Winter is here after all. Sigh. The last few weeks I have been visiting all our local farms to try and stock up on all the fresh apples of this season. Along with apples, there have been a good bounty of pumpkins and squash as well. This past weekend when I scouted the farms again to pick up any leftover apples – before they closed for the season, I found squash at throwaway prices. 99c for one. Not a bad deal! So I picked up Butternut squash and a couple acorn squash.
Butternut Squash is a winter squash very popular in the US and Canada and also in Australia and New Zealand. It tastes very much like pumpkin – quite sweet but has a nutty flavor. Because of its sweet taste, I have personally liked it only in soups. Roasting it is the easiest way to cook it plus also gives it additional flavor.
So I decided to make the soup mixing both the butternut and acorn together since acorn squash is a little less sweet. Halfway through my cooking process, I decided to add cranberries. I thought that would be a good way to mellow the sweetness down plus add a bit of tanginess. You could also use tomatoes for this purpose but since I am avoiding all nightshades I decided to use cranberries for this purpose. Cranberries turned the soup into a nicer color too, imparting it more of a reddish tinge. Unfortunately since it was night time the photos don’t do justice to the actual color of the soup.
My son who is my main food critic at home, loved it and gulped down two bowls of the soup! And my daughter who doesn’t usually eat any vegetables much slurped it down too merrily. What more can I ask for 🙂