Fall Eating with Seaonal Foods - SOUP RECIPE!

On Virtual Health Club this week, the lifestyle coach Allie Might unveiled her picks for fall eating with seasonal foods. She recommended eating stalky greens such as broccoli, kale and cauliflower; root veggies such as beets, potatoes, turnips, sweet potatoes, as well as squash, eggplant and late tomatoes. She also recommended we eat a lot of apples as they are local here in New York. The key to seasonal eating is to find out what foods are being harvested in your local region this fall. Fall eating with seasonal foods in New York and most of the North, Northeast and Canada regions include this recipe for this Quinoa and Butternut Squash Soup. 

Allie Might wowed us with the vegetables she'd grown in her garden, cooked with tomato paste from scratch and discussed which fruits and vegetables are best eaten this fall. She educated on produce stickers and their meanings, Genetically Modified (GMO and GE) foods and walked us through step by step as she chopped the ingredients for a fabulous Ratatouille - a dish she calls dinner in under 30 minutes.  I was very impressed!

Allie identified the benefits of eating apples, squash, beets, and stalky greens this fall - and why you should cook these this season.  I thought you would love this recipe she shared with us for Butternut and Quinoa Soup. 
 

BUTTERNUT AND QUINOA SOUP:
1 Tbsp Olive Oil
1/2 cup chopped yellow onions
2-3 cups peeled, seeded, cubed (bite-sized) butternutsquash
1 cup yellow corn
1/2 cup chopped red pepper
1/4 cup creamy peanut butter, stirred
1 cup water
1 tsp cumin
1/2 tsp salt
2 (14 oz) cans vegetable broth
1/2 cup quinoa, rinsed
2 Tbsp finely minced cilantro, optional
Cayenne pepper to taste, optional

1. Heat oil in 4-quart saucepan over medium heat. Add onions, cooking
slowly until soft and yellow in color. Stir in squash, corn and red
pepper. Cook 5 minuted more.

2. Blend peanut butter, water, cumin and salt in blender or food
processor until combined. Add to vegetables in saucepan. Stir in broth
and quinoa. Bring to boil, reduce to simmer. Cover and simmer 10-15
minutes or until quinoa is tender.

3. Remover from heat. Stir in cilantro; cover. Allow soup to thicken, to a consistency of a chowder, about 10 minutes. Season to taste with cayenne pepper, if desired. 


If you're loving what we're serving, why not join Health Club!  To go deeper, and transform yourself at your own pace this fall - choose a doctor - choose a health coach - and choose your program register for one of our concierge programs. To work with Allie or any of our coaches check out our variety of coaching programs: 

REGISTER HERE

Dr. Millie - and Collective

 

buttnut quinoa soup.jpg
Dr. Millie Lytle