I’m loving the fact that it has gotten much easier and cheaper to source organic winter squash. Make this ginger winter squash soup in bulk!
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!
Needless to say, there was a lot of squash left over.
What to do with all that squash?
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.