It’s this time of year again when some of us are pulling vegetables out of our garden before the frost. One of my favorite vegetables this time of year is squash. If you didn’t grow a garden with squash this year, there is one that has been reserved for you at your local farmer. Try out this highly nutritious squash soup recipe that is high in vitamin A and is a great source of alpha-carotene and beta-carotene. You will also benefit from curcumin, the active substance in turmeric that has anti-inflammatory, antioxidants and digestive properties. Try out this recipe and let me know how you like it.
.1 3 lbs acorn or butternut squash, quartered and seed removed
.1-inch piece ginger, peeled and thinly sliced
. 1 onion peeled and sliced
.4 cups low sodium vegetables or chicken broth, divided
.¾ cup coconut milk
.2 tbsp turmeric
.1 tsp sea salt
1. Preheat oven to 350 degrees Fahrenheit. In a large roasting pan, place squash cut side up. Divide Ginger slices evenly among squash cavities. Arrange onion around squash. Pour 2 cups broth in the pan and cover tightly with foil. Bake for one hour, 30 minutes, until squash is tender.
2. Set vegetables aside until cool. Scoop squash flesh from skins and transfer to a large pot, discard the skins. Add onion and Ginger and cooking liquid from pan.
3. Add remaining 2 cups broth, milk, turmeric and salt. Stir and bring to a boil. Reduce heat and simmer for 10 minutes. Add to a blender and puree until smooth.
4. Top each bowl with an additional drizzle of coconut milk.