It’s no secret that I love soups. Soup is one of those things that I enjoy and have daily. Our fridge is always stocked with soup since it is an easy to grab meal or snack. I particularly love soups because they are packed with tons of nutrients. Well, the thing is when you slowly simmer foods over low heat, you gently leach out the energetic and therapeutic properties of the foods, preserving the nutritional value of the food and making it easier for your body to assimilate the nutrients.
One of my favorite vegetables to make into soup is butternut squash. I love the nutty taste. Today I decided to make a butternut squash with asparagus and leeks as my main ingredients. This soup is great served warm or cold, and has a smooth, flavorful texture and taste.
What You’ll Need
1 butternut squash, cubed
6 asparagus, chopped
1/4 medium onion, chopped
1/2 tomato, chopped 1 teaspoon, salt
1 tablespoon tarragon, chopped
3 cups water
5 garlic cloves
1 tablespoon sallflower oil
Optional: 1/4 cup chardonnay (or any white wine)
Garnish: Poppyseed and cilantro leaves
(This recipe serves roughly 2-3; you cna double up the recipe if you need to feed more.)
I love making foods in its simplest form. I don’t use stocks, canned items, dairy or butter. Some say that those items boost flavor. I beg to differ. This recipe calls for white wine (truthfully, wine is the only other “extra” I’ll add to me food) because it does help bring out the flavor of the tarragon. You can choose to leave it out, if you wish.
To make this soup, you’ll want to heat oil in saucepan over medium heat. I first added the onion and leeks, and cook until soft. Then, add in the garlic and cook until they were fragrant. I added in the tomato, asparagus and butternut squash, tarragon, and white wine and cook for about 5 minutes before stirring in water. With the water added in, I brought it to a boil and reduced the heat to a medium-low, and added salt. I simmered for 20 minutes until the squash was fork-tender. Once the squash is tender, I removed the ingredients from the heat, and puréed the soup in batches in blender and blended until smooth. You can also use a food processor, or use immersion blender in saucepan. Once my soup was a silky consistency, I returned the soup to saucepan, and reheat over medium-low heat 2 to 3 minutes, or until warmed through; and, garnished with a sprinkle of poppy seeds and cilantro leaves. I love the color and slight crunch that that poppy seeds gives the soup.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
What To Love
- Leeks are high content of manganese, vitamin B6, vitamin C, folate, and iron make them an excellent food for helping to stabilize blood sugar.
- One cup of cubed butternut squash has 10 percent of the recommended daily intake of potassium, 11 percent of magnesium and 7 percent of calcium.
- Poppy Seeds contain niacin and folate, but poppy seeds are a great source of minerals. Just 1 teaspoon provides measurable amounts of calcium, iron and zinc.
- Cilantro is a great heavy metal detox agent for detoxifying mercury, aluminium, lead, cadmium and others.
- 1 butternut squash, cubed
- 6 asparagus, chopped
- ¼ medium onion, chopped
- ½ tomato, chopped
- 1 teaspoon, salt
- 1 tablespoon tarragon, chopped
- 3 cups water
- ½ leak
- 5 garlic cloves
- 1 tablespoon sallflower oil
- Optional: ¼ cup chardonnay (or any white wine)
- Garnish: Poppyseed and cilantro leaves
- Heat oil in saucepan over medium-low heat.
- Add onion and leeks, and cook until soft. Add in the garlic and cook until fragrant.
- Add in the tomato, asparagus and butternut squash and white fine and cook for about 5 minutes
- Stir in water and tarragon, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.
- Remove from heat, and purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and reheat over medium-low heat 2 to 3 minutes, or until warmed through. Serve garnished with poppy seeds and cilantro leaves.