Savor the season with this warm and comforting soup. The “chips” are produce-packed too, made from carrots! This recipe comes to us from our friends at Produce for Kids.
Cooking Tip of the Week:
For a healthy snack, you can roast your squash seeds. Just clean and dry them well, add a small amount of oil and your favorite spices, then cook them on a baking sheet in the oven for 20-25 minutes at 350°F.
Food for Thought:
Like carrots and pumpkins, butternut squash contains a nutrient called beta-carotene (bay-tuh ka-roh-teen). Beta carotene is an antioxidant – the superhero of nutrients! – and it helps protect your eye sight. It also gives the squash its orange color. A diet full of fruits and veggies of all colors will help you get enough beta carotene and other very important super-nutrients!
Family Dinner Conversation Starter:
If you could pick any career when you grow up, what would you be and why?
Slow Cooker Butternut Squash Soup:
Together: Add squash, onion, broth, garlic, nutmeg, cinnamon, salt and pepper to slow cooker and cook on low 6 hours.
Together: When finished, blend with immersion mixer until smooth.
Adult: Preheat oven to 400°.
Kid: Mix cinnamon, pumpkin pie spice and salt in small bowl.
Together: Coat carrots with oil and sprinkle with seasoning. Lay single layer on parchment-lined baking sheet and bake 5-10 minutes, or until chips are golden brown.