Cooking Recipes Articel

Autumn
with its vibrant leaves
crisp
clean air
and bountiful harvest
invokes a sense of comfort and family togetherness that no other season can match.

With harvest festivals aplenty
this is the time of year to enjoy the bounty of your garden or the harvest of farmers in your area. Choosing local harvest foods
such as pumpkins
apples and squash
is a great way to support your community and the environment
too.

"Squash is a traditional staple food
rich in beta carotene
fiber and a satiating sweetness
said Autumn Brennan, Organic Valley Family of Farms' food aficionado.
It's a versatile veggie with a well-rooted history and diversity in flavors. From the caramelesque aroma of delicate squash roasting in the oven
to spicy pumpkin pie on Thanksgiving Day
squash surrounds you with a sweet and subtle warmth that soothes the nerves and delights the senses."

To enhance the flavor of your squash recipes
Brennan recommends using high-quality organic butter
produced without synthetic chemicals
hormones 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 prior to serving)

1 large Granny Smith or tart baking apple
peeled and chopped

1/2 teaspoon curry powder

Water (as needed for thinning soup)

2 cups organic low-salt chicken broth

1/4 cup Organic Valley Sour Cream


In a heavy 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 a clean saucepan. Add enough additional water to thin soup to desired consistency.

Top each bowlful with a dollop of sour cream and enjoy with hearty whole-grain bread.