To me, there’s nothing better than a warm and savory bowl of squash soup. I usually make it with butternut, but The last couple of butternut squashes in the garden were so tiny, I decided to mix them with a few tiny acorn squashes to get enough for a pot of soup. It was delicious!!!
Did you know butternut squash is low in calories but high in many nutrients, including vitamin A (good for eyes, bones and immune system), vitamin C (a water-soluble nutrient needed for immune function, collagen synthesis, wound healing, and tissue repair), magnesium, and potassium. Vitamin E is another antioxidant in butternut squash that helps protect against free radical damage and may reduce your risk of age-related conditions, such as Alzheimer’s disease.This squash is also packed with B vitamins — including folate and B6 — which your body needs for energy and red blood cell formation. It’s also a good source of calcium, iron, phosphorus, and copper. In a nutshell, butternut squash may help reduce the risk of cancer, heart disease, declining cognitive function, and can aid in weight loss.
Squash can be enjoyed in many ways, but this is one of my favorites!!!6 cups butternut or any winter squash combination
2 cups vegetable broth
1 medium onion chopped
2 stalks celery chopped
2 carrots chopped
1 granny smith apple (peeled and chopped)
3-4 cloves chopped garlic
1 tbsp grated fresh ginger
1 sprig fresh sage
2 tbsp brandy
2 tsp curry powder
1/2 tsp cinnamon
1/4 tsp cardamon
1/4 tsp nutmeg
1/2-1 can coconut milk (depending on how creamy you’d like it)
Cut the squash into 1 inch pieces.
In a large soup pot, add squash, onion, celery, apple, sage, carrots and broth. Add spices, garlic and ginger and bring to a boil. Cover, reduce heat and simmer 20 minutes. Add brandy and let it simmer for 5 minutes Remove sage and transfer the mixture into a blender and blend until smooth. (This may have to be done in a couple of batches). Put the blended soup back in the pot and add coconut milk. Stir to combine. Garnish with toasted pumpkin seeds.
