It's
butternut squash (pumpkin) season.
The
positive health effects of butternut squash has been known by the Indians, they
cured snake bites and it helped eliminate freckles.
Nowadays
supported scientific research by the fact that the butternut squash has an a
lot of calcium, zinc, manganese, copper, iron, phosphorus, vitamin C, carotene,
biotin, niacin, pantothenic acid, A, B1, B2, B6, and the content of folic acid have
health maintenance, curative effect . The butternut squash is suitable for the
treatment of inflammatory diseases, in particular, show high efficiency in the
case of cold, common cold diseases, but applicable to pneumonia and other
treatment of lung injury. The butternut squash can even help with allergic
coughing, sneezing, reduce asthma attacks.
Its
consumption can make our skin more beautiful, especially in the treatment of
acne is a great help. In folk medicine it is used as a laxative and bowel
cleanser. Consuming can be very beneficial for people suffering by digestive
problems. The butternut squash stimulates liver function, helps prevent heart
and coronary problems.
With
the low calorie content of pumpkin is ideal for people with strict diet.
Those
who have never tasted a real butternut squash might think, with so many
beneficial effects it has to have a bad taste. Wrong! Probably the most
delicious fried, but you can make soup, vegetables, cakes, jam, and
juice of it.
It’s
rare that a vegetable combines three important characteristics such as
healthiness, taste delicious and affordable price. You can find butternut
squash on every continent except Antarctica…
On
the next week at the veggie kitchen we will show you three different ways to
prepare it.
Butternut
Squash Soup
Ingredients:
Approx.
1.5 kg butternut squash
1
large onion
3-4
cloves garlic
1l
bouillon broth
100
ml cream (milk)
(roasted
pumpkin seeds)
1
heaping ts curry
1
heaping ts ground cumin
1
heaping ts ground coriander
Salt
and pepper
Croutons
1.
Slice the butternut squash for bigger pieces and put it in the oven till it’s
ready, or put in the microwave for 20-25 minute
2.
Meanwhile, cut the onion for small pieces, and cook in in a bigger pot
3.
Cut the ready butternut squash to small pieces and with the sliced garlic add
to the onion.
4.
Add the bouillon broth and the curry, coriander, cumin; boil and cook for a few
minutes.
5.
Pull off from the fire, blend it with a blender until its smooth, pour more
water if necessary
6.
Pour in the cream and boil it again. After tasting put salt and pepper,
depending on your taste
7.
Serve with croutons and roasted pumpkin seeds
Tip:
Don’t throw out the peel, cut in into very small pieces and add it before
blending.
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