Named for its nutty sweetness and buttery smoothness, butternut squash is a hearty, healthy vegetable that can be incorporated into your favorite fall dishes. Although technically part of the winter squash family, it is not too early to cook up this delectable gourd! It can be baked, roasted or mashed and flavored with a variety of seasonings such as coriander, cumin or cayenne pepper. You can also use it as a substitute for pumpkin in any recipe. We love to puree it into warm and delicious soups!
Butternut squash is an excellent source of fiber, potassium, and magnesium, as well as vitamins A and C. It is therefore beneficial to digestion, immune function, heart and eye health maintenance, among other body processes.
Pro tip: When selecting your squash, you should choose one that feels heavy for its size. Also remember to store your squash in a cool, low-light location for one month maximum and refrigerate it once cut.
- 1 tbsp avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 tsp thyme dry
- 1 cup vegetable broth
- 1 medium butternut squash cubed
- 1 tbsp butter salted
- 1 1/2 tsp salt
- 1/4 cup fresh parmesan
- 1 lb penne pasta
-
Heat avocado oil in a sauce pan. Add onion and sauté until soft. Add garlic and thyme. Cook 30 seconds.
-
Add vegetable broth to the mixture and bring to a boil. Add butternut squash and bring to a boil. Cook 15 minutes or until it becomes soft.
-
Meanwhile, cook pasta in a separate pot according to package directions.
-
Once butternut squash is soft, add mixture to a blender or food processor. Blend until smooth. Add butter, salt, parmesan and blend.
-
Pour squash mixture over cooked pasta and serve.
- 2 tbsp olive oil
- 2 parsnips large
- 1 onion chopped
- 1 ea butternut squash peeled and chopped
- 1 sweet potato peeled and cubed
- 1 cup carrots diced
- 1 Granny Smith Apple peeled, cored and sliced 1/4 inch thick
- 1 quart chicken stock
- 1/2 cup light cream
- 1/4 tsp ground nutmeg
- salt and pepper to taste
-
1. Heat olive oil in a large pot over medium heat. Stir in parsnips and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
2. Carefully puree the soup in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in cream. Season with nutmeg, salt and pepper, simmer gently for 5 minutes.
Leave a Reply