A Cream of Squash Thriller

by Theresa on October 29, 2011

Squashes and pumpkins are common staples in the fall. Here is a recipe for a delicious and creamy butternut squash soup to try this fall.

Butternut squash is a winter squash: it ripens throughout the summer, and is harvested in winter. The carbohydrate content of winter squashes is higher than that of summer squashes (such as zucchini).

Native Americans called squash one of the “Three Sisters” (squash, corn and beans), i.e. crops usually planted together. The cornstalk provided support for the beans to climb, and shade to protect the squash. In turn, the vines of the squash prevented weeds from overgrowing, and damaging these crops. Finally, the beans supported the growth of corn and squash by increasing the availability of nitrogen (a natural fertilizer) in the soil.

Squash facts: this type of squash provides fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamins A and E.

Squash nutrition: winter squashes are categorized as starchy vegetables, while summer squashes are non starchy vegetables (source: Choose Your Foods: Exchange List for Diabetes, American Diabetes Association, 2008).

Stefania has done it again with another fabulous issue of Nutrition in Motion. Download the full copy here.

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