Anyone who has grown squash knows how well they can produce. We grew buttercup squash this last year, and now have a pantry full of them ready to be used. I like to add a bit of variety to my meals, and prepare them differently all the time. So I am always on the look out for a great new recipe. I ran across this recipe for making soup with squash and couldn't resist but to make it. I thought it was fabulous, and healthy to boot! It calls for butternut squash, but I used my buttercup and it tasted great.
Winter Squash is a great way to have your own fresh vegetables even during the winter months, as they store very well into spring. You can continue to enjoy the fruits of your labor well past the normal growing season!
Here it is:
Butternut Squash and Green Apple soup
Makes 4 servings
4 cups pre-cut butternut squash pieces
3 Granny Smith apple, peeled and sliced
1 Tbsp nutmeg
4 cups low-sodium chicken stock OR 4 cubes of bouillon and 4 cups water
Place butternut squash, sliced apples, chicken stock, and spices into slow cooker. Cook on low heat for 6 to 8 hours. Cool. Puree in a blender. Or for chunkier soup, use potato masher instead of blender. Return soup to slow cooker to keep warm. Serve with garlic parmesan toast and a small mixed green salad.
Nutrition info per serving
Calories: 145/ Protein: 3 g/ Carbs: 36 g
Total fat: 1 g/ Fiber: 8 g
Enjoy the harvest!