- Dr. Nancy
Soup Season Is Upon Us!
Note: I originally published this article on the Mo-Minski blog and have updated here on my own site.
It is officially Soup Season. Summer hung on as long as it could in the Northwest, but it is over none the less. I love this time of year and the bounty of local produce at its peak. Bainbridge Islanders are blessed to have local organic farmers who are committed to nourishing our community with “clean food”.
Traditionally, Soup Season starts for me once I have finished canning, pickling and pressing cider. This seasonal transition helps to move me from Summer to Fall. That means setting aside smoothies and ice cold kombucha to make room for soups and other warming foods.
Fall is the most vulnerable time of year for your health. Between the changing weather and dwindling sunlight, it is like a stress vortex that erodes your constitution. Now is the time to focus on being grounded and present to build vitality.
Soups in general conjure the energy of slowing down and connection. A hearty pot of soup simmering on the stove (or in a slow-cooker) fills the house with mouthwatering aromas. Savoring these moments with family and friends nourishes your body AND soul.
I often hear from patients and friends about how difficult it is to find time to cook when their schedules are so jam packed. When we’re feeling stressed and frazzled, loving nourishment is more vital than ever. And that is where soup comes in!
I am sharing a recipe from my book, Mastering the Health Continuum. It is one of my favorite Fall soups and is truly a fan favorite. This is quick, simple, nourishing and versatile. You can easily switch out the Crispy Brussel Sprouts topping for variety of other options, including: goat cheese and bacon or roasted red peppers, pepitas and yogurt.
How you choose to show up for your body and mind shapes how you relate to the world around you and your role in it. Be gentle with yourself and choose wisely.
Winter Squash Soup
1 medium butternut squash, halved lengthwise & seeds removed
1 kabocha squash, halved & seeds removed
1 medium sweet onion diced
6 cups of vegetable or chicken broth
extra virgin olive oil
sea salt & pepper
Preheat oven to 375F. Rub olive oil on flesh side of squash and place oiled side down on a baking sheet. Add about ½” of water to sheet. Bake 1 hour or until squash is very soft and easily squeezed with tender pressure.
While squash is cooling slightly, sauté the onion in olive oil until just starting to caramelize. Scoop 1 squash into blender, add half of the broth and blend until smooth. Transfer to a soup pot. Add remaining squash, onions, remaining broth and sea salt & pepper to blender and process until smooth. Transfer to soup pot.
Gently simmer for 20 minutes. Add more broth (or water) if soup is too thick. Adjust seasoning.
Crispy Brussels Sprouts 10 brussels sprouts, trimmed & quartered 6-8 shiitake mushroom caps, sliced thinly ¼ cup hazelnuts, loosely chopped 1 tbsp fresh sage, finely chopped balsamic vinegar extra virgin olive oil sea salt & pepper
Preheat the oven to 400F. Combine all ingredients on a baking sheet or pan, toss with olive oil, balsamic, salt and pepper. Bake for 10-15 minutes, stirring occasionally to avoid burning. When slightly crispy, remove from oven and serve hot, scooping desired amount over top each bowl of soup.