Enjoy Autumn’s Bounty With Comfort Foods

Autumn, with its vibrant leaves, crisp, clean air, and bountiful harvest, invokes a sense of comfort and family togetherness that no other season can match. With harvest festivals aplenty, this is the time of year to enjoy the bounty of your garden or the harvest of farmers in your area. “Squash is a traditional staple food, rich in beta carotene, fiber and a satiating sweet­ness,” said Autumn Brennan, Organic Valley Family of Farms’ food aficio­nado. “It’s a versatile veggie with a well-rooted history and diversity in flavors. From the caramelesque aroma of delicate squash roasting in the oven, to spicy pumpkin pie on Thanksgiv­ing Day, squash surrounds you with a sweet and subtle warmth that soothes the nerves and delights the senses.”

MediLodge of Southfield is happy to share this wonderful recipe with the rest of the MediLodge community across Michigan.

Fall Butternut Squash Soup

Ingredients | Makes 4 ServingsButternut Squash Soup

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste

Directions

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned.

Pour in enough of the chicken stock to cover vegetables.

Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency.

Season with salt and pepper.

 

Garnishes & Variations

Classic garnishes include a dollop of sour cream, plain yogurt, or creme fraiche. A sprinkle of minced cilantro or thyme is also tasty. Start with this basic recipe and then use any of the variations and garnishes below – or add your own flair – to create your own version of the perfect Butternut Squash Soup.

  • Creamy Add heavy cream after blending and gently heat until warmed through.
  • Spicy Add chopped jalapeno chile and cayenne with the garlic. Stir in some brown sugar at the end. If you like, cream is also a nice addition to this version.
  • Roasted Roasting concentrates the flavor of the vegetables. You can use this method with any of the other flavor combinations you like. Put halved and seeded squash cut-side-down in a large pan. Arrange halved, peeled onions and garlic around squash. Pour in 1 cup broth and roast in a 375°F oven until very tender, about 30 minutes. Let cool slightly. Scoop out the squash flesh from the peel and put it in a blender, along with the onions and garlic and remaining broth.
  • Gingery Add grated fresh ginger and ground ginger along with the garlic. Make it even gingery-er by melting 4 Tbsp. butter in a small frying pan. Cook until it turns light brown and add 1 Tbsp. grated fresh ginger. Swirl the ginger butter on top of each serving.
  • Warm Spices Add a combination of ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
  • Many Squash! Switch out some of the butternut squash with sugar pumpkin or acorn squash.
  • Protein Packed! Whirl oft or silken tofu into the soup. Be sure to whirl it in a blender or food processor for a full minute or so to fully incorporate the tofu.

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MediLodge of Southfield

MediLodge of Southfield

 

 

 

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