Vegan Gluten Free Recipies

Winter Squash

Winter squash are an excellent source of magnesium, potassium, vitamin C, and beta carotene. The deeper the orange color of the squash, the more beta-carotene it contains. Winter squash are also a good source of calcium, folate and other B-vitamins (except B12), potassium, and fiber. Winter squash are one of the few vegetables that do not lose nutritional value after picking. 

Winter Squash, Apple & Ginger Root Soup

Elizabeth Hammond 

Ingredients 

• Large squash: butternut, buttercup, kabocha, gold nugget or fairytale pumpkin baked unpeeled whole. 
• 2 tablespoons raw organic coconut oil or ghee 
• 4 cloves of garlic, chopped 
• 1 large yellow or white onion, chopped 
•  2 granny smith or other tart firm apple, peeled and sliced 
• 2 cups of homemade vegetable broth or pure water 
• 1 inch finger of fresh ginger root, peeled and chopped 
• 1/2 inch finger of fresh turmeric root, peeled and chopped (optional) 
• Sea salt, to taste 
• White pepper, to taste 

Instructions 

1. Bake whole squash with skin, 350 to 400 degrees in glass baking pan. Pierce skin with sharp knife tip. 
2. Meanwhile, in large soup pot, add chopped onion and garlic, sauté in coconut oil until translucent and slightly browned. Remove pot from heat. 
3. Remove squash from oven when soft. To test if done pierce with a fork. 
4. Cut baked squash length wise and scoop out seeds and pull peel from squash. (Optional: retain seeds for baking salted pumpkin seeds). 
5. Cube and add to soup pot with apples, stock or water and simmer until apples are heated. 
6. Add chopped ginger root and turmeric to soup and simmer for 5 minutes. 
7. Puree soup. I use an electric hand blender stick that emerges into the soup pot and blends. A food processor or Vita Mix works also. 
8. Add sea salt and white pepper to taste. 
9. Serve garnished with fresh pumpkin seeds and chopped chives, parsley, mint leaves or cilantro.