Wednesday, December 3, 2014

Butternut Sqush + Hemp Seed Soup

It's raining here in San Diego! Most of us are doing a happy dance because we desperately need the rain. But it is kinda cold. Which means it's time for some warm, yummy soup. We make a lot of soup in this house because it's quick and easy and a great way to sneak in all the vitamins and minerals you need. Today's delightful soup addition is Butternut Squash and Hemp Seed soup.

This soup is as healthy as it is delicious. Butternut squash is packed with vitamin A, the vitamin B complex vitamins, vitamin C, iron, zinc, copper, calcium, magnesium, potassium, and phosphorus, just to name a few. Hemp seeds are an excellent source of protein, healthy fats and vitamins and minerals. Combine the two? You have a healthy and deliciously filling soup that everyone will love.
Here's how to make it:


2-3 medium butternut squash, cut in half and seeds removed
1/2 cup hulled hemp seeds (I like Manitoba Harvest Hemp Hearts)
2 cups filtered water

Preheat your oven to 425. Place the halved squash, cut side up, on a foil-lined rimmed baking sheet. Roast for about 45-60 minutes. After roasting, cool slightly. Scoop out all the squash. To your high-speed blender, add the water, squash and hemp seeds. Blend until at the consistency you like. You can add spices or salt if you'd like. I didn't add anything as I really like the nutty flavor added by the hemp seeds.

If you don't have a high-speed blender, you can place your ingredients into a large pot and use an immersion blender or you can add everything to your food processor. Whatever is easiest.

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