Butternut Squash Soup with Golden Roasted Flaxseed

With winter temperatures showing no sign of warming up, soup is a very comforting addition to the menu.  And soup with flaxseeds is even better!

Here’s a recipe adapted  from CanMar Grain Products Ltd., the producer of the delicious roasted golden flax I mentioned in my last post.

Butternut Squash Soup with Golden Roasted Flaxseed

Makes 8 servings (1 cup)

1 small butternut squash, peeled
3 carrots
3 medium potatoes
1 onion
1 leek
1 small chili pepper, minced
1 tbsp extra virgin olive oil
1/4 cup milled golden roasted flax seed
6 cups low sodium vegetable broth
1 cup milk 2%
1/2 tsp salt
1/2  tsp pepper
1/4 tsp ground nutmeg
2 tbsp chopped fresh chives

Chop onion, squash, potatoes, carrots. Slice leek in rings.

In a  large saucepan, sauté vegetables in oil over medium heat for 10 minutes, or until slightly softened.
Add vegetable broth and cook for 40 minutes or until tender. Add milled flax seed.

Pour in a blender and blend until smooth. Add milk and seasonings. Heat until soup is hot.

Sprinkle with chopped chives and serve.

Nutrition information per serving
•    Calories:  159
•    Protein:  grams
•    Fat:  4 grams
•    Saturated fat: 1  gram
•    Carbohydrate:  30  grams
•    Dietary fibre:  5 grams
•    Sodium:  225  milligrams

Do you have any flax recipe ideas to share?