Friday, October 16, 2015

Butternut Squash Soup


Have you ever made homemade butternut squash soup? This past week at Kristi's classes we made Butternut Squash.  It was a HUGE hit and so simple to make. Butternut squash is an excellent winter soup to make and full of flavour. Anything with nutmeg is so tasty. I made this dish today for my husband and I, and he loved it. One recommendation is to add rice or serve it with a sandwich. Soup is just isn't filling enough for hungry men! Butternut squash is on sale right now because it is in season. I bought it 2 squashes yesterday at Macey's and it was $0.89 a pound.

Benefits
- Contains many anti-inflammatory nutrients such as beta-ceratone and omega-3
- Many of these nutrients help our immune system become stronger which can help with flu season coming up

- Just one small cup of squash contains 340 milligrams of omega-3 fats
- 1/3 daily value of vitamin C in just one cup of butternut squash

Preparation
- Rinse squash with water
- Peel the squash's skin using a potato peel or knife. Today when I made my soup it worked excellent
- Once the squash is peeled, cut in half and scoop out seeds. Cut into 1-inch cubes, which is the best size for steaming the butternut squash
- If you are baking the squash, you can punch holes in it and bake it whole OR cut it lengthwise and scoop out the seeds. Once it is cooked, the skin on of the butternut squash will be easy to peel

Sources: www.whfoods.com

RECIPE:

Ingredients:
1 (2-3 pound) butternut squash; peeled and seeded
2 Tablespoons butter
1 medium onion
4 cups chicken stock
Nutmeg 
Salt and Pepper to taste
1 cup half and half optional for a creamier soup

Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt and pepper. Serve. 

Prep and Cook Time: 1 hour
Yield: 4-5 servings

Recipe slightly modified from Butternut Squash  Soup from Food Network Kitchens



Nutrition Information: Did you know you should have 2 servings of orange vegetables every week?




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