It’s a dreary winter afternoon and you are feeling a cold coming on and, in general, just not very positive about the day.  You are looking around for a snack or some motivation on what to cook for dinner and there seems to be nothing.  Chances are you have a couple things hiding around your kitchen that will help you feel better, mentally and physically, and keep you from feeling like you are packing on the pounds. 

Every once in awhile during the fall and winter months, I pick up a butternut squash from the market and bring it home.  I find a nice place for it in a basket in the kitchen and there it sits, looking gourdish and colorful, and boring.  After a couple weeks, I assume it is rotten and I should toss it out, feeling guilty about not cooking it – but it is still mold and rot free so I create a simple soup.  Every time I make it, I always wonder why I am not making it all the time!

Butternut squash is a fruit that is similar to a pumpkin in color and flavor.  The riper the squash, the darker and sweeter the color and taste.  Butternut squash is really healthy for you, and during the winter when our immune system is low, it fills us with vitamins A and C to help keep that cold away.  Butternut squash is also high in fiber which makes us feel full faster and moves fat through our digestive system quicker keeping those winter pounds off.  Along with these benefits, a 1c. serving of butternut squash gives us:

80 calories

2 grams protein

1 gram fat

18 grams carbohydrates

riboflavin, iron, Vitamins A and C.

And, those are complex carbohydrates due to the dark orange color of butternut squash.  Complex carbohydrates are broken down into glucose more slowly than simple carbohydrates so they provide energy throughout the day. They also help in loosing weight.  All in all, butternut squash is healthy for you, and also very tasty!  If you haven’t eaten butternut squash before, don’t be afraid of its looks.  Inside there is orange goodness that can be quickly and easily turned into some wonderful things to eat!

I make a quick and simple soup with butternut squash and then use the soup as a base for other meals during the week.  It is versatile and amazingly tasty – very economical also.  You only need a couple ingredients, and you probably already have them in your house.  If not, the next time you are at the market make sure you pick up:

1 butternut squash

1 head garlic

4 cups chicken or vegetable stock (I like the box stock)

1 onion

Fresh herbs (rosemary or thyme or basil or sage) You can use whatever you like!

That’s all you need to make this easy soup.  It is really about what you like as far as flavors go, so use what you enjoy.

To start out:

-Cut squash in half and scoop out seeds.  Peel a couple cloves of garlic (as much as you like – I usually use around 3-4 cloves) and slice the onion into big chunks.  If you really like onion, use 2.

-Place squash, garlic and onions on a sheet tray and drizzle with your favorite kind of oil.  I use olive oil.  Sprinkle with some salt and pepper.

-Roast in a 400-degree oven for around 45 minutes.

-Take out of oven and let sit until everything is room temperature, around 30 minutes.

When everything is cool to the touch:

-Get out a big soup pot – something that can easily hold 4 cups of liquid and place over medium-low heat with 1 Tablespoon of oil in the bottom.

-Remove garlic and onions from tray and add to soup pot. Stir it around for a couple minutes.

-Scoop out butternut squash from rind and add to soup pot.  Mix well with onions and garlic.

-Add a couple sprinkles of salt and pepper.

-Slowly pour in your chicken or vegetable stock and stir.

-Add in a few sprigs of your favorite herbs.  I like 2 sage leaves and a few sprigs of thyme.  I also add a small sprinkle of red pepper flakes and a pinch of cinnamon.  Don’t go crazy with the fresh herbs; you don’t want to overwhelm the flavor of your soup.  You can always add more seasoning later.

-Let soup mixture come to a simmer and cook for 20-30 minutes.

-Give soup a taste and adjust seasoning to your liking.

The next part can be done in a couple different ways.  I usually:

-Get out a blender and add, in 3 batches, the soup. 

-Puree each batch and add back to soup pot.  I put puree soup in a large bowl while I am pureeing the other parts.

-If you are feeling a little naughty, you can add a couple pats of butter or 1/2c cream to add some richness to your soup.

-Taste your soup and adjust seasoning.  If you want your soup a little thicker, continue simmering soup for another 30 minutes or so.  This will also deepen the flavor of your soup, so I do recommend cooking your soup for a little longer.  Be careful to not add additional salt if you do this step, you might make your soup too salty!

-If you want to eat your soup right now, you don’t need to cook any longer!  Bowl it up and enjoy!

-If you don’t have a blender you can use an immersion hand blender.

-If you don’t have either a blender or an immersion hand blender, you can use a potato masher.  This will create a chunkier soup instead of a smooth puree.

Later in the week if there are leftovers, I make butternut squash pasta bake.  This is really easy, and once again healthy and cheap.

All you need is:

Pasta – you really could use any kind, but I like rigatoni.  Use whole-wheat pasta to make it even healthier!

1-2c. leftover butternut squash soup (If you like it with more sauce, than add 2 cups)

Parmesan cheese

To make:

-Heat oven to 375 degrees.

-Boil water for pasta.  When water comes to a boil, add in 2 cups dry pasta.  This is usually enough to feed 4.  Cook pasta according to directions and then drain.

-Find an ovenproof dish or pan that will hold pasta and rub bottom with butter or oil.

-Put pasta in dish and cover with leftover soup.  Stir to coat pasta.

-Cover top with Parmesan cheese – as much as you like!

-Sprinkle with salt and pepper.

-Cook until bubbly and cheese is brown, around 20-30 minutes.

-Enjoy!

Additional options:

-Add in 1/2c of ricotta cheese to pasta before mixing in leftover soup.

Or

-Add 1/2 pound browned turkey, beef, Italian sausage, or tempeh.

Or

-Add in 2 cups chopped fresh spinach, or 1c. chopped broccoli.

This makes a great side or even main dish!

Butternut squash is tasty, healthy, and economical.  These are just 2 ideas on how to cook with it.  Butternut squash is very versatile and you can even bake with it!  I have a recipe for some great butternut squash muffins, but that is for another day.