It may now be November but that isn’t stopping me from continuing to make all-things-pumpkin!
I love that Charleston has started to cool down because soup season has finally arrived here in the south, which means my winter squash is about to get a lot more use.
Anyone who has followed Nutrition By Mia for a while knows that winter squash is my go-to fall ingredient. Roasted, added to baked goods and blended into creamy seasonal soups – it’s the perfect addition to so many fall and winter dishes.
Not only do I love winter squash for it’s exceptional taste, it boasts a pretty impressive nutritional profile as well.
Fiber, beta-carotene and vitamin C are three major standouts. Beta-carotene is what I call our “beauty nutrient”. It is a carotenoid that acts as a potent antioxidant, helping to protect cells from the damaging effects of free radicals brought on by stressors like the environment, for example. It also converts to vitamin A in the body, which is essential for renewal and repair of new skin cells.
If fall had a flavor, it would be this pumpkin butternut squash soup.
This soup is creamy and tastes decadent but it’s actually filled with good-for-you ingredients. The best part is the crunchy Harvest Snaps as a topping. I am a big fan of textures and it’s almost impossible for me to eat soup without my crackers.
This is totally a healthy flavor hack to try – Harvest Snaps as a soup topping. These guys are crunchy and high in protein since they are made from snap peas and lentils instead of refined flours like most crackers. They also come in unique flavors, which allows you to mix and match depending on what soup you are enjoying. Some of my favorites are the Tomato Basil Lentil Bean and the lightly salted Snapea Crisps. Another great thing about their snaps is that they are gluten-free for those with Celiac, a gluten sensitivity or intolerance. A lot of crackers contain gluten so this would be an excellent alternative. They are also baked (not fried) and are lower in fat and sodium than a lot of chips and crackers on the market.
If you make this dish, be sure to share with me on Instagram!
- 3 cups pumpkin puree
- 1 cup butternut squash puree
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 5 cups vegetable broth
- Salt and pepper to taste
- Red pepper
- 1/2 cup kale, chopped
- Lentil Bean Harvest Snaps
- In a large saucepan over medium heat, sauté onion and garlic in olive oil until translucent.
- Add pumpkin, butternut squash, vegetable broth, salt and pepper.
- Cover and simmer for 20 minutes.
- Process ingredients in a high-speed blender until smooth.
- Serve with cracked red pepper, kale and lentil bean harvest snaps for crunch.
- * I used organic pumpkin and butternut squash puree to save time. However, you can definitely use fresh pumpkin and butternut squash puree after roasting them in the oven.
