Butternut Squash Recipe

It's still the season for winter squash! Yeup, those funny looking squash with weird colors and hard outer skins are edible - and amazingly nutritious! Winter squash have high amounts of beta-carotene, vitamin C, and dietary fiber. Some studies suggest that winter squash can help combat lung inflammation and cancer, osteoarthritis, and rheumatoid arthritis.

Maybe you avoid them in the store and at the market, or maybe you have a plethora of them at home but you're searching for new ways to cook them. Whatever your winter squash status is - you'll be sure to love this vegan butternut squash soup recipe!

Ingredients:

• 1 medium butternut squash; peeled and chopped into cubes
  
• 1 onion; diced
  
• 1 carrot; chopped
  
• 1 celery stalk; chopped
  
• 3 medium to small potatoes
  
• 1 apple ( or more to taste)
  
• Enough veggie broth to cover vegetables in pot

Directions:

• Combine all vegetables in large pot
  
• Cover vegetables with vegetable broth
  
• Bring to boil and simmer covered for about 20-30 minuets or until the vegetables become tender.
  
• Blend and return to pot. Serve hot and enjoy!
  

Some variations: I have made this soup by adding black pepper and red pepper flakes to make it a bit spicy. You can also add more apples to make it sweeter, or more potatoes to make it hardier.

Do you have seasonal recipes? Send them in to us!