As an American living in Canada, I feel like the Fall Season is even longer because we celebrate Thanksgiving in October and in November! Happy Thanksgiving today to all my Canadian readers!
From visiting the pumpkin patch with the daycare, to squash and pumpkin displays a plenty at the grocery store, there’s no shortage of the season’s squash. And there’s no reason not to enjoy it! This season’s signature veggie packs a healthy punch:
- A cup of mashed and cooked pumpkin contains more than 200% of your recommended daily intake of vitamin A.
- A cup of pumpkin has more potassium than a banana.
- Pumpkins are rich in beta-carotene which are thought to reduce your cancer risk.
- Pumpkins have the amino acid tryptophan to help your production of serotonin and boost your mood.
- Pumpkins are high in fiber (keeping you fuller longer) and low in calories.
Pumpkins aren’t just for taking cute pictures of the kids, enjoy it in everything from coffee, soups, sides, and desserts!
My favorite Pumpkin/Butternut Squash Soup Recipe:
1 Tbsp Olive Oil
2 carrots, chopped
2 sticks celery, chopped
1 apple, chopped
1 Bay leaf
1/2 tsp nutmeg
1/2 tsp salt and pepper
1 large butternut squash (roasted)
1 cup of pumpkin purée
1 box of vegetable or chicken stock
4-6 cups water
Heat olive oil in a large pot
Add onion, carrots, celery, apple, nutmeg, bay leaf, and salt and pepper. Stir constantly while the vegetables begin to sweat. If you need to, add a little water or stock so the vegetables don’t stick to bottom of pot.
Once soft (about 10 minutes) add broth, water, and the roasted squash and 1 cup of pumpkin purée. Bring everything to a boil for another 10-15 minutes.
Remove the bay leaves and puree with an immersion blender.
Serve topped with toasted pumpkin seeds and a drizzle of cream. Enjoy!
Have a great week!