I don't know about you, but the words “butternut squash” immediately put thoughts of autumn, pumpkin patches, and crunchy frost into my head. There's something about that specific combination of words that makes me want to put on my pajamas and sit with a good book in front of a fire in a wood cabin somewhere. Since I don't really have the option of dropping everything and escaping to that specific place at the moment, I will have to content myself with simply eating squash instead.
Doesn't that almost sound like an insult? "Why don't you just go eat squash?" Ha!
|a lot of liquid|
Butternut squash is a winter squash that tastes very similar to a pumpkin. Technically classified as a “fruit”, squash can be eaten in a variety of ways. Most people choose to roast it before consuming it, which causes it to soften greatly. It can then be pureed into soups (like the recipe I created below) or served in chunks, with seasonings. Squash seeds can be and often are toasted and served with a little bit of salt. They can also be ground into a paste or “butter”, and are great for people who suffer from nut or peanut allergies. The seeds can also be pressed into vegetable oil, making them a nice alternative to the usual canola or soy oils that can often be found on the grocery shelf.
Squash may have been first consumed in Mesoamerica as many as 8,000 to 10,000 years ago. Squash was also a popular crop planted by Native Americans. Nowadays, many cultures enjoy the delicious category of fruit in a plethora of ways, and rightly so; it is nutritionally dense, offering high quantities of Vitamins A and C, as well as Calcium, Magnesium and Potassium.
Try this spicy and flavorful recipe for a quick squash soup on a cold autumn or winter evening:
Spiced Butternut Squash Soup
3 cloves garlic, minced
1 t. grapeseed oil
dash of sea salt
1 can Farmer's Market Organic Butternut Squash
2 T. curry powder
1 T. ground cumin
1 ½ t. ground cinnamon
1 t. ground ginger
2 cups Pacific Natural Foods Organic Vegetable Broth (Low Sodium)
2 cups Pacific Foods Select Soy Low-Fat Vanilla “Milk”
1 cup frozen corn
sea salt and pepper to taste
- Saute garlic in oil and salt over medium heat in a large pot.
- Add butternut squash, curry, cumin, cinnamon, and ginger. Stir until well-mixed.
- Add vegetable broth. Mix and stir constantly.
- Bring to a boil and add soy milk, still stirring constantly. Mix in frozen corn and stir, keeping liquid at a boil for about two more minutes.
- Add salt and pepper to taste. Serve hot.
|just about to serve|