Ok ok we know summer isn’t over quite yet – BUT – we just can’t help being super excited for fall. It’s hat season after all! And more than hats, fall means hot apple cider, pumpkin picking and county fairs – what could be better?!
Pumpkin Spice Latte (Photo by Jack Hebert)
When it comes to diet super-foods, squash has to be right up there. It’s packed with vitamins, antioxidants and fiber – and it’s easy to grow and cheap to buy. When cooking squash the first decision is how to cut it. If you’ve got a oblong shaped squash like butternut, cut it length wise. For round varieties, either cut off the top, or cut a circle around the stem. When it comes to peeling, only strip the sides if you’re going to cube or slice it. For other cooking methods, keep the peel on and scoop out the inside.
And when you’re feeling chilly and in the mood for a delicious, hearty soup – use this incredible Paula Dean recipe to warm you up!
Creamy Squash Soup (Photo by nebulux76)
Ingredients
- 2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
- 1 1/2 cups diced onion
- 2 carrots, peeled and diced
- 3 (13 3/4-ounce) cans chicken broth
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup light cream or heavy cream
- Sour cream and crushed chestnuts for garnish
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, or sprinkle of crushed chestnuts, if desired.
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