Celebrating the Bounty of Fall

FEATURED FALL RECIPES

This week, I’m sharing two recipes that celebrate classic foods of Fall, pumpkin and butternut squash. When the weather turns chilly I usually slow down my smoothie consumption opting for warmer foods. These recipes give me the balance of cool and hot, while satisfying my Fall palate.

PUMPKIN SPICE SMOOTHIE

1/2 cup canned pumpkin puree
1 ripe banana
1/2 cup plain Greek yogurt
1/2 cup almond, soy, or coconut milk
1/4 cup rolled oats
1-2 tablespoons honey or maple syrup (adjust to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
Ice cubes (optional, for a colder smoothie)

Instructions:

1. Start by adding the canned pumpkin puree, ripe banana, Greek yogurt, and milk to a blender.
2. Next, add the rolled oats for a bit of thickness and extra fiber.
3. Add the honey or maple syrup for sweetness.
4. Add the ground cinnamon, nutmeg, ginger, cloves, and vanilla extract to give the smoothie that wonderful pumpkin spice flavor.
   [If you want your smoothie to be colder and thicker, you can add some ice cubes at this point.
5. Blend all the ingredients until smooth and creamy. If the mixture is too thick, you can add a bit more milk to reach your desired consistency.
6. Taste the smoothie and adjust the sweetness or spice levels if needed. You can add more honey, cinnamon, or other spices according to your taste.
   Optionally, you can garnish the smoothie with a sprinkle of cinnamon or a dollop of whipped cream.

ROASTED BUTTERNUT SQUASH SOUP

1 medium-sized butternut squash (about 2 pounds)
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream (optional)
Fresh sage leaves for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds and pulp.
3. Place the squash halves, cut side up, on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
4. Roast the squash in the preheated oven for about 45 minutes to 1 hour, or until the flesh is tender and can be easily pierced with a fork. Remove it from the oven and allow it to cool for a few minutes.
5. While the squash is cooling, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and carrots, and sauté for about 5-7 minutes, or until they start to soften. Stir in the minced garlic and cook for an additional 1-2 minutes.
6. Scoop the roasted butternut squash flesh from the skin and add it to the pot with the sautéed vegetables.
7. Pour in the vegetable or chicken broth, and add the ground cinnamon and nutmeg. Stir to combine.
8. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
9. Use an immersion blender to puree the soup until smooth and creamy. [You can also carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.]
   10.If desired, stir in the heavy cream to make the soup even creamier. Taste and adjust the seasoning with more salt and pepper if necessary.
10. Reheat the soup gently over low heat if needed, then ladle it into bowls.
11. Garnish each bowl with a drizzle of cream (if desired) and a few fresh sage leaves for a lovely fall touch.
    Serve your homemade Roasted Butternut Squash Soup with crusty bread or croutons for a cozy and comforting fall meal.

ENJOY!