Sprouting Souls is back at the Western Wake Farmer’s Market today from 8AM until noon. Stop by to say hello and taste our warm and yummy butternut squash soup!
Winter squash is abundant at the farmer’s market and grocery stores now. Everything from Butternut, Acorn, Spaghetti, and then some, are easy to find, easy to fix, and chock full of nutrients that will help your whole family stay healthy this season. Did you know that squash has 214% of our daily allowance of Vitamin A? That’s a whole lot of good for the peepers! The most recent studies show that squash is an outstanding source of anti-oxidants and anti-inflammatories; key components to preventing cancer and cardiovascular disease.
Here’s a really simple way to make butternut squash soup. For even faster preparation, Trader Joe’s is selling frozen sliced leeks and most grocery stores are offering pre-cut chunks of squash. You can add your favorite herbs and spices or a splash of white wine for a little extra flair or a dollop of Greek yogurt for extra creaminess. I love it just like this and so do the kids!
Butternut Squash Soup
2 butternut squash
4 cups chicken or vegetable broth
1 cup sliced leeks
2 t grated ginger
salt and pepper to taste
Wash, dry and slice butternut squash in half lengthwise. Scoop out the seeds. Line one or two cookie sheets with foil and spray with non-stick spray. Pierce skin with fork a few times and place cut-side down on cookie sheet. Place in 400 degree oven for 60 minutes or until very tender. Let cool until easy to handle and then scoop the squash out of the skin and set aside. Heat 1 T olive oil in dutch oven or soup pot over low heat. Add sliced leeks and saute until tender, about 5 minutes. Add grated ginger and saute a minute or two more. Pour in broth, add squash, salt and pepper and blend until combined. Cover and cook on medium low for 20-30 minutes longer. If you want a thinner soup, add extra broth or water. Allow to cool a bit and then puree with an emulsion blender. (You can also place small batches in a regular blender, just be sure to let it cool first)