Squash Soup

Featuring: This soup is a great way to warm up in chilly weather. Full of "eye healthy" betacarotene, this soup is a delicious addition to any lunch or supper.

Ingredients

  • 2–3 squash (approx. 5 lbs. total) – butternut, acorn, or kabocha are all delicious options
  • 2 apples or pears
  • 4 cloves garlic
  • 1/3 cup olive oil
  • 4–8 cups no salt added broth or soup stock
  • Cayenne pepper – start with a pinch and add more to taste
  • Nutmeg – start with a pinch and add more to taste
  • Salt – start with adding 1 tsp and add more to taste
  • Black pepper – start with a pinch and add more to taste
  • 1 cup half & half cream (optional)
  • 2 green onions, thinly sliced

Method

  1. Preheat oven to 375°F.
  2. Cut squash in half and scoop out seeds. Brush the cut side with olive oil and place cut side down on a baking sheet (lined with parchment paper for easier clean-up).
  3. Peel and core apples and/or pears. Brush with olive oil and place on the baking sheet. Peel garlic cloves, brush with olive oil, and tuck under the fruit pieces to protect them from oven heat.
  4. Bake in oven for 45–50 minutes or until the squash is tender. Allow to cool.
  5. Scoop out the squash and place in a food processor or blender. Add apples/pears and garlic. Purée until smooth.
  6. Transfer purée to a large saucepan. Add enough stock to reach the desired consistency (4–8 cups).
  7. Heat soup gently over medium heat. Add cayenne pepper, nutmeg, salt, and black pepper to taste.
  8. If a creamier soup is desired, add up to 1 cup of half & half cream right before serving.

Squash Soup Recipe

Betacarotene (Vitamin A)