Winter squash has a place at my table several times a week during the Autumn and Winter months. I am sheerly astounded at the caliber of nutrients and level of satisfaction the marvelous winter squash offers. As a general inquiry, winter squash has high levels of alpha-carotene and beta-carotene, which converts to Vitamin A for beautiful skin. They also contain an excellent source of Vitamin C helping our immune systems to function well. As a healthy source of fiber the nutritional content of squash makes it beneficial for digestion, and blood pressure. Winter squash contains antioxidant and anti-inflammatory compounds as well as polysaccharides that help regulate and/or control blood sugar. Here is a recipe that is versatile and simple yet pleases crowds.
Squash Soup
3 cups organic squash with the skin on, chopped
1 medium onion, chopped
1 t cumin powder
1T ginger, minced
½ t turmeric, minced
1-2 cloves
⅛ t cardamom
½ t coriander powder
Dash freshly ground nutmeg
4-6 cups vegetable stock
1/8t lemon juice to taste
1t avocado oil (optional) or vegetable broth
Warm oil in a heavy saucepan. Saute onion until translucent, or 5 minutes. Add squash with the spices. Once spices release their aroma, and the squash are well coated, add the warm stock and increase the heat. Once boiling, reduce the heat, cover, and simmer until vegetables are tender, or 20 minutes. Blend vegetables in the blender until creamy, add the lemon juice, adjust salt and other seasoning. Serve in bowls garnished with freshly ground nutmeg.