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Buttercup Squash Soup

Recipe: Cancer-Fighting Buttercup Squash Soup

Though great as a stand-alone meal, if you wish to add extra flavor and texture, try topping with fresh cilantro or avocado slices.

by Dr. Ben Kim

Every mouthful of this savory buttercup squash soup delivers an abundance of cancer-fighting nutrients: carotenoids, vitamin A, real vitamin C, and manganese. It’s also a good source of most B vitamins and omega-3 fatty acids, which makes it an excellent choice for protecting your heart and blood vessels.

Before ingesting, please be aware that one or more bowls may cause you to roll around on the ground, as you won’t know what else to do as you declare it to be the best squash soup you’ve ever had.

With that said, let’s have a look at the main ingredients:

      •one buttercup squash
      •two sweet potatoes
      •two leeks
      •one yellow onion
      •two carrots
      •vegetable or chicken broth
      •extra-virgin olive oil
      •sea salt and pepper

Here’s a closeup look at buttercup squash – it looks like acorn squash, but it’s tastier than acorn by a country mile.

Buttercup Squash


Chop buttercup squash into quarters, the sweet potatoes into one-inch rounds, and roast in a baking pan or casserole dish at 400 F for a good 50 to 60 minutes or until squash and sweet potatoes are tender.

Next, you’ll want to give your leeks a good wash to remove dirt that is typically embedded within its deeper layers. An easy way to do this while maintaining enough form to allow for easy chopping is to cut the leeks in half, then slice them lengthwise, and put them under running water for a few seconds.

Once your leeks are washed and ready to chop, dice up your leeks, carrots, and yellow onion, and saute in extra-virgin olive oil over medium heat for about 15 minutes, or until everything is soft.

If garlic and/or ginger get thumbs up in your home, add as much as you’d like while the leeks, carrots, and onion are cooking down, but please be mindful that a little of either goes a long way on the palate. This is also a fine time to season with sea salt and pepper to suit your tastes.

Once your buttercup squash and sweet potatoes are tender, peel their skins and add them to your leeks, carrots, and onions. It’s easiest to wait until the squash and sweet potatoes have cooled down some before peeling their skins off.

Next, add three cups of vegetable or chicken broth. Transfer all ingredients to a blender or use a hand-held blender right in the pot to give things a whirl until you have your sweet and savory buttercup squash soup.

Though great as a stand-alone meal, if you wish to add extra flavor and texture, try topping with fresh cilantro or avocado slices.

Dr. Ben Kim is a chiropractor and acupuncturist living and working in Barrie, Ontario, Canada. Visit his website at www.drbenkim.com

Source: Natural Blaze