What’s for Dinner? Winter Squash
During winter months, it can be hard to reach your recommended amount of vegetables. To remedy this, try incorporating winter squash into your meal schedule to maintain your healthy diet while still taking advantage of local produce.
Butternut squash is one of the most common varieties of winter squash. Contrary to the name, winter squash is grown in the summer and harvested in the fall. Its thick, tough exterior and firm flesh make it suitable for storing over several months. This means it can be eaten during the winter season.
Not only is butternut squash great because it can be stored but it also is a good source of vitamin E, vitamin B-6, folate, potassium, and manganese. In fact, a cup of cubed butternut squash provides 582 mg of potassium, which is more than a banana.
If you are still leary about adding winter squash to your diet try the recipe below! It is delicious and just what you need on those cool winter nights.
Winter Squash Soup
Makes 8 Servings
- 5 cups cubed butternut squash (about 2-inch cubes)
- 2 cups apple juice (not concentrate)
- 1 cup water
- 1 tsp vegetable base (such as “Better than Bullion”)
- 1 cup pumpkin puree
- 1 1/2 teaspoons curry powder
- 4 ounces plain cream cheese
- Salt and pepper, to taste
- Place the butternut squash, apple juice, water, and vegetable base in the pressure cooker.
- Close the lid of the pressure cooker and make sure that the vent is set to sealing. Use the manual setting on high pressure for 25 minutes.
- Once it is done, do a quick release. Carefully remove the lid and, using an immersion blender, blend the mixture until smooth.
- Add in the pumpkin, curry powder, cream cheese, salt, and pepper. Blend again until smooth.
- Divide into bowls and serve.
Amount Per Serving (1 bowl)
- Calories 173 Calories from Fat 81
- % Daily Value*
- Fat 9g 14%
- Carbohydrates 21g 7%
- Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.