Munchy Monday: spiced squash soup

Yellow and orange colored fruits and vegetables are high in vitamins A and C, which help prevent infection.  They also contain beta-carotene, zeaxathin (related to vision), flavonoids (antioxidants), lycopene, and potassium.  Pregnant women should eat 5 servings per week.  With winter weather moving in, one easy, delicious way to fit them into your diet is soup.  This squash soup has a great flavor, a little bit spicy, and goes great with polenta or cornbread.

When I made this recipe, I used butternut squash.  Winter squashes get a bad rap, but they’re not all that difficult to deal with.  I was able to peel the squash with a regular vegetable peeler.  Then I diced it with a sharp knife.  Rather than using a hand-blender, I ran the soup through my food processor for a creamier texture.  Enjoy!

squashsoup

Spiced Winter Squash Soup

2 Tablespoons Olive Oil
1 Carrot, peeled and diced
1 Onion, diced
1 teaspoon chile powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 lb. Winter Squash, peeled and diced
1/2 lb. potato, peeled and diced
4 cups of Water
2 teaspoons of Worcestershire Sauce
Salt and Pepper
Sour Cream and Chives to Garnish

Heat olive oil in a medium saucepan. Add carrots and onion, cook until soft, about 10 minutes. Add chile powder, cumin and red pepper flakes. Saute 5 minutes. Add squash, potato and water. Simmer, covered about 30 minutes. When soft, puree with a stick blender. Add Worcestershire and salt and pepper to taste. Garnish with sour cream and chives.