Butternut squash is in the same family as pumpkins and zucchinis. These guys carry a lot of potassium; potassium is important for the body because it helps trigger the heart to pump blood through your body, and it helps your muscles move and nerves to work. 1 cup can give you almost 300% of your daily value of vitamin A and 50% of vitamin C.
Squash is great because it lasts for a while once it’s been harvested. This is a great option for the garden because squash will offer you food into the fall and and beginning of winter without preparing for storage.
Butternut squash can be grilled, baked, or boiled. You can turn it into a sweet mash, or make soups with it. Here’s an easy recipe for butternut squash soup. Feel free to play round with different veggies and spices. Use a slow cooker, throw everything in in the morning, and dinner’s ready when you get home.
Seed, peel and cube 1 medium butternut squash
1-2 carrots peeled and diced
1 small onion diced
1-2 tablespoons minced garlic
2 cups vegetable or chicken broth
3/4 cup coconut milk
pinch of nutmeg
salt and pepper to taste
Place squash, carrots, onion, garlic and broth in crock pot or stock pot. If you’re using a slow cooker, set to low for 8 hours or high for 4 hours until squash and carrots are tender and knife can easy cut through. If you’re using the stove, bring to boil and then simmer until squash and carrots are soft. Blend until smooth.
Add the coconut milk, nutmeg and salt & pepper. Sprinkle chives on top, serve and enjoy!
