Butternut Squash In addition to the colder weather, one of the surest signs that Fall is here are the many squash varieties appearing at Farmers' Markets.
Butternut Squash, a cousin to the pumpkin, is one of the most popular. The vegetable is shaped like a pear and has a bright orange flesh and a sweet, nutty taste perfect for making creamy soups.
Butternut Squash is a good source of fiber and is rich in Vitamins A, E and C as well as potassium and magnesium. In addition to pureeing in soup, butternut squash is often prepared by roasting after removing the seeds and skin. The seeds are edible either raw or toasted.
If you're in the mood for a simple soup to warm you up on a cold day, try this recipe.
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Butternut Squash and Apple Soup for a Cold Day
1 Butternut Squash, peeled and cubed
1 apple, cubed
1 onion, sliced thinly and caramelized
2 Tbsps olive oil
Cinnamon to taste
Cayenne (to taste, optional)
Steam the butternut squash until cubes begin to soften and add the apples about half way through until everything is soft. Meanwhile, caramelize the onions - add sliced onions to 2 Tbsps olive oil and saute on medium heat until they brown. Turn heat down to low and continue to cook for 15-20 minutes. Transfer the squash, apples and caramelized onions to a blender and add water in 1/2 cup increments until the soup is the consistency you like. Add cinnamon to taste and a dash of cayenne. Reheat on the stove as needed.More from GalTime.com:
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