Lunch: Butternut Squash and Roasted Pepper Soup Recipe

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Butternut Squash and Roasted Pepper Soup Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 large sweet red peppers
1 medium onion, coarsely chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 medium butternut squash (3 to 3-1/2 pounds), peeled and cubed
6 cups vegetable stock
1-1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
Minced fresh cilantro, optional

Instructions

Cut peppers in half; remove seeds. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Chop peppers.
In a large saucepan coated with cooking spray, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Add squash; cook for 3 minutes. Stir in the stock, curry powder, salt, cinnamon, pepper and red peppers. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender.
Cool slightly. In a blender, process 7 cups soup in batches until smooth. Return all to pan and heat through. Garnish with cilantro if desired.

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