Anti-Inflammatory PCOS Recipe - Spiced Butternut Squash Soup
Nutrition per Serving
220
Calories
3g
Protein
37g
Carbs
7g
Fat
This recipe includes butternut squash, a low GI food, and spices like turmeric and cumin known for their anti-inflammatory properties. Grocery list: Butternut squash, olive oil, onion, garlic, cumin, turmeric, vegetable broth, salt, pepper, fresh parsley.
Ingredients
1 medium butternut squash (about 2 pounds), 1 tablespoon olive oil, 1 medium onion (diced), 2 cloves garlic (minced), 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 4 cups vegetable broth, Salt and pepper to taste, Fresh parsley (for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove seeds. Place the halves on a baking sheet with the cut side up, and roast for about 50 minutes or until the squash is tender and fully cooked.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until golden. Add the cumin and turmeric and stir well.
3. Scoop the butternut squash out of its skin and add it to the pot. Add the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper. Serve hot, garnished with fresh parsley.
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