Squash Soup Recipe

Monches Farm, LLC
5890 Monches Road
Colgate, Wisconsin
phone: 262-966-2787

Squash Soup

  Loaded with health benefits, Winter Squash is:

  • Low in fat
  • Rich in antioxidants
  • Very high in carotenoids (shown to protect against heart disease)
  • High in beta carotene (promotes healthy skin & good vision)
  • High in fiber
  • Provides significant amounts of potassium (for bone health) and vitamins B6 & C

There are many delicious ways to include fresh, locally grown squash in your diet but one of my favorites is in nutrient rich, creamy Squash Soup. Add a slice of crunchy whole grain bread and a small green salad you have a complete and healthy meal for a crisp autumn evening.

Squash Soup
(serves 5)

  • 1 large acorn (or similar size) squash
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 3 cups vegetable or chicken broth
  • 3/4 cup dry white wine
  • 1/2 tsp lime juice
  • 1/4 tsp freshly ground pepper
  • 1/2 cup milk or cream (or coconut milk)
  • optional: 1 tsp dried ginger and/or curry powder

CUT squash in half & remove seeds. Place in shallow pan of water. Bake at 375 degrees until tender
SCOOP out & chop pulp. Discard shell.
SAUTÉ onion until tender. Add broth, wine & chopped pulp. Bring to a boil. Reduce heat & simmer 10 minutes. Add lime juice, pepper and spices.
PROCESS in blender or food processor until smooth.
STIR in milk/cream. Cook over low heat, stirring constantly, until heated.
SERVE with seasonal garnish and enjoy the wholesome, nutritious flavor of autumn harvest!

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