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!
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
Instructions
Equipment
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