Winter is finally here. I also know that winter is here because my little one has a runny nose and the first thing that I wanted to do for him was make him a bowl of soup. Long before there was a cold medicine isle at the grocery store our food served as the remedy for many of our ailments and to be truthful the right combination of food will have healing properties. I knew that chicken soup will help send his little cold on its way. I also have a few other friends who are dealing with other illnesses and while soup alone may not be the remedy it will aide in the process. Chicken soup is good but I had something better.
To help my sick friends and family I decided to make some of my Butternut Squash and Carrot Bisque. I refer to this soup as a bisque because of its creamy thick texture. Butternut squash is an excellent source of vitamin C, fiber and potassium. It is also a source of vitamin A and vitamin E. Carrots play their part by bringing essential immunity boosting alpha and beta-carotene. Can you see where I am going with this “Soup-er” combination? While chicken soup is good for the soul and a cold this super food soup packs a punch to help knock out a lot of winter illness. Now I bring in my closing pitcher to this illness game the one who is going to strike out the rest of the ailments, I am putting Turmeric on the mound.
Turmeric is another “Super-spice”, known for its vibrant yellow color which is commonly used as a dye in foods from mustard to curry this spice has its own super healing powers. With “soup-er” powers such as an antioxidant, anti-inflammatory and an anti-depressant this spice really helps you feel good. While one bowl of my “super-soup” won’t heal your ills it is a good start. My advice to you this cold season try this soup not only will it make you feel good it tastes great as well.
Ze’s Butternut Squash and Carrot Bisque
1 (15oz) Bag Cubed Butternut Squash
1 whole carrot chopped
1 cup heavy cream
½ cup vegetable broth
1 teaspoon Montreal steak seasoning
1 tablespoon turmeric
Add all ingredients to a saucepan on medium high heat and bring contents to a boil, stirring occasionally. Once boiling reduce heat to medium and simmer 10minutes or until carrots are tender. Remove from heat and allow mixture to cool 10minutes. Place warm mixture in blender and puree until mixture is smooth but thick. Serve with roasted squash or sunflower seeds and enjoy.