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Butternut squash and apple soup with Chef Keith Snow
Although winter squash can be purchased year round in markets, now is the peak squash season for most of us with gardens. When harvesting winter squash, look for heavy squash with a skin that is glossy and free from cuts or soft spots. Most winter squash (with the exceptions being acorn, dumpling, and delicata) will benefit from a curing stage, which is simply a room temperature storage for ten to twenty days. Winter squash is high in vitamins A, C, potassium and fiber, as well as the antioxidant lutein. (As with pumpkin, the seeds of most winter squash can be roasted for an excellent snack! Known as Pepitas in Mexico, you can make these by rinsing the pulp from the squash or pumpkin seeds and allowing them to dry. Add butter or oil to a skillet on medium low heat, add the seeds, chopped chipotles or chipotle powder, and a dash of brown sugar, and stir frequently for about 5 minutes until the seeds puff. Serve with salt and a squeeze of fresh lime. ) Now onto the recipe! Chef Keith Snow from Harvest Eating shows you how to make a hearty butternut squash soup using apples, chives, chicken stock, fresh nutmeg, celery, and onions. Continue here for the video and full recipe.
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