This year we planted a single plant of Butternut squash and the yield was amazing. With so much squash we decided to make Butternut Squash soup, with a smokey twist and it was oh-so goood. We’re
excited to share our yummy recipe with you, but first we want to share a few benefits about butternut squash and why we are huge fans of growing this fruit-like veggie in our garden.
We absolutely love growing butternut squash because of its long shelf life. It’s thick skin makes
it great for storing over the fall and winter. With vitamins A, B, C, and E, and minerals like
calcium, magnesium, and zinc, not only is butternut squash delicious but also sooo good for
you. It’s packed with phytonutrients lutein and zeaxanthin which makes it great for eye health,
and it is also a great source of fiber which can improve digestion. In studies, it’s even been
shown to promote bone health, and help boost the immune system due to it’s high amount of
beta-carotene, Vitamin C, and zinc!
If you don’t have a garden like us, but would like to try storing butternut squash, you can buy
them at your local grocery store around this time of year. Just make sure to choose squash with
dull hard skin, no blemishes, and at least an inch of the stem intact. Squash with soft spots or
signs of mold won’t hold up very well over the winter months. For proper storage make sure to
keep it in a cool dark place away from sunlight so it doesn’t continue to ripen. Under great
storage conditions your squash should last two to three months.
Tip: Choose small squash that feel heavy for their size and you’re sure to pick a winner!