A couple of weeks ago on a Sunday, the weather was brisk and I was extremely tired from the previous week, so I was in the mood for a warm, comforting meal. I was in the mood for potato soup, but when I was looking for a new recipe to try, a recipe named “Golden Winter Soup” caught my eye!
Butternut squash has an odd shape, a cream-colored outer shell, and a highly nutritious, pumpkin-like center. Butternut squash is considered a starchy vegetable because 90% of its total calories are derived from the carbohydrate family. One serving of butternut squash provides the body with 298% of your daily recommended value of vitamin A, 50% of the daily recommended amount of vitamin C, and 3 grams (11%) of fiber in every serving. The antioxidant and anti-inflammatory components of butternut squash put it in the spotlight for cancer prevention & treatment.
Butternut squash also provides the body with certain minerals. One serving contains 14% of daily recommended value of manganese, a mineral that is important in metabolizing proteins and fat. Other minerals that are present include, potassium, which supports muscle action, and magnesium which plays a role in cell formation.
Let the cooking process began:
After cubing the butternut squash, I peeled and cubed the russet potatoes and melted butter in a large Dutch oven over medium-high heat.