| 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.
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| 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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