Well....IT'S A GIRL!Okay, it was a girl 6 weeks ago but if you have, or have had, kids you know that it takes at least that long to get into a new rhythm. As I type I am looking at the clock [6:15am?!] and thinking "things have certainly changed!". I have always been an early riser but this is a tad over the top. However, the sacrifice seems worth it - the house is quiet, the scent of sweet peppermint tea is filling the air, and two little girls lay angelic-like in their beds, far off in dreamland.
Now that I am somewhat back to the land of the sane, albeit sleep-deprived, I have found myself in the kitchen and ready to cook. With the cooler weather [love, love, love fall!] the cravings for hearty, earthy soups and risottos have commenced. Winter squashes [think butternut, spaghetti, pumpkins, etc.] abound these days, a welcoming committee of sorts for this multi-colored, football game on a crisp night, spiced cider laced season.
Butternut squash is conveniently a warming food that increases blood circulation and improves energy. Obvious as it seems, it's still worth stating that winter squashes are high in beta carotene as well as complex carbohydrates [a good food for diabetics and those who struggle with proper digestion or digestive related problems]. Vitamin A and C, potassium, magnesium, and carotenoids [meaning it has anti-carcinogenic properties] are all found in these odd shaped orbs.
I have found winter squash to be so versatile and use them [butternut squash and cheese pumpkins being my favorite] in risottos, soups, pasta sauce, ice cream, crisps, and smoothies [yes smoothies!]. And of course, I love roasting the seeds.
This soup is one of my favorites and a constant repeat throughout the fall and winter months. I make it two ways and have provided both recipes below.
May you find ways to completely embrace this season. May you be intentionally present, taking in the changing of the colors, the crispness of the air, and the beauty of harvest. And may you wear out your favorite jeans and hooded sweatshirt.
[RECIPE ONE]
Adapted from Tasty Kitchen's "Gluten-Free Butternut Squash Soup" [link no longer available]
2 T. extra virgin olive oil
5 c. [1 1/2 lbs] of butternut squash or cheese pumpkin, peeled and cubed
2 c. potatoes, cubed
1 large onion or 2 medium leeks, washed and sliced
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
4 c. vegetable broth
4 c. water
2 bay leaves
1 - 2 c. cooked quinoa
1/2 c. non-dairy milk
Heat oil over medium heat. Add squash, potato, salt, and pepper. Saute 3 minutes. Add onion / leeks and saute for 1 minute. Stir in broth, water and bay leaves and bring to boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes or until the potato and squash are tender when poked with a fork. Remove bay leaves and add quinoa.
Using a blender, puree in batches until mixture is very smooth. Return to pot and stir in non-dairy milk. Warm if necessary and serve.
[RECIPE TWO]
2 T. extra virgin olive oil
6 - 8 c. of butternut squash or cheese pumpkin, peeled and cubed
1 large onion or 2 medium leeks, washed and sliced
1 head of cauliflower, cut into small chunks
sea salt, to taste
freshly ground pepper, to taste
6 c. vegetable broth
2 c. water
2 bay leaves
3 c. cooked white beans [ex. Great Northern beans], drained and rinsed
Heat oil over medium heat. Add squash, salt, and pepper. Saute 3 minutes. Add onion / leeks and cauliflower and saute for 1 minute. Stir in broth, water and bay leaves and bring to boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes or until the potato and cauliflower are tender when poked with a fork. Remove bay leaves and add white beans.
Using a blender, puree in batches until mixture is very smooth. Return to pot, warm if necessary, and serve.