Tuesday, October 03, 2006

Winter Squashes

An often forgotten vegetable, the Winter Squash comes in many shapes, sizes, color and flavor. They go very well with very savory spices and herbs. You can use sage, thyme, or tumeric, curry, cumin when you prepare your squash.

Their nutritional value alone should be enough to entice you to include more in your diet. It is a great source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese.

To see the different types of squashes and their names, click here. The site is in French.

Right about any squash can be used to make a creamy low fat soup.

Here's my recipe:

Winter Squash Soup

  • 1 medium sized squash (I use buttercup, butternut, ambercup or giraumon)peeled, and cut into 1 inch cubes.
  • 1 onion, diced
  • broth to cover all vegetables (about 2 liters)
  • 1 tsp tumeric
  • 1 tsp hot curry powder
  • salt and pepper to taste
  • olive oil

In a dutch oven, bring the olive oil to medium heat and add your tumeric and curry powder. Stir until the spices' aroma fills the air. Throw in your onions and stir until translucent. Add your cubed squash and stir to cover with onions and spices. Turn up the heat and cover the vegetables with broth. Bring to a boil and simmer for 30 minutes. Season to taste. At this point, I like to use my hand blender and puree the soup. Otherwise, you can blend the soup in your food processor. Serve with a dollop of sour cream or yogurt. Can be frozen for one month or refrigerated for a week.

2 comments:

Andrea said...

Mmmm sounds yummy! I'll have to try to make this on my next day off!

Nicole said...

Sounds like a wonderful, easy soup!