Simple, Succulent Squash Soup

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Squashes are among the cheapest and easiest fruits (yes, they’re a fruit) to prepare, and they pack a powerhouse of nutrients including potassium, carotenoids, folate and fiber. Best of all, kids love them and babies can eat them, too.

Turn baked squash into a gourmet soup using the recipe below, which is easy to modify to suit your own palate. For example, cinnamon and nutmeg can replace the curry powder and paprika.

Ingredients

• 1 large baked squash (butternut works especially well)
• 2 tablespoons butter, melted
• 6-8 ounces coconut milk or heavy cream
• 1 tsp curry powder
• 1/2 tsp ground paprika
• ground pepper to taste

Instructions

1. To prepare squash, split any variety (acorn, butternut, kabocha, pumpkin, spaghetti) down the middle with a large knife, scoop out the seeds, place the halves flesh-side down in a pan or casserole dish with an inch of water, and bake at 350°F for 45-60 minutes. An especially large squash may need to be cut into quarters or sixths and baked a few sections at a time.
2. Squash is done when a fork sinks easily into the flesh. Scoop out the flesh. 
3. Use a stick blender, blender or food processor to puree the ingredients together. Depending on the size of your squash, you may need to alter the quantities to get the right taste and consistency. 

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