Eight year old Johnny and his family went to Grandma’s for Christmas dinner. The feast was laid out on the table, Grandpa was carving the turkey, Grandma was checking to be sure all was in order. As always it was an irresistible setting and finally all were seated ready to eat.
Johnny, unable to wait, began with the mashed potatoes and gravy. Mother scolded him for not remembering his manners. Johnny, with a mouthful of food, looked at her questioningly.
“Johnny, at home we always say a prayer before we eat. Remember?”
“Yeah, but we’re at Grandma’s and she knows how to cook.”
Clean & serene living means learning healthy habits and good eating. And I love recipes that are quick and simple. Here’s one of my new favorites. It serves 2.
C’mon now, don’t wrinkle your nose until you’ve tried it. It is velvety smooth and delicious. I use the acorn squash, scientific name is Cucurbita pepo – turbinate. Originating in North and Central America. historically this squash was used by the Native Americans. It is a fruit of which the seeds were taken by European explorers and spread throughout the world.
Acorn squash is rich in dietary fiber, vitamin C, vitamin A, thiamin, pantothenic acid, and other B-family vitamins. It has a wealth of minerals including potassium, magnesium, manganese, iron, copper, phosphorous, and calcium. The raw fruit is difficult to peel and I find it easiest to slice it and then steam the slices until tender, cool, and then peel.
The other nutrient-laden ingredient in this soup is the sweet potato. This tuber is rich in flavonoid phenolic compounds, powerful natural antioxidants, such as beta-carotene and vitamin A. Also in sweet potatoes are vitamin B-5, B-6, B-1, niacin, and riboflavin in addition to iron, calcium, magnesium, manganese, and potassium.
Not only is this soup good eating, it is a powerhouse of nutrients.
Here are the ingredients
- 1/2 medium size acorn squash, deep green in color, sliced and steamed until tender.
- 1/2 medium size sweet potato peeled and diced
- 1 clove garlic smashed
- 1/2 tsp chopped jalapeno
- 1/2 tsp grated fresh ginger
- 4 cups vegetable or chicken broth or combination of both
- 4 TBSP butter
- salt to taste
- grated fresh nutmeg
- Melt the butter in a heavy saucepan over medium heat
- Add the diced sweet potato
- Peel the cooled acorn squash and add to the saucepan
- Stir, then add the garlic, ginger and jalapeno
- Cook over medium heat about 5 minutes
- Add 2 cups of the broth
- Reduce heat to a simmer and cook until the ingredients are fork tender
- Carefully pour the hot soup into a blender and puree
- Return the mixture to the cook pot, add the rest of the broth
- Blend well and again simmer to a smooth, velvety texture
- Serve in soup bowls and grate fresh nutmeg atop each serving.
If the soup cooks down too much to an overly thick consistency, just add more broth or water.
NEW FORMAT, NEW DIRECTION……COMING SOON TO GABBY’S PLACE