As the days grow shorter and colder it becomes harder for me to think of in-season vegetables. Fortunately the two I always think of - kale and butternut squash - I also find delicious!
Today Oliver made a big pot of butternut squash soup. He started with a giant squash from YDFM which he then diced and browned (in batches because our baking pan just isn't that big). From there it went into our ceramic lined cast iron dutch oven along with leeks and shallots. Once it was all fairly mushy he added garlic and homemade chicken stock. It was cooked til soft, pureed with the immersion blender and seasoned with cayenne, nutmeg, and cinnamon. For dinner Oliver served the soup drizzled with maple syrup, goat's milk and sliced apples. Plenty for lunch tomorrow too!
Just one cup of cubed butternut squash provides HALF of your daily recommended amount of Vitamin C. It is also high in vitamin A, has a fair amount of fiber, is low in calories (45 cal per 100 g.) and contains no saturated fats or cholesterol.