I just picked up my produce box for the week (from Riverdog Farm) and once again, felt like a kid at Christmas.  The surprises each week are so fresh and exciting, accompanied by ‘field notes’ and recipes to aid even a veggie veteran like me.  I will be diving right into the butternut squash and preparing another favorite dish from “The Soup Bible” for Soup-er Bowl this weekend. It’s a simple, smooth, seasonal soup (say three times fast) which is ‘mighty’ flavorful, ‘packed’ with nutrients, and ’scores big’ with my family every time.

Butternut squash is one of the highest vegetable sources of ALA, an Omega 3 fatty acid which is very good for the heart (more heart healthy foods coming next month.)  It’s also high in fiber (1 cup = 6 grams) and low in calories (80.) The orange color of this winter squash is the phtyonutrient that provides large amounts of vitamin A – not only good for the eyes, but also the lungs – which can become particularly congested this time of year.  Being high in antioxidants helps reduce free-radicals (not the ones in your TV room,) and sleep producing trytophan…so consider serving the soup during the most exciting part of the broadcast: commercials!

Butternut Squash Soup
Serves 4

To prepare the squash, use a vegetable peeler and a good sturdy knife.  Don’t worry about being precise with your cuts since it’s going into the blender, but try to get the pieces uniform in size for cooking time.

2 TB butter or olive oil
2 medium onions, chopped
3 C peeled, seeded and cubed butternut squash
1 1/4 quarts organic or homemade chicken stock
1 1/2 C cubed organic potatoes (I use half sweet and half Yukon golds)
1 tsp. paprika (you can try smoked paprika for more flavor)
1/2 C organic whipping cream (or plain yogurt) – optional
2 TB fresh cut chives

Melt butter or oil in large saucepan or dutch oven.  Add onions and cook for about 5 minutes.
Add squash, stock, potatoes, and paprika and bring to boil.  Reduce heat to low and simmer for about 35 minutes until all veggies are soft.
Pour soup into food processor or blender and process until smooth.  Return to pan and stir in cream or yogurt, if using. Season with salt and pepper and reheat slowly.
Stir in 1 TB chopped chives just before serving and save some for garnish.

This recipe is featured in the Nourishing Gourmet’s Soups and Stews Carnival.