On this episode of Healthytarian Living, host Evita Ochel shares how to make a butternut squash and tomato soup with various herbs and spices.
The video episode includes:
- nutrition and health information about the ingredients and final product
- preparation, tool and ingredients tips
- preparation demo
Recipe Characteristics:
- Whole food
- 100% Plant based (vegan)
- Organic and local (based on availability)
- gluten and wheat free
- soy and corn free
- egg and dairy free
- nut and seed free
- nutrient dense
- rich in antioxidants
- rich in vitamins
- rich in minerals
- rich in phytonutrients
- rich in fiber
- source of healthy carbohydrates
- source of healthy protein
- can be a source of healthy fats
- source of omega-3 fatty acids
- cholesterol free
- naturally ultra low in sodium
- anti-inflammatory
- optimal for weight-loss and weight maintenance
- cleansing and detoxifying
- healing and preventative
Goodies Needed
(makes 2 - 4 liters of soup)
- 1 Butternut Squash (medium size)
- 6 - 8 Tomatoes (medium size)
- 1 onion (medium size)
Possible Additions:
- 1 - 2 TBS Virgin Coconut Oil
- 1/4 - 1/2 tsp Coriander Seeds
- 1 - 4 TBS Nutritional Yeast
- 1 tsp (or more) dried Herbs (Basil, Oregano, Sage, etc.)
- 1 tsp Cumin
- 1/4 - 1/2 tsp Black Pepper (OR Peppercorns)
- 1/4 - 1/2 tsp Cayenne Pepper
- 1/4 - 1/2 tsp Turmeric
- 1/4 - 1/2 tsp Unrefined Salt
Tools Needed:
- Medium Pot (2 - 3 quart)
- Stove
- Toaster Oven (or Oven)
- Cutting board
- Knives
- high-powered blender (ex: Vitamix or Nutribullet)
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