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Why eat Butternut Squash

One serving of butternut squash has: 

  • More than 100% of your daily requirement of vitamin A
  • Nearly 40% of your daily requirement of vitamin C
  • About 15% of your daily requirement of magnesium
  • About 18% of your daily requirement of potassium
  • About 5% of your daily requirement of calcium

One serving of butternut squash is roughly 87% water, which helps keep you hydrated.

Like other orange-colored fruits and vegetables, butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system.

Butternut squash has lutein and zeaxanthin, often found in yellow fruits and vegetables as well as eggs. Along with beta-carotene and vitamin A, these protect your eyes from ultraviolet rays.

Your body needs a bit of healthy fat to best absorb these eye-benefitting nutrients, so consider eating butternut squash with a drizzle of olive oil.

Foods high in dietary fiber can help keep your weight in balance and lower your cancer risk. Research shows that butternut squash can help reduce your risk of colorectal cancer, in particular.

Classic Butternut Squash Soup

2 Tbsp. Extra-virgin olive oil

1 carrot, diced

I celery stalk, diced

1 onion, diced

4 cups cubed butternut squash, fresh or frozen

½ tsp. chopped fresh thyme

4 cups broth

½ tsp. sea salt

½ tsp. ground black pepper

Heat in a large soup pot over medium heat. Add carrot, celery, and onion. Cook until vegetables begin to soften and onions turn translucent 3-4 minutes. Stir in the rest of the ingredients. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Puree the soup and ENJOY.

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