Fall is one of my favorite seasons for many reasons: the cooler weather, the changing colors of the leaves, football, soups, and all the amazing fruits and vegetables that are in season! If you are like me and love pumpkin everything, sweet, juicy apples, and amazing soup recipes, then this post is for you! I am going to share with you all the wonderful produce that is coming into season and one of my favorite fall time recipes!
There is just something about eating produce when it is in 
season. The colors are brighter, the taste is better, they are cheaper, and you get the benefit of better nutrition! Buying seasonal produce is good for our taste buds, wallet, and health! When produce is in season, there is typically more of it, making it easier and cheaper to buy. Also, when you eat produce in season, there is a better chance your body will be able to take advantage of all the nutrients in that food!
Fruits and vegetables in season now:
Apples
Bananas
Beets
Bell Peppers
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Collard Greens
Cranberries
Garlic
Ginger
Grapes
Green Beans
Kale
Lemons
Lettuce
Limes
Mangos
Mushrooms
Onions
Parsnips
Pears
Peas
Pineapples
Potatoes
Pumpkins
Radishes
Raspberries
Rutabagas
Spinach
Sweet Potatoes
Swiss Chard
Turnips
Winter Squash
Yams
Fall is the perfect season for soups, and I don’t know about you, but I love soups! I am going to share with you one of my favorite soup recipes: Butternut Squash Soup!
Ingredients:
- 1 large butternut squash
- 2 carrots
- 1/4 teaspoon cayenne red pepper powder
- 3 stalks of celery
- 1 large onion
- 5 cloves of garlic
- salt and pepper to taste
- 2 tablespoon olive oil
- 6 sage leaves
- 6 sprigs of thyme
- 1 sprig of rosemary
- 3 and 1/2 cups vegetable stock
Directions:
- Preheat the oven to 350 F.
- Peel, pit, and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
- Chop the carrots, celery and onions in big chunks and add to the pan.
- Peel the garlic and add cloves whole.
- Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.
- Roast for 1 hour (or up to 1 hour and 15 minutes, if the veggies are not yet soft).
- Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
- Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
- Simmer on low for 10 minutes.
Enjoy fall and all the amazing produce it has to offer! Stop by the wellness coach desk and let me know how your soup turned out!
Soup Recipe: aheadoftyme.com
