Have you noticed the produce changing at the farmer’s market or even with your own community supported agriculture baskets? I anxiously await my basket delivery each week and get so excited thinking about what I’ll make. Now that fall’s here were starting to see more winter squash. My personal favorite and the highlight today- butternut squash.
Butternut squash is a type of winter squash that has a sweet and nutty flavor. It can be prepared in a variety of ways and is often seen added to breads and muffins around this time of year. But, besides the wonderful taste, it is packed full of nutrition. Just 1 cup (cubed) provides ~ 60 calories, 3 grams of fiber, greater than 300% of the vitamin A (as beta carotene), and close to 50% of the vitamin C needed for the entire day. Also, one serving is a good source of iron, calcium and potassium.
I admit that when preparing it I usually take the easy way out. That is, cut the butternut squash in half, clean out the seeds, place face down on a piece of foil and pop in the oven for an hour on 350. As a busy mom I am always looking for quick, fast recipes to prepare- but they also have to taste good, be kid tested and be nutritious. That’s why last night I got so excited when I attended a cooking demo at my local grocery store, The Market District in Robinson, PA. In celebration of the fall season, butternut squash got the spotlight and the chef was preparing Vegan Butternut Squash Bisque.
If I hadn’t been told before hand, I would have never believed that this was a dairy free creation. The squash puree was so smooth and the spices gave just enough kick to make this a home run for everyone….even kids! As soon as I tasted it I was blown away. I’m sharing this recipe with you because this is an easy way to get you and the entire family a nutritious and delicious fall meal. Try it- you won’t be sorry.
Prep Time: 10 minutes
Bake Time: 20 minutes
1 tbsp olive oil
1 onion, minced,
1 butternut squash, diced
1 oz white wine
1 pt vegetable stock
2 tbsp honey
2 tsp curry powder (for the kick !!)
Salt & pepper to taste
½ cup snow peas, sliced thin and blanched
1. Heat oil in stock pot. Add onion and garlic and sweat for 5 minutes. Add squash and sauté’ 10 more minutes
2. Deglaze with white wine then add stock and spices and bring to a boil. Reduce heat and simmer for 10 minutes until squash is tender.
3. Puree soup in a blender then season to taste with salt and pepper. Serve garnish with snow peas.
Recipe provided by The Market Distict