This Butternut Squash and Sweet Potato soup is sweet and nourishing and has a calming effect on your digesting and nervous systems.
This Butternut Squash and Sweet Potato soup is sweet and nourishing and also has a calming effect on both your digesting and nervous systems. It is very high in complex carbohydrates from sweet potato, butternut squash and millet.
Health Benefits Of Butternut Squash
- Like other winter squashes, butternut is a great source of complex carbohydrates and fiber and for that reason will provide a slow and sturdy supply of glucose to the blood. People with high blood sugar normally do well with winter squashes.
- Butternut squash is loaded with alpha- and beta-carotenes, powerful antioxidants and cancer fighters. It also provides a generous amount of vitamin C, B6 and folate.
- High potassium and magnesium content and low sodium make this vegetable a perfect fit also for people with high blood pressure.
Health Benefits Of Sweet Potato
- Is very high in beta-carotenes, vitamin C, B6, pantothenic acid and manganese.
- It is a starchy tuber with a high percentage of amylose, a type of starch that takes longer to digest and provides a slow increase in blood sugar. However, people with blood sugar problems should consume it in moderation.
- Orange sweet potatoes have good antioxidant and cancer fighting qualities. Purple sweet potatoes might be even better in that respect.
- Phytonutrients in sweet potato have been found to reduce inflammation in nervous tissue throughout the body and in the brain.
- Please read my blog about sweet potatoes.
Butternut Squash and Sweet Potato Soup
2 Tbsp olive oil
1 onion, minced
2 clove garlic, minced
¼ butternut squash, diced
1 medium sweet potato, diced
1 cup yellow millet
2 quarts chicken broth
Salt and pepper to taste
1 tsp cumin powder
- Soak millet for 2-4 hours, drain.
- In a pot over medium heat warm up the oil and sauté the onion for 5 minutes.
- Add the squash, sweet potato and continue sautéing for 5-10 more minutes.
- Add millet and chicken broth, bring to a boil and simmer for 20-30 minutes, until the millet is soft. Adjust salt, garlic and cumin 5 minutes before the soup is ready.