Warm & Filling - Butternut and Acorn Squash Soup!

Oh so WARM and FILLING...and FAST!  That's what we are looking for these cold, damp, fall days...BUT that doesn't mean we have to turn to high fat-based standbys.

Farmers Markets are loaded with a wide variety of winter squash, including the two below.  My favorite is the Butternut Squash.  Another usual suspect in our home is the Spaghetti Squash which is just a fun variety that kids will enjoy...will post more on that squash later. And the other one in today's recipe is the Acorn Squash.  Give them a try...super easy.

Butternut Squash:

It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It can be roasted, toasted and also pureed or mashed into soups, casseroles, breads, and muffins. This squash can also be grilled and normally either seasoned with spices such as nutmeg and cinnamon or the de-seeded center stuffed with other vegetables, for instance spinach and feta before wrapped in foil and then grilled. Good source of fiber, Vitamins C, A & E, magnesium and potassium.


Acorn Squash:

Acorn squash are oval-shaped so they offer their own bowl! The winter squash are sliced into halves and seeded. Then they can be baked and eaten in the shell. They are among the easiest prepared because no peeling is required.  For Baked Acorn Squash, slice lengthwise, de-seed, invert on baking sheet for 30 minutes at 350 degrees until tender. Cool slightly and added a touch of honey and butter. 
Acorn squash contains potent nutrients such as vitamins C, B-12 and A, potassium, folic acid, manganese, fatty acids, fiber and phytonutrients. These potent nutrients help prevent free radical cells in the body.

Butternut & Acorn Squash Soup

******This was a really FAST and super-nutrient dense dinner soup that was gobbled up (with just a little left to package and freeze for the upcoming winter months). The original recipe included cream cheese and sour cream.  I did not use those, but if you want a little thicker consistency, plain, non-fat yogurt could be folded in at the end.

If you prefer a more savory type of soup, try adding carrots, celery, ginger root and garlic to the saute, omit the cinnamon and brown sugar.  Flavor with orange zest.

Ingredients

• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1 tablespoon butter
• 1/4 cup chopped sweet onion
• 1 quart chicken broth
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground black pepper
• ground cinnamon to taste (optional)
• fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F. Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, pepper, and cinnamon until smooth. This may be done in several batches. (An immersion blender is your friend!)
4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

 Would love to hear from those who try this or other recipes. Enjoy!

Until next time, Be Well!

Jen