Squash, Sweet Potato, And Garlic Soup

Squash, Sweet Potato, And Garlic Soup

Orange fleshed squash offers protection against lung cancer and is particularly rich in vitamin C and E.  Squashes are related to pumpkin, cucumber, and melon, and have a lightly nutty flavor that is ideal in both sweet and savory cooking.  The orange-fleshed varieties, such as butternut, tend to contain the highest levels of beneficial nutrients.  Butternut squash is one of the richest sources of beta-cryptoxanthin, a carotene that is linked with protection from lunch cancer.  The other carotenes it contains reduce the risk of colon cancer.  The other carotenes it contains reduce the risk of colon cancer and prostate problems in men.  They may also help reduce inflammation associated with conditions such as asthma and arthritis.  The vegetable is also a very good source of several vitamins and minerals, including antioxidant vitamins C and E, calcium, iron, and magnesium. 

All fall and winter squashes can be stored for up to 6 months in a cool, dry, dark, airy, frost-free place.  To prepare, cut in half with a sharp knife and scoop out the seeds.  Squashes can be stuffed and baked, or skinned, sliced, and roasted as an alternative to potatoes.  Roast squash makes an excellent soup.  The carotenes in squash are better absorbed if you eat them with a little oil. 

INGREDIENTS

1 Acorn or Butternut Squash

1 Large Sweet Potato

5 Shallots

3 Tablespoons Olive Oil

5 Unpeeled Garlic Cloves

3 1/2 Cups Chicken or Vegetable Stock

1/3 Cup Sour Cream

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Snipped Fresh Chives For Garnish

Preheat your oven to 375 degrees.  Cut the squash, sweet potato, and shallots in half lengthwise. Scoop the seeds out of the squash. Brush the cut sides with olive oil. Place the vegetables, cut-side down, in a shallow roasting pan and add the unpeeled garlic cloves. Roast in the oven for 40 minutes until tender and light brown. Remove from oven and let cool. When cool, scoop the flesh from the squash and sweet potato halves and place in a saucepan with the shallots. Peel the garlic and add the soft insides to the other vegetables. Add the stock. Bring just to a boil. Reduce heat, and simmer, partially covered, for 30 minutes. Stir occasionally. You will want the vegetables to be very tender. Remove from heat and let the soup cool slightly. Transfer to a food processor or blender and process until nice and smooth. Work in batches if needed. If you are using a food processor, strain off the cooking liquid and set aside. Process the soup solids with enough of the cooking liquid to moisten them. Then combine the remaining liquid. Return soup to the saucepan. Add the kosher salt and pepper. Simmer for 10 minutes until completely heated through. Ladle into warmed soup bowls and swirl over the sour cream. Garnish with snipped chives and serve.  Serves 6