What's Cookin? Tuesday - Squash Soup

The CalSERVES Nutrition Program presents Cooking Tuesdays! Today, Butternut Squash.

Just the Facts

• Referred to as a vegetable in cooking, squash are actually fruits of vines of the Cucurbita genus.
• Native Americans believed squash seeds increased fertility and called squash “the apple of God.”
• In Native American, the word “squash” means “eaten raw” but winter squash are almost never eaten raw.
• Besides the fruit, other edible parts of squash plants include the seeds (eaten whole, toasted, ground into paste or pressed for oil); shoots, leaves and tendrils (eaten as greens); and blossoms (used for cooking and decoration).

Sources:
www.uga.edu/vegetable/squash.html
www.vegparadise.com
 
Home Grown Facts

• California leads the nation in total squash production (20%), followed by Florida (18%), Michigan (17%) and Georgia (15%).
• California ranks third behind Michigan and Oregon in production of squash for processing (15% of total squash acreage).
• In 2002, squash were grown on 4,340 acres in California at a value of $18.4 million. Santa Barbara County leads the state in squash production ($4.9 million in revenue), followed by Fresno County ($4.3 million).
• Squash production takes place mostly in central San Joaquin Valley, with summer squash accounting for more acreage than winter squash.

Squash Soup
Serving Size: 1/6 of recipe
Yield: 6 servings 



 

Ingredients:
1 Tablespoon olive oil
2 medium chopped onions
2 medium chopped carrots
2 minced garlic cloves
1 cup canned tomato puree
5 cups chicken or vegetable broth, low-sodium
4 cups winter squash, cooked
1 1/2 Tablespoon dried oregano
1 1/2 Tablespoon dried basil 

Instructions:

1. In a large saucepan, warm oil over medium heat.
2. Stir in onions, carrot and garlic.
3. Cook for about 5 minutes, covered.
4. Stir in the tomato puree, chicken broth, cooked squash, and herbs.
5. Bring soup to a simmer and cook, covered, for 30 minutes.

Cost:
Per Recipe: $ 6.15
Per Serving: $ 1.02
calories 150, fat 3g, Sodium 150mg, sugar 18g, protein 7g