I love winter squash. Acorn, spaghetti and butternut are three of my favorites. There are a wide variety of winter squashes available in the market place in the fall and they are very inexpensive to buy.
I purchased two butternut squash a couple of weeks ago because they were only a couple of dollars each. I couldn’t pass them up!
The first one I baked and served as a side dish, like I would sweet potatoes, or rice. While I was still trying to figure out what to do with the second one, one of my Facebook friends posted a Butternut Squash Bread recipe that I decided to try which used only about one fourth of the squash.
The remainder I used to make a delicious and creamy butternut squash soup. The soup recipe is below. To see the bread recipe, click here: Butternut Squash and Cranberry Bread.
But first, let’s look at what’s so great about butternut squash, besides its flavor.
Health Benefits of Butternut Squash
Butternut squash is an outstanding source for antioxidants. In fact, recent research shows that no single food provides a greater percentage of certain carotenoid antioxidants than winter squash. Plus butternut squash is loaded with vitamins A, C, B6 and K, along with potassium, and fiber. And one cup of baked butternut squash has only 75 calories. Butternut squash also contains anti-inflammatory omega-3s, and other properties that lower inflammation in the cells.
There are many ways to prepare and use winter squash. This butternut squash soup is absolutely delightful and could be paired with the bread and a salad for a meal. I made it for the first time tonight and we all agreed it is our favorite homemade soup. It is sweet, creamy and nutritious.
Butternut Squash Soup
1 Butternut Squash cooked and peeled
1 tablespoon of olive oil
1 yellow onion, diced
1 garlic clove, minced
4 cups of low-fat chicken stock
1/2 teaspoon of nutmeg
Salt and pepper to taste
Cook the squash until it is almost tender.
* To cook the squash, slice it lengthwise down the center, scoop out the seeds and bake it at 400 degrees for about 40 minutes or until almost soft. Or, pierce the squash with a knife in several places and microwave for about 10 minutes until almost soft.
Allow the squash to cool. Cut into squares.
Dice one yellow onion. Saute the onion in olive oil and minced garlic until tender.
Add the butternut squash to the onion and olive oil.
Add the chicken stock and simmer for 15 to 20 minutes.
Using a slotted spoon, remove the squash from the pan and purée in a food processor.
Return the puréed squash to the pan with the chicken broth. Add broth until you have the consistency of soup you desire and simmer for about 20 minutes.
Remove the soup from the heat. Add the half-n-half and nutmeg and stir.
This soup is absolutely delicious. The spice of nutmeg mixed with the flavor the the squash, garlic and onion is heavenly and would be a perfect warm-up to a meal for your guests or for your Thanksgiving dinner.
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