Nursery World - Seasonal cooking: Butternut squash and lentil soup

A nutritious and tasty soup with seasonal produce

WHAT’S SEASONAL IN SEPTEMBER?

Butternut squash is extremely versatile, popping up in recipes for stews, pasta dishes, risottos, curries and soups. It can also be baked and mashed to make a side dish, perhaps with a pinch of nutmeg and some cream, or pureed to make baby food. It will keep for at least three months in a cool, dry place, or around two weeks at room temperature or in a fridge.

NUTRITIONAL VALUE

Butternut squash is rich in complex carbohydrates and low in saturated fat and sodium. It is a great source of fibre as well as minerals such as calcium, magnesium, potassium and zinc. Just 100g of butternut squash contains around 2g of fibre, equal to around 7 per cent of an adult’s recommended daily allowance. Beta-carotene and vitamin A, both of which can also be found in butternut squash, support the immune system, which can help prevent infection.

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