Butternut squash and carrot soup
Make this delicious recipe for squash soup recipe which utilizes butternut squash, carrots, onions and other wonderful flavors. Enjoy this yummy soup with a side of crusty bread.
Butternut squash and carrot soup
- 1 stick butter
- 2 medium white onions (chopped)
- 1 large butternut squash
- 3 large carrots
- 1 cup white wine
- 4 cans chicken broth
- salt and pepper
Directions1. Place a 1/2 stick butter in the bottom of a large stock pot and heat over low heat.
2. Add chopped onion and cook until translucent, stirring often.
3. Peel squash and cut into 1-inch cubes. Peel and slice carrots
4. Add squash, carrots, wine and chicken broth to the stock pot, along with 1/2 stick of butter.
5. Raise heat to medium-high. Cover and bring soup to slow boil.
6. Reduce to simmer and cook until vegetables are tender.
7. Add a dash of cinnamon, nutmeg, salt and pepper to taste.
8. Remove soup from heat and puree in food processor. Serve hot with crusty bread.
Types of squashOne of the oldest foods in the history of North America is squash. In fact, Native Americans included squash as one of its three primary agricultural crops along with maize and beans. Today, squash remains a staple in a multitude of meals in the United States and many other countries around the world.
When dealing with squash, it can be confusing because there are more than a dozen different types of this fruit. The two main groups of squash are summer squash and winter squash. The difference between these two groups is whether the squash is harvested when it is mature or immature. If the squash is typically harvested when it is mature, the fruit is considered a winter squash. Squash that is harvested when it is immature is classified as a summer squash.
Winter squash is usually planted in the springtime and it grows all summer long. It is then harvested at the mature stage in early fall before the first frost arrives. Summer squash are planted in both spring and fall. They are harvested as soon as the squash are decent size. The immature fruits have soft, shiny skin and should be eaten shortly after harvesting.
Summer squashThe most popular type of summer squash is zucchini. Zucchini are shaped like cucumbers and are usually green or yellow. Other examples of summer squash are yellow crookneck squash, white squash and cousa squash. These types of squash are great sources of folic acid, vitamin A and potassium. Additionally, summer squash are usually low in calories.
Winter squashPopular types of winter squash include acorn squash, butternut squash, buttercup squash and spaghetti squash. These types of squash come in all shapes and colors. For example, the acorn squash is small in size and has green skin, while the butternut squash is larger and has yellow skin. The nutritional value of winter squash lies in its high amounts of starch, fiber and beta carotene. Potassium, iron and niacin are also plentiful in these types of squash.
When shopping for squash, you should be aware of a major difference in summer squash and winter squash. Summer squash need to be eaten shortly after being harvested, while winter squash can be stored for months. Cooking times also vary, as winter squash needs to be cooked for a much longer period of time than summer squash.