The cool breeze in the air today speaks for itself. Plus, the hot tea, bushel of apples to make applesauce, and soup on the stove also tell of fall's gifts. A pot of warm, thick soup simmering on the stove... Is there a better way to start this season? I made this soup with every fall-like ingredient I had in the kitchen...squash, apples, and sage. The scents of the savory dish are comforting and filling. They won't let you down. They are here to warm the slight chill of fall and every part of your being. Also, amazingly, the fall harvest is the perfect match for our changing bodies. We are needing more beta-carotene from the orange vegetables to build our immunities, and the apples help clean out our digestive tract, not to mention a nice dose of Vitamin C. Plus herbs like sage that magically cool down our body's from the summer's heat and also battle against inflammation. Real food and plants are always having your best health interests in mind. You can't go wrong with real food, especially when you follow the seasons... you fill your body craving each seasons harvest because it is exactly what your body needs to be healthy.
So, settle on in and make a nice pot of soup to welcome this new season into existence. Being in tune with the seasons of change in life will allow you to be more aware of your surroundings. Allow you to be more in sync with the forward motion, and also allow you to take full advantage of being fully present in each season. Have hope dear friend, you are not alone, we are taking this leap together.
Wild Rice Squash Soup Recipe (vegan)1/4 cup of olive oil (or ghee or oil of choice)
1 medium yellow onion
4 cloves of garlic
1 cup of diced celery
1 cup of diced carrots
1 cup of diced apple
4 cups of vegetable broth
2 cups of pure water
3 cups of winter squash puree (pumpkin, butternut or hubbard)
3-4 cups of pre-cooked wild rice blend
1 TB of fresh thyme leaves
1 TB of fresh chopped rosemary
1/4 cup of fresh chopped sage leaves
sea salt and black pepper to taste
In a large soup pot, saute the chopped onion and garlic in the olive oil. Then after a few minutes, add the chopped carrots, celery and apple. Let cook for just a few minutes on high heat, and then add the broth, water, and squash puree. Let the soup get to a boil again and then turn down the heat and add the pre-cooked wild rice and fresh herbs. Stir really well after adding rice to make sure it blends into the squash and broth and not stick to the bottom of the pot. Continue to let cook on low heat until the veggies are cooked through and the soup is well blended and has simmered awhile to allow the flavors to blend. Add some sea salt and fresh ground black pepper to your taste preference. Simmer until you want to serve, and make sure to mix well occasionally to make sure rice is not sticking on the bottom. If you want to add more protein, some shredded chicken or garbanzo beans might be a nice touch.
But really, with the thickness of the squash, and the hearty nutty whole grain wild rice you will be satisfied and filled up on it's goodness. I think the wild rice is a perfect match to these fall flavors because it is so rich with flavor and texture. It holds it's own and you need not be worried about it too much. The soup is a perfect thick and creamy soup, plus not to mention a one-pot fall meal of comfort. Great for the young and old, my baby loved each veggie and apple chunk, plus licked his lips again and again with a squash-covered face to enjoy. It is so simple you will not be disappointed. Add more apples and less rice if you want... Or add more spice or herbs if you like.
Much love to you on this day of change. Put your best foot forward and many blessings to you as you move with the forward motion of the season.