Blood Type Diet Recipe


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Butternut Squash Soup with Croutons

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(3 votes)

Category:     Soups and Broths

Description:
A tasty, hearty, pretty soup for fall. I use the Herb spelt Bread recipe (minus the herbs) from Cook Right 4 Your Type for the croutons. I think this recipe came from Real Simple magazine but I've lost the credit.


General applicability:

Butternut Squash Soup with Croutons
Green: recipe contains only neutral or a beneficials ingredients for that type.
Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one.
Orange: contains an avoid in a primary ingredient.



Ingredient list:


  • Soup

  • 1 butternut squash, about 3 lbs., seeded, peeled and cut in 1 inch cubes
  • 4 Tablespoons olive oil (or 3 T olive oil and 1 T butter or margarine)
  • 3 teaspoons Kosher salt
  • Pinch of freshly ground black pepper (or omit)
  • 1 1/2 cup yellow onion, diced (1 medium)
  • 1 1/2 cup celery, diced (3 stalks)
  • 1 Tablespoon fresh sage (about 6 large leaves), chopped
  • 6 cups chicken, turkey or vegetable broth
  • 1/2 c freshly grated Parmesan or Pecorino Romano cheese (optional)

    croutons

  • 3 ounces bread (about 3 thick slices), torn into 24-1" pieces
  • 1 large clove garlic, minced (about 2 t)
  • 1 Tablespoon finely chopped fresh sage (about 6 large leaves)
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 2 Tablespoons finely grated Parmesan or Pecorino Romano cheese


How to make it:
  • Heat oven to 400 degrees.
  • Toss squash with 2 teaspoons salt, pepper and 2 Tablespoons olive oil.
  • Spread evenly on a rimmed baking sheet and roast for 15 minutes. Turn cubes and roast another 15 minutes or until caramelized; set aside. (You can skip this step and just cook the squash cubes directly in the broth but roasting it first gives it a nice deep flavor.)
  • Turn oven down to 375 degrees. Toss all the croutons ingredients together in a mixing bowl to coat.
  • Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.
  • Meanwhile, in a large stockpot, heat the remaining oil/butter/margarine over medium heat. Add the onion, celery and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth and the remaining salt and bring to a boil.
  • Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat. Using a blender or food processor, blend the soup in batches until smooth.
  • Return to pot and keep warm. Top with croutons and cheese.
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Blood Type Diet Analysis:


Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution.

Ingredient
A
B
O
AB
A NS
B NS
O NS
AB NS
Sage
N
N
N
N
N
N
N
N
Squash
N
N
N
N
N
N
N
N
Celery
B
N
N
B
N
N
N
B
Onion, all types
B
N
B
N
B
B
B
N
Olive Oil
B
B
B
B
B
B
B
B


Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Ingredient
A
B
O
AB
A NS
B NS
O NS
AB NS
Parmesan Cheese
A
N
A
A
A
A
A
A
Pepper, Black
A
A
A
A
A
A
A
A


Macronutrient Analysis:

This recipe may contain macronutrients with important effects on health

  • The recipe may contain ingredients high in lignans
  • The recipe may contain ingredients encourage health microbiome balance