too much at a time as it can cause inflammation.

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