The nutrients in any bright orange veggie are pretty much insurmountable. A simple butternut squash soup in the winter is a really light, yet warming way to end the day.
1 medium butternut squash
4 sprigs fresh thyme
1 bay leave
Pinch of crushed red pepper flakes
1 TBSP butter
5 C water or low-sodium stock
2 TBSP heavy cream
Whole wheat pita bread
Preheat your oven to 350 degrees.
Chop the shallots and add to a medium pot over medium heat with the butter. Stir to combine and add the herbs. While this mixture is sweating out (you don't want anything to be browning), chop your butternut squash. Once the shallots are tender, add the butternut squash and cook for 5 more minutes. Add the water (or stock), cover and boil for 15 minutes or until the squash is tender. Turn off the heat and let the soup rest while you prepare the chips.
Cut the pita into triangles and brush w olive oil. Sprinkle with the sage and some kosher salt. Bake for 12 mins or until firm and slightly browned.
Puree the soup, return to pan, add the cream and simmer for until ready to serve.