Kids love butternut squash, a winter squash that grew 5,500 years ago along the coast of Peru. Unlike summer squashes that should be picked while young, winter squashes cannot be eaten before they ripen and have a hard skin. Butternut squash is rich in beta carotene which is good for skin, lungs, heart, and eyes. Using organic vegetables for this hearty soup, kids can peal and cut a large butternut squash into cubes, cube 4 large red potatoes, 3 carrots, ½ red onion, 2 garlic cloves. Put the veggies into 2 quarts of vegetable broth, bring to a boil and cook for 30 minutes or until tender. Put some of the vegetables in a blender with enough of the cooking water to blend and then pour the mixture into a new pot. Continue until all the vegetables are blended. Add 3 tablespoons vegan butter, ¾ teaspoon sea salt, ½ teaspoon curry powder, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, and stir.
This harvest of butternut squash from the garden makes a delicious butternut squash soup rich in beta carotene which is good for skin, lungs, heart, and eyes. Growing an organic raised bed veggie garden encourages kids to try new foods and families to get out of the rut of the same meals every week.