Recipe Time: Carrot Ginger Squash Soup.

Carrots And Squash Ready To Go.

This soup combines a little bit of everything I like in a simple manner and turns them into something wonderful. This soup is easy to make, can be easily reheated the next day as left overs and can also be frozen for a later time. I do not have any nutritional information on this recipe but as you can see by the ingredients, there is nothing bad for you in and whatever fat does occur is coming from the olive oil which is good for you anyways. This is the perfect soup to enjoy as the weather gets colder and even better it is 100% vegan 🙂

Carrot Ginger Squash Soup.

Ingredients:

– 1/2 Onion, Chopped.

– 1 Tablespoon Fresh Grated Ginger.

– 1 Clove Garlic, Minced.

– 1 Teaspoon Of Olive Oil.

– 1 1/2 Cups Vegetable Broth.

– 1 Cup Frozen Butternut Squash Cubes.

– 1 Cup Frozen Carrot Slices.

Directions:

– Saute The Onion, Ginger And Garlic In The Olive Oil For 3 Minutes In A Medium Pot.

– Add The Vegetable Broth, Frozen Squash Cubes And Frozen Carrot Slices.

– Bring To A Boil And Simmer For 5 Minutes.

– Using A Hand Blender/Food Processor Blend Until Smooth, If You Want To Make It Thinner Add More Broth.

– Season With Salt And Pepper, Serve Immediately With Whole Grain Crackers.

Squash It.

Butternut Squash.

Tis the season for all veggies orange it seems, right?  Yams, Sweet Potatoes, Oranges, Tangerines, Clementines are all over the supermarket at great prices. I love the fall fruits and veggies selections, they are some of my favorites. Now when it comes to squash there are sooo many different types it seems, from Spaghetti to Butternut there are so many routes you can go with squash. Zucchini and Pumpkin are also considered to be forms of squash, Zucchini being in the Summer category and Pumpkin being in the Winter category.

The origin of squash has been traced back over 10,000 years. Originally a Native American crop, squash is technically not a vegetable but a fruit. I guess this is why I love it so much, I am so partial to fruits in comparison to veggies, there is simply no competition lol. Squash is high in Riboflavin, aka Vitamin B2 as well as Vitamin C and offers a bit of potassium as well. And according to recent studies, people who eat orange-colored fruits and veggies tend to have a healthier more vibrant skin tone then those who do not. If a food  can give you good skin, that is always  reason enough for me to eat it.

When it comes to preparing Squash you can bake it, microwave it, steam it, mash it and/or fry it. Your options are unlimited, I personally like to cook it with some cinnamon, brown sugar and maybe a little maple syrup. It’s a nice Fall/Winter side dish that fills you up and tastes delicious. So next time you are at the market pick up a squash and experiment, tis the season 🙂