This soup will keep you warm on a spooky Hallows Eve.
Butternut squash is rich in carotenoids, shown to protect against heart disease. In particular, the gourd boasts high levels of beta-carotene, which your body automatically converts to vitamin A. What's more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.
- 1 organic butternut squash
- 1 cup of unsweetened almond milk or coconut milk
- 1 sprig of basil
Heat the oven to 360 degrees Fahrenheit. Cut the squash into two halves. Scoop out seeds and pulp.
Place the halves on a large baking sheet and cook for 45 minutes or until pulp is soft.
After the squash is cooked take out of the stove and let cool for 15 minutes. Then scoop out the soft squash out of the skin shell and place in a blender. Add almond or coconut milk and blend. Pour in a bowl and garnish with basil.
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