How to Make Creamy Squash Ginger Soup

Andrea Beaman: Everybody is always talking about Beta-carotene and how good it is for you. The way to get beta-carotene into your body is to eat it and it's richest in orange colored fruits and vegetables like squash, sweet potatoes, carrots, mangoes.

So, today we are going to make a squash ginger puree that is out of this world, you are going to love it and it's going to fill up your body with beta-carotene, the natural way.

Okay, we were back in the kitchen and now I am going to show you how to get that Beta-carotene rich squash into your body in most delicious way possible. You are going to love this. So everybody is heard the hype about Beta-carotene and how good it's for you. The richest sources of Beta-carotene come from orange colored vegetables like sweet potato and squash and this happens to be a butter nut squash and I will show you how to open this up.

You just take off the top. Make sure you have a good knife. Take off the bottom and then take off the neck. Remove the neck from the bowl, so to speak, and then most squashes you can eat with skin, it just has to be soft enough. But we are making a soup. We are making a creamy squash ginger soup so I want it to be really bright. So I am taking the skin off and to do that you just kind of peel with your knife. Go down the edge, go down the side. Be careful not to cut yourself.

Now, don't change the flavor of your soup. Okay, so you just chop it up into big chunks and we are going to take our squash and I am going to take some onions, a little bit of olive oil or organic butter whatever you want to use, I am just going to sauté the onion with the squash and about four or five cups of water. I am also adding in some antioxidant rich ginger. This is peeled and minced. Then we are just going to throw that in and cook it until this gets soft. That will take about 15 minutes or so and then handy dandy food processor.

Make sure all your ingredients are nice and soft. Like I said, it only takes about 15 minutes or so and this brightly colored soup, that is rich in antioxidants, this is what you are going to get, because it's nice it has that Beta-carotene in here but the way to get it from here into here is to make it taste delicious. That's the way if you like and you puree it, it's look nice and smooth and creamy. Look at this. Oh my gosh, that is so delicious and you could put some pumpkin seeds on this. I am putting a little bit of scallions. You could put some -- drizzle some oil around that it which makes it's a great way to get your daily dose of Beta-carotene in the most delicious way it possible. Enjoy.


Transcription by: Scribe4you Transcription Services