How to Prepare Creamy Winter Squash Soup

Winter squash is different from summer squash in that it is harvested and eaten in the mature fruit stage. When mature, the skin of winter squash becomes hard and can be stored for long periods, traditionally for use during the winter months. Summer squash on the other hand is harvested before it matures and is eaten shortly after harvest as it does not store well.

When shopping for winter squash look for fruits with a deep solid color, hard skin, and with at least an inch of the stem still attached.

Winter squash is a good source of complex carbohydrates and fiber. It is also a source of niacin, potassium, iron and beta carotene. Usually, the darker the skin is, the higher the beta carotene content.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 cups of cooked winter Butternut or Buttercup squash, mashed
• 3 medium apples, peeled and chopped
• 1 onion chopped
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried majoram
• 1 quart vegetable broth
• 1/4 tsp. white pepper
• 1/2 cup thick cream

1. Puree apples and onion.

2. Combine all ingredients except the cream and paprika in a large saucepan.

3. Heat to a boil.

4. Pour into serving bowls and add a little cream and a dash of paprika to each bowl.

5. ENJOY ON A CHILLY WINTER EVENING!

[lswythe]

on 10/14/2009 This sounds great! I have to try it. Thanks for sharing.