comfort foods

Autumn, which consists comfort foods of vibrant leaves, crisp, climate, and bountiful harvest, invokes a sense comfort and family togetherness that few other season can match.

Enjoy Fall’s Bounty With Comfort Foods

Moreover, With harvest festivals aplenty, it is now time of year to take pleasure from the bounty of your respective garden or because perhaps the harvest of farmers in the area. Choosing local harvest foods, like pumpkins, also apples and squash, is an excellent way to support your community plus the environment, too.

“Squash is because usually a traditional staple food, loaded with beta comfort foods carotene, fiber along with a satiating sweetness,” said Autumn Brennan, Organic Valley Family of Farms’ food aficionado. “It’s an adaptable veggie which has a well-rooted background and diversity in flavors.

From the caramelesque aroma of delicate squash roasting within the oven, to spicy pumpkin pie on Thanksgiving Day, squash surrounds you which has a sweet and subtle warmth that soothes the nerves and delights the senses.”

To increase the flavor of your respective squash recipes, Brennan recommends using high-quality organic butter, produced without synthetic chemicals, hormones comfort foods or antibiotics.

HARVEST MOON SQUASH SOUP

(Makes 4 servings)
1/2 medium onion, chopped

1/4 cup shallots, minced

1 cup carrots, grated

3 cups Organic Valley butternut squash, seeded, peeled, and cut into 1-inch pieces

1 tablespoon Organic Valley Salted Butter

1/2 bay leaf (remove just before serving)

1 large Granny Smith or tart baking apple, peeled and chopped

1/2 teaspoon curry powder

Water (when needed for thinning soup)

2 cups organic low-salt chicken broth

1/4 cup Organic Valley Sour Cream
In huge saucepan over medium heat, saute onion, shallots, carrots, and bay leaf in butter until softened.

Add the squash and apple, chicken broth and 1/2 cup of water.

Add curry, salt and pepper to taste. Simmer for 45 minutes or until squash is tender.

In a blender, puree the soup in batches, transferring pureed soup to your clean saucepan. Add enough additional water to thin soup to desired consistency.

Top each bowlful which has a dollop of sour cream and luxuriate in with hearty whole-grain bread.

LEAVE A REPLY