Three years ago, I never would have messed around trying to make a dish with squash. But then, I tasted a butternut squash ravioli so delicious, it inspired me to tackle this laborious vegetable. Today, I have found a simple trick that makes preparing squash a piece of cake:
Cook the whole squash in the oven for at least an hour before even attempting to mutilate it!
Afterwards, the squash cuts like butter, and you can scoop out the insides and use them how you like. Today, I used it to make a delicious butternut squash soup. The apples, walnuts and coconut were added as an afterthought, but it gave the soup so much more flavor and depth. Here’s how I did it:
- 1 butternut squash, cooked in a 375-degrees F oven for 1 hour
- 4 cups low-sodium chicken stock
- 1 cup cooked garbanzo beans
- 1 teaspoon dried sage
- 2 teaspoons curry powder
- 1/2 cup skim milk
- 1 apple, diced
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- Scoop cooked squash flesh into a pot. Add remaining ingredients and bring to a boil.
- Simmer for 20 minutes or until squash is tender.
- Transfer soup to a blender and blend until smooth, 2 cups at a time.