During the winter months, it can be a challenge to find produce that's fresh, tasty and affordable. Picking up a winter squash at the supermarket is a great way to add something healthy and hearty to your dinner table. This subtly sweet vegetable is jam-packed with nutrients like potassium, which helps to keep your muscles healthy, and vitamin A, which helps you fight viral infections.
Ingredients:
1 medium butternut squash
1 small onion minced
1 rib celery
1 tbs fresh ginger grated
3 tbs butter
2 cups chicken broth or veggie broth organic
1/2 cup organic heavy cream
1-2 cups water
1 pinch nuitmeg fresh grated
Method:
1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise and scoop out the seeds. Arrange the halves in roasting pan that has been greased with olive oil or butter. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool.
3. When the squash is completely cool, scoop the flesh from the skin.
4. While the squash is baking, cook the onion and the celery (optional ginger) in the butter in a saucepan, over moderately low heat, for 5 minutes until the onion and celery are softened.
5. Add the broth and simmer the mixture for 10 minutes, covered, add the squash pulp to the saucepan.
6. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste.
7. Return the soup to the saucepan, add cream and cook over moderate heat until hot.