I actually make this for my husband about 3 times a month it is one of his favorite soups that I make. If you love the sweet earthy taste of butternut you will love this simple fantastic soup, perfect for that cold rainy day, or actually anytime.

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Ingredients

• 1 tablespoon Olive oil
• 1 medium onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 cups low-sodium chicken broth or vegetable broth (I use organic)
• 1 tablespoon plus 2 teaspoons smoked paprika powder (or any spice)
• 1/2 teaspoon salt, plus more, to taste (I use sea salt)
• 4 teaspoons plain organic goats milk yogurt, for garnish (or which ever you prefer)

————————————————————————————————————————————Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, smoked paprika powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt

Reasons to indulge in Butternut squash:

butternut squash is filled with dietary fiber, something that is lacking form most diets. It is a great source of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems. It also supplies folate also know as folic acid or B9 which helps guard against brain and spinal-cord-related birth defects such as spina bifida.

carotenoids are responsible for the beautiful vibrant color, as well as powerful antioxidants which are shown to protect against heart disease. Butternut squash also contains high levels of beta-carotene, which our body automatically converts to vitamin A, which is known to prevent breast cancer and age-related macular degeneration, as well as a supporter of healthy lung development in fetuses and newborns. Is it not amazing that by eating just 1-cup, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.

and because of its high antioxidant content it may assist with inflammation-related disorders such as rheumatoid arthritis and asthma.