Yummy! It’s fall! What’s in season right now? Squash!
If you haven’t tried squash before, you are in for a treat. It doesn’t just taste delicious. It’s loaded with vitamin and mineral power. The nutritional benefits are astounding. Not only is squash is fat-free and sodium-free, but it’s also a good source of fiber, potassium and magnesium, and an excellent source of vitamins A and C.
A favorite is butternut squash. It has a mild, nutty flavor that is perfect for soups and is so easy to prepare. The most efficient method is to pop a whole squash in the oven and roast whole like a potato. No chopping or peeling involved!
Try this healthy squash recipe. It’s easy, elegant and nutritious. Enjoy!
- 3 tablespoons butter
- 1 medium onion, coarsely chopped
- 2 garlic cloves, sliced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
- Coarse salt
- 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes (Or roast it whole!)
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1 cup half-and-half
- 1 tablespoon fresh lemon juice
- Sour cream, for serving
In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes. (Adjust this step if you roasted it first in the oven.)
Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.