As the weather turns colder, I always think about making soup. Perhaps it’s because I start craving warm, hearty foods and seem to have a larger appetite. This squash soup is transformed from an ordinary recipe into an extraordinary with addition of spices and by topping with roasted nuts.
I like to add a handful of toasted pumpkin seeds to my soup too, as they give a wonderful burst of plant protein, which will give you extra energy. But even better they add the perfect crunch to every bite!
Butternut squash is one of the most nutritious and healthiest vegetables you can eat, with a rich array of vitamins as well as significant amounts of digestive fiber. The antioxidants are especially good for protecting your vision.
Preparation time: 15 minutes
Cooking time: 30-40 minutes