Casey's Butternut Squash Soup

A bowl of this delicious soup provides over 150% of your DV (daily value) for vitamin A, 60% of your DV for vitamin C, and an array of phytochemicals found in squash, leeks, onions, apples, and orange juice. Enjoy!

Butternut Squash Soup

1 large butternut squash (preferably organic)
½ cup organic orange juice
½ cup black strap molasses
1 cinnamon stick
1 tablespoon extra virgin olive oil
1 large organic yellow onion
2 leeks, cleaned and diced
1 organic granny smith apple, chopped
½ cup water
½ teaspoon ground sage
2 teaspoons cilantro, minced
1 tablespoon extra virgin olive oil
1½ teaspoons salt
¼ teaspoon white pepper

1. Peel and cube the butternut squash and place into baking dish.
2. Mix with orange juice and molasses. 
3. Add the cinnamon stick and roast at 350 °F until tender ~ 45 minutes.
4. Drain juice and save.
5. Meanwhile, in a large skillet, add the olive oil and heat to medium heat.
6. Sauté the onion, leeks, & apple until tender. Add ½ cup water to prevent browning.
7. Place all ingredients into food processor or blender. Puree.
8. Return to a pot and add water to desired consistency.
9. Mix oil, sage and cilantro with a whisk and drizzle over soup.

Serves 6

Casey's Butternut Squash Soup

Nutrition Analysis per serving: 190 calories, 5 grams fat, 0.5 g saturated fat, 2 grams protein, 38 grams carbohydrates, 5 grams fiber, 600 milligrams sodium

Other Noteworthy Nutrients:

Vitamin A – 150% DV
Vitamin C – 60% DV
Iron – 35% DV
Potassium - 33% DV
Calcium – 30%
Magnesium – 28% DV
Folate – 13%

- Greg Hottinger, MPH, RD

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