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This is one of my favorites. I make it all the time because it’s delicious, but also because it’s so easy to prepare. You probably have had butternut squash soup in the past, but this one, adapted to the Paleo lifestyle, is particularly interesting with its coconut milk base.
It makes for a very rich and satisfying pureed soup. It’s so filling that it can be taken as a meal on its own.
Winter squashes like butternut squash or spaghetti squash usually keep for a long time, so you can buy them in advance and use them when you don’t know what to make for dinner.
Did you know that in one 200g portion of butternut squash, you get more than 450% of the recommended daily intake of Vitamin A in the form of Beta-carotene. Taking too much vitamin A can be dangerous because it’s a fat soluble vitamin and the body has a hard time getting rid of excess. However, beta-carotene is the precursor to Vitamin A and doesn’t cause such a problem. Too much of it could cause carotenodermia, a benign situation where your skin turns orange. The lesson to keep: Vitamin A is a vital nutrient, eat butternut squash or carrots freely to get it and eat liver once in a while, not every day (liver is very high in true Vitamin A). It’s also interesting to know that the liver of some animals are so high in Vitamin A that they are toxic to humans. Polar bear and husky dogs are two examples. New settlers learned that the hard way when they came to North America.
Preparation time: 50 minutes, active preparation: 20 minutes
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