Here’s a great recipe if you’re looking for a meal to warm you up this winter that’s also packed full of goodness – Butternut Squash and Brown Rice Soup with Coriander. This is a fairly easy to make dish that doesn’t require too many ingredients; you’ll likely find that you have most of them in the cupboards already! To get started creating this gorgeous meal, which will easily be enough to feed four people, this is what you’ll need:
Approximately 1 kg (2lb 4 oz) butternut squash
Coconut oil for frying or vegetable stock
2 medium onions
2-3 garlic cloves
1/2 tsp. turmeric
1 tsp. cinnamon
1 litre (4 cups) vegetable stock
175g (6oz) brown rice
Fresh coriander (cilantro)
To start, take your butternut squash and cut it up into manageable chunks. Make sure you save all of the seeds as they will come in useful later! You then need to chop up the two onions and decide whether you are using coconut oil or veg stock to fry them in. Once you have made your choice, you can heat some in the pan and chuck the onions in. As the onions are frying you can then add the garlic, the spices and the chilli to the pan. Stir it all together for a few seconds and then add the butternut squash.
Make sure that you stir the contents of the pan well before you pour in your vegetable stock, then bring it to the boil. Once you’ve reached this point you can add half of the rice and set the pan to simmer. You should now pop the seeds you’ve saved into the oven to toast! There are two things that you can do with these seeds later on, depending on your preferences. Either add them into the first pan which is to be blended later; alternatively you can use them on top of your soup with the coriander garnish. If you’re going to add the seeds into the first pan then you’ll need a high performance blender, such as a vitamix, to do this properly.
Whilst your first pan is simmering you can then boil the rest of the rice in water for approximately 15 minutes. Alternatively you can just use your rice cooker. If you decide to do the rice in a pan then make sure you set the rice to drain as soon as it’s ready.
After 30 or so minutes, the butternut squash should be soft and cooked through so it’s time to take it off the heat. It’s now time to blend it before returning it to the pan and adding the other batch of drained, cooked rice. Now that everything is cooking together you can set the pan to simmer and season to your desired taste.
Your soup is now ready to be garnished with coriander and served!
Whilst you’re enjoying your delicious meal it will also please you to know that what you’re eating is just as good for your body as it is for your taste buds! Butternut squash is full of anti-oxidants and vitamins and is also a very low calorie vegetable. It contains absolutely no cholesterol or saturated fat but it is a fantastic source of fibre.
The most prevalent vitamin in butternut squash is vitamin A which is a powerful weapon for keeping your skin healthy. It is also a great vitamin for maintaining good eyesight and it has even been suggested that it can help the body in the fight against some cancers.
Whenever you use butternut squash, it’s a great idea to keep and use the seeds. These seeds are an amazing source of fibre and have many benefits for the health of your heart. They are full of minerals, proteins and vitamins that will do your body wonders. Enjoy!
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