The Gathering Season Offers Something for Everyone

It is officially Autumn! October ushers in the holiday season––truly a time to gather recipes, gloves and scarves, friends and traditions.

Maintaining seasonal traditions helps in maintaining our health and wellness. Traditions keep us “rooted.” Today’s lifestyles are fast-paced and often meaningless leaving us feeling disconnected.

  • What are some of your most memorable Autumn traditions?


Autumn foods from Nature’s Pantry provide warming, strengthening, sustaining, hearty, immune-boosting qualities to prepare your body’s immune system for the coming colder weather. Colorful, spicy, fragrant, and comforting also describe the garden’s foods in this season.

  • What are some of your favorite seasonal foods?


Early civilizations of China, Eastern India, Native America and many other ancient cultures believed that the seasons and local environment had a profound cyclical effect on human growth and well-being. The way in which we are influenced by climactic changes offers opportunity to grow and live in harmony with our natural environment. This belief provided a basic knowledge for dietary nurturing and healing that blended well with my own farming-family roots and seasonal food teachings.

You may want to consider a variety of garden foods for a complete nutritional profile while also limiting or avoiding fried, greasy foods and too much animal protein. Soups and stews with a variety of vegetables, herbs and spices offer nutrient rich Fall flavor and flair!

Here’s one of my favorite seasonal recipes. I hope you’ll enjoy it as much as I do. Savor the season!


WFAS Butternut.Apple Soup Recipe.jpg

Roasted Squash and Apple Soup

Serves 4

1-Butternut squash-medium sized-about 2-lbs.

1-lb. Granny Smith apples-about 3-med. apples

2-med. onions, chopped

4-tsp. garlic, minced

1-Tbsp olive oil

2-cups chicken broth

• Heat oven to 400°

  • Cut the squash in half lengthwise and remove seeds. Peel and core apples and cut into wedges. Place the squash and apples cut side down on large baking sheet lined with parchment paper.

  • Roast, turning apples frequently, until squash is tender and apples are golden brown, 25-min. for apples and 45-min for squash.

  • Heat olive oil in pot over medium heat. Add chopped onions and garlic and cook about 6- minutes. Add chicken broth and bring to a simmer.

  • Scoop half of baked squash into blender with half of apples and half of broth mixture. Puree until smooth. Repeat with remaining ingredients. *Use caution when blending hot ingredients.

  • Season soup to taste. Serve in bowls, topped with fresh apple slices and a drizzle of maple syrup or heavy whipping cream (not whipped).

  • May be served with warm Artisan bread

Connie PshigodaComment