I’m loving the fact that it has gotten much easier and cheaper to source organic winter squash. Winter squash is number 22 (continuing after the dirty dozen) from EWG, therefore I try to buy as much organic squash as I can if it is reasonable priced.
This year, I am sourcing winter squash for as low as 99 cents a pound, compared to 79 cents for non-organic. For a mere 20 cents a pound extra it is worth it!
This week my son was home and he loves winter squash. I made 4 different types; butternut and kabocha for dinners, acorn for this wonderful AIP breakfast and spaghetti squash for meatballs and gravy.
Needless to say, there was a lot of squash left over.
What to do with all that squash?
Make soup!
This Ginger Soup is made with all 4 squash and it tastes fabulous!
Check out the easiest way to make winter squash
Nutrition in Winter Squash
Winter squash has a very nice nutrition profile. It is high in vitamin E (Alpha Tocopherol), thiamin, niacin, vitamin B6, folate,calcium and magnesium, and is a very good source of vitamin A, vitamin C, potassium and manganese.
The vitamin A content in vegetables is actually a measure of beta carotene, which has to be converted to vitamin A in the body. Some people have trouble converting beta carotene to vitamin A so this is not a good measure of how much vitamin A you are getting. Children also may not be good converters. It is best to get vitamin A from animal products like dairy, butter and meat, but beta carotene and all the carotinoids are excellent anti-oxidants and should be eaten for that reason.
Ingredients
- 2 cups of cooked winter squash including butternut, kabocha, acorn and/or spagetti
- 1 large onion
- 1 1/2 quart chicken broth
- 1" section of fresh ginger peeled and sliced
- 1 tsp sea salt
- Pepper to taste
- Scallion or leek for garnish
Instructions
- In a large fry pan sautee the onion until it is translucent and then set aside
- In another 3 - 4 quart pot heat up the chicken broth
- Add the slices of ginger (count them) and let the broth simmer with the ginger for 20 minutes
- When the 20 minutes are up taste the broth to make sure it has a good ginger flavor - simmer longer if you love a stronger ginger flavor (you can also leave a few slices of ginger in and they will be blended it
- With a slotted spoon remove all the slices of ginger - remember you counted them
- Add the winter squash to the pot
- Add the onions to the pot
- With an immersion blender, blend the soup until smooth
- If it is too loose, add a bit more squash and blend
- Add the salt and pepper and blend
- Serve as is or add some coconut milk to each individual bowl
Equipment
- Immersion blender (where to buy)
- Fry Pan (where to buy)
- 3 – 4 quart pot (where to buy)
- Slotted spoon
