4597226_blogA good soup is always a frugal standby in my house. Now that the weather is getting colder and the winter squashes are a plenty, it’s time for some of that hot, comforting spiced goodness.

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In addition to the fact that they make a yummy soup, winter squashes have many health benefits. Did you know they have been found to have anti-cancer type effects? That they have shown to reduce lung cancer risks by 27%? And most importantly for pregnant and nursing moms, that they are rich in folate which may help prevent birth defects? Of course, as an orange vegetable you can be sure they are packed with vitamin A and C too (links).

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What is your favorite way to eat squash?

Winter Squash Soup

1 1/2 Tbsp oil

1 lb. seeded winter squash

2 onions, thinly sliced

2 cups vegetable stock

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1 clove garlic, minced

3 Tbsp miso


Heat oil in large pot. Add squash, onions, and stock. Cover and bring to a boil. Then, reduce heat and simmer for 25 minutes. Stir in nutmeg and cinnamon and garlic. Thin the miso in some of the hot broth and then add to the soup. Finally, blend the soup in a blender or with a blender wand until smooth. This is best if allowed to cool and then re-heated. Serve with chopped parsley, croutons, sour cream, toasted seeds and chunky bread.

This post is a part of The Nourishing Gourmet’s Pennywise Platter Carnival. Head on over to read some more yummy, healthy and frugal recipes. I am also taking part in Vanderbilt Wife’s Family Recipe Fridays, Food Renegade’s Fight Back Fridays, Mom Trend’s Friday Feasts, Anne Kroeker’s Food On Fridays and Designs by Gollum’s Foodie Friday

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12 Responses to “Winter Squash Soup”

  1. #1 georgine Says:

    October 8, 2009 at 7:28 pm
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    October 9, 2009 at 2:30 pm
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    October 15, 2009 at 11:21 pm

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