Butternut squash are loaded with Vitamin A and carotenoids which are potent antioxidants. They help to decrease inflammation in the body.
Vitamin A boost eyesight, especially in the dark
1 cup of butternut squash provides almost half the recommended daily dose of antioxidant-rich vitamin C.
Pectin, found in the skin of apples, helps to stabilize and balance blood glucose levels.
Onions provide extremely high levels of favinoids, a specific phytonutrient (antioxidants from plants) that improve cardiovascular health, stops the inflammation cascade, and has been shown to decrease the risk of certain cancers when eaten regularly.
- 8-9 cups cubed butternut squash
- 2 sweet apples (whichever variety you prefer- gala, honeycrisp, pink lady, etc.)
- 1 Granny smith apple
- 1 large white onion
- 1 bunch of sage or about ⅛ cup chiffonade
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup of vegetable or chicken broth
- Large baking sheet
- parchment paper * optional
- Line the baking sheet with parchment paper.
- Pre-heat the oven to 350 degrees.
- Wash, peel, cube the butternut squash.
- Toss the squash on the baking sheet.
- Wash and chop the apples. You can peel them, but I don't. The skin is loaded with nutrients and fiber and softens as the apples cook.
- Toss the apples on the baking sheet.
- Chop the onion into large pieces.
- Toss the onion onto the baking sheet. Are you noticing a theme?
- Wash and chiffonade (which is a fancy way of saying “chop into long strips”) the sage.
- Then, you guessed it… thrown the sage onto the baking sheet.
- Pour the oil over the pan and sprinkle the salt and pepper over the pan.
- Using a tongs or your good old fashioned hands, mix the vegetables so they are all coated with oil and salt and pepper.
- Roast the vegetables for 55-60 minutes until soft and slightly caramelized and golden around the edges.
- NOW… you could eat it just like this as a side dish...
- Scoop all the carmelized and delicioud ingredients into a soup pot in order to use an immersion blender or upright blender. If you use an upright blender, add half the ingredients at a time.
- Add your broth to your ingredients. Again, if you are using an upright blender, use half per blend.
- BE CAREFUL. If you choose to do this step while the ingredients are hot, not only can you burn your self with the ingredients and pan, but STEAM can cause severe burns as well.
- Reheat on the stove top. Simmer for about 20 minutes. Stir every 5 minutes so the bottom does not burn. Add more broth as needed.
- MMM. YUM.