Butternut Squash, Tomato, and Watercress Soup

If the weather outside is frightful, you want to make this soup. Trust us. Full of really good-for-you ingredients, eating this is like a warm hug from your best friend. It freezes well and reheat wonderfully!

Plus, I always feel like a real chef when I use watercress in a recipe! The butternut squash and watercress used to make up this soup are full of cancer fighting nutrients making this soup rich in antioxidants, Vitamins A, C, E, K, Iron, and Calcium. Tomatoes are an awesome source of B-Vitamins (Biotin, B6, and Folate) and the minerals Phosphorous, Copper, and Potassium.
This takes a while to make but most of the time is pretty hands-off, so you have our permission to multi-task. This is vegan, vegetarian, dairy-free, and gluten-free. Let us know how you like it!


This recipe was adapted from: the New American Plate Cookbook by The American Institute of Cancer Research

Leave a comment