Fall Squash Soup

imagePosted by Colleen

I love the fall season with the change of colors in nature and the fall colors in food. Squash is one of the colorful foods and is packed with a lot of beneficial nutrients.

Butternut squash provides a whopping 435 percent of vitamin A, 52 % of vitamin C, 10% of vitamin E, folate, magnesium,manganese plus  582 milligrams (0ne cup) of potassium.

I enjoy preparing homemade soups and stew during the fall and winter season – it warms me up!

Here is a squash soup recipe I prepared recently using the butternut squash – yummy!

Fall Squash Soup

2 TBSP – olive oil

3 cups – butternut squash cubed

1/2 cup – celery chopped

1/2 cup – onion chopped

1/2 cup – carrots chopped

1/2 cup – bell pepper chopped

2 tsp – tomato paste

4 cups chicken broth

1 large garlic clove chopped

1 tsp – dried oregano

2 tsp – curry powder

1/2 tsp – thyme

1/8 tsp – black pepper or more

salt to taste

Place celery, and onion in 2- quart sauce pan with the heated olive oil, sauté until tender. Add the garlic and briefly sauté.

Add carrots, bell pepper, squash, chicken broth, thyme, oregano, curry powder salt and pepper. Blend in the tomato paste.

Simmer approx. 45 minutes or until vegetables are tender. Scoop out 2 cups of the vegetables with a little of the broth and place in a blender and purée. Add the puréed vegetables back into the soup and stir. Serve hot. Makes approx. 8 -1 cup servings.

 

 

 

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