In his cooking series, Denver’s Nick Massie shows how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Today’s dish is butternut squash puree and soup.
The recipe couldn’t be simpler: roast two squashes whole, clean them, and then you are ready to prepare both the puree and the soup. For the puree, use the softer squash and puree it in a food processor. Add maple syrup, salt, chili powder and black pepper, and it’s ready to eat.
“It’s a good source of carbohydrates,” Massie says.
To prepare the soup, Massie pairs the firmer squash with coconut milk, sautéed parsnips and onion, and some salt and pepper, and then he blends the ingredients together.
“You can freeze this in smaller containers. You can feed it to a crowd. You can eat it as soup or use it as a sauce,” Massie says.
Download the recipes here: Butternut Squash Puree and Coconut Soup With Butternut Squash and Parsnips.
5min 10sec
Additional reading: CFJ Issue 21: Zone Meal Plans by Greg Glassman, published May 1, 2004.
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10 Comments on “Cooking With Nick Massie: Butternut Squash Puree and Soup”
1
wrote …
Good stuff Nick.
Thanks for the tips.
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2
wrote …
Gonna pick up some butternut squash tonight. Thanks Nick
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3
wrote …
Looks good, but first paragraph is no sugar, what is maple syrup, fat or protein?
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4
wrote …
Nice work Nick. Two great ideas that can be done at the same time and eaten later.
Looking forward to those brussel sprouts and bacon.
Great series.
Scott
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5
wrote …
Absolutely love these videos! Keep them coming!!
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6
wrote …
Great videos Nick,
Are you able to feature some breakfast recipes?
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7
replied to comment from Khristian Moore…
It's a non-refined carbohydrate. Recommended in small quantities if sweetener is a must, in the same light as honey and agave nectar.
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8
wrote …
I love this series! Thanks Nick.
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9
wrote …
Been cooking everything you have shown been so good. Thanks!
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10
wrote …
Good alternative!
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