Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

antioxidants

Coconut Broccoli Butternut Squash Soup

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Fall is here and I am so excited for all the veggies of the season. One of my favorite is butternut squash. The bright color tells you that it is rich in carotenoids which are anti-oxidants. These nutrients will help you fight inflammation and give you vitamin A your body needs to function at its optimal potential. Not sure how you’ll like it? Try this yummy soup recipe that will make it taste great.

Coconut Broccoli Butternut Squash Soup
 
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Jeanette Kimszal:
Ingredients
  • 1 cup chicken fat
  • 1 cup chicken broth
  • 24 oz butternut squash peeled and chopped into pieces (you can buy bags already cut to save time!)
  • 3 broccoli crowns chopped into small pieces
  • 1 cup coconut milk (I like Trader Joe's brand)
  • 1 garlic clove
  • 1 tsp cinnamon
  • Black pepper to taste
Instructions
  1. In a pot place the butternut squash and broccoli pieces
  2. Top with the chicken broth and chicken fat
  3. Cook on medium to low heat until the butternut squash and broccoli is soft
  4. Use a hand blender and blend until the the butternut squash and broccoli is pureed
  5. Add the coconut milk, garlic, and cinnamon and continue to cook until a thick consistency
  6. Add pepper to taste
  7. Let cool and serve
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How to Cut a Pomegranate

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pomegranate
Pomegranate seeds provide a host of nutritional benefits. They protect your immunity as well as decrease your risk for heart disease and cancer.

The dark color of this fruit shows it is filled with antioxidants and vital nutrients. A half cup of pomegranate seeds provide a GOOD source of the following:

16.3 grams of carbohydrates
Dietary Fiber 3.5 grams, 14% of the daily value
Vitamin C 8.9 milligrams, 15% of the daily value
Vitamin K 14.3 micrograms, 18% of the daily value

 
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Ingredients
  • 1 ripe pomegranate (the dark red color shows its ripeness)
Instructions
  1. Take a medium bowl and place it in the sink
  2. Place the pomegranate in the bowl and cover it with water
  3. While under water cut the pomegranate in half
  4. Then cut in half again so you have 4 quarters and keep under water
  5. Pull the seeds so they are detached from the white part of the pomegranate and let sink to the bottom of the bowl
  6. Take the white part that floats to the top and throw out
  7. Once all the seeds are detached pour the bowl into a strainer and rinse with cold water
  8. Separate any white bits that may remain and throw away
  9. Place all the seeds in another bowl with a sealable lid and refrigerate
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