Squash is a fantastic source of vitamin A, C, potassium, and fiber. Don't forget to enjoy your brightly colored veggies with cream or butter though - it increases assimilation of those fat soluble vitamins!
I'm a huge squash fan, and I especially love squash soup. I never though I could make it at home (how does that large, hard squash end up a liquid, creamy goodness?!) The first time I made this, I was almost shocked at how easy it is! You can omit the extra squash and pumpkin, but as I had them on hand, I threw them in! Enjoy with a big dollop of creme fraiche or sour cream, and some yogurt herb bread.
1 butternut squash
1 acorn squash (opt.)
1 c pumpkin puree (opt.)
1 onion, chopped
butter to saute oninon
1/2 cup of sun dried tomatoes, (reconstituted, or packed in oil)
4 cups of chicken stock
pinch of cayenne pepper
1/2 t cinnamon
sprinkle of allspice
dash of cloves
Cut squash in half the long way. Scoop out seeds.
Put squash face down in a pan with a bit of water. Bake @ 350 until soft.
Saute onions and peeled, chopped apple in large stock pot. Add tomatoes, stock, pepper, cinnamon, and nutmeg.
Boil and skim. Reduce heat.
Remove skin from squash, and add flesh to pot. Simmer 30 minutes.
Puree with handheld blender, or hand mixer.