Approachable Nutrition™

1 TB olive oil
2 to 3 pound butternut squash – peeled and diced into 1-inch chunks
1 medium onion, chopped
2 cloves whole garlic
3 large carrots, chopped
1 TB fresh ginger
1-2 tsp curry
2 quarts vegetable stock or cold water
zest of one orange
1 bunch parsley, chopped
pinch of ground nutmeg
salt and white pepper

---

1. Heat the oil over medium heat in a large saucepot.
2. Sauté the squash, carrots, onion, curry and ginger for 3 minutes, until they are lightly browned.
3. Add the stock and orange zest, and bring to a boil.
4. Lower heat to a simmer and cook uncovered for 30-35 minutes, until vegetables are tender.
5. Add the parsley, nutmeg, salt and pepper. Purée the soup with a handheld immersion blender or in a food processor until smooth and creamy.

NOTE: 1.The seeds can be washed, dried, salted, and then roasted for 10 minutes in the oven. Bake at 350ºF until golden brown.
2. To peel a butternut squash easily, steam in small amount of water for approximately 10 minutes. Remove from water and dry. Peel should remove easily.