More squash!
Butternut squash has more vitamin A than pumpkin, is high in many of the B-vitamins, and is a good source of the minerals iron, zinc, copper, calcium, potassium, and phosphorus. It's high in dietary fiber as well.
You will need:
One 2-3# butternut squash, peeled, seeded and cubed (use a large spoon to scrape out the seeds -- it's like carving a pumpkin!)
1/2 large onion, roughly chopped
3 stalks celery, chopped
1 small potato, cubed
Whatever other veggies you have... I had a handful of baby carrots that needed to be used.
2 Tbs olive oil
4c vegetable stock (I used low-sodium)
1-2 Tsp each of black pepper and nutmeg
1/2 Tsp cinnamon
1/2 TBS salt
Heat oil in a large soup pot over medium heat. Saute onion, celery, potato and celery until onion is translucent. Add cubed squash, vegetable stock, and spices. Cover with a lid and simmer for 30-40 minutes, or until squash is soft all the way through. Transfer contents of the pot to a blender or food processor (I had to do it in two batches), and blend until smooth.
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