As summer drifts away, we’re all excited for the cozy Autumnal weather. Flavors of cinnamon, earthy vegetables and hot comfort food start to resurface once again. Baptist Health has crafted 2 incredibly flavorful and healthful fall recipes for your family to start the season off right.
Butternut Squash & Pumpkin Soup (Vegan)
Serves 4 | Prep Time: 20 minutes | Cook Time: 30 minutes
This soup is hearty, flavorful and an easy way to sneak vitamin filled vegetables into your diet. Add a basket of whole wheat bread to the side for a delicious early, after school dinner…
3 tablespoons avocado oil (or any other neutral flavored oil)
1 Spanish onion, diced
2 cloves of garlic, minced
1¾ cups pumpkin puree (a 15 oz. can is perfect)
1 medium butternut squash, peeled and cut in chunks
3 cups vegetable broth
2 teaspoons coarse sea salt (we used smoked sea salt)
½ teaspoon freshly ground black pepper
¼ teaspoon of smoked paprika
Pinch of cayenne pepper (optional)
1 cup plain, non-dairy milk (cashew milk works best) – if you are not vegan, you can use regular milk
Parsley, to garnish (optional)
1. In a large stock pot, heat the avocado oil over medium-high heat. Add in the onions and garlic and stir until the garlic is fragrant and the onions are translucent.
2. Lower the heat and add in your pumpkin puree, cubes of butternut squash, vegetable broth, salt, pepper and cayenne pepper, if using. Stir until the cubes of butternut squash are completely covered. Simmer for 20 minutes while stirring intermittently.
3. Test the butternut squash pieces by piercing them with a fork. If they are tender, remove the pot from the heat and use an immersion blender to puree the contents.
*If you do not have an immersion blender, transfer the contents of your pot into a blender and puree
4. Once pureed, transfer back to the pot and add in your non-dairy milk (or regular milk, if using). Heat while stirring for 5-8 minutes.
5. Garnish with cracked pepper and fresh parsley before serving.
Spinach and Squash Autumn Couscous Salad
Serves 4 | Prep time: 10 minutes | Cook time: 20 minutes
This salad is so colorful that it’s a feast for the eyes! It’s jam packed with veggie vitamins and healthy fats and tastes amazing.
1 medium-sized butternut squash, peeled and cubed
2 tablespoons canola oil
Sea salt and black pepper, to taste
1½ cup couscous, cooked according to package directions (if you don’t like or can’t find couscous, you can substitute with quinoa)
2 cups baby spinach and arugula, coarsely chopped
¼ cup fresh pomegranate seeds
½ cup crumbled goat cheese or gorgonzola
1½ tablespoons olive oil
1 tablespoon balsamic vinegar
1. Preheat your oven to 400 degrees. In a large bowl, toss your butternut squash cubes in 2 tablespoons of canola oil with salt and pepper. Roast in the preheated oven for 18 minutes, just until tender.
2. Remove from the oven and cool. To a large serving bowl, add cooked couscous, pomegranate seeds, spinach and arugula and the cooled butternut squash and toss to combine.
3. Mix the olive oil and balsamic vinegar together in a small dressing dispenser and drizzle over the salad, and toss. Add goat cheese or gorgonzola to the top before serving.
If you made these recipes and loved them, tag @baptisthealthar on Instagram!