Butternut Squash & Carrot Soup
Harvest Butternut Squash & Carrot Soup – Western Mass Women Magazine
by Maria Dias, Contributing Writer
I love the beauty of the fall harvest season in Western Mass. Soon, I’ll be following my family’s tradition by making our annual trip to the local farms in the Hadley area where I buy my Potatoes and root vegetables that I use all winter long.
Did you know that you can store potatoes and butternut squash to last through the winter? Just place them into a brown paper bag or cardboard box and store in a cool basement, or in your garage. (Be sure the temp doesn’t reach freezing.) My favorite winter vegetable is butternut squash because it’s so versatile and it stores so well.
I always have some on hand for Thanksgiving to make this easy and delicious butternut squash soup.
I’m sharing the recipe with you today because I know you’ll love it and it will become your fall tradition like mine.
There are many reasons to add butternut squash to your daily diet.
Low in calories: One cup of raw butternut squash only has 63 calories.
Dietary Fiber: There are 3 gr. of dietary fiber in every serving.
Vitamin A: One serving has 298 %of your daily recommended value.
Vitamin C: One cup serving has 50 % of your daily recommended value.
Omega-3 fatty acids: Fights high cholesterol and high blood pressure
Minerals: One serving has 14 % of your daily recommended value of manganese, 12 % of magnesium and 14 % of potassium.
I am a Portuguese mom who lives in Central California. We are part of a CSA and I always dread getting butternut squash in my box because I don’t like sweet tasting butternut squash recipes. I am soooo excited to try this recipe. I really want to give it another chance and to actually like it!
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