Happy holidays from Shining Mountain Health and Wellness!

Veronique

This has been a tough year and so we pray for the New Year to bring you peace and love, good health and healing.  

Yours truly, Morgann Box, Shawmarie Tso and Lisa Smith.

Make something impressive that you will be proud of, that is easy, delicious, healthy and seasonal.

Lisa B. Smith, RDN is a Registered Dietitian Nutritionist with the Southern Ute Shining Mountain Health and Wellness.

Holiday Butternut Squash Soup 

  • Prep Time: 10 minutes 
  • Stove Top Cook Time: 50 minutes
  • Crock Pot Cook Time: 6-8 hours
  • Instant Pot Cook Time: 30 minutes
  • Servings: 6; Calories per serving: 102 

Ingredients: 

  • 1 tablespoons olive oil 
  • 2 lbs. butternut squash cut in 1-inch pieces, about 5 cups 
  • 1 cup carrots diced 
  • 1/2 cup onion diced 
  • 1 tablespoon garlic minced 
  • 1-quart vegetable stock 
  • 1/2 teaspoon pepper 
  • 1 teaspoon paprika 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon turmeric 

Directions: 

  1. Stove Top instructions 
  2. In a large pot, heat olive oil. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent. (about 10 minutes) 
  3. Add stock and spices to the pot. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes. 
  4. Puree with an immersion blender or allow soup to cool + add to a blender. Blend until smooth. You can also leave this chunky for a different texture.

Crockpot Instructions 

  1. Heat olive oil in a pan over medium heat. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent (about 10 minutes)
  2. Place cooked vegetables in crockpot. Cover with stock and add spices. Cook on low for 6-8 hours 
  3. Puree with an immersion blender or allow soup to cool + add to a blender. Blend until smooth. You can also leave this chunky for a different texture.

Instant Pot Instructions 

  1. Set instant pot to sauté. Heat olive oil. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent (about 10 minutes) 
  2. Stir in spices and add stock. 
  3. Cover instant pot and set to sealing, Pressure Cook for 10 minutes. 
  4. Once cooked, allow the pressure to manually release for 10 minutes, then quick release. 
  5. Puree with an immersion blender or allow soup to cool + add to a blender. Blend until smooth. You can also leave this chunky for a different texture.

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