The beet

Squash is an excellent source of vitamins A and C. A one-cup serving of winter squash provides about half of the daily requirement of vitamin C, and 4.5 times the daily requirement of vitamin A. One cup of cubed winter squash contains about 80 calories, virtually no fat, and very little sodium. Some of the more popular types of winter squash include acorn, butternut, and spaghetti squash. Enjoy a new soup recipe featuring butternut squash -perfect for National Soup Month in January!

RECIPE: Butternut Squash & Sage Soup

Ingredients: 
3 lbs. Butternut Squash, peeled, seeded, cut into 2″ chunks 
1 tbsp. olive oil 1 medium onion, diced ¼”
1 large leek (white & pale green parts only), sliced thin
2 garlic cloves, minced
1 large Granny Smith Apple, peeled, cored, diced ¼”
3 cups reduced sodium vegetable stock
1 ½ tsp. dried sage, crumbled
¼ tsp. black pepper
Pinch of cayenne

Directions:

Put squash in steamer basket; set into large pot over 1″ of boiling water. Cover and steam until squash is tender but still holds its shape; about 15 minutes. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add onion, leek and garlic. Cook while stirring until softened; about 5 minutes. Add squash and all remaining ingredients; bring to a boil.

Reduce heat and simmer, keep covered until squash is very soft; about 15 minutes. Remove saucepan from heat; let cool for 15 minutes. Puree soup in batches if needed in food processor or blender. Return soup to pot and reheat over medium heat. Garnish with fresh sage or fresh chopped chives. Enjoy!