Fall is everywhere. The leaves are turning and the supermarkets and farmer’s markets are full of apples, pears, pumpkins and…YES squash. Spaghetti squash, butternut squash all the squash you can imagine and you can eat!
Of course I had to get it and make some yummy recipes out of it. Here is my super easy butternut squash recipe. It’s a fall favorite in our house and it goes well with sandwiches, it is an awesome companion for a work lunch or your best friend on a night when you just want to heat up something good an healthy and not to worry about cooking.
As for the health benefits, where do I begin? It has no cholesterol, it is high in fiber and very high in Vitamin-A and Vitamin-C. A true cold fighter if you ask me!
- 1 medium butternut squash, baked
- 2 tablespoons olive oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon curry powder
- 1 small onion, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 4 cups water
- Cut squash in half and bake it for 45 minutes (cut face down) at 350 degrees.
- While the squash is cooking, heat the oil on low heat. Add the mustard seeds and cook 20 seconds until the seeds start to pop. Add cumin seeds, curry powder and onion and cook on medium-high 2-3 minutes, until onion gets a golden-brown color.
- Peel and cube carrot and potatoes and add them to the pot. Toss and cook for an additional 1 minute.
- Pour water in the pot and bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 minutes, or until the vegetables are cooked.
- Remove pot from heat.
- Spoon the inside of the baked squash and add it to the pot. Cover and let it cool for 10 minutes.
- Transfer the soup to a blender, and blend until smooth. Repeat as many times as you need. Season with salt and pepper.