>Straight from our corporate newsletter this month’s Health Tip on one of my favorite winter squash:
A popular side dish this time of year, butternut squash helps the body convert stored fat into energy. This winter gourd is a natural source of omega-3 essential fatty acids, phytonutrients and antioxidants. It’s low in fat and delivers fiber, which helps support digestive and colon health. Butternut squash also provides potassium for bone health, vitamin B6 for the nervous and immune systems, folate for brain health and fetal development, beta-carotene for skin and vision health, and vitamin C for immune health. All the nutrients packed into butternut squash, along with a variety of ways to prepare it, make this gourd a healthy and delicious food to keep on hand.
Curried Apple Squash Soup
8 cups (about 3 lbs) butternut squash, cubed and peeled
2 large apples, peeled and chopped
1 small yellow onion, finely chopped
4 cups low sodium chicken broth
1 cup apple juice
1/2 teaspoon salt
2 teaspoons Wildtree Curried Garlic Blend
1 teaspoon Wildtree Pumpkin Pie Cheesecake Blend
1/2 cup heavy whipping cream
Spray 4 to 5 quart slow cooker with cooking spray. In cooker, add all ingredients except whipping cream.
Cover; cook on low heat setting 8 to 10 hours.
Blend soup in cooker with immersion blender, or blend soup in batches in blender container on low speed and return to cooker.
Stir in whipping cream and serve.
I was also talking to someone about this Thai Pumpkin Soup recipe that seems it would be perfect for a pureed butternut squash substitute. Here is the original recipe — just substitute canned or home pureed butternut squash instead.
WT Curry Pumpkin Soup
15 oz. canned pumpkin (not pie filling just pureed pumpkin)
2 TBSP WT Thai Red Curry Paste
1 1/4 cup coconut milk (I used lite as I had it in my pantry)
1/2 cup water
Put pumpkin, curry paste, coconut milk and water in a pot on medium hi heat.
Stir or whisk to mix well.
Season with salt and pepper to taste.
Allow to warm.