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Cold temps signal soup time, which means it’s finally time to put some of my locally grown butternut squash to work in my favorite butternut squash soup. It’s delicious, colorful, fairly teeming with vitamins and almost certainly low cal, although I don’t have a nutritional analysis.

The only part I’m not crazy about is peeling the squash, which is a pain. You can use a vegetable peeler, but it’s quicker (and easier on your wrists) to halve the squash lengthwise, scoop out the seeds and cut the halves into wedges. Then, lay the wedges on their sides and slice off the skin with a sharp knife. A bother, but worth the trouble.

Butternut vegetable soup
Makes 6-8 servings

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 jalapeno, minced
• 2 bell peppers, diced, preferably 1 green and 1 red
• 1 large butternut squash, peeled and cubed
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander (see notes)
• 1 (15-ounce) can dark red kidney beans, drained and rinsed
• 2 (15-ounce) cans diced tomatoes, including their juice
• 4 cups water

1. Heat oil in soup pot over medium heat. Add onions; cook 2 minutes. Add garlic, oregano, basil, jalapeno, bell peppers and squash; cook and stir about 2 minutes more, until onions are soft.
2. Add salt, cumin, coriander, beans, tomatoes and water. Bring to a boil, reduce heat and simmer, partially covered, 30 minutes, or until peppers and squash are tender.

Based on a recipe from Beyond the Moon by Ginny Callan.

Notes: Be sure to protect your hands (and face!) when handling the chopped jalapeno. If possible, get whole coriander seed (available in bulk at the Community Mercantile) and grind it yourself; a mortar and pestle will do. It makes a huge difference in the flavor.