Squash was made to be eaten, literally. Squashes are loaded with vitamins and rich flavor as a way to encourage animals and humans to eat them and disperse their seeds across the land. Butternut squash has a shelf life of up to a month if stored properly, making it a great food to stock up on when in season so you can eat it throughout the winter. It becomes extremely soft when cooked, making it an ideal denture food. This is a fun variation that I learned from America’s Test Kitchen. I personally like the optional ingredient of curry in this soup, it gives the soup a complex flavor that sets it apart from the hundreds of other butternut squash soups out there. It tastes like autumn but warms you up like summer!
Butternut Squash Soup has a single smooth texture and is soft enough that it requires no chewing.
Butternut Squash is low in calories proportional to its mass, meaning that it is a great food when you are trying to lose weight. If you eat a lot of hamburgers, you get a lot of calories and you can gain weight. No one gets overweight eating butternut squash, eat as much of it as you want.
Butternut Squash has as much potassium as a banana. Potassium is helpful in managing a healthy blood pressure. It has been reported that 98% of Americans are potassium deficient. High levels of potassium may lower your risks of cardiovascular disease, like heart attacks or strokes.
According to the library of congress, the word “squash” comes from the Native American word “askutasquash”, which means to “eaten raw or uncooked”. They point out that the hard shell of squashes likely made them useful as containers or utensils.
Don’t have a steamer basket? Check out this link HERE. Even if you don’t use one everyday, it will entertain any child of any age. I used to think they looked like a massive intergalactic satellite dish.