Orange winter squash, such as banana squash, butternut squash, pumpkin and Hubbard are rich in vitamin A and anthocyanins. Larger squashes are usually are sold in pieces.
Vg - GF - SF - HA (vegan, gluten-free, soy-free, high-antioxidant)
3 lb. /1.5 kg cut up orange winter squash
4 tsp. /20 ml walnut oil
1 tsp./5 ml dried red chili pepper flakes
2 cups /.5L chopped seeded ripe tomatoes
4 cups/.9L vegetable broth
¼ cup sherry (optional)
1. Preheat oven to 350°F/175°C. Rub squash pieces with half of the oil; sprinkle with salt and arrange in an even layer on a foil-lined baking sheet. Roast 20 minutes or until fork tender. Cool; peel and chop.
2. Heat remaining oil in a 5qt/1.2L pot over medium-high heat. Cook tomatoes for 5 minutes, until softened, stirring occasionally. Add squash, broth and sherry (if using); bring just to boiling. Reduce heat; simmer, partially covered and stirring occasionally, for 25 minutes.
3. Remove from heat; let sit 10 minutes. Blend carefully until smooth.*
Makes 4-6 servings
*Note: When blending hot liquids, the contents expand rapidly, creating a risk of scalding. To be safe, leave center cap of blender open a crack; cover blender with clean dishtowel and pulse until smooth.