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!
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
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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
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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
